Flor y Nata Farm

Quality Nigerian Dwarf Dairy Goats 

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Low Tech Pastuerization

Posted by [email protected] on May 10, 2015 at 5:05 PM Comments comments (0)

I started about a year ago to learn about dairy goats in general and Nigerian Dwarf goats in particular. Here I am a year later with a steady supply of fresh raw milk. I enjoy raw milk and I think the milk produced by Nigerian Dwarf goats is particularly tasty. Some call the milk from Nigerians "sweet candy milk." (See Herron Hill Dairy on Facebook.)

Despite the fact that I enjoy raw milk, from time to time I have to pastuerize my does' milk. I have a method that works well to pasteurize about 1/2 gallon of milk. I use it to pastuerize milk for drinking and making milk products such as cheese and yogurt for my family members who prefer pastuerized milk and milk products. 


Items Needed

1/2 gallon of raw milk

1 double boiler with 2 quart capacity

Thermometer with an easy to read dial or digital screen

A bag of ice

A large bowl


Directions

1) I set up a double boiler with about 2 inches of water in the bottom pan and place 1/2 gallon of milk in the top. 




2) I turn the double boiler on high. Once the water in the bottom of the double boiler start boiling it does not take long to heat up the milk. You can pasteurize at various temperatures depending on what you are pastuerizing. Usually I heat the milk to 161 degrees for 15 seconds. You can also pastuerize at 145 degrees for 30 minutes, but for me it is difficult to hold that temperature with my equipment. 


3) While the milk is heating I start a ice water bath in my sink.





4) I heat the milk to 161 degrees for 15 seconds. Almost there in this picture.




4) One I have reached the desired temperature for the required time, I pour the milk into a large bowl and I place it in the water bath. To facilitate rapid cooling, I stir the milk. 




5) After pastuerizing the milk, I cool it to down to no more than sixty degrees before I put it in a jar to refrigerate. You want the milk to cool as quickly as possible. I find that by the time I have it to sixty degrees my ice is usually melted.  


There you have it, a quick and easy method to pastuerize your milk.





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