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

[Jason Molinari]

Jack, right, but i'm trying to figure out which
cultures to use for cheeses in my book which require
raw milk. An italian Toma for example or a pecorino...


--- Jack Schmidling <arf at mc.net> wrote:

> 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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