[Cheese] camembert with raw milk

[Rita P]

Jack,
Just read your cheese site (again).  Are you saying I
SHOULD pasteurise the milk?  If so, what then is the
point of having raw milk, as I can buy retail bio
dynamic organic full cream unhomoginised jersey cow
milk.  I thought I had a real treasure in the
unpasteurised milk. (Apart from it being illegal to
sell it here in Australia for human consumption -
that's another story) Please correct my ignorance on
this matter.

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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