Pasteurizing cheese milk at home
Hi, Cheese fans
If you want to pasteurize raw milk at home for cheese making it is best to use two form fitting pots like on the photo.Â Fill the gap between the pots with water and make sure that the inside pot is hanging so that there is also some water under the bottom.
This is much like the set-up you would use to melt chocolate.Â Â Heat the milk to 65Â°C and keep it there for 5 minutes – then cool it down with cold or ice water in the kitchen sink.
For cheese making the milk should be cooled to 32Â°C and for drinking it should be cooled to at leat 8Â°C and then refrigerated to cool it down further.
This method can of course be used for pasteurizing goat milk at home or any other milk for that matter.
Leon the Milkman