Almost any milk can be used for making mozzarella or ricotta: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized.
Created by: Scott MacDonald
Modified on: Fri, 7 Jul, 2017 at 8:02 AM
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