[Cheese] raw milk

[Albert Ortiz]

I know, he does not in fact suggest that you may make cheese without a
starter.  Then again, fermented milk products can be made with just raw
milk, just like you can make wine with just the grapes because, like grapes
contain a trace amount of yeast, raw milk does contain a "sample" of the
organisms requiered for it to ferment but they may not be enough.  In
anycase, it may be the case that i misunderstood the original inquiry.  He
does use raw goat's milk primarily, and makes his own starters from scratch
with it too.  He presents a syllabus where you can learn all kinds of stuff
about milk and milk products.  I found it quite enlightening even when i
don't have raw milk readily available to me.  Happy cheese making!

Saludos,

Alberto

On 3/1/06, Jack Schmidling <arf at mc.net> wrote:
>
> Albert Ortiz wrote:
> > Hi all,
> >
> >   This person is a biology doctor who has always made cheese with raw
> milk.
> > you can find his info at
> > http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
>
> I don't see anywhere on his site where he suggests that a starter is not
> required with raw milk.  He uses buttermilk or yogurt as starters for
> all the recipes I saw.
>
> js
>
>
> --
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