[Cheese] raw milk

[ss2]

I've ordered a cheese kit which does include the rennet and misc other items.  I'm looking forward to trying this.  I do live near some dairy farmers and I'm hoping they will allow me to use a gallon or 2 of raw milk.  The Illinois law prevents them from selling it.  I have gotten mixed messages on whether or not to use whole store bought milk, 2% or fresh cows milk.  I"m guessing that fresh is best, but when unable to obtain that - what is the next best choice?  Everyone agrees that ultra pasteurized milk of any kind won't work.

I'm going to compare store bought "fresh" mozzarella with what I'm hopefully able to make.

Susie
  ----- Original Message ----- 
  From: Albert Ortiz 
  To: The Cheese Makers' Digest 
  Sent: Thursday, March 30, 2006 10:00 AM
  Subject: Re: [Cheese] raw milk


  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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