Can you pasteurize goat milk at home

The milk must remain at or above the recommended temperature for the entire processing time. It's much quicker and easier to monitor the milk for thirty seconds than for thirty minutes! However, if you're planning to try Goat Cheese Making with your milk, the lower temperature method is recommended, as it will allow some of the beneficial enzymes and bacteria to survive that will enhance the flavor of the cheese.

Cooling the Milk When the milk has processed for the required time, remove it from the water and place in a sink or pan of cold water.

In a few minutes, when the water becomes warm, exchange it for cold, and also add ice to the water. Stir the milk often to increase the cooling effect. The longer the milk takes to cool, the more off-taste it will have.

Milk that is not cooled quickly enough usually has a "nutty" or "vanilla-like" flavor. It can still be used; it is just not as appealing to drink plain. If this happens to your milk, you will need to increase the amount of ice, decrease the time between water changes, and be sure to stir the milk continuously.

Use the freezer just as if you were making ice cream, layering the ice and rock salt around the outside of the can. Then pour in the milk, close the lid, adjust the motor and turn it on. Monitor the need for additional ice and salt, and check the temperature at 10 minutes, then at 5 minute intervals. It is so much faster than the ice water method, that my first two batches started to freeze before I was aware the milk was already cold! And, the difference in the taste of the milk is extraordinary.

If you'll be pasteurizing milk on a regular basis, especially daily, you may want to invest in some equipment to help streamline the process. One option is a home milk pasteurizer , such as the SafGard Pres-Vac. This electric pasteurizer performs automatic, pressure-sealed pasteurization of up to two gallons of milk at a time. Then, a hose connects to the faucet for vacuum-sealed cooling of the milk. But, they do the job quicker and more precisely than other methods, and require almost no attention during the process.

Another option is to use a Weck canner-pasteurizer. This is the method that I use. The Weck is only slightly less expensive than a home pasteurizer, but it has the advantage of being multi-functional.

You now know why you may want to consider consuming raw milk, but there are benefits to drinking pasteurized milk too along with drawbacks. We all know bad bacteria can make us sick because it can cause food to spoil at a rapid rate. This is why sterilization is of great importance when preserving food. By pasteurizing your milk and killing off the bad bacteria, you increase the longevity of the milk. That means less waste in your kitchen.

Bad bacteria are no good. If you consume certain types of bad bacteria, they can make your body horribly ill. Therefore, to lessen your chances of illness, people pasteurize their milk to kill off the unwanted bacteria. In turn, this makes your milk safer to consume. Do you have a goat which has an on-going illness? Are you worried about her kids being contaminated because of this illness? You can keep her kids healthy and safe by pasteurizing her milk.

Milk the goat, pasteurize the milk to kill off any contaminants, and bottle feed her kids. Pasteurizing milk is an easy process. It requires few materials and can be done as cheap or expensively as your budget allows.

This will remove any hair which may have made its way into your milk pail during the milking process. Once your milk has been filtered, choose your pasteurization method and hop to it.

Here are your options:. The idea is to pour your filtered milk into the stainless-steel container. The container is placed inside the heating mechanism which works as a double boiler system. This is all the time and heat it takes to make milk safer for drinking.

When the process has ended, remove the container and place it in an ice bath to cool quickly. This gives the milk a fresher taste. To make your own double boiler, place a stainless-steel bowl over a pot of boiling water. Snedeker, and J. A systematic review and meta-analysis of the effects of pasteurization on milk vitamins, and evidence for raw milk consumption and other health-related outcomes.

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