storing cheese in oil

[Anonymous No.11176491]

Sup my melanistic coo/ck/s,

Costco sells mozzarella packed in oil-and-spices for about 2X the price of the equivalent weight of mozz in a plastic tube. I figured why not cut out the middleman and just buy the mozz, some olive oil, and some spices.

Only question I have is, do I need to blanch the spices or do anything similar to prevent botulism contamination? I've read that garlic stored in oil can grow botulism, even in the fridge, and I don't wanna die.

I'm going to be using rosemary that I grow on my windowsill, and maybe some chopped up bird peppers.

tl;dr: how do I avoid dying of botulism?

Thanks!

[Anonymous No.11176496]

>>11176491
i wouldnt expect garlic to grow botulism, garlic is like anti fungal and shit

[Anonymous No.11176498]

My local costco sells mozzarella packed in oil-and-spices. It ends up being about 2X the price of the equivalent weight of mozz in a plastic tube, but to me, that's a small price to pay for avoiding botulism!

[Anonymous No.11176517]

>>11176496
It still has spores on it that grow in low oxygen and low acid environments. You can store the cheese in oil, just eat it within a week or two.

[Anonymous No.11176792]

>>11176517
What about rosemary and other fresh (or even dried) spices?

>>11176498
Well, there's also the problem that the "spices" in the Costco prepackaged crap have zero flavor, and the oil is soybean or corn or some such zero-flavor oil. So I'm trying to make something that actually tastes better. I know that's foreign to the McChicken crowd, though.

[Anonymous No.11176859]

>>11176792
sorry, not part of the mcchicken crowd. I was actually making a similar assessment of you for wanting to eat anything but fresh mozzarella, hence my suggestion that you should just buy the shit at costco. If you want mozzarella with oil, get fresh mozzarella and add whatever oil and seasoning you want then eat immediately (or within a couple days). Trying to store it long term is disgusting.

[Anonymous No.11177122]

>>11176491
>>11176496
>>11176517
https://en.wikipedia.org/wiki/Clostridium_botulinum

Garlic can harbor botulinum. What I would advise is getting irradiated products if you want to be extra safe.
Or, don't put garlic in.
Pretty good indicator, is that gas will be produced from Clostridium usually.
It grows fairly rapidly, so the "eat it within a few days" guy isn't correct.

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/foodborne-illness-and-disease/clostridium-botulinum/ct_index/!ut/p/a1/jZFRT4MwFIV_DY-lRebCfCMkZkMHLouu42UpcIEmpSVtEfXXW3UvM5vu9umefie39xQXmOJCslfeMsuVZOKrL-YHsiHzYJGQNF8E92SVvWzyhyQh0fbWAfs_gCy80n-hYvKfP71iwI1eJ-sWFwOzHeKyUZi2YBGTZgJtMG2UqpFhDdh31LDKItMB2ONFqbQExIWQYIzz1KjmBpgBTCuhjNW85mOPSmVHweXYO9keuKzhDe9wcfo6ErizysLtbJlmIclnv4Ez8f0Al_NxAbRCld9_tY9lGUZuUw0NaND-qJ3cWTuYO494ZJomv1WqFeBXqvfIOUvndsL0lMRD_0w_HuMl4U_9LjLxJ38DAz8!/#9
>One of the most common causes of foodborne botulism is improperly home-canned food, especially low-acid foods such as vegetables and meats. Only a pressure cooker/canner allows water to reach 240 to 250 °F, a temperature that can kill the spores.

>t. microbiologist

You're not just buying mozzarella and oil, you're paying for the usage of their "proper handling and packaging" service.

[Anonymous No.11177447]

>>11177122
>It grows fairly rapidly, so the "eat it within a few days" guy isn't correct.
I meant to say keep it refrigerated and eat within a week or two, so normal food storage directions. No real risk of botulism with that. Even your link says refrigerating leftovers helps prevent botulism.

[Anonymous No.11177992]

>>11176491
so...why are you idiots storing cheese in oil and spices?

Why not just use the fucking oil and spices on the cheese and food you plan to enjoy the cheese with? Do sickos literally easy greasy oil cheese balls for snacks?

[Anonymous No.11178021]

>>11176491
Mama always said botulism was a made up thing.

[Anonymous No.11178026]

>>11177122
Saw a lady who's kind of local TV-cook celeb in my country on the TV a while back.
She said she cans tomatoes from the garden just by cramming them into pickling jars, heating them in an oven set to above boiling temp, I guess something like 120 C, and then taking them out when they were bubbling. She did the same with some peppers and since I have those in the garden I've made and experital jar following her instructions. I'll wait a few weeks and give it a taste.
I do think it's pretty iffy, but a sealed jar would also be pressurised I guess? I don't know.

[Anonymous No.11178142]

>>11177447
This is the right answer.

>>11177992
But this is the real question

Oil cheese balls sounds gross. the fact that youre getting the recipe from a costco product is doubly so.

Make pickled cheese if you really must. that can be delicious and interesting.

>>11177122
This guy is full of shit

[Anonymous No.11178203]

>>11177992
It's not that uncommon for something made with mozzarella cheese to also get a drizzle of olive oil on it. Most people aren't eating them plain but using them in salads, or with meats, bread, vegetables, etc. as an appetizer.

[Anonymous No.11179234]

>>11178203
yeah you will find olive bars at more high class supermarkets with mozz, and such as OP is describing. I just do not understand how it is such a hard question. How long does the shit served in grocery stores last?

[Anonymous No.11179402]

>>11176491
wouldn't that be cutting in the middle man?

[Anonymous No.11179767]

>>11178142
Go get botulism then shitlord.
>The guy who says, you're wrong, but has no refutation or counter-argument.
>t. (You), a retard.

[Anonymous No.11180076]

>>11179767
now now
dont be upset.
sometimes we are all wrong.

And if it makes you feel better youre only partially wrong.

garlic + herbs in oil is asking asking for botulism. This is true. 4.6 is the food safety over under on the ph.

Its a game of likelihood.

What anon said about putting it in your fridge is effective enough. As long as your not selling it or keeping it at room temperature or keeping it for a really long time.

>tfw been pickling, canning, fermenting for years; dont have botulism.

If youre really paranoid OP you can acidify the garlic. Thats probably what i would do if i was making oil cheese balls.

or id just get the mozzarella, chop some herbs, pour some oil. and eat it then.
but idk maybe im just old fashioned