Homesteading: A Woman's Journey

Home Pastuerizing Milk

I have had questions lately from people wondering how I pastuerize raw milk at home.  First, I want to clarify that Pastuerizing removes alot of the active bacteria.  There are varying views on whether or not pastuerizing is necessary.  Some feel that killing all bacteria can be bad.  Personally, we see the pastuerizing process as necessary for our toddler's needs.  Homogenized milk, often confused with pastuerizing, is the process of treating the milk so that the cream does not separate from the milk.

I found my information for home pastuerizing milk through the internet.  The Minnesota Cooperative Extension Service had an article on the topic.  It also confirmed what I had been taught to do years ago.

Here is the process:

Start with sterilized containers.  I use a large enamel kettle that fits into my canner so that the handles of the kettle rest on the canner - in effect it acts as a double boiler.  I heat the milk in the double boiler method as this prevents the "cooked" flavor that many people complain about.  It also prevents scorching.

Heat the milk to 165*F. and let it rest at that temperature for 15 minutes (according to Canadian resources, they recommend keeping the milk at temperature for 30 minutes).  Next, place the kettle into a sink with cold ice water to quickly cool the milk.  Stirring the milk every few minutes will help to cool it faster.  When it is cool enough to put into jars or other containers, do so & place into the refrigerator.

Hope this helps!

Pasturizing Milk

01:13, Monday, September 10, 2007 .. Posted by maa

This is the same method that we use for pasturizing our goats milk.
It always taste great!
maa's mom

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01:09, Monday, December 3, 2007 .. Posted by Jeannie

This is interesting I will have to come back and learn more!, I see you are Oklahoma.....Cant exactly say i am from OK, but we are currently stationed here.