How to Pasteurize Raw Milk at Home [Cow and Goat Milk] | Dairy Processing with Wisdom Preserved
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- Опубліковано 13 лип 2024
- Part of running a successful homestead is knowing how to pasteurize raw milk at home. If produced under sanitary conditions raw milk has many health benefits. Some of those benefits include the ability to kill pathogens and enhance the immune system.
When eating raw milk there is always the possibility of microorganism contamination. It is uncommon but each individual has to determine the risk versus benefit for their family. Certain people are more at risk of issues than others. Primarily pregnant women, children 5 years old or younger, older adults, and those with weakened immune systems. Pasteurizing raw milk at home can be a good safeguard against the possible risk of illness.
Pasteurization of raw milk is the process of heating milk to a high enough temperature for a long enough time to kill illness-causing bacteria. Pasteurized milk is milk that has gone through this process. The nutritional value of the milk is maintained and it is still an excellent source of calcium and protein.
You have two options of temperatures to heat your milk to for proper pasteurization.
1. Heat to 150 Degrees Fahrenheit for 30 minutes.
2. Heat to 162 Degrees Fahrenheit for 15 seconds.
The timing does not begin until after you have reached the designated temperature. If at any point during the time, either 15 seconds or 30 minutes, the temperature falls below the designated temperature then you must re-increase the temperature to the target temperature and restart the timer.
For the purpose of the video, we use the second method and heat the milk to 162° F for 15 seconds.
The next step is to rapidly cool the milk using an ice bath. You want to cool the milk to 68° F, stirring constantly. Make sure none of the water from the ice bath accidentally gets into the milk and contaminates it. Once the milk is properly cooled, transfer it into your sanitized container and place it in the refrigerator, and continue to cool to 40° F.
Steps How to Pasteurize Raw Milk at Home:
*For best quality, raw milk must be heated slowly during pasteurization. Use a double boiler or place a small saucepan inside a large pan or slow cooker (see our video about how to make your own double boiler).
*Put water in the bottom pan of the double boiler and heat it. The heat should be increased gradually so that you do not heat the milk too quickly.
*Pour the raw milk into the top pan. Heat it over the simmering water, stirring constantly.
*Use a meat or candy thermometer to determine when the temperature reaches 162° F. and keep it at this temperature for 15 seconds (or 150° F for 30 minutes).
*Set the pan of hot milk in an ice water bath.
*Continue to stir until the milk is 68° F, then transfer into your sanitized container and store in the refrigerator while continuing to cool to 40° F.
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Intro: (00:00)
What we are doing: (00:11)
Benefits of and risks of raw milk: (00:25)
Sanitization and supplies: (00:53)
Pasteurization process: (01:55)
Storing pasteurized milk: (09:50)
Outro: (10:50)
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How long does it take for the cream to separate after the pasteurization process?
At least 24 hours. If you wait 48 it should be more clearly separated.
I appreciate your video ladies. Especially since next year, my wife and I are buying a homestead in TN.
But your way is much different than my grandmother's way.
My job from 4-7 yrs old was to milk our family cow at about 4 am., apparently, I was the only one she wouldn't kick.
My grandmother would pour it through a cloth into a big SS pot. Then she would bring it to a boil for a minute or two. Then after it cooled down. She scooped off the froth or cream, poured it into the gallon glass pitchers she had and they went into the freezer.
She would take out one pitcher at 6am breakfast, scoop off any cream, stir and then pour glasses for everyone.
It was a little thicker and sweeter than the store brand that first day. But within a day or two it got thinner as it went. She kept dates on her bottled up milk. Even gave some away to the needy in her church.
So was she not pasteurizing?
If she got the milk up to a boil it would have been around 212 degrees which would pasteurize it. The downside is that boiling milk can give it a "cooked" flavor and there is always the chance of scorching it. Congratulations on the new homestead.
Thanks for a great comprehensive video. Absolutely fantastic. 👍
Well explained! Thank you very much
Wonderful appriated content
very informative.
Detailed explanation and nice rendering. Thank you sisters.
You are very welcome.
Excellent Demonstration, I just got some fresh cow's milk and I am excited to Pasteurize it.
Sounds great. I love fresh milk!
Very interesting and informative! Thank you!
Glad it was helpful!
It's so refreshing to see a video about pasteurization that isn't against it. Thanks for renewing my faith in humanity (a little bit).
LOL, I love this video. Thank you ladies. I wasn't laughing at you. I was remembering growing up. Even my Grandfathers and Grandmothers, and father and mother, remembers drinking raw milk, even well into their golden years. I am an old fellow, now and prefer it raw. But that is preference. Be blessed and thank you (Wado) !
Glad you enjoyed it!
Perfect! Thank you, ladies...🇺🇸 👍☕
Thank you too!
Nice job, very informative!
Glad it was helpful!
This was very nice and comprehensive. I've never tried raw milk. I'll have to give it a try and see if I like it better.
Let me know what you think once you try it.
@WisdomPreserved is it really safe?
Awesome!
Thanks!
This is very interesting, I just subscribed!
We are glad you found our channel!
@@WisdomPreserved congratulations on your channel and greetings from Puerto Rico!
@@diosteama2719 Wow, all the way from Puerto Rico. I visited San Juan, Puerto Rico in 2001 and loved it. One of my favorite historic sites when I visited was the old fort. - Emmaline
@@WisdomPreserved I'm glad to hear that! I live 20 minutes from old San Juan and it's a colonial wonder, Everytime I visited old San Juan it feels like it's freeze in time, I really hope that you visited us again someday, very much appreciated!
thank you ladies for this informative video.
if I want to make yogurt with pasteurized milk should I wait until
it's cooled down to 40 °F and then reheat for the yogurt?
Just get it to the best temperature for your culture and go on from there.
The milk would cool faster if you add some rock salt to the ice and lower its melting point, that will make the ice bath much colder
What a great idea. Thanks for sharing it.
This vid sort of reminds me of one of those sketches on SNL! These women are true comedy without even trying!
Glad we could entertain you!
Any tips for those that don’t have a thermometer? What to look for in the milk as it heats up
I don't think I would want to pasteurize milk without a thermometer since it really is dependent on temperature. I suppose if you were desperate you could take it up to almost the boiling point. Milk boils at around 212 degrees Fahrenheit so it would be hotter than you need but it would do the trick.
great information but I would not use a wooden spoon to steer the milk!
Hi there 🙂, thank you for your video. I have a question please. I took out the cream from the milk but my cream was very thin. I use raw Guernsey milk which I know is very fat. I made butter from it and it almost didn't turn into whipped cream. I did get butter eventually but I feel like the cream isn't fat enough. This is kind of strange because when I buy from the farm Gurgaon whipping cream it's very very thick. Any insight will be appreciated. Thank you🙏
The longer you let the milk sit the more it will separate. If I want heavy whipping cream I allow the milk to sit for 2-3 days, then take off the cream and allow it to sit for another 2 days. The heavy cream will be at the top. The only other thought I have is it could be an issue of what portion of the milk you have. The milk from the beginning of a milking will be much thinner. The hind milk (milk at the end of milking) has a higher percentage of fat in it.
Why do you not boil the milk directly? What's the benefit of using a double boiler? Awesome video btw, had no idea pasturisation was that simple!
If you boil the milk it changes the flavor. Plus 212 degrees for boiling is more than you need. The cooked milk taste would be ok for baking but for drinking...
Did you have the milk in the fridge before you pasteurized it? I am only getting a very small amount from my single site each day and I would like to do a bit bigger batch each time. Is it OK to collect it for a day or two and then pasteurize it?
We did refrigerate it before pasteurization. I think your plan would work very well for you.
Hello is it possible to cool it down to 40 degrees on ice instead of 68?
Yes it is possible, but takes a lot more time. Experience shows that once it is cooled to 68 degrees over the ice it then takes about 30 more minutes in the fridge to drop the temperature to 40 degrees. If you continue to cool it over ice to 40 degrees you should plan on it taking about 90 minutes.
My mom pasteurize raw cows milk she heats it up in a large pot and its about a gallon and a half. Usually takes her 1 hour she lets it cool down on its own. And then we strain it and then refrigerate it.
But then I should say 5-6 days later it starts to go bad. It become like cheese when my mom wants to microwave it for my younger brothers when it’s their nap time or time to sleep. Did she not do it correctly?
I think the most important change she should do is to cool it down quickly. The longer cooling time allows it to sit in the danger zone too long. (The temperature where bacteria grow well.) Additionally, I know it takes longer but if she warms it on the stove it will maintain more of the benefits of milk than microwaving it.
Marie, I love your beautiful braids! Emmaline you look gorgeous in that fun top. Ladies, I've always wanted to know how to pasteurize raw milk. Thanks for making a video on this topic.
You are so welcome! Thank you for your kind comments.
What size is your double boiler please? 8 quart or? Looking to buy one.
It will double boil 2 quarts (1/2 gallon) at a time.
Hi there, can i know is there any different if i direct boiling the milk? Like boiling the water.
If you boil the milk it has an increased risk of scorching and will have a cooked milk flavor.
@@WisdomPreserved ok understood. Thanks for reply & thanks for the video too 😊 very informative
Would adding salt to the ice help cool the milk more quickly?
I would think so.
I've been drinking amish raw milk for years now without a problem. But with the one farmer I go to I noticed antibiotics on the shelf. He has lied to me about cleaning the utters so I don't trust him. I wondered if he was properly withdrawing the cows before selling the milk. I got very sick and diagnosed with a bad UTI and am nauseous and I think it's the milk. I have freezers full of this milk and it is delicious. I am hoping pasteurizing it will fix it. Store bought food is making people sick anyway. Thanks
I have used raw milk for years without any issues but it is these situations where you can't guarantee the safety of you milk that pasteurization is such a good idea. I hope you feel better!!
Lovely and interesting video 😊 ,however I have a question if you don't clean your spoon and thermometer between uses (meaning each time you stir and check the temperature) could it cause cross contamination ??? Just curious 🐄🐐🥛🥛🍶 . Thanks
That is a great question. The important thing is to get the full 15 seconds at 162 degrees. In the video, we have the thermometer in for the full 15 seconds so anything on that would have been pasteurized. The spoon I could see you being concerned about but it is actually in the milk for more than 15 seconds before it falls below the 162-degree threshold. It is a good idea to be aware of this issue and might not be bad to have the spoon in the double boiler while it is at temperature. We are talking about minimal amounts here but it is good to consider.
@@WisdomPreserved Thanks for your response 😊
Hai this process its same too make sweetened condensed milk ? too make shelf life life longer in room tempreature after packaging
It is a different process to make sweetened condensed milk. You simmer it with added sugar. Pasteurization kills any bacteria that could be in the milk which could potentially increase the shelf life. I have read that if you pasteurize it every 8 hours that can help but that it tends to thicken the milk. As I have never tried it I can't tell you how well it works.
@@WisdomPreserved ty for your reply , i read on internet some suggest too put lactose powder as food preservative instead of sodium benzoate
A question on cooling down, might it be easier to already have another pot already in the ice bath chilled and you just pour the milk into that or would that bring the temperature down to quickly? Drank raw milk as a kid 2 decades ago from the dairy across the street and miss it. Thank y’all for the great video and looking forward to getting some milk
Actually, that is a really good idea. I can't see any issues with it. It should speed up the process. Let us know how it goes. I love having access to my sister's dairy.
@@WisdomPreserved will do, should help the process. And yes very luckily you, in Central Texas it’s very hard to find dairies and it’s a “herdshare” if I remember correctly and all other dairies are in East Texas
@@WisdomPreserved finally got my hands on some raw Jersey milk and definitely have a bowl that’s pre chilled, it dramatically drops the cooling time down to a couple minutes to get around 60*. I put my metal bowl in the freezer and did the ice bath and a couple minutes it’s chilled
When you poured the milk into the jar didn't the water from the outside of the pan get into the milk and contaminate it?
I suppose a minimal amount of water could have gotten into the milk but since it was just boiling there should be no contamination happening. You could dry off the bottom of the pan if you were concerned about it though.
If we dont have much time ,,, can we just boil raw milk before using ,,, and if yes for how long we should boil to kill bad bacteria?
Milk boils at around 212 degrees F. You only need to get milk past 162 for 15 seconds. If you bring the milk up to a boil it will be past that temperature for more than 15 seconds and you could just remove it immediately. We don't recommend boiling it as it gives it a cooked taste but it would be pasteurized.
With no starter will high heat turn my raw milk into any ethenol? They are using the waste of milk pasteurizing into ethenol by fermenting it.
Unfortunately, I don't have that information. If you find out, I would love to know.
Is an autoclave method equal to pasteurisation?
I haven't done the autoclave method but in theory it should work. I wonder if it would change the taste? The key would be what temperature it gets to for what length of time.
Can i used the pasteurized milk to make powdered milk?
Yes.
What to do after the cream separates?
Here is a great video about how to separate the cream. ua-cam.com/video/CDRFTrrjiho/v-deo.html
You can pasteurize the cream with the milk and then allow it to sit and separate again if you would like.
How long will the milk last after pasteurisation? Thanks
Generally speaking it should last for about a week depending on the storage conditions.
How long is raw unopened milk good for in the fridge?
They say 7-10 days. When it comes to milk generally: the nose knows. If it smells bad throw it out.
How long did the whole process take?
Wali Khaled, thank you for learning how to pasteurize milk with us. The time it takes to pasteurize milk differs depending on the rate at which you heat up your milk and how quickly it cools. Estimate 30 to 40 minutes.
If you heat for 30 minutes instead of the 15 seconds then add 30 minutes to the above time.
@@WisdomPreserved I plan on using the instant pot method where you can put the raw milk in a mason jar with a closed lid and let the instant pot do the heating. Since the mason jar is already closed, can I just directly put them in the fridge once pasteurized or would I still need to use an ice bath to cool it down?
@@walikhaled7739 I have not pasteurized milk using this method, but I just did a little research and YES, you still need to ice bath the milk after heating. The milk needs to rapidly cool to 68 degrees and then put it in the fridge and finish cooling it to 40 degrees. If the milk is at a warmer temperature for an extended period of time the flavor can be altered to the extent that makes it unpleasant to drink. Also slow cooling can allow for bacteria to build up quickly even if the lids were on while pasteurizing.
@@WisdomPreserved okay great I’ll try it out
I just pasteurized aGallon of raw milk in a double boiler and it became very thick. I did 150 degrees for 30 minutes. It is refrigerated now did I do something wrong.
I have never seen that before but I have to admit I usually do 162 degrees for 15 seconds. I'll let you know if I hear of anyone else with that issue. I would just try the 162 degrees next time and see how it works for you.
Was your pot covered? I imagine a lot of water could evaporate out when heated for 30+ minutes.
Im lactose and tolerate can i still drink this
I have heard many stories of people who are lactose intolerant being able to drink raw milk without issues. The only way to know for sure is to try a small amount and see how you feel.
Or you can just pop over to the nearest Whole Foods, Lassens, Sprouts, neighborhood farmers market, or any other organic food store and pick up a gallon or two of raw, pasteurized milk saving a tremendous amount of your most valuable asset time, possibly a little money! Great instructional video though!
In some states it is illegal to sell raw milk in retail settings ie Whole Foods, Sprouts etc. some states let you sell off your farm but with that you have a “herd share” where you actually own a share ima cow and by that you own the milk you collect. In others it illegal all together so a side round is either the herd share or labeling as “pet food only”
@@cotystalnaker3658 I buy "pet food only" milk, pasturize it and enjoy it very much. a 1/2 gallon lasts my family less than a week, so we usally buy 1 gallon of raw milk, take about 1 hour to process it, every 2 weeks, and then enjoy it better than store bought, over pasturized, additive included white water.
Farrenheit or Celsius ladies???
Fahrenheit. Thank you for asking and clarifying.
Put your ice in a large sieve and put that in a large bowl or bucket so the water can drain off
Thanks for the idea.
What is the exact temperature
It would be different depending on the stove you are using. We used our medium heat setting when doing ours.
1. Heat to 150 Degrees Fahrenheit for 30 minutes.
2. Heat to 162 Degrees Fahrenheit for 15 seconds.
What kind of raw milk ia used? :)
For this video we used raw cow's milk.
So it's like blanching.... but milk?
Kind of. You just have to get it high enough to kill the microbes and then you are done after you hit that threshold.
Can cream be separated from milk after boiling milk?
Yes, you can. You just need to let it settle for about 24 hours afterward.
@@WisdomPreservedThank you ❤
Where to buy double boiler?
Double boilers are available at many stores including Amazon and Walmart online. Consider how much you will want to process at a time when you purchase one to determine the size you need.
Here's a link to a few on Amazon that you can consider. amzn.to/3d1iFHn
Thank you so much
@@NetworkGlobalNews Peace Brotha Clayton Muhammad I’m watching as well lol
Can I use this pasteurized milk to make powdered milk?
I know this is old but found it strange you did not filter your milk for impurities first. Maybe your sister did it for you, but others would not have known that.
She actually filters it twice before it gets to me but you are right I should have mentioned that.
I have a question as a youngerz, if a goat can live up to 15 or 18 years old, why do we kill them at 8 months old, or a years etc, even when they are kids, we kill them, the boys.?.
Because that is when the meat is most tender. And, one male can take care of a lot of females.
@@WisdomPreserved Jesus Christ.. 😞
@@Luke-Emmanuel We agree, it is sad, but it is the truth.
Are farmers supposed to turn the male goats loose instead? Or butcher them when they're old and tough? Or become goat hotels, feeding and housing them while getting nothing in return?
You should avoid using wooden spoons or any other porous utensils when your goal is sanitization.
I can see your concern but since the spoon is the same one that was used to stir it at sanitation levels I can't help but think that the spoon was sanitized as well. What are your thoughts?
And its ruined
Today's logic: natural raw milk consumed by humanity for thousands of years is dangerous for children but eating at McDonald's and all other junk foods is fine.
This is a hard topic. Really the risk is minimal but for those who have determined it is best for their family to pasteurize we wanted to provide a resource. Everyone must do the risk vs benefit analysis of using raw milk for their own situation. For people with a decreased immune system, it may be a good idea to take extra precautions. I think I get what you are saying though. Thanks for your comments.
During the Middle Ages milk was always cooked before consumption. So was fruit. The idea that natural = safe is modern and probably comes from our lack of exposure to nature.
Don't be a fool "natural" doesn't automatically mean healthy or riskfree. Cancer, arsenic and botulism toxin are all naturally occurring. I think the real problem is your childish issue with authority, petulant desire to be socially "rebellious" even to the point of self-injury and compulsive need to feel superior to others. Raw milk is fine, Processed milk is also fine and posses less hazard. Just because people have been doing things for a long time doesn't make it the best method people were sweeting wine with mercuric acid for centuries too but we obviously haven't carried that tradition on into the 21st century for a reason. Your social commentary is just a base and shallow as your intellect and I'd strongly encourage you to opt for silence on things you don't understand.
Homie has never taken microbiology
@@Beaguinsso people back then figured it was better to boil it despite not knowing exactly why? Actually pretty reassuring tbqh.
Removing the good bacteria and enzymes from the raw milk seems counter intuitive, and dare I say, not very wise
I tend to agree with you. While I personally drink raw milk from a local dairy that I know the conditions of, there are times and situations where pasteurization is a good idea. It is a good skill to know if it is needed.
Why would you pasteurize raw milk? Just go buy at the store then. Ruining it by pasteurizing it is just plain dumb.
While most of the time I would agree with you, there are some times that pasteurization is appropriate. It is a good skill to know.
It took 2 persons to boil milk? You are making boiling milk very complicated and cumbersome.
It was one of our first videos. Videoing with two people takes some getting used to. And it would be a bad idea to boil the milk as it gets a cooked flavor. Just 165 degrees not boiling.
@@WisdomPreserved Thank you.