Pasteurized Milk: How To Make It

By admin
If you have a cow you have access to raw milk. Should you drink raw milk? Well, people do it all the time, but there are still many people that want to pasteurize for safeties sake. You can actually pasteurize milk on the stove–it is that easy. It all begins with a cow. Cows are the traditional milkers because many people say they have a better temperament during milking time then their smaller counterpart the goat.

Handling Milk
Fresh milk is sweet, and perfect for baking or butter. Plus, you will have made it yourself. Handling milk properly is actually an art. In early times colonists had specialized milking rooms and processes that involved straining and cleaning the milk before anything else. You have to have a stainless steel milking pail, a stranger, milk filters, teat dip cup, paper towels and container to hold the milk. Everyday you have to clean that pale to eliminate any microorganisms. You can use extremely hot water instead of bleach and Dawn soap. Get to the cow and milk it.

Buy milk filters from the dram store or use some cheesecloth. Next have a strainer and a bowl and place the filter in the strainer.Then pour into a pot. Milk is pasteurized at 45 degrees and should be held at the point for about 30 minutes.

The whole reason is was created was to save lives. Heating milk to 145 degrees kills bacteria. But, when you do that it also destroys vitamins and proteins. It changed the flavor of the milk itself and changes the whey proteins you get making it harder to make good strong cheese with it. There is even another level of pasteurization called ultra-pasteurization where the milk is heated to 191 degrees. When the milk is done you need to place it in a cold water bath. Then it needs to chill in the refrigerator.

Raw Milk
In rennet times people have begin to consume raw milk, that is unpasteurized milk. Clean raw milk from grass fed cows was actually a medicinal remedy centuries ago. Raw milk has 8 essential amino acids. The newest research shows that Lacroferin an iron building protein that fights agains several types of bacteria that is responsible for dental cavities is sucked out of the milk when it is pasteurized.

People have been drinking are milk for years. For industrialized America raw milk and whiskey was the item of choice for many people who lived and worked in these shores. To make sure that there was an abundance of milk for all of the workers distillery dairy was created. Cows were confined to filthy pens, and they gave out a pale milk with blue tinges. It could not even be used for butter is was that bad. Combine this with unsanitary works and you have the worst recipe for distress.

Comments are closed.