Hello
I was reading a post on Reblochon cheese and it suggests.....
'Use raw milk. If you can't get any, I suggest to get non-homogenized, gently-pasteurized milk from grass-fed cows and pre-inoculate it for 24 hours to get some raw elements back into it'
Does this mean to add the cultures that you would normally add when at temp? Sorry if silly question - I would ask the poster, but they don't seem to be active on here anymore and the post is quite old
Thanks
Some advocate for adding just a bit of a weak acidifier such as Flora Danica, maybe 1/32 t per gallon, to help protect the milk from bacteria which work at cold temperatures, and to add a bit of flavor.
I have done this, and did not find a noticeable change in flavor. And the pre-inoculation seemed to contribute to the ph drop going too fast on my makes.
Try first with store milk and see how you do.
Thanks Susan