Author Topic: Home Pasteurization  (Read 634 times)

Offline jerryg

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Home Pasteurization
« on: November 26, 2012, 05:05:21 PM »
Is there still a flavor & yield benefit to using raw milk for cheesemaking if I pasteurize it myself at home?
I've read that holding the milk at 145F for 30 minutes is sufficient, a much lower temp than for commercial pasteurization.



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Offline bbracken677

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Re: Home Pasteurization
« Reply #1 on: November 26, 2012, 06:01:29 PM »
I use a milk that is just that...it provides improved curds over Pasteurized/homogonized milk. How much of that is due to it not being homogenized I do not know.
I have not been able to compare flavor, however, due to my inconsistencies (amateur) in cheesemaking.  :) 

Still learning and still working to get processes down. My latest mistake was placing a potential stilton on a light pressing and then not getting back to it in forever...I shouldn't have pressed it at all, but I wanted to eliminate some of the internal openings...I fear I eliminated all of them  haha