I have this recipe for cheese curds that I want to try: http://www.ehow.com/how_5106352_make-cheese-curds-poutine.html, but it specifically calls for raw milk which is near to impossible to get here. I make yogurt with pasteurized milk and it works no problem, but does cheese somehow work differently?
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
What they probably meant to say is not to use ultra-pasteurized milk (aka UHT). UHT milk won't form proper curds, they come out small, grainy and unpleasant. I learned of this when I bought a cheesemaking kit, and actually experienced it by mistake in my excitement to try a new toy.
I have found that pasteurized milk will make excellent curds as long as the milk is not ultra-pasteurized (UHT). I use non-homogenized whole milk that has only been Vat or Batch pasteurized.That pasteurization process does not kill the bacteria necessary for proper curdling or coagulation of the milk. This type of milk produces the same quality of curds as does using raw milk. This type of milk can be purchased at any health foods store.