Quote Originally Posted by Calypso Jones View Post
well WHY is milk pasteurized and whatever else?? Can you only make Cot. Cheese out of unprocessed milk? Are dairy farmers prevented from selling non-pasteurized milk?
It is pasteurized to kill bacteria, that part is fine because the first thing you do when you make cheese is pasteurize it to kill all the bacteria. After you pasteurize it you add a strain of bacteria particular to the type of cheese you are making.
Homogenization is where the problem lies, they homogenize milk so that the cream does not separate from the milk, homogenization changes the structure of the fat and it does not culture well.