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

[Jack Schmidling]

Jason Molinari wrote:
> Ok, as soon as i start making them i'll ask what
> culture to use..right now i'm sticking to cheeses that
> use pasteurized.

For basic cheeses, there are two generic types of starter:

Mesophylic and thermophylic and these names indicate the temperature 
that they thrive best at.  Meso is sort of medium 100F and thermo is 
higher, usually over 110F.

Most soft cheeses and Cheddar types use meso.

Swiss, Mozz are examples of those that use thermo.

The variations of the two types are the details but any basic type will 
work and produce cheese of the generic type.

js


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