Author Topic: Milk, Cow's, Pasteurized at 175F - Good For Making Mozzalella?  (Read 1403 times)

giambra

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Hello, I am looking to make some mozzarella (just posted to introductions forum).  I live in Raleigh, NC and trying to find a good milk to use (raw milk is illegal in NC and I have  not been able to find a share of a cow near here).  There is a place called Maple View Farms not too far away.  I asked them and they said they pasteurize at 175 degrees.  Anyone know if this is too high?  Will this milk work for making mozz?
Thanks,
Tim

Sailor Con Queso

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Re: Milk, Cow's, Pasteurized at 175F - Good For Making Mozzalella?
« Reply #1 on: May 01, 2010, 02:56:17 AM »
Yes, maybe. But you will need to add CaCl2 (calcium chloride). It's not just the temperature, it's also the time that they hold at 175. The shorter the time, the better. A lower temperature pasteurization (145F for as little as 16 seconds) is much better for cheesemaking if you can find it. Higher temperature denatures proteins and you will need to use more CaCl2.

The other issue is homogenization. Non-homogenized is MUCH better.

Tell them what you need and they may be able to accomodate.