PASTEURIZING GOATS MILK IN THE INSTANT POT! | HOW TO MAKE GOATS MILK CHEVRE
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- Опубліковано 16 чер 2020
- This video is about how to pasteurize goats milk in the instant pot. I will also be showing you how to make goats milk chèvre cheese. We made a honey red pepper flake cheese and garlic herb.
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Banana rack is genius!
very informative...Thank you for sharing
Hey like tour video. If you use narrow mouth pint jars you can fit 5! :)
I also wonder how you know it's pasteurized? Did you check the temperature?
I commented the same thing and then saw your comment. I think pressure cooking could cut that time in half but some research needs to.be done to verify it.
Is that milk straight from the goat or did you do anything in between. Like was the milk in the fridge before this or anything?
How do you cool the milk once pasteurized?
DO NOT ATTEMPT! True pasteurizing is heating and cooling. I tried this to make it easier to cool faster in smaller containers and had one jar burst inside the instapot and they were so damn hot we could not get the lids off so we were unable to cool rapidly. Please do your research on how to pasteurize you need to cool rapidly after the instapot, not just heat!
I did this and all 4 of my jars burst 😬🥲
If your jars burst you tightened your lids too tight, also buy a $3 jar grabbed so you don't use your hands to touch hot jars. Basic canning knowledge goes a long way here☺️
It looked like you had it on keep warm mode for almost ten minutes before you took them out and I've heard keep warm mode is pasteurize temps. Do you think this is important?
Can you do this with Milk?
Can you do this with cows milk?
Thanks for the video, and I imagine this works. However... pasteurization is a very specific science (at least if one doesn't wish to ruin the finer qualities of the milk'...think shelf-stable ultra-pasteurized cow's milk).
So my question is, how did you arrive at this time and temperature formula that best preserves the qualities of the milk' and carries a high assurance of sterilization?
For instance, during my research I came across a formula of holding the milk at 145° F for 20 minutes...I think that was it...but that is a specific time and temperature formula.
Strangely enough, I was researching pressure cooked fried chicken also (I'm planning to open a restaurant on a homestead... essentially), and I found that the cooking time is cut in half for the fried chicken if using a pressure cooker. My hypothesis is that milk pasteurization would follow the same formula: same temperature, half the time under pressure.
So, long story longer, I am wondering about the time and temperature formula of your method. Unless you happen to already know this information, a good place.to start is how did you learn your method.
Again, I do think your method is solid, but I would like to use some such method for a restaurant, so I need hard data for food safety in a commercial setting. I expect that, for better or worse, I will be really getting to know the health inspectors.
Thanks.
PS, I'm thinking that the pasteurization process and heating the milk up to the proper temp before introducing the rennet could be merged, eg, heat the milk to pasteurize it, and then just bump the temp up from 145° to 165°, introduce the rennet, and off you go. I think this process would facilitate higher quality cheese as the milk is only heated once.
It tells you how to do it in the owners manual
Hello, I'm sure you have answered this question before but, I was wondering how you quickly cool your jars down when you pasturize goat milk? I am nervous to cool them down too quickly and the jars break due to rapid temperature change. I know that the milk has to be cooled down as fast as possible from what I've read.
I set mine in the sink full of ice water and have never had a problem with jars cracking 🙂
Try jars which are for making pickles which means durable to high temperature
Did the milk reach 145° F in the InstantPot ?
The milk should have been held at 145° F for 30 minutes to ensure that it was pasteurized.
I commented the same thing and then saw your comment. I think pressure cooking could cut that time in half but some research needs to.be done to verify it.
How do you know for sure it is pasteurized
That is the question, isn't it? I do think this method likely works, but it ain't for sho without some good 'ol data.
Can I Cannin Milk in my instant Pot Max?
Greetings from Denmark.
Why do you want to pasteurise your milk, heating over 37.5 kill the good milk.
If you have someone with a compromised immune system (disease, drugs, pregnant etc) you want to do so to avoid them getting sick. The milk also lasts longer
If unpasteurised milk is so dangerous, all farmers should be dead by now.
Study imunology and you'll learn, that resilience is not obtained by sterilisation and pasteurising. Long live life.❤
I love raw milk and would drink it raw if I were the one controlling how my milk is handled. However, I’m currently getting it from a farm that must not be as careful with the milk as I would like. It makes me very sick frequently, so I’ve decided to pasteurize for now. As soon as my goats are producing milk, we won’t be pasteurizing. So this information is helpful for some of us.
To Rachel Friend: Good answer. Farmers with bad hygiejne should not be allowed to produce, let allone sell their milk unpasteurised exatly for the reason, it makes people very sic.
To Cody Grange: Not so good answer. You can heat (pasteurise) the milk to 110 degrees and It will
Chevré is pronounced “Chev”. The R is silent.
Don’t you have to cool it?