Hi Martha,
Does that mean that it's a
>microorganism that the cow ingests with the butterwort and
>that survives digestion and makes its way into the milk?  Is
>that how the lactobacillus cultures also originally found their
>way into milk?
Nourishing Traditions says piima milk and cream are enzyme rich, but that
is all I could find.
With raw milk, I have found that you don't need a starter of any kind to
produce cottage cheese, a koumiss like drink, cream cheese etc. It works on
its own.

All the best,
Susan