I've read in a couple places that rennet and culture quantities should change if using raw milk. Can anyone verify this? I use primarily raw goat milk and have noticed that I use less rennet than the recipes call for, but I've never adjusted the culture.
Another question--I've seen suggestions to lower the temperature for the make by 2-5°F for goat milk. Sometimes I've done that, sometimes not, but I'd like to hear from others on that, why it might be necessary, why not.