Warming the milk
The milk called for in the recipe is warmed to a temperature appropriate for the culture that will be used. This is often done in a "double boiler" fashion, by placing the pot of milk in a larger pot, or sink, of warm water. This process must be done slowly as the quality of the cheese depends on slow warming in this and subsequent steps. The highest available quality of milk should be used. It is possible to use goat, ewe or cow's milk in any recipe, although most recipes call for a specific type of milk.
If you have access to raw milk, you should pasteurize it first and age any cheeses you make for at least 60 days. Avoid milk that is labeled as "ultra-pasteurized".
Warming the milk in a double boiler. Notice the pot in the background with boiling water in which I sterilize my utensils, molds, etc.