Pasteurizing Raw Goat's Milk - Yogurt Consistency On Bottom!

[littlemilkqueen]

So I slow pasteurized 2 gallons of fresh goat milk...145 degrees for 1/2 hr. Then put in containers in the fridge over night. The next morning there was somewhat solidfied milk, just like yogurt, in the bottom. It had not cooled completely it seems either as the temp was around 80 still! Curious as to what happened? and why?

[linuxboy]

That's most likely bottom-flocculating bacteria that coagulated the milk on the bottom. Most bacteria and yeasts have preferences about where they like to hang out. That's part of why commercial strains chosen for production are chosen: they tend to distribute evenly in the milk. I'd be more concerned about the fridge.  Mine gets quart sized containers down to 37 F in half an hour or so.

[littlemilkqueen]

Thanks and yeah I am on the lookout for a new milk fridge!

[Cheese Head]

littlemilkqueen on the subject of your milk still being warm in morning, I've also wondered if lactic acid fermentation is exothermic, there's a discussion on that here.

[Chris_Abrahamson]

I would recommend using a cold ice water bath to cool the heated milk down.   I also home pasteurize goat milk and will put the pot into a kitchen sink with an ice water bath.   Within 30 minutes of taking it off the stove, I try to get it down to the starting temp I need if I'm making cheese or down into the 40's F if I'm going to store it.