[Cheese] raw milk

[Barbara Cornelius]

Linda - thanks for your reply. I'm looking forward to giving this a try!

On Peter Fankhuser's site, he mentions the following in relation to
using raw milk:
"1: Filter the milk to remove straw, hair etc. 2: Use a fresh, active
starter and use a little more than usual. 3: Add 1 gram og potassium or
sodium nitrate per gallon of milk 4: Be extra careful about the hygiene
when making the cheese."

Now, I get the milk already filtered, so I'd skip #1. #4 is obvious. 

But, what do you think of guidelines #2 and 3? Apparently, the
potassium/sodium nitrates are to inhibit the coliform bacteria, but is
it really necessary? Do you do this?

Thanks again -
Barbara

----- Original Message -----
From: Linda Conroy <rosemarygoddess at moonwiseherbs.com>
Date: Tuesday, February 28, 2006 2:26 pm
Subject: Re: [Cheese] raw milk

> Welcome Barbara,
> I make all kinds of cheese with raw milk. You can follow any recipe 
> and simply ignore the part about pastreurization. Also when you add 
> rennet you need to top stir so that the cream is easily 
> incorporated. There are alot of options about raw vs pasteurized 
> milk (if you have not already read the information on realmilk.com 
> I would highly recomend it), I personally have chosen for 10 years 
> to make cheese with raw milk and it is always yummy!! 
> happy cheese making
> Linda>