I figure I'd give good props to a local supplier of milk. Crystal Ball Farms out of Osceola Wi. Though I can't get raw milk from them, I do get a great organic cream line milk. They past it low and slow. 145 for 30min.
I've made fresh moz and several lbs of hard cheese and the result is great!!
taco
Good for you! I'd say that low temperature keeps the cells in tact enough so it should work as well as raw milk.
Great! I personally believe that homogenization does more to pervert milk than pasturization does, especially when low temps are used to past.
I'm glad you're getting good results with your cheese, too.