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You can absolutely make cheese from pasteurized milk, and in fact the vast majority of cheese is.

trod1234 2y ago
You can make cheese from regular pasteurized milk. You cannot make cheese from HTST or UHT pasteurized milk. The temperatures degrade the proteins. Most Milk today in the US is HTST or UHT, this was not always the case. All have pasteurized in the name, but they are very different processes.
- nkurz 2y ago
  > You cannot make cheese from HTST or UHT pasteurized milk. Saying you can't make cheese from HTST milk seems like a great overstatement. While it might not be ideal for some cheeses, it certainly works for a lot of home cheesemaking. Here's an overview of different pasteurization methods and how it affects cheese: https://www.ecosnippets.com/cheese-making/how-do-different-pasteurization-methods-affect-milk-for-cheese-making/ https://www.ecosnippets.com/cheese-making/how-do-different-p... Do you disagree with its conclusion that while LTLT is better for Brie and Cheddar, HTST milk is just fine for mozzarella and gouda? Because I've certainly used it to make cheese I found tasty.
  - trod1234 2y ago
    If I were you, I would take a grain of salt with any article on that site, and verify everything thoroughly from known good, reputable and safe sources. It looks like the site's articles may have at least in part been partially AI generated, there is misinformation there. Just enough to make it look plausible, while neglecting the risks. When the milk proteins degrade in these high temperature processes, the cheese does not curd well thereafter; its a one way process, and that leads to food safety issues. The proteins no longer completely separate properly, and the moisture does not get low enough during that separation and denaturing process; as it would normally. All the good bacteria have also been killed off. Moisture leads to spoilage, and of course there is also the potential for silently dying by botulinum toxin, or illness related to fungal/mold spores that contaminate it and grow, though the latter excepting botulism, is noticeable most times but not always. Milk is not acidic with only a 6.8pH, and the toxin produces in environments above 3.8-4pH depending on the media. The hard cheeses only get down to 5.1 and that's during the normal cheese making process without HTST milk. You can certainly get a product that looks and may even taste like a low quality cheese, but cheese that must be refrigerated continuously after being made is not real cheese. You gamble with your health if you treat that product like cheese.

You can make cheese from regular pasteurized milk. You cannot make cheese from HTST or UHT pasteurized milk. The temperatures degrade the proteins. Most Milk today in the US is HTST or UHT, this was not always the case. All have pasteurized in the name, but they are very different processes.

nkurz 2y ago
> You cannot make cheese from HTST or UHT pasteurized milk. Saying you can't make cheese from HTST milk seems like a great overstatement. While it might not be ideal for some cheeses, it certainly works for a lot of home cheesemaking. Here's an overview of different pasteurization methods and how it affects cheese: https://www.ecosnippets.com/cheese-making/how-do-different-pasteurization-methods-affect-milk-for-cheese-making/ https://www.ecosnippets.com/cheese-making/how-do-different-p... Do you disagree with its conclusion that while LTLT is better for Brie and Cheddar, HTST milk is just fine for mozzarella and gouda? Because I've certainly used it to make cheese I found tasty.
- trod1234 2y ago
  If I were you, I would take a grain of salt with any article on that site, and verify everything thoroughly from known good, reputable and safe sources. It looks like the site's articles may have at least in part been partially AI generated, there is misinformation there. Just enough to make it look plausible, while neglecting the risks. When the milk proteins degrade in these high temperature processes, the cheese does not curd well thereafter; its a one way process, and that leads to food safety issues. The proteins no longer completely separate properly, and the moisture does not get low enough during that separation and denaturing process; as it would normally. All the good bacteria have also been killed off. Moisture leads to spoilage, and of course there is also the potential for silently dying by botulinum toxin, or illness related to fungal/mold spores that contaminate it and grow, though the latter excepting botulism, is noticeable most times but not always. Milk is not acidic with only a 6.8pH, and the toxin produces in environments above 3.8-4pH depending on the media. The hard cheeses only get down to 5.1 and that's during the normal cheese making process without HTST milk. You can certainly get a product that looks and may even taste like a low quality cheese, but cheese that must be refrigerated continuously after being made is not real cheese. You gamble with your health if you treat that product like cheese.