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

[Jason Molinari]

Ok, as soon as i start making them i'll ask what
culture to use..right now i'm sticking to cheeses that
use pasteurized.
thanks!
jason


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

> On 1/6/06, Jason Molinari <jasonmolinari at yahoo.com>
> wrote:
> > 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)?
> 
> Unfortunately, there is no single culture to
> compensate for the flora
> lost in the pasteurization process. But luckily, the
> flavor of the
> culture will affect the taste of your cheese far
> more than the natural
> lactic bacteria. I would choose culture based upon
> the type of cheese
> you are making, not on whether or not the milk is
> pasteurized.
> 
> If you tell us what kind of cheese you are making,
> perhaps I might
> make a suggestion?
> 
> --Erica
> 
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