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<DIV><FONT face=Arial size=2>Elizabeth,</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>Yes, we make cheese from raw milk.</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>Pateurization has its place and has saved
</FONT></DIV>
<DIV><FONT face=Arial size=2>alot of illness. But remember
pasteurization</FONT></DIV>
<DIV><FONT face=Arial size=2>is not sterilization and does not kill all the
</FONT></DIV>
<DIV><FONT face=Arial size=2>mircoorganisms, most people swear they are the
same</FONT></DIV>
<DIV><FONT face=Arial size=2>thing and the dairy industry does nothing to
</FONT></DIV>
<DIV><FONT face=Arial size=2>discourage this belief. </FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>Pasteurization lowers the bacteria numbers to
</FONT></DIV>
<DIV><FONT face=Arial size=2>number level that is below the threshold
number</FONT></DIV>
<DIV><FONT face=Arial size=2>that will cause illness in most of the
population.</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>So if a person practices good hygiene "to the
maximum" when harvesting</FONT></DIV>
<DIV><FONT face=Arial size=2>his cheese milk he can be nearly as pathogenic free
as what is </FONT></DIV>
<DIV><FONT face=Arial size=2>gotten at the store.</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>One micro I am some what leary of is the
Listeria group.</FONT></DIV>
<DIV><FONT face=Arial size=2>An inffection of this group has a
reputation of causing death in infants</FONT></DIV>
<DIV><FONT face=Arial size=2>yet to be born.</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=Arial size=2>Listeria is a cold loving bacterium
and multiplies readily at </FONT></DIV>
<DIV><FONT face=Arial size=2>40 F. This is a special case where it is
best if raw milk is turned in to </FONT></DIV>
<DIV><FONT face=Arial size=2>cheese right away, it safest.</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=Arial size=2>We make our cheeses as soon as we bring the
milk in from the</FONT></DIV>
<DIV><FONT face=Arial size=2>barn possible. About the time we
get it ready for innoculation</FONT></DIV>
<DIV><FONT face=Arial size=2>the milk temperature is 86 F. I put it in a double
boiler with 86 F water</FONT></DIV>
<DIV><FONT face=Arial size=2>and I don't have to turn on the stove
till after renneting and cutting.</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=Arial size=2>Calvin</FONT> </DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
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<DIV style="FONT: 10pt arial">----- Original Message ----- </DIV>
<DIV
style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black"><B>From:</B>
<A title=elianeal@copper.net href="mailto:elianeal@copper.net">Elizabeth
Cameron</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To:</B> <A title=Cheese@hbd.org
href="mailto:Cheese@hbd.org">Cheese@hbd.org</A> </DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> Tuesday, December 12, 2006 12:53
PM</DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> [Cheese] Raw Cheese</DIV>
<DIV><BR></DIV>
<DIV><FONT face=Georgia>Hi,</FONT></DIV>
<DIV><FONT face=Georgia>I am new to the conversation, and have a
question. Does anybody make cheese from raw fresh milk? I have
dairy goats and would prefer to keep the enzymes alive in making
cheese. I use the milk raw for chevre, which works great, but
don't know about doing this for hard cheeses. Most of the recipes say to
pasteurize.</FONT></DIV>
<DIV><FONT face=Georgia></FONT> </DIV>
<DIV><FONT face=Georgia>Thanks.</FONT></DIV>
<DIV><FONT face=Georgia>Elizabeth</FONT></DIV>
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