What cultures can be added to pasteurized milk to allow it to clabber like raw milk

ehow is not a source of reliable information. It is a content farm, and therefore most of it's articles are effectively screen scraped (either by hand or using 'bots). People get paid to make content, but there is no peer review process

There are plenty of other sources on the web including this site :-) that explain the cheese curd (paneer) process, and that you can use pasteurized or even milk powder with perfect results

Raw milk is NOT a requirement to make curds, and in a blind test is not identifiable. The taste is affected by the fat content and the cows diet. How well you extract just the whey will also affect texture and taste

How do you make paneer?

Search SA for Paneer

Handling raw milk is risky, and please note this information is not professional advice and is not to be taken as an authoritative response. I will, however, attempt to provide some thoughts on handling raw milk below.

Selling unpasteurized milk is illegal in some countries, and official sources usually discourage the consumption of raw milk instead of offering handling instructions (for good reason).

• The FDA has this article on dangers of raw milk.

• There are other real dangers such as Brucellosis or Maltese's Fever with which I bouted as an 8-year old. Think of 107F fever.

Also, keep in mind when you boil the raw milk you are going through a similar process as pasteurization in regards to the theory on breaking down the complex proteins and milk protein allergy. Probably even more than pasteurization since that occurs at lower temperatures. Those theories, however, aren't proven (yet) as far as I know, but you do burn some of the sugars in milk if you go above 70C.

The actual answers:

• 2: It is better to boil first for sure. Don't store raw milk for lengths of time.

• 3: Theoretically, if you do everything right and vacuum pack the milk, it might last a couple of weeks, but the longer it stays, the more dangerous it can get. Freezing might be a better option (we keep our pasteurized milk a couple of months in the freezer).

• 1: I can't tell you how long to boil it for, though the last time I had fresh milk, it was kept simmering on the burner for about 5 minutes by the folks at the farm. It was also minutes after it was collected (fresher is better).

one of the safest things you can do if you're going to have raw milk, is to know the source and get it from a farm that takes care of the conditions. If you know the farm, the farmer, and the cows conditions are safe, you're more likely to be able to enjoy raw milk in peace.