I am new to cheese making and I do not want to use raw milk to make cheese for health reasons. So, my next option is to use pasteurized milk. However, since pasteurization destroys some of the proteins one can say that there will be some differences considering there are going to be less proteins to coagulate.
I heard that most cheese makers are adding ingredients to help pasteurize milk coagulate. What are these ingredients? Are they natural?
What is the best approach to take for making good cheese with pasteurized milk?