Yea, the recipe has a thermophilic culture, but the temps are more aligned in my head with a meso:
"Raw milk in small cheese vats (up to 200 liter or 62 gallons) at 92-95° F. No starter is used for fresh milk direct from milking. For older, stored milk starter culture is added:
Use 2.5 DCU (1/4 tsp) of CHOOZIT TA050 for 100 lb. milk.
(Double the amount of starter culture for pasteurized milk)
Ripen milk for 60 min.
Add 9 ml single strength rennet for goat and cow milk and 7 ml for sheep milk (100 lb. milk).""
I think i will do a small test with each and see what comes out best. I think that this TA050 is a slow acidifying culture so i am a little anxious about the yogurt culture.
I am also searching for other cultures, but have had little luck at this point.
We use raw milk and i can get it fresh and warm from milking, but the milking is done by students at our farm school, and the process is anything but sterile, so i always pasteurize before using it.