Many people, who have arthritis, like to drink goat's milk raw because the raw goat's milk contains something that pasteurized milk does not have that is supposed to help the arthritic pain.
For my own family, I pasteurize our goat milk.
The pasteurization process is really simple!
For pasteurizing your own milk you will need -
a Candy Thermometer
a Clean piece of cheese cloth or a flour sack dish towel
a Clean Stainless Steel Pot
a Clean Metal Spoon for stirring the milk
a Bowl of cold water with lots of ice
and clean glass *containers for storing the milk
and clean glass *containers for storing the milk
First, strain the milk through the piece of clean cheesecloth or a clean flour sack dishtowel into the clean stainless steel pot. Straining the milk will catch all of the hairs or other things that might have fallen into the milk during milking time.
Note - The piece of material you use for straining needs to be very clean. It shouldn't be washed in harsh detergents or fabric softeners, especially detergents that are scented. I suggest getting a few towels to keep for straining milk through only! To make sure your towel is clean enough, you can alway dip it in boiling water, that should kill anything that isn't good in your milk.
Attatch the candy thermometer to the pot. (If you don't have a candy thermometer that attches to the pot, dip the thermometer into the pot often to check the milk's temperature.)
Set the heat of stove top to medium high. Stir the milk as often as possible if not constant.
Watch the temperature on the thermometer. When the temperature on the thermometer reaches 165 degrees Farenheit, set a timer for 15 seconds. When the timer ends, put your pot of milk into a the bowl of cold, icey water and stir.
Try to get the pot of milk into the water as quickly as possible. The quick cooling of the milk gives the milk a better flavor.
When the ice in the cold water melts, take the milk from the bowl of water, pour into clean containers, and put the containers of milk into the freezer for further cooling.
Set the heat of stove top to medium high. Stir the milk as often as possible if not constant.
Watch the temperature on the thermometer. When the temperature on the thermometer reaches 165 degrees Farenheit, set a timer for 15 seconds. When the timer ends, put your pot of milk into a the bowl of cold, icey water and stir.
Try to get the pot of milk into the water as quickly as possible. The quick cooling of the milk gives the milk a better flavor.
When the ice in the cold water melts, take the milk from the bowl of water, pour into clean containers, and put the containers of milk into the freezer for further cooling.
It shouldn't take the milk very long to get cool in the freezer.
After the milk has cooled in the freezer, put the milk into the fridge. The milk is now without the bad bacteria and ready to drink. Give the milk a good shake and enjoy!
After the milk has cooled in the freezer, put the milk into the fridge. The milk is now without the bad bacteria and ready to drink. Give the milk a good shake and enjoy!
* Containers - Never use plastic containers to put milk in. Plastic holds bacteria. Don't use any container to store milk in that has cracks, seams, or crevices, those little places are just a place for bacteria to hide.
I have found glass containers are best for storing milk. I like canning (Ball, Kerr, Mason) jars to keep my milk in. Each milking's milk in in it's own container, I never have to worry about milk from different milkings getting put in the same container, and canning jars make giving the milk a good shake easy.
Everything used to pasteurize the milk should be as clean as possible.
Thank you so much for visiting my blog! Please check out some of my other posts and visit my blog again soon!
~Belle~
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