Can I make cheese from raw milk (i.e. unpasteurised milk)?
Yes, but in home cheesemaking this is not generally advisable. You need to be EXTREMELY careful with your sanitation. If you use raw milk you need to be aware of some health related issues. For example, raw milk may contain undesirable bacteria or pathogens that can be harmful. Raw milk may also contain spoilage organisms that can affect the flavour of your cheese. Pasteurising ensures a more uniform bacterial level before starting to make cheese which helps to produce a more consistent flavour. You will not notice much difference in the making procedure, so all the recipes in the book, ‘Home Cheeemaking’ can proceed the same whether the milk is pasteurised or unpasteurised.
