Pasteurizing milk is a simple concept: the recommendation is to heat milk to 1 61 degrees for 15 seconds please note that this is far gentler than grocery store pasteurized milk, which is heated to nearly degrees!
I find that the temperature degrees for 15 seconds far simpler than the other method, so that is what I will focus on. The most important aspect for you to remember when heating your milk is that it is extremely easy to scorch the bottom of a pot or otherwise overheat your milk which causes the milk to curdle or to boil over. Stovetop method not recommended : you can pasteurize your milk on top of the stove, but you will need to stand there and constantly stir the bottom of the bot to prevent scorching.
The thing is that it takes a very long time for the temperature to heat thoroughly, and it is tempting to walk away. The bottom of the pot will get to a much higher temperature than the top and you need to constantly stir. If you do scorch the bottom of the pan, the burnt milk will stink up the entire house and ruin all of the milk. Heat, stir constantly, take the temperature and make sure that the temp remains at for 16 seconds and cool down rapidly see below.
Double-boiler method recommended : Far simpler than the previous method is to use a double boiler. Thanks for this. A great way to pasteurize milk is using a solar oven--no fear of burning. Kim Northrop, www. It may be three years since you posted this, but I'm happy to find it now anyway. It will be very useful when next we go visiting my husband's family in Syria. Most milk there is sold warm, hand-scooped from a big, open plastic barrel. Until now, I've been boiling it as my in-laws do, but just the stink of boiling milk is enough to make me feel ill.
My grandmother's remedy for loose stool was to drink well boiled milk. If I can also figure out how to remove the butter fat, I may be able to drink some milk the next trip. I haven't drunk what passes for whole milk since the 60's; even at 3.
Fill the top part of the double boiler with less than 16 cups 1 gallon of milk. Turn up the burner a little at a time to heat the milk up slowly. Use the cooking thermometer to watch the temperature of the milk. Keep the milk at the right temperature. Cool the milk. How do I store the milk? How long can I store milk?
Can I pasteurize milk in the microwave? Can I use this method to pasteurize other foods? A century ago, before refrigerated trucks brought milk from the countryside into urban areas, raw cow milk was a major vector of tuberculosis. If you receive raw milk from someone who has not received a clean test of those diseases, learn how to pasteurize milk.
It extends the milk expiration date and it helps with dairy crafting projects. After about four days in the refrigerator, she warmed and cultured the milk. Something — it could have been anything, really — had contaminated that milk in those short days. By learning how to pasteurize milk, you gain more control over those beneficial microbes needed to make homemade yogurt , sour cream , or making goat cheese. Just in case. Pasteurizing milk is this simple: Heat it to degrees F for at least 15 seconds or to degrees F for 30 minutes.
Simply heat milk on low until hot enough. This should take hours, depending on crock size and milk volume. I have never had scorched milk unless I use the high setting. I use medium heat, but that means I must pay close attention.
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