How to Pasteurize Raw Milk at Home [Cow and Goat Milk] | Dairy Processing with Wisdom Preserved

Part of running a successful homestead is knowing how to pasteurize raw milk at home. If produced under sanitary conditions raw milk has many health benefits. Some of those benefits include the ability to kill pathogens and enhance the immune system.

When eating raw milk there is always the possibility of microorganism contamination. It is uncommon but each individual has to determine the risk versus benefit for their family. Certain people are more at risk of issues than others. Primarily pregnant women, children 5 years old or younger, older adults, and those with weakened immune systems. Pasteurizing raw milk at home can be a good safeguard against the possible risk of illness.

Pasteurization of raw milk is the process of heating milk to a high enough temperature for a long enough time to kill illness-causing bacteria. Pasteurized milk is milk that has gone through this process. The nutritional value of the milk is maintained and it is still an excellent source of calcium and protein.

You have two options of temperatures to heat your milk to for proper pasteurization.

1. Heat to 150 Degrees Fahrenheit for 30 minutes.
2. Heat to 162 Degrees Fahrenheit for 15 seconds.

The timing does not begin until after you have reached the designated temperature. If at any point during the time, either 15 seconds or 30 minutes, the temperature falls below the designated temperature then you must re-increase the temperature to the target temperature and restart the timer.

For the purpose of the video, we use the second method and heat the milk to 162° F for 15 seconds.

The next step is to rapidly cool the milk using an ice bath. You want to cool the milk to 68° F, stirring constantly. Make sure none of the water from the ice bath accidentally gets into the milk and contaminates it. Once the milk is properly cooled, transfer it into your sanitized container and place it in the refrigerator, and continue to cool to 40° F.

Steps How to Pasteurize Raw Milk at Home:
*For best quality, raw milk must be heated slowly during pasteurization. Use a double boiler or place a small saucepan inside a large pan or slow cooker (see our video about how to make your own double boiler).
*Put water in the bottom pan of the double boiler and heat it. The heat should be increased gradually so that you do not heat the milk too quickly.
*Pour the raw milk into the top pan. Heat it over the simmering water, stirring constantly.
*Use a meat or candy thermometer to determine when the temperature reaches 162° F. and keep it at this temperature for 15 seconds (or 150° F for 30 minutes).
*Set the pan of hot milk in an ice water bath.
*Continue to stir until the milk is 68° F, then transfer into your sanitized container and store in the refrigerator while continuing to cool to 40° F.

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Intro: (00:00)
What we are doing: (00:11)
Benefits of and risks of raw milk: (00:25)
Sanitization and supplies: (00:53)
Pasteurization process: (01:55)
Storing pasteurized milk: (09:50)
Outro: (10:50)

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