Location: Anchorage, Alaska ...land of scarce variety in milk!
The best milk that I can find around here is Organic Valley pasteurized-only cream line milk. Virtually all else available is ultra-pasteurized. The Organic Valley web site says that the milk is pasteurized at 165 F, but I also emailed them for verification. Is this milk suitable for making cheese? How about for making mozzarella? If not, then I guess we just don't have milk that we can use... without doing a 14 hour round trip drive to Northern Lights Dairy in Delta Junction or buying a cow or goat share for raw milk.
Thanks,
Brian