Instruction: Answer the given question by extracting information from the supporting document.

Input:
Question: Can this buttermilk culture be used with raw milk?
Document: My son is allergic to all evaluated forms of animal milk. As I started to make more I wanted to make the family buttermilk biscuits, pancakes, breads, etc. I could not find a soy/rice buttermilk at the store, and I did not  like the thought of excluding my son from eating those items while the rest of the family did. This product allows me to make buttermilk recipes for the whole family.I have used the packets 3 times and they work perfectly. The taste is excellent.
Made a very thick, smooth and tasty buttermilk using whole pasteurized milk from the grocery. I had been getting my cultures from Cultures for Health. They are good but cost a lot more and the buttermilk seems to separate easily. I am trying a new batch today with milk from the first batch. If it doesn't do as well, I will post an update. I don't foresee that happening though.
Very Satisfactory. Even though don't expect the same quality if you try to use the packet to culture subsequent batches.The taste is fresh and makes a lot of quantity that can last a long time if refregerated
I have diluted up a few time, and that seems to buy a few more days.The next step will be to try it with rice milk.
Thank you for excellent product! It is fun to make our own cheese--a real learning experience for the children! Interesting..
Answer: I have but came out with something along the line of Villi - very thick, gooey and kind of stringy.  It tasted good but I couldn't get past the texture.  I called the manufacturer and they recommended I heat the raw milk to 145 then allow it to cool before adding the culture.  I have done it that way now for a few months and it makes wonderful buttermilk.