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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13 comments:
Funny, my hubby and I were just talking about getting a few goats.
I love this post and look forward to going through your other ones as well.
We're hoping to get goats in a year or two. I hadn't thought about using canning jars for the milk. Thanks!
You mentioned that pasteurizing the milk kills bad bacteria. Yes, but it also kills the good ones and alot of the good nutritional parts of the milk. Check out the following article. http://articles.mercola.com/sites/articles/archive/2003/03/26/pasteurized-milk-part-one.aspx
The things we learn on the internet! thanks.
Terrific post!
Thanks for linking at BPOTW!
I didn't know people with arthritis drink unpasteurized milk!
Shawna's Study Abroad
Interesting. If I ever decide to get a goat, and drink it's milk, I will find this post extremely helpful.
Wish I had a goat!
Very interesting.
I remember my mother and grandmother straining the cow's milk before bottling it (and my mother being annoyed that I was allowed to drink it from a cup in the barn at milking time). I don't remember this pastuerizing process though...
I'll have to ask her what she did.
That's really interesting! Do you make yogurt out of it too? Dh and I are looking for a little land so we can get some livestock and be more self sustainable. Do you find that different breeds of goats give you different milk flavors? Just curious! K @ Prudent & Practical
Nice blog and interesting post!
I have a friend who is keeping a few goats out on the pasture with his cows. He's mostly interested in letting them breed to sell, just like he does his cows and doesn't really know much about goats.
About a month ago, one of the does lost her kid right after birth. Her milk came in anyway. To relieve her obvious discomfort my friend milked her a little. He really wants her to "dry up," but so far it's not happening. He is by no means milking her regularly - just enough every now and then, to relieve her when she's looking really "full."
The other day I asked him to give me some milk. I've read that goat milk does not "separate," but the milk from this goat did separate. Was the information I read wrong, or is there something wrong with this milk? It smells and tastes fine, but I wonder...
The goat milk was collected in a large bowl and put into the refrigerator in the bowl, so it would cool quickly. A few hours later, I strained it into a quart jar. It had obviously already separated in the bowl, as what was left at the bottom was more "watery" than what I had poured off the top into the jar. I put the jar back in the fridge and over night it separated again.
What really puzzles me is that only about an inch at the BOTTOM of the jar is "thin." All the rest on top looks to be creamy, although not as thick as the cream that comes to the top from cow's milk.
Is goat milk that creamy? Or do I have something else going on?
Sorry for the long comment, but I'm not finding any information online. Thanks for any information you can share!
Your article was posted @ THC this week. Thanks. Abi
Why would you ruin the milk by pasteurizing?
This is only done for factory farming (milking) reasons (lack of sanitary conditions). There are really no reasons--health or otherwise--to pasteurize your goat milk. Unless you are filthy.
Sterilize your equipment. That is all that is necessary to ensure your milk is not contaminated by "bad bacteria"
I have been milking goats for years and my young children have been drinking the raw milk.
Really, why bother to milk your own goats if you are going to ruin the milk with the pasteurization process?
I also have a Jersey cow that I milk and we do not pasteurize that milk either.
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