Finally found a close by source for fresh raw milk (selling and buying raw milk is highly restricted here in NZ)
So I took 9l of raw milk (1 day old) home and followed an alpine style recipe I did before - leaving out calcium chloride.
(1/8 tsp ST, 1/8 tsp LH, 1/16 tsp Propionic, 1/8 tsp mix of Geo/B-linen)
After pressing I did notice the yield is quite a bit lower on this one, only about 950g for 9l (usually I get around 1.1-1.25kg for 9l depending on recipe).. but more importantly, the pH at wheyOff was about 6.2 but after overnight pressing it didnt come down below 5.8 - so I still started salting it. Now I'm a bit scared that this "dangerous" raw-milk cheese wont be acidic enough.
Any thoughts?