Raw cow milk is not all that easy to find in my area, or at least I have not yet found an inexpensive source. Yesterday I found raw Jersey milk sold by the quart, at about $6.50 for the quart (plus a deposit for the glass jar). I have also found raw Holstein milk at $10 a half gallon. Either way, it works out pretty steep for making a batch of cheese. My usual milk is low temp pasteurized, non-homogenized and sells for close to $8 a gallon.
If I want to buy some of that lovely raw Jersey milk, and add it to the regular stuff, at what ratio do I need to add it, and how long to let it sit for the beneficials to help re-populate the sterile milk? Or is that just theory?