[Cheese] camembert with raw milk

[Jack Schmidling]

Rita P wrote:

> Question:  If using raw milk (which  I will NOT
> pasterise), do I still have to add bacteria to the
> milk?  Or will the milk provide its own bacteria, and
> is it the correct type?

It will not and certainly not produce Camembert.

I fell into that trap on my first batch of fresh milk.  There simply is 
not enough of the proper cultures in the fresh milk to get it going.

Don't squander your treasure on shortcuts.

js

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