Guest guest Posted November 29, 2004 Report Share Posted November 29, 2004 Mike, we make raw mozzarella almost weekly for homemade pizza. Of course the stuff you buy from the regular grocery store isn't raw. There is an easy recipe that can be found at www.cheesemaking.com. We just omit the microwave directions and place the curd into hot water until it stretches. Very wonderful stuff. I consider it raw because the milk isn't heated to over 88°F, although the curd is heated to 135°F... Starlene raw mozzarella?? > > Can raw mozzarella cheese exist? I had thought certain temperatures > were inherently required to make this kind of cheese, but recently a > distributor of a delicious artisanal mozzarella told me he believed it > was raw. My suspicion is that he was being naive about the > much-abused term " raw " in the cheese world, but I'm no expert, so I > hope someone in this group knows the facts. It's not very important, > just a random thing I'm curious about. BTW, I don't eat much cheese, > and don't think it matters too much whether it's raw. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2004 Report Share Posted November 29, 2004 I've seen recipes for raw mozzarella, where it doesn't get over about 105 degrees, so yes, it's possible to make it. However, in the US, " raw " cheese that's intended for sale must be aged for at least 60 days (I beleive this is a national regulation and does not vary by state, as do the regulations for fluid milk sales), and since mozzarella is an un-aged cheese, you won't find raw mozzarella for sale legally. There may be some farmstead kinds available, but only if they're flying beneath the radar of the officials. Aubin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2004 Report Share Posted November 29, 2004 Hello Starlene, I checked out the site for the mozzarella cheese recipe; looked under the "recipes" link but but I'm not finding it. Can you please share the recipe? Thanks in advance! Audrey :-) ----- Original Message ----- There is aneasy recipe that can be found at www.cheesemaking.com. We just omit themicrowave directions and place the curd into hot water until it stretches.Very wonderful stuff. I consider it raw because the milk isn't heated toover 88°F, although the curd is heated to 135°F...Starlene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2004 Report Share Posted November 29, 2004 @@@ > Mike, we make raw mozzarella almost weekly for homemade pizza. Of course > the stuff you buy from the regular grocery store isn't raw. There is an > easy recipe that can be found at www.cheesemaking.com. We just omit the > microwave directions and place the curd into hot water until it stretches. > Very wonderful stuff. I consider it raw because the milk isn't heated to > over 88°F, although the curd is heated to 135°F... > > Starlene @@@ The curd is still the milk and if it's heated to 135F then it's not raw! What could be simpler than that?! Please don't be offended, but this is a classic example of the bizarre delusional semantics when people talk about raw cheese! I'm not saying it's bad to heat milk, and perhaps there's a nutritional difference between heating to 135F and the higher temps that are common, but there's no way it could be considered " raw " ! There's also a big difference between boiling and frying, but that doesn't make boiled food " raw " ! Again, I'm not a raw foodist, just curious. So the question can be changed to " is it possible to make it using temps less than 135F in that step? " . Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2004 Report Share Posted November 29, 2004 At 11:37 AM 11/29/04 -0500, you wrote: >The curd is still the milk and if it's heated to 135F then it's not >raw! What could be simpler than that?! Please don't be offended, >but this is a classic example of the bizarre delusional semantics when >people talk about raw cheese! I'm not saying it's bad to heat milk, >and perhaps there's a nutritional difference between heating to 135F >and the higher temps that are common, but there's no way it could be >considered " raw " ! There's also a big difference between boiling and >frying, but that doesn't make boiled food " raw " ! Again, I'm not a >raw foodist, just curious. So the question can be changed to " is it >possible to make it using temps less than 135F in that step? " . > Mike, I don't think so. The way I understand it, there IS no such thing as " raw " mozzarella, precisely because of that hot water step - just mozzarella that's been made with un-pasteurized milk. I think if you used lower temps or otherwise messed with the process, you wouldn't have mozzarella per se. You'd still have cheese, but it wouldn't be mozz. On the other hand, it's nice to know it's only 135F - I'd originally heard it required (literally 212F) boiling water. MFJ Yeeeeeeeeeeeee Haaaaaaaaaaaaa!!! ~Hammond of Texas Quote Link to comment Share on other sites More sharing options...
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