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!<br>
<br>
Saludos,<br>
<br>
Alberto<br><br><div><span class="gmail_quote">On 3/1/06, <b class="gmail_sendername">Jack Schmidling</b> <<a href="mailto:arf@mc.net">arf@mc.net</a>> wrote:</span><blockquote class="gmail_quote" style="border-left: 1px solid rgb(204, 204, 204); margin: 0pt 0pt 0pt 0.8ex; padding-left: 1ex;">
Albert Ortiz wrote:<br>> Hi all,<br>><br>> This person is a biology doctor who has always made cheese with raw milk.<br>> you can find his info at<br>> <a href="http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html">
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html</a><br><br>I don't see anywhere on his site where he suggests that a starter is not<br>required with raw milk. He uses buttermilk or yogurt as starters for<br>all the recipes I saw.
<br><br>js<br><br><br>--<br>PHOTO OF THE WEEK: <a href="http://schmidling.com/pow.htm">http://schmidling.com/pow.htm</a><br>Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver <a href="http://schmidling.com">http://schmidling.com
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</a><br></blockquote></div><br>