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Gee, It Doesn't Seem Like This Raw Milk Thing Is Going So Well, Part 4,279,327,934
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this post was submitted on 05 Feb 2026
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Leopards Ate My Face
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Somewhat safer. Step one of making cheese is usually heating up the milk, so that can kill things on its own, then you are going to mix in an acid to get it to curdle probably lemon juice or something. Salt is often added as well. Once you've separated the curds and the whey, you end up having to age the cheese, and there are requirements for aging to ensure the possible bad bacteria sits with the salt for a while, say a couple months. It limits or gets rid of most of the possibility of things like salmonella growing in it. Soft cheeses I hear are more at risk than hard cheeses when it comes to raw milk. (More air I assume, less compact to the salt)
You left out adding yeast, which is the whole process. So you curdle, acid salt add maybe, then add yeast and let sit for months I presume?
Once the yeast process a food it's a lot harder for other bacteria to use it as well, even when there are nutrients left in it, it appears to me as an amateur brewer of different alcohols and a few kombucha type drinks.
Depends. Cheeses that get soft by fermentation with fungi are safe.