Ok..probably a stupid question but, I'm going to make a clabber out of clean raw milk. Then I'm going to use the clabber to make a mother culture. I plan to reculture a few more times to refine the starter. At that point when I make my cheese with pastureized milk (my own farm milk that I choose to pasturize for cheese) will it be a raw milk cheese. The main reason is because on my raw cheeses I do like to wait the 60 day mark, a lot of my pasturized cheese I'll eat way sooner.