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Discussion Starter · #1 ·
After all these years of -- I'll get around to it -- I finally made some mozarella and it turned out great! It was so easy too!

I did pasteurize it first, cause the recipe said to :??? It also said to pasteurize the milk to make ricotta and basically any soft cheese -- my question is, do I have to???

Does it make that big of a difference? I'm not making cheese to sell btw, just to eat!

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