Raw or Pasteurized? Which is better for you? Honestly...I believe any choice that makes you feel comfortable, safe and healthy is the best choice. Here at Ewe and Me Creamery, we advocate food freedom and the ability to enjoy any food any way you want to.
Which is why, if you do choose to pasteurize your milk, we got you covered! It's really easy to do and uses items you probably already have in your kitchen.
All you need is a stovetop, stainless steel pot, and a simple kitchen thermometer. If you have a double boiler, you can use that as well. A double boiler helps the milk not scalding during the heating process. You can makeshift a double boiler by putting one stainless steel pot inside a large one with a few inches of watcher at the base of the largest pot. If you can't manage this setup, no worries! You'll just need to be more careful when heating the milk. Low and slow is the name of the game.
Keep in mind, larger industrial dairies ship their milk over prolonged distances and time. If you receive your sheep milk from us in the Nashville area, we are right next door. You can use a lower temperature and shorter time than a typical industrial dairy.
What you'll need:
Stovetop
Stainless Steel Pot (A large one and a smaller one if attempting the makeshift double boiler)
*or a double boiler
Kitchen Thermometer
Raw Milk (We of course recommend sheep milk!)
Whisk or Spoon
Instructions:
-Pour Raw Milk into Stainless Steel or Double Boiler
-Slowly Heat the Milk to 145 degrees Fahrenheit/62.8 Celsius. Stir Occasionally. If you don't have a double boiler setup, stir frequently to keep the milk from scalding
-Keep Milk Temperature at 145F/62.8C for 30 minutes. Monitor the temperature throughout. You will need to adjust the heat to keep the milk consistent.
-Remove the pot of milk from the heat/stove and place the pot in a sink or pot filled with ice water. Stir consistently until the temperature drops to 40 F/4.4 C.
-Store pasteurized milk in the refrigerator. Mason jar or milk cartons work great.
Pro Tip: If your milk ends up with a few milk chunks, you can filter the rest of the milk through a tea or coffee filter. For scalding, it'll depend on length it was exposed to the higher temperatures. If the milk was burnt, it'll leave a odd smell and taste in the milk.
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