I found an source of raw milk and will be making Edam this weekend. Getting the milk on Friday. I've been looking around for the difference in recipe between raw and pasteurized milk. From what I can tell I need to reduce the cultures by half but keep the rennet the same. Is this correct?
That's what I've always heard
Generally yes but it depends on the milk (how it was chilled, milking practices, fat content etc). Best bet is to take a time based recepie with pH markers and use around half the culture then use the time and pH markers and see if you are ahead or behind the pH curve then adjust for next time.