Thanks again Sailor,
Here is about the same instructions from this forum listed under Alpine Cheese Making Recipes
1.INOCULATE THE MILK: The evening before you plan to make cheese, warm 1 gallon of the freshest milk to 20C (68 o F) in the sterilized pot. Thoroughly blend in the inoculum of 1/3rd cup yogurt as starter. (The function of this inoculation with bacterial starter is to have the milk fermenting bacteria make lactic acid which lowers the pH so that the rennet will be able to act on the casein). Cover the inoculated milk with the sterilized lid. Let sit at room temperature overnight (20-22C/68-72F).
Do you think this is safe? I appreciate your input, you have far more experience than I.
Regards: john
Regarding "safe", as long as you know the source of your milk is clean, it is handled cleanly and gives good milk for drinking (whether raw or pasturized), you are not in any danger.
The issue with using raw milk and allowing the bacteria within it to grow unchecked is that you will probably not get the same results each time that you make cheese. For the cheesemaker who is wanting consistent, repeatable results, it isn't a good thing.
For me, I enjoy the different nuances I get from the variables of making cheese with raw milk, which is part of the reason that I use clabbered raw milk as a culture.
It is all in what you are looking for in your end results.