[Cheese] raw milk

[Albert Ortiz]

Hi all,

  This person is a biology doctor who has always made cheese with raw milk.
you can find his info at
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

alberto

On 2/28/06, Barbara Cornelius <bac at nebrwesleyan.edu> wrote:
>
> 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>
>
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