How to Pasteurise Raw Milk at Home for Cheese Making
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- เผยแพร่เมื่อ 20 ส.ค. 2024
- In this tutorial, I show you how to pasteurise raw milk at home using the low temperature, long hold method. This kills off bad bacteria whilst preserving some good bacteria for the cheese making process.
Process
1. Heat milk slowly over a double boiler to 63C/145F.
2. Maintain temperature for 30 minutes.
3. Immerse the pot in an ice bath and stir until required temp for cheese making is reached, or to 4C/39F for storage.
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You are absolutely the best. Whenever I have a question, I find the answers in one of your videos . Thanks a lot
Happy to help!
Adding salt to the water bath will shorten the cooling time. When salt (NaCl) dissolves in water, Na(+) and Cl(-) ions become mobile (Brownian Motion), enhancing heat transfer from the hot source (pot) to the cooler environment (water bath). Fun fact: Albert Einstein used the phenomenon of Brownian Motion to provide evidence for the existence of molecules. He wrote a scientific paper about it in 1905.
A brilliant tip. Science is awesome!
A natural legendary talent named Gavin back again with another great video
Thank u sooo much.. I just bought some raw milk from my farmer and cant wait to try this
Your other videos inspired me to make my own cheese. My first feta was not exactly a disaster and still quite tasty but it certainly wasn't feta. My second was much more successful but still not quite there, mostly due to the difficulty of acquiring sheep's milk.
Now that I can get my hands on some raw sheep's milk, this video helps me tremendously.
I use raw milk. if not cold pressed mik. This was a really helpful video on preventing microbes without killing all the proteins or good flora. Thank you.
you're a great teacher dude.
Thanks for the video! I'm planning on getting my own dairy cow for home to make cheese and other items. Good to know I can pasteurize the milk to make cheese without a super-expensive piece of equipment.
Thanks for sharing this. They have pasteurizers for Home use but pricey $389.
Crazy price for something that you can simply do with basic kitchen utensils.
Gavin Webber I agree but some it might be nice I believe you don’t have to watch as closely
Hi thank you so much for the information I think I missed something here could you please explain
After the milk reaches 63c do you turn off the heat so it doesn’t go higher cause I didn’t hear this in the video
You just said cover the milk and kept 30 minutes
Thank you 🙏
Thank you
Thank you Gavin for this video
I like it very much, excellent work, thank you sir 🙏
Thanks for sharing the link a few weeks ago on your live chat
I love your videos! You're amazing! Can i use this long pasteurization for yougur making? Is it true that this process contributes to obtain thicker yogurt?
Greetings from Guatemala!
I'd love to help you subtitle your videos into spanish.
Milking a jersey cow for house milk and cooking. Is this method ok for that. Have not been doing anything with milk at this stage other than straining it and had no problems but do feel it would be safer to pasteurise
Good day, cheese man
G'day to you Leonardo!
HAPPY HOLIDYS and HAPPY NEW YEAR!
Happy New Year to you Lili
Happy new year, one year on!!
thanks
Do we need to add calcium chloride if using this method of pastuerization?
@Rudolf Wortmann well I tried without calcium chloride, got perfect curds!
Hi Gavin, thanks a lot for the video. I wonder what good it is to cool the milk down fast doing in this process? I thought that the process Commercial dairy’s are using apply this 'cooling down fast process' not to lose lots of good stuff, but if we hold it 30 min at 63°C then can we just let it cool down on its own? Would appreciate if you can enlighten me here a bit, thanks a lot again.
It takes the milk through the danger zone quickly and back to a temperature that the bad bacteria do not like. Normal food safe rules.
@@GavinWebber Such a simple thing, I dont know why I couldnt think about that. Thanks a lot, for taking your time even to answer such a silly question :)
Drink it raw. All the goodness is not destroyed.
What about method that pasteurize milk in 72°C in 15 seconds? Can you give me some explanation? I'm confused.
Thank you mate, this is great video.
Commercial dairy’s use that method. Google it
Doesn't kill certain bacteria which are resistant to the much shorter duration of heat. Other downsides on the beneficial compounds in the milk due to high temperature, I think
Hi Gavin
I have been considering getting a goat for milk and the occasional roasted goat. A thing I don't know a lot about it what kinds of cheese you can make equally well from cow's milk and goat milk. If you are feeling bored I would really appreciate if you have some sort of input on this and maybe could make a video explaining the differences between cheeses from different kinds of milk.
I think goat keepers would insist that you can make any kind of cheese with goat milk, just as well as with cows', and possibly better.
The only thing is the quantity of milk you would get from one goat, is much less than from one cow. This limits choices a little. You can't make a great big wheel of cheddar from a single goat. But you probably don't want to anyway.
I'm intending to make cheese from my 2 goats' milk, and probably will pasteurise the milk from 1 or 2 days so I can keep it and combine with the fresh milk from the 2nd or 3rd day, to get enough volume to make a good-sized cheese. That is a very good reason to do some pasteurisation.
My first goat got me 1L(1quart) a day with two milkings. Thats on the low side and definetly not enough for a hard cheese on that day, you can save up and make one a week, without drinking the milk itself. One goat is generaly not enough for cheese and general milk consumption in your average family. Two starts to get the job done.
Re-feed the whey to the goat for max efficiency.
that was exactly what I needed :P
I guess we can use this technique for any kind of milk? (cow, goat, etc)
Yes all
Thanks for the great idea with the two pots. Approximately how much water do you pour into the lower pot (half, three quarters) to get the process going optimally?
About a quarter of the pot.
@@GavinWebber Thank you !
Gavin, will the cream separate after pasteurization?
Yes
@@GavinWebber Awesome, I have a couple of jerseys
Gavin, is pasteurization considered necessary for a cheese that will age several months - like a parmesan?
No, if the curd is cooked at above 48C and aged for at least 60 days, it should be fine
After I boiled the war milk for 30 mnts can I just put it in freezer ?
Hi Gavin. After this process the milk can be used without adding calcium chloride?
Yes you can! It has been heat treated much less and can work without CaCl2
What happens if u don't cool it down
Hi Gav, I have access to high quality fresh raw milk...do I still need to pasteurize it or can I use it as is for all cheeses? Thank you 🧀🧀🧀
You do you.
How do I make raw cheese? No pasteurization or heating?
Just don't pasteurise the milk, use 25% rennet and 50% starter culture. Use the milk within 24 hours of milking.
This method is called "thermization" - In Denmark it's only Danablu cheese that can use this method as all else milk has to be either low-pasteurized at 72-73ºc/15 sek or high-pasteurized at 87ºc/15 sek depending on usage.
After reading around I can see that what you call these methods depends on where you're from. But yeah, we're pretty strict about it here in Denmark at least. Listeria is no joke, people used to die from listeriosis all the time back in the days.
Hey Gavin I forgot to heat my milk up to 185F when making mozzarella (i was multitasking and it failed but still ok to eat) Should I heat the mozzarella in some water afterwards or is it safe when I heat it in the oven when I bake pizza? I couldnt find a good answer when I googles it.. thankss
It should be fine to eat.
@@GavinWebber thank you for responding. I hate throwing away food :)
Hi Gavin, please your advise. I tried this method yesterday but when i hold the temperature with lower heat, the temperature still going up so i turn off the heat. My pot little bit thick so the temperature still holding 63C for 30 minutes. Is it ok? Thank you.
@Olivia Salim if u can try using a electric top, it stays the same temputure throughout. If you dont want to buy one then heat up the dish for 1 minute, turn the stove off for 25 seconds and then back on for 5, alternate this cycle for desired time.
i followed your metode to make feta cheese from cow milk but i didn't Pasteurise the raw milk and what i get is a sponge cheese that have thousand of holes in the feta . i store it now but i don't know if i'm going to eat it or not
I wouldn’t eat it. It is early blown. Infection of coliform.
Hello world :)
If milk is boiled then i can't use it to make cheese?
Correct but you can make paneer
From the camera's point of view your temp only got up to 61. I assume that was parallax error.
Yes, I measured with my digital Thermapen which showed 63C during the hold period.
Why would you do this when raw is better. It’s a total waste of good milk.
Exactly what I thought. People are brainwashed, and even if you try to explain it to them nicely, they still will not listen.
@@Kuato Raw milk is practically toxic. 35% of ALL U.S. Food related hospital visits are due to raw milk. If your a moron you'll ignore the dangers, if you are smart you'll acknowledge the dangers and make an informed choice. Not saying don't use raw milk, just saying pasturisation exists for very good reasons and raw milk should be handled with the respect it deserves. In the UK it's even a criminal offence to dispose of raw milk down a drain.
i didn't Pasteurise the raw milk and what i get is a sponge cheese that have thousand of holes in the feta .
@@simonpeggboard4004 wrong..... its not, depending where u get it from, oh gosh,,, how do i explain this.... i used to specialize in large animals. ive seen the rumen, one of the 4 stomachs that help break down cellulose, it comes back up,, whats called (chewing the cud) a rumen should be fairly alkaline, but government standards and whats allowed in diets, grain feed, things that kick start the growth, being locked up, causes the rumen to be acidic.. Now if u have a jersey thats grass fed, winter, oats, cotton seed, soy, hay, (organic).. and treat milking as a sanitized thing, yes the milk is safe to drink, cow to the table... and raw milk also has microbes that distroys listeria, and other harmful bacteria.. and during (ultra pasturization) those microbes that distroy that harmful bacteria are also distroyed.
Rumenation has nothing to do with the safety of the milk. Bacteria double approximately once every 20 mins, leading to dangerous levels in a short space of time. Even so called good bacteria can make you sick when the numbers get high. Also you are very wrong, the source of the milk is paramount, an hygeinic farm, poorly maintained cattle or machinery, plus a plethora of other factors can all lead to bad milk. Raw milk is not healthier by any standard.
It's also dead after it gets over 118° Fahrenheit...
Dead?
The milk is dead when it's frozen. Like all food.....
Innacurate. Bacteria and viruses survive the freezer for years so not sure what makes you think that freezers kill food. And if frozen below 190c a pause button will be effectively pressed indefinitely, biologicaly speaking.
It’s a shame that adhering to standards just means reducing the nutritional value of our food and thus, making it less healthy. Nonetheless, great job on the video, as always.
It does also mean that the product is safe for consumption. People die from consuming unpasteurized milk. I think there was a case only in the last year or two where a child in Victoria (Australia) died from drinking unpasteurized milk.
Bjorn Ogle no they don't. I drink raw milk everyday, and I'm not dead. Neither are my friends that use it also. If you know and trust your supplier for freshness it is not a problem. Check your facts before posting. Once not that long ago all milk we drank was raw milk.
@@crealizecoaching true. I bought some raw milk but honestly i dont know the farmer and his sanitary conditions so ill use this method.