[Cheese] camembert with raw milk

[logeerplaats@cox.net]

Hi Rita,
I followed your conversation and what I understand is as follows:
Why waste great raw milk on camembert?
Make something else out of it, as the results between raw and pasturized  for camembert do not differ from using
a different lower quality milk.
Henriette
---- Rita P <hotstuffme at yahoo.com> wrote: 
> 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
> > 
> > -- 
> > PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> > Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver
> > http://schmidling.com
> > 
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> 
> 
> 
>        
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