How to Sterilize Goat Milk

Sterlizing goat milk kills all bacteria.

To be perfectly safe to drink, raw goat's milk, like cow's milk, should be sterilized to destroy any pathogens lurking in the liquid. In most cases, pasteurization is preferred, as sterilization kills not only the pathogens but also the taste. Sterilization is performed using high heat and should only be done if you can provide constant supervision of the process.

Things You'll Need

• Stainless steel, heavy-bottomed stockpot
• Long-handled stainless steel spoon
• Candy thermometer
• Sterile jars and lids

Instructions

1. Add raw goat milk to the stockpot. Choose a stockpot that has a heavy bottom so the milk is less likely to scorch.

2. Place the stockpot on the stovetop and set the burner to medium-high heat.

3. Insert a candy thermometer into the milk at least 1 inch deep.

4. Heat the goat's milk to 293 degrees, stirring constantly. Hold this temperature for 3 seconds.

5. Remove the milk from the heat and immediately pour into sterile jars and cap with a sterile lid.

Tips & Warnings

• If you do not have a candy thermometer, bring the milk to a rolling boil, stir constantly to prevent scorching and sticking, and boil for 1 minute.

• Milk that has been sterilized should always be poured into sterilized jars with sterilized lids. Do not allow it to sit open on the stove, as it can easily pick up pathogens from the air and surrounding areas.

References

• Kennesaw State University: Control of Microorganisms
• "Mrs. Rorer's Diet For The Sick; Dietetic Treating Of Diseases Of The Body, What To Eat And What To Avoid In Each Case, Menus And The Proper Selection And ... With A Physicians' Ready Reference List"; Sarah Tyson Rorer; 2008 (A webpage of the appropriate section)
• "Raising Milk Goats the Modern Way"; Jerome D. Belanger; 1995