I am making raw marinara-style sauce, and fighting with my raw milk to make raw cottage cheese right now

I am trying to keep it under 100F, but now I see I can go up to 115 or so and still be raw, may do that 100F is taking FOREVER

Once I am done with this, I am thin slicing zucchini, for using as lasagna noodles and making a raw food veggie meal.

I am not experienced in raw foods, so having to research what I am doing

Hard to find non heat processed protein, I am going to use a bit of raw pine nut in the layers to add a bit of crunch.