Hi all,<br>
<br>
This person is a biology doctor who has always made cheese with
raw milk. you can find his info at
<a href="http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html">http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html</a><br>
<br>
alberto<br><br><div><span class="gmail_quote">On 2/28/06, <b class="gmail_sendername">Barbara Cornelius</b> <<a href="mailto:bac@nebrwesleyan.edu">bac@nebrwesleyan.edu</a>> wrote:</span><blockquote class="gmail_quote" style="border-left: 1px solid rgb(204, 204, 204); margin: 0pt 0pt 0pt 0.8ex; padding-left: 1ex;">
Linda - thanks for your reply. I'm looking forward to giving this a try!<br><br>On Peter Fankhuser's site, he mentions the following in relation to<br>using raw milk:<br>"1: Filter the milk to remove straw, hair etc. 2: Use a fresh, active
<br>starter and use a little more than usual. 3: Add 1 gram og potassium or<br>sodium nitrate per gallon of milk 4: Be extra careful about the hygiene<br>when making the cheese."<br><br>Now, I get the milk already filtered, so I'd skip #1. #4 is obvious.
<br><br>But, what do you think of guidelines #2 and 3? Apparently, the<br>potassium/sodium nitrates are to inhibit the coliform bacteria, but is<br>it really necessary? Do you do this?<br><br>Thanks again -<br>Barbara<br>
<br>----- Original Message -----<br>From: Linda Conroy <<a href="mailto:rosemarygoddess@moonwiseherbs.com">rosemarygoddess@moonwiseherbs.com</a>><br>Date: Tuesday, February 28, 2006 2:26 pm<br>Subject: Re: [Cheese] raw milk
<br><br>> Welcome Barbara,<br>> I make all kinds of cheese with raw milk. You can follow any recipe<br>> and simply ignore the part about pastreurization. Also when you add<br>> rennet you need to top stir so that the cream is easily
<br>> incorporated. There are alot of options about raw vs pasteurized<br>> milk (if you have not already read the information on <a href="http://realmilk.com">realmilk.com</a><br>> I would highly recomend it), I personally have chosen for 10 years
<br>> to make cheese with raw milk and it is always yummy!!<br>> happy cheese making<br>> Linda><br><br>_______________________________________________<br>Cheese mailing list<br><a href="mailto:Cheese@hbd.org">
Cheese@hbd.org</a><br><a href="http://hbd.org/mailman/listinfo/cheese">http://hbd.org/mailman/listinfo/cheese</a><br></blockquote></div><br>