Actually, I think there is a balance in favour of unpasteurised being safer in terms of turning, because of the natural microbes involved, and the ones in pasteurised milk not being so beneficial. I keep meaning to get to the local seller of unpasteurised milk, but it involves wiggly lanes on a Saturday morning and doesn't happen. My milk develops a sharp tang, and I suspect the acidity deals with the nasties. I ATENT DEAD YET.