[Cheese] Subbing pastuerized milk + culture for raw milk?

[Tim Weatherwax]

Hello all, I'm also new to cheese making.  I do have access to fresh cows
milk and was wondering where to get recipes for fresh milk?  Also, at what
temp do I pasteurize and how long?  

Brian, Since store bought milk is homogenized, wouldn't that make it come
out with very small curds?

Thanks,
Tim

-----Original Message-----
From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf Of
Jason Molinari
Sent: Friday, January 06, 2006 3:08 PM
To: The Cheese Makers' Digest
Subject: [Cheese] Subbing pastuerized milk + culture for raw milk?

I got a nice home cheese book from Italy, and of
course many of the cheeses call for raw milk. I was
wondering, since i have no way to get raw milk, can i
substitute pasteurized milk (either whole or
skim+cream) with a culture added to it (i guess
mesophilic)? Would this result in a similar cheese or
completely different?

thanks
jason

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