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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Brine Ripened (Aegean Sea) => Topic started by: joelTSL on April 11, 2021, 06:51:20 PM

Title: Making pasteurised halloumi from raw milk
Post by: joelTSL on April 11, 2021, 06:51:20 PM

Hi,

Quick question: If I make halloumi using raw milk, and then cook it in whey at ~95'C for 20 minutes (as described here: https://curd-nerd.com/soft-cheese-recipes/haloumi-2/ ) would that pasteurise the halloumi, or would I need to pasteurise the milk before I get started?

Thanks in advance,

Joel

Title: Re: Making pasteurised halloumi from raw milk
Post by: bansidhe on April 11, 2021, 08:13:37 PM

I am no expert but, if pasteurization of milk can happen at 161F for 15 seconds , I would think that have your milk at 95C (~200F) for 20minutes would work.  But again, I am a new cheese.  "-)

Title: Re: Making pasteurised halloumi from raw milk
Post by: Bantams on April 11, 2021, 09:19:32 PM

Depends on your requirement for the pasteurization.
Legally? No.
If the curd itself (not the whey) exceeds 161°, then it has been effectively heat treated for pathogens. But it's not considered pasteurized since that's mostly a legal definition. 

Same for the mozz you also asked about.

But I have doubts that the curd in either instance is actually achieving 161°+.

Title: Re: Making pasteurised halloumi from raw milk
Post by: rsterne on April 11, 2021, 09:34:49 PM

"Pasteurized"?.... No, because that is a defined process.... However, IMO cooking the Halloumi at 95*C (203*F) for 20 minutes would pretty much guarantee any bacteria would no longer be viable.... The slices are at most 3/4" thick and the center after that length of time at over 200*F would easily have reached over 161*F.... Again, JMO....  ::)

Bob

Title: Re: Making pasteurised halloumi from raw milk
Post by: joelTSL on April 12, 2021, 02:51:59 PM

Thanks guys. This is really helpful!
So if I wanted the cheese to be pasteurised by definition, I'd need to heat the milk to 72'C/161'F and then let the temperature fall before starting the cheesemaking process?
I guess under those circumstances there's more of an argument for using starter cultures?

Title: Re: Making pasteurised halloumi from raw milk
Post by: Bantams on April 12, 2021, 10:41:15 PM

Are you asking about home cheesemaking? As in pasteurizing because you would prefer to eliminate potential pathogens and competing bacteria?
If so, the best way is to heat to 145° and hold at that temp for 30 minutes. Better flavor and protein integrity with that method. Be sure to leave the stirring spoon in the entire time. I like to cover the pot with aluminum foil as that helps the temp stay consistent after reaching 145°.
161° for 15 seconds also works.
Then cool and proceed with cheesemaking. 

If you want it to be legally pasteurized, you would need a licensed dairy facility, a pasteurizer's license, the proper Grade A (or equivalent) pasteurizer, etc.