1 Put the eggs in a pan of cold water: Place 6 cold eggs in a saucepan and fill with cold water, covering the eggs by an inch.  Bring the water to a rolling boil: Set the pan over high heat and bring the water to a boil, uncovered. The water should come to a full, rolling boil.
Low pasteurization: 30 minutes at 63Â°C, or 15 seconds at 72Â°C. The latter is referred to as Flash Pasteurization or HTST (high-temperature, short-time) and is considered the pasteurization standard for milk. It represents the minimal requirement by law in many countries (including Italy, the U.S. and Canada).
Most of the lactose stays with the whey, but some of it gets trapped inside the curds. That's it, really, for our purposes. Cheese Type 1: Whey cheeses aren't real common in this country except for the one we know under its Italian name of ricotta (aka recuit and serac in France and Quarg in Germany).