How to Pasteurize Goat's Milk

Member

By Janet Ford
User-Submitted Article

Article Rating:

(14 Ratings)

Emily, a nubian dairy goat. One of many I used to own and milk.

Pasteurizing goat milk kills unnecessary bacteria and extends the refrigerated life of your milk. It's a simple process any dairy goat owner can master.

Difficulty: Easy

Instructions

Things You'll Need:

Step 1

Fill the bottom of your double boiler with a couple inches of water.
Step 2

Pour your fresh goat milk into the inner pan.
Step 3

Pour a few inches of cold water into your sink.
Step 4

Heat the milk until it reaches 161 degrees and hold it there for 30 seconds. Candy thermometers usually have handy clips on them so you can have it sitting in the milk the whole time.
Step 5

Remove pan from heat and sett he pan down inside your waiting sink of cold water to cool your pan and milk.
Step 6

Type:

"Janet Ford" goat

Into the search bar at the top of any ehow page to see all my other goat related articles. I raised, milked and exhibited goats for several years.

Tips & Warnings

These directions are assuming you also properly strained your goat milk prior to pasteurizing. Purchase stainless steel milk strainers with special milk strainer disks in them from a livestock or dairy goat supply catalog if you do not already have one.
Do NOT walk away from your stove during this process. Scorching your milk is easy to do.

Resources

How to Make Goat Milk Butter

Comments

ktee922 said

Flag This Comment

on 10/24/2009 I am finding conflicting temperatures for pasteurizing...is it 161 or 169? Also, how long will raw milk survive before being pasteurized? Does it need to be refrigerated immediately after milking? Can it be frozen before being pasteurized? As well as After? When cooking it do you need to continuously stir? Strain?
I am sure that you can tell that I am a bit confused..I am also hoping that you can help me with these questions. I am doing this for my daughter who is a year old and I want to be sure it is done correctly. I have been reading about cows milk and I am not wanting to give it to her.
I await a reply.
Thanks in advance.
Gretchen

gphays said

Flag This Comment

on 7/25/2009 I did something wrong. My milk became very very thick. Almost like cottage cheese. I used a meat thermometer and it got thick at 140 degrees. Can you tell me where I went wrong?

Thanks