Sourz4life
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- Apr 24, 2016
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So I'm going to be making a mozzarella cheese from some raw goat milk, but its for a pregnant friend. She's been told not to eat anything from raw milk as it doesn't have the risk of Listeria monocytogenes which is true but unlikely of course. So I know the 2 different methods commonly used to pasteurize milk by raising and holding the temps. Now if I make it using raw milk then raise the remaining whey with a little bit of salt to 175 to prepare the cheese for stretching, if I leave the cheese in there at that temp for the 40 seconds suggested for HTSH pasteurizing, will that pasteurize it or does it have to be done while still in the milk state to work.