I have, to date, taught over 500 people to make mozzarella in The Goat Cheese Making Class. (See Annie below stretching raw goat mozarella). In EVERY SINGLE CLASS, I tell students that you can make mozzarella with any kind of milk, as long as it is not ULTRA pasteurized. Among cheese makers, it is common knowledge that you cannot use ultra pasteurized milk for anything except watering your bushes outside. It is a useless shadow of what was once milk, but has been heated to such high temperatures that everything in it is dead. Everything. And as if dead weren’t enough, the high heat restructures the molecules formerly known as milk so they won’t EVER form cheese.
The only kinds of milk you can use for cheese making are raw (best) and pasteurized (second best). If you don’t have access to raw, you will buy pasteurized! And based on what I teach, what every other cheesemaking teacher teaches and what you’ll read in every book and find on every website, chat room, board and blog, is that pasteurized milk will work!
But below is the ***disclaimer*** which caused me to carry out a study to determine which of 4 locally available pasteurized cows milks works to make mozzarella. (Details coming up in Part 2)
***Disclaimer: All milk that is labeled pasteurized will not work.***
In my study, I picked 4 locally available brands of pasteurized cows milk, both organic and non-organic, with sell-by dates around the same time. One didn’t work at all. Another one hardly worked. The other two worked fine.
WHAT????? If they’re labeled Pasteurized, WHY WON’T THEY ALL WORK???
Yes. Good Question. Why won’t they all work?
For now, I’m going to ask for your guesses. I have hypothesized the answer, but am in the process of researching the milk companies to determine if my answer is correct. So, I’m not telling you yet.
I want to hear from YOU. Why do you think, if every cheese making piece of information everywhere says you can use pasteurized milk, WHY WON’T IT WORK in some cases?(OK, that’s an over exaggeration. I haven’t read every piece of cheesemaking information everywhere.)
Comment below with your guesses. Even if you’re not sure, still guess. I’ll tell you more of the details in Part 2.
Thanks for playing!!
– The Goat Cheese Lady