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["Robert Walton" <waltonrp AT gmail.com>]

I make goat cheese and none of the recipes I have call for temps like
that. I made Mozzarella yesterday and it gets melted to stretch it
maybe 130 or 135, that's the hottest any of my cheeses get. Chevre is
made at about 72, cheddar gets heated to 98 or so, even romano only
gets to maybe 125 or so. None of these are near pasteurization temps.

Here is a good web resource for cheese making.

http://fiascofarm.com/dairy/index.htm

Tell me more, Art. Do you have goats?

Rob -  Va



On Mon, Oct 27, 2008 at 6:32 PM, art <artbyart AT yahoo.com> wrote:
> Regarding: Unpasturized goat's milk.
>
> I'm confused. I wish to know how to make goat milk cheese without heating 
> it to the same temperature which pasturizing requires (165 deg F). Is there 
> a way for this cheese to be unpasturized. Thanks.
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