Pasteurizing milk

If you purchase raw milk, you can use a Sous Vide hot water bath and an ice bath to safely pasteurize your milk at home, to retain its ability to make cheese. This milk will keep for up to 3 weeks in the refrigerator.

Author

Devin House

#UrbanFarmer

Prep Time: 00:00

Recipe Time: 00:30

Temperature : 145F / 62.8C

Ingredients

• Raw milk

Directions

1. 1. Put the milk in a nonreactive pot. Fill a larger pot with a few inches of water and insert the smaller pot into it.
2. nsert the Sous vide and gently heat the milk to 145 ° F, then hold that temperature for 30 minutes.
3. 3. Immediately put the pot of milk into an ice bath to chill rapidly. Keep it in the ice bath until the milk temperature registers 40 ° F to 45 ° F.