[Cheese] camembert with raw milk

[Rita P]

Thanks Jack,
So what you are saying, it will make camembert, but I
still need to inoculate it with the correct
culture/bacteria, to help nature to take the "correct
path".  Then later add the penicil. camembert?

Or do you suggest I do something else with it?  If I
didn't already have enough blue, that's what I'd be
doing with it, but I need some more camembert ... life
does play nasty little tricks on you:)

Thanks Jack ..

Rita 
Australia



--- Jack Schmidling <arf at mc.net> wrote:

> Rita P wrote:
> 
> > Question:  If using raw milk (which  I will NOT
> > pasterise), do I still have to add bacteria to the
> > milk?  Or will the milk provide its own bacteria,
> and
> > is it the correct type?
> 
> It will not and certainly not produce Camembert.
> 
> I fell into that trap on my first batch of fresh
> milk.  There simply is 
> not enough of the proper cultures in the fresh milk
> to get it going.
> 
> Don't squander your treasure on shortcuts.
> 
> js
> 
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