[Cheese] Subbing pastuerized milk + culture for raw milk?

[Jason Molinari]

Erica, i was wondering more about the flavor and
development of the cheese, than about the coagulation
of the curd.
Which of the many cultures should i use to being
pasteurized milk back to raw state (as much as is even
possible)?

thanks
jason


--- Erica Schechter <erica.schechter at gmail.com> wrote:

> As long as your milk is pasteurized and not
> ultra-pasteurized, you're
> fine. However, the curd will be softer. I suggest
> adding calcium
> chloride to the ripened milk. This reduces the
> amount of coagulant
> enzyme needed.
> 
> On the side of pasteurized milk, check out an email
> that I received
> some time ago from a PhD who specializes in dairy:
> http://thecookseys.net/email.txt
> 
> --Erica
> 
> On 1/6/06, Jason Molinari <jasonmolinari at yahoo.com>
> wrote:
> > I got a nice home cheese book from Italy, and of
> > course many of the cheeses call for raw milk. I
> was
> > wondering, since i have no way to get raw milk,
> can i
> > substitute pasteurized milk (either whole or
> > skim+cream) with a culture added to it (i guess
> > mesophilic)? Would this result in a similar cheese
> or
> > completely different?
> >
> > thanks
> > jason
> >
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> >
> 
> 
> --
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> forever,
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> 
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