If you step into the shallowest depths of the homesteading world, you’ll hear outcries aboutraw milk benefitsand why we shouldn’t have to pasteurize. And the truth is: raw milk has outstanding benefitsif all is well with the animal.But many goat illnesses transmit through milk: brucellosis...
How To Pasteurize Milk at Home In the simplest terms, raw milk can be made extremely safe to drink by bringing it to161° F for 30 seconds,or bringing it to140° F for 30 minutes.I use the “high and fast” method for drinking and general use and the “slow and low” for making ...
bowl or pot for 4 to 8 hours, depending on how thick you’d like your goat cheese to be. (The longer you drain the cheese, the thicker it will get.) Once the cheese has reached the desired consistency, use it right away or transfer to a container and refrigerate for up to 2 ...
Prior to refrigeration, people used to make a “mother culture”—and some people still do. I think this is fabulous, but I never make culture because it’s extra work. You have to pasteurize milk first, then culture and re-culture it by saving some from an earlier batch, kind of like...
Know matter how many ways I try to look it up, I can’t seem to find an answer anywhere that explains why it might be necessary to pasteurize the mother batch. I only can find recipes that say to do that first and that not doing so may not yield a mother batch good enough to ...
Each week, from April through November, we pick up 4 gallons of fresh, raw milk from our local dairy. We like to visit the farm that houses our milk cows - all doe-eyed guernseys and jerseys with their pale tan-colored coats and their soft muzzles. Like many traditional foods enthusiast...
8 years ago I was hell-bent on getting a goat. And now I’ve made it my mission to help others get started with their own jumpy ball of fur. When my son couldn’t drink cow’s milk, we decided to switch the entire family over to goat’s milk and we’ve never looked back. We...
Pour milk into a saucepan over medium heat, bring to a near boil of 185F, stirring constantly. Once the milk reaches a boil, reduce heat and allow to simmer (not boil!) for 2 minutes. The purpose of this is to pasteurize the yogurt to prevent unwanted bacteria from reproducing. ...
You can use any kind of milk, including whole milk, 2 percent, 1 percent, nonfat, pasteurized, homogenized, organic, raw, diluted evaporated, dry powdered, cow, goat, soybean, and more. UHP, or ultra-high pasteurized milk, is processed to a higher temperature, which breaks down some of ...