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

[Brian]

I'm new too and have found Jack's site extremely helpful.
Homogenized is the only milk I can get here but using dry milk and cream 
works very well.  Except dry milk is expensive.  Curds came out perfect.
http://schmidling.com/

>From what I see, fresh milk is the whey (yea I know, bad pun) to go.  I 
think you have to make sure it is top stirred for an extra minute so the 
cream doesn't stay at the top after adding rennet.
Again, look at Jacks site.  No reason to reinvent the wheel so to speak.

Brian



----- Original Message ----- 
From: "Tim Weatherwax" <tim.weatherwax at keystonefoods.com>
To: "'The Cheese Makers' Digest'" <cheese at hbd.org>
Sent: Friday, January 06, 2006 12:41 PM
Subject: Re: [Cheese] Subbing pastuerized milk + culture for raw milk?


> 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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