[Cheese] Using raw milk

[Doug Snyder]

The only one I've made without culture was a mozzarella that sat  
overnight to "raise" culture.  I haven't ever checked pH when making  
cheese.  As I said, I'm not very advanced at this.  I'm sure that an  
aged cheese without culture would be a disaster.

Doug


On Feb 28, 2006, at 5:27 PM, Jack Schmidling wrote:

> Doug Snyder wrote:
>> Interesting, I've had trouble getting pasteurized milk to "cheese"
>> but I've never had a problem with raw milk (usually purchased from
>> Whole Foods here in Los Angeles).  I think I've only tried to make
>> cheese with raw milk once without the mesophilic culture pack from
>> New England Cheesemaking and it worked well....
>
> What sort of cheese was it?  I suppose one could make some sorts of  
> soft
> cheese and not know it was not right.  But without a pH meter, it is
> really hard to know what is going on.
>
> js
>
>
> -- 
> PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http:// 
> schmidling.com
>
>
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese