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

[Erica Schechter]

On 1/6/06, Jason Molinari <jasonmolinari at yahoo.com> wrote:
> Erica, i was wondering more about the flavor and
> development of the cheese, than about the coagulation
> of the curd.
> Which of the many cultures should i use to being
> pasteurized milk back to raw state (as much as is even
> possible)?

Unfortunately, there is no single culture to compensate for the flora
lost in the pasteurization process. But luckily, the flavor of the
culture will affect the taste of your cheese far more than the natural
lactic bacteria. I would choose culture based upon the type of cheese
you are making, not on whether or not the milk is pasteurized.

If you tell us what kind of cheese you are making, perhaps I might
make a suggestion?

--Erica