Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 As an adjunct - I'd be happy with just mozzarella cheese from grass fed cow milk. If anyone knows of eithre raw or pasteurized, please let me know. Thanks Dana ----- Original Message ----- From: umbasheer@... Native-Nutrition Sent: Sunday, February 03, 2002 8:43 PM Subject: Raw Mozzarella Hello Everyone: I was wondering if anyone knows where I can get some raw mozzarella cheese that doesn't cost an arm and a leg. I miss pizza and so do my kids. I would like to make some but I can't find any raw mozzarella. One local store has it but it's smoked and I don't think that would taste good on pizza. Any suggestions? Thanks, Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 As far as I know, it is illegal in the US to manufacture and sell Raw milk mozzarella. The only organic mozz I've been able to find is pasteurized. I've heard it is fairly easy to make mozz at home and plan to try it myself soon - the first of my raw cheesemaking adventures. ine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 Raw Mozzerella cheese is easy to make. I make it all the time with my goat milk. The problem is, it is not fermented at all, so I am sure shouldn't be eaten much. You can e-mail me privately if you would like my recipe. Shari ----- Original Message ----- From: Food From Afar Sent: Monday, February 04, 2002 6:42 AM Subject: RE: Raw Mozzarella As far as I know, it is illegal in the US to manufacture and sell Raw milk mozzarella. The only organic mozz I've been able to find is pasteurized. I've heard it is fairly easy to make mozz at home and plan to try it myself soon - the first of my raw cheesemaking adventures. ine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 When I make mozzarella cheese from raw milk, the milk is held at 108 degrees for 35 minutes at one point. So it wouldn't exactly have all the nutrients left in it anyway would it? If that's true, is it important that raw milk be used? Sharon --- sharon wagner <asejmlae@...> wrote: > Raw Mozzerella cheese is easy to make. I make it > all the time with my goat milk. The problem is, it > is not fermented at all, so I am sure shouldn't be > eaten much. You can e-mail me privately if you would > like my recipe. > Shari > ----- Original Message ----- > From: Food From Afar > > Sent: Monday, February 04, 2002 6:42 AM > Subject: RE: Raw Mozzarella > > > As far as I know, it is illegal in the US to > manufacture and sell Raw milk > mozzarella. The only organic mozz I've been able > to find is pasteurized. > I've heard it is fairly easy to make mozz at home > and plan to try it myself > soon - the first of my raw cheesemaking > adventures. > > ine > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 Shari, I would like your recipe, but don't see your email address. Why should one not eat much mozzerella just because it is not fermented? ----- Original Message ----- From: sharon wagner Sent: Monday, February 04, 2002 7:44 AM Subject: Re: Raw Mozzarella Raw Mozzerella cheese is easy to make. I make it all the time with my goat milk. The problem is, it is not fermented at all, so I am sure shouldn't be eaten much. You can e-mail me privately if you would like my recipe. Shari ----- Original Message ----- From: Food From Afar Sent: Monday, February 04, 2002 6:42 AM Subject: RE: Raw Mozzarella As far as I know, it is illegal in the US to manufacture and sell Raw milk mozzarella. The only organic mozz I've been able to find is pasteurized. I've heard it is fairly easy to make mozz at home and plan to try it myself soon - the first of my raw cheesemaking adventures. ine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 Eating it is fine, but more of the fermented milk products would probably be better is all I meant My e-mail is asejmlae@... ----- Original Message ----- From: Dennis Sent: Monday, February 04, 2002 9:10 AM Subject: Re: Raw Mozzarella Shari, I would like your recipe, but don't see your email address. Why should one not eat much mozzerella just because it is not fermented? ----- Original Message ----- From: sharon wagner Sent: Monday, February 04, 2002 7:44 AM Subject: Re: Raw Mozzarella Raw Mozzerella cheese is easy to make. I make it all the time with my goat milk. The problem is, it is not fermented at all, so I am sure shouldn't be eaten much. You can e-mail me privately if you would like my recipe. Shari ----- Original Message ----- From: Food From Afar Sent: Monday, February 04, 2002 6:42 AM Subject: RE: Raw Mozzarella As far as I know, it is illegal in the US to manufacture and sell Raw milk mozzarella. The only organic mozz I've been able to find is pasteurized. I've heard it is fairly easy to make mozz at home and plan to try it myself soon - the first of my raw cheesemaking adventures. ine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 I feel there is a lot of enzyme activity left yet. Milk pasteurization takes place at 165 degrees. ----- Original Message ----- From: sanderson Sent: Monday, February 04, 2002 8:02 AM Subject: Re: Raw Mozzarella When I make mozzarella cheese from raw milk, the milk is held at 108 degrees for 35 minutes at one point. So it wouldn't exactly have all the nutrients left in it anyway would it? If that's true, is it important that raw milk be used? Sharon --- sharon wagner <asejmlae@...> wrote: > Raw Mozzerella cheese is easy to make. I make it > all the time with my goat milk. The problem is, it > is not fermented at all, so I am sure shouldn't be > eaten much. You can e-mail me privately if you would > like my recipe. > Shari > ----- Original Message ----- > From: Food From Afar > > Sent: Monday, February 04, 2002 6:42 AM > Subject: RE: Raw Mozzarella > > > As far as I know, it is illegal in the US to > manufacture and sell Raw milk > mozzarella. The only organic mozz I've been able > to find is pasteurized. > I've heard it is fairly easy to make mozz at home > and plan to try it myself > soon - the first of my raw cheesemaking > adventures. > > ine > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 Sharon, I think you're right. I don't remember the exact temperature off the top of my head, but enzyme deactivation is generally supposed to take place in the vicinity of 120-130 degrees (126 is sticking in my head, but bad pop songs have been known to stick in my head too, so I don't trust it ;-) ). I remember hearing that it was basically the same temperature that it becomes uncomfortable (and damaging) for prolonged skin contact. I never bothered to verify that with other references, but it made sense to me... I normally don't like to let it rest with just an intuitive sense that something is right, but I've never gotten around to following up on it... Minneapolis -----Original Message----- From: sharon wagner [mailto:asejmlae@...] Sent: Monday, February 04, 2002 10:16 AM Subject: Re: Raw Mozzarella I feel there is a lot of enzyme activity left yet. Milk pasteurization takes place at 165 degrees. ----- Original Message ----- From: sanderson Sent: Monday, February 04, 2002 8:02 AM Subject: Re: Raw Mozzarella When I make mozzarella cheese from raw milk, the milk is held at 108 degrees for 35 minutes at one point. So it wouldn't exactly have all the nutrients left in it anyway would it? If that's true, is it important that raw milk be used? Sharon --- sharon wagner <asejmlae@...> wrote: > Raw Mozzerella cheese is easy to make. I make it > all the time with my goat milk. The problem is, it > is not fermented at all, so I am sure shouldn't be > eaten much. You can e-mail me privately if you would > like my recipe. > Shari > ----- Original Message ----- > From: Food From Afar > > Sent: Monday, February 04, 2002 6:42 AM > Subject: RE: Raw Mozzarella > > > As far as I know, it is illegal in the US to > manufacture and sell Raw milk > mozzarella. The only organic mozz I've been able > to find is pasteurized. > I've heard it is fairly easy to make mozz at home > and plan to try it myself > soon - the first of my raw cheesemaking > adventures. > > ine > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 >I feel there is a lot of enzyme activity left yet. Milk pasteurization >takes place at 165 degrees. Don't the enzymes take a hike at about 110 degrees or so, though? 108 seems close, though maybe it doesn't matter how long you keep the milk at 108 as long as it doesn't get any warmer; I don't know. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 --- Food From Afar <foodfromafar@...> wrote: > As far as I know, it is illegal in the US to > manufacture and sell Raw milk > mozzarella. I think the law says raw cheese for sale must be aged for at least 60 days, something to do with bacterial issues. So that rules out mozzarella. Aubin __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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