18 points
Finally if you want to make yogurt or cream cheese, you want to work of raw milk because it contains the fermenting bacteria, but that is more of a niche application.
If you’re going to make anything from milk that requires bacterial cultures and the conditions under which they will grow, you absolutely do not want whatever random cultures that are in a raw product. You start clean and add the cultures you want to propagate. Source: ferments things at home
1 point
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