paper_clips43
Member
There are plenty of raw cheeses you can make. You can even do a farmers cheese that only heats the milk up to 104. Just add your lime juice and let sit out for several hours. Alas you do get less cheese though. And the whey left over is still a little milky but good to make smoothies out of with fruit and such.
Also kefir cheese is really magical stuff if you have the time to make it.
But to answer your question. Most people do it with pasteurized milk. It's totally fine. I did it a lot last year. Its easy peazy.
Also kefir cheese is really magical stuff if you have the time to make it.
But to answer your question. Most people do it with pasteurized milk. It's totally fine. I did it a lot last year. Its easy peazy.