Making pasteurised cheeses from raw milk

[joelTSL]

Quick question: If I make mozzarella using raw milk, when I'm scalding my hands stretching the curds in whey at ~90'C (as described here: https://curd-nerd.com/soft-cheese-recipes/mozzarella/ ) will that pasteurise the mozzarella, or would I need to pasteurise the milk first?

Thanks in advance,

Joel

[jmason]

I would say yes.  Even if it doesn't fully pasturize mozzarella doesn't age so not really any time for the bad guys to take hold.  Personally I have no issues with raw milk cheese so long as I know it came from a clean dairy.  The scare from milk that caused milk to be pasturized were more a processor issue than a dairy issue dating back to "The Jungle".