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Homogenizing and pasteurizing milk at home.
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Spence    Posted 05-01-2002 at 06:59:17       [Reply]  [No Email]
My family will be buying a Jersey soon. Although a clean and healthy animal will give safe milk, I need a way pasteurize or homogenize
milk at home. And also what's the difference?

All I know is there's a heating process involved and if so doesn't that decrease the time
you have to use it?


robert hutton    Posted 12-06-2004 at 08:24:39       [Reply]  [Send Email]
I milked and drank the milk all my childhood life, but I never liked the skimmed milk, or blue john. We separated the cream for butter. I am not wanting to pasteurize my milk but homogenize it so I can have whole milk, if that is possible. I don't currently milk, but if I could get whole milk I would get another cow.

Burrhead    Posted 05-02-2002 at 19:26:19       [Reply]  [No Email]
Slowly heat your milk up to 160 degrees using a thermometer and stir it as it heats and gets to 160 degrees so it don't scorch.

When it gets 160 degrees by the thermometer all the way through sit your pan of milk in a sink of cold water or into the freezer to quick chill it.

I do'nt homogenise the jersey milk I make real cow salve butter.

Spence - Thanks Folks!    Posted 05-02-2002 at 20:16:12       [Reply]  [No Email]

Matt    Posted 05-01-2002 at 08:19:36       [Reply]  [No Email]
I wonder why if you are sure that it is safe milk, you want to kill it by pasturizing it?

Cheryl    Posted 11-07-2002 at 10:10:40       [Reply]  [Send Email]
My Mother has used a milk pasturizer for as long as I can remember. It quit working today. Does anyone know if you can still purchase a pasturizer anywhere? It was a David Bradley 300 watt pasturizer from Sears & Roebuck. It would pasturize a gallon of milk at a time.
I would deeply appreciate any information you can give.

Tom A    Posted 05-01-2002 at 09:28:16       [Reply]  [Send Email]
Yee haa! The 'pasteurize or not' debate! I saw this get hot on a dairy goat site awhile back. :-)

In my case, I drink our milk without pasteurizing because it *is* safe.

But I've also noticed that if it is kept just a single day I smell/taste it already beginning to 'go' just a isn't bad after a day, but I do notice an off taste beginning (might just be my big Italian nose, but hey).

So, because we rarely drink it or turn it to cheese the same day, we pasteurize just so it keeps a few days without spoiling.

my 2 cents.

claire williams    Posted 01-21-2004 at 06:20:23       [Reply]  [Send Email]
could you please send me the info on the porcess of home homogenizing cow milk. we have a pasterizer but there is still fat modules floating around in the milk after the prossess is finished. what other step do I need to take to homogenize

Tom A    Posted 05-01-2002 at 07:15:18       [Reply]  [Send Email]

Homogenizing breaks up the fat particles so that the cream doesn't rise to the top, but rather stays in suspension. That doesn't have anything to do with safety, but personal preference.

Pasteurization is what you want, a heating process that kills most bacteria that cause spoilage and disease.

We bought a home pasteurizer several years ago from Lehmans. It has given us good service, and is, I believe, the only home-sized one made anymore. A friend who grew up on a dairy farm in the 30s and 40s laughed when he saw it because he said it was identical in every way to the one at his house when he grew up.

I don't remember, but I think it ran us about $200. It's easy to use and safe...has a thermostat and a timer, and then allows you to cool the milk down quickly with running water so the taste isn't affected.

Lehman's has a web site, if you don't already get their catalog.

good luck,

necie    Posted 04-04-2004 at 18:59:57       [Reply]  [Send Email]

If anyone is shopping for a pasturizer, be sure to check e-bay under the farm and livestock supply items. Lately, there has been quite a few older models up for bid that still work. I have bought 3 of them and gave no more than $25.00 for any of them. One I gave only $5.00 for because the timer did not work but the unit heated to the appropriate temperature. The other 2 work perfectly.

DeadCarp - procedure    Posted 05-01-2002 at 09:14:34       [Reply]  [No Email]
(just thought i'd elaborate a bit)

See, when the pasteurization process heats whole milk, that breaks down the butterfat and mixes the cream and milk, so you have to force it thru a teeny sieve (homogenize it) to break up the resulting butterfat bits so they aren't as noticeable in the milk.

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