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--- cooking:cheese:mozzarella [2020/11/01 20:47] – vektrat
+++ cooking:cheese:mozzarella [2022/01/09 08:28] (current) – external edit 127.0.0.1
@@ Line 7: / Line 7: @@
   * https://cocinaycomparte.com/recipes/queso-mozzarella-casero
   * https://cheesemaking.com/products/30-minute-mozzarella-recipe-no-microwave
+  * Reddit random: //Pasteurize your milk (low temperature) , add citric acid to reach about 5.5 pH, heat to 37C, add rennet, cut after 10min in 5cm cubes, wait another 10min then cut in walnut size, wait 15min and strain curds. Spin with 85C salted water (10-40g of salt per liter of water, to taste). Bon appétit//
 ==== Tradicional ====
@@ Line 12: / Line 13: @@
   * https://www.youtube.com/watch?v=1X6I52yAsYI
+===== Problemes =====
+  * Pasteurització / raw milk: //For mozzarella you should be OK because you bring the curds up to 70 degrees C or so when you are stretching it. If you can bring the curds up to 72 C for 15 seconds when stretching then you will be fulfilling the HTST guidelines for pasteurisation. If you don't bring it up to that temp while stretching, I would be tempted to bring the milk up to 63 C for 30 minutes before you start (and then let it cool down to whatever starting temperature you want).//
+  * https://www.reddit.com/r/cheesemaking/comments/ge695e/super_beginner_cant_make_mozzarella/