Hello everyone,
I have been lurking for a little while, due to a fear of asking questions so stupid (not even a newbie, rather a would-be one) that I would disgust everyone on my first post, but have girded my loins and am posting anyway! I thought I would combine an introduction and a couple of questions, if that is OK.
I started getting interested in/reading about cheesemaking a few months ago, and in the interim have moved to India for a year plus, from the US. There are some pluses and minuses to that situation. Minuses: virtually no access to cheesemaking essentials such as cultures, rennet, molds and moulds, etc.; I have ordered some from cheesemaking.com and am crossing my fingers that they will reach me. Pluses: Kerala, where I live, must be one of the most beautiful, verdant, lush places on earth.
Now the questions: among the cornucopia of natural resources here is an abundance of raw milk, effectively sourced directly from the farmers (there is a middleman who delivers it but he tests only for dilution, not purity.) And it is only 75 US cents a liter, you guys! As you can imagine, I am super excited about that, but I am concerned about handling practices and will be pasteurizing it myself using the double boiler/15 seconds at 161 degrees/quick cool method. At that point is it still considered raw for the purposes of cheesemaking? Following on that, will I have to use calcium chloride so that my curds coagulate properly?
Sorry if the question is dumb, I did do a search but could not come up with an answer that was both on point and definitive (maybe there is no such thing). I am really glad you guys are out there. From the lurking, this is a nice, helpful place.