Pasteurizing milk

In many countries, it’s mandatory even for small farms to pasteurize their dairy. That’s why — it’s important to know all the details about the process, time and temperature for pasteurizing milk.

Discover the world of pasteurized milk with our informative guide. Pasteurized milk separately and why it has become the standard for ensuring milk safety and quality. Delve into the history and science of pasteurization, understanding how this process works to eliminate harmful bacteria while preserving the nutritional value of milk. Explore the benefits of pasteurized milk, including extended shelf life and reduced risk of foodborne illnesses.

Pasteurization slows the growth of bacteria in foods (usually liquids) by heating the food to a certain temperature and then cooling it. Drinking milk that has not been pasteurized comes with a higher risk of bacterial disease. If you milk...

I like pasteurizing milk at home because with the price of milk at the store right now, it saves us money! This also saves plastic milk jugs.

Clabber, noun: soured milkBack before there was baking powder to use as a quick leavener in baking, there was clabber. This was something that every farm wife or person with access to fresh milk could make, no additional ingredients necessary!To make clabbered milk, the fresh, raw milk was simply left out at room temperature. Bacteria in the milk would start converting the lactose (sugars) into an acid, causing the milk to thicken and sour while also keeping it from actually spoiling.

I reckon that anyone with their own source of milk, begins to have more than enough rather quickly. When all those jars of milk begin to fill the fridge.... 3 half-gallon jars of raw goats milk ..... it doesn't take long to begin thinking about trying to make cheese. Actually I had anticipated this quite awhile ago, and in preparation, bought Ricki Carroll's Home Cheese Making: Recipes for 75 Homemade Cheeses. I also bought some liquid vegetable rennet from the co-op. I felt quite prepared…

When Louis Pasteur developed and patented the process of pasteurization in the 1860s, it had nothing to do with milk. He was more concerned with keeping

Backyard goats are the new chickens! We don’t actually have goats in our backyard. But we are part owners in a goat co-op. We contributed to the purchase of five dairy goats (four already milking and one yearling) and help … Continue reading →

Ever wondered how some milk can be stored unrefrigerated safely at the supermarket? A process called ultra-high-temperature processing makes it possible. Full read: https://thefooduntold.com/blog/food-science/uht-and-pasteurized-milk-whats-the-difference/

This is a tutorial on how to pasteurize raw milk in an Instant Pot or any other pot so that you can turn your raw milk into cultured dairy!