Q&A for How to Pasteurize Milk

Pasteurised and raw milk are very similar nutritionally, including as sources of calcium and protein. The main difference is that raw milk contains slightly more vitamins, and significantly more vitamin B2 (riboflavin). It's up to you whether this benefit is worth the increased risk of an infection from dangerous bacteria in raw milk.

Milk products labeled "UHT" have gone through "ultra high temperature" processing, which uses much higher heat than normal pasteurization. As long as the package remains closed, UHT milk can last for months on the shelf without refrigeration.

As with cream, pasteurization is used to get rid of any bacteria that may be present. It also destroys lipases (enzymes that break down fat), which can affect how the cream tastes.

You can make cheese with pasteurized milk, but if you accidentally overheat it above 165ºF, may of the proteins will break down and the cheese curd may be softer and looser than you want. Raw milk contains more bacteria than pasteurized milk, which is good and bad: raw milk cheese tends to have more flavor, but not necessarily the one you were going for — and just like raw milk, it comes with a higher risk of dangerous bacteria.

You can extract cream from good raw milk without pasteurizing it. If you want to make butter or yogurt, pasteurization is strongly recommended.

This will work, but it probably won't save you any time unless you also stir or shake the milk regularly. Without agitation, a large container of milk will take a long time to cool all the way through.

Pasteurization is a process that kills harmful bacteria by heating milk to a specific temperature for a set period of time. Pasteurized milk contains low levels of the type of non-pathogenic bacteria that can cause food spoilage, so storing your pasteurized milk in the fridge is still important.

No, this is just the bubbles from the heat.

Yes, you can freeze milk. It will change the flavor and texture of it, but frozen and then thawed milk is equally safe to drink as never-frozen milk. Keep in mind that it expands in the freezer, so leave room for that expansion.

You don't "make" cream with raw milk. The cream will come to the top of the container of raw milk, and you simply scoop it off.

You can pasteurize the cream on top, but it won't have the same quality and flavor as butter made from fresh cream. However, churning butter from this cream will still be better than the average store-bought butter.

No, pasteurization does not remove the cream from milk, but it can make the cream layer less visible.

Yes, you can pasteurize a milk cocktail with amaretto and cognac. Heat it slowly over medium-low heat, stirring frequently. Use an instant-read thermometer to reach 160°F/71°C and maintain it for 30 seconds. Stir continuously and consider the alcohol content, aiming for the same temperature. Once pasteurized, transfer the cocktail to a container in an ice-water bath, stirring as it cools. Properly pasteurized, it should keep in the refrigerator for 5-7 days.

After holding the milk at 63°C for 30 minutes, you should cool it to around 32°C before starting the cheese-making process. Cooling it to 4.4°C is not necessary at this stage, as the warmer temperature is more suitable for the subsequent steps.

Yes, you can pasteurize homemade nut milk to increase its shelf life and safety. Use a thermometer to heat the nut milk to at least 165°F for 15 seconds. Heat it slowly on the stovetop over medium heat, stirring often to avoid scorching. Smaller batches are easier to manage. Cool the milk quickly and store it in the fridge, where it can last 5-7 days.

Heat it to 161°F (72°C) for at least 15 seconds.

To preserve milk, heat it to 161°F (72°C) for 15 seconds to kill harmful bacteria. Use a kitchen thermometer to ensure accuracy. After heating, cool the milk quickly in an ice or cold-water bath, then transfer it to airtight containers and store in the refrigerator below 40°F (4°C). This process helps maintain its quality and flavor for several days.

Here's a concise version of the pasteurization process: Heat milk to 161°F (72°C) for 15 seconds or 145°F (63°C) for 30 minutes, stir, monitor, then cool to 40°F (4°C) and strain before storing in the refrigerator. Use clean equipment, monitor temperature closely, and ensure quick cooling and proper storage.

Yes. After pasteurization, store it in the refrigerator or freeze it for up to 6 months.

Yup, that's the reason you heat the milk that high. You kill most bacteria then introduce your yogurt enzymes so they can flourish.

You will still have bacteria in the milk, so even if it's frozen, you will still need to pasteurize it.

Because it prevents bacterial growth in the milk, which occurs when the milk is left out for a considerable amount of time.