How to Pasteurize Raw Milk

(c) Photo: Lisa Muhammad


"Whole milk that is clear of TB germs is best for us to drink. But, if we cannot get whole milk, we can drink the milk that the dairies have but we should boil it at a certain temperature in order to kill that probable germ." The Honorable Elijah Muhammad, How To Eat To Live, Vol. 1

"Milk and bread (wheat bread) alone will keep us alive indefinitely, and it's the best and the most easily digested food. We have plenty of supplements for milk and bread, so eat them, but eat them only once a day." The Honorable Elijah Muhammad, How To Eat To Live, Vol. 1

If you're blessed to have a family cow or live nearby a dairy farm that sells raw milk, here's how to pasteurize raw milk in order to kill the germs.

Things you'll need:

Fresh raw milk
Glass bottles or other containers to store the milk
Double boiler or stainless steel pot (If you don't have double boiler you can make your own.)
Thermometer
(c) Photo: Lisa Muhammad

(As you can see in the above photo, I simply took a pot and placed it on top of another. If the top pot fits a little tight on the bottom pot, simply tilt it a little which will allow a little steam to escape.)

It's okay if the top pot is a little smaller as in the photo below. The point is that by using a double boiler it helps to keep the milk from scorching on the bottom of the pot.
(c) Photo: Lisa Muhammad
Next, partially fill a sink with some ice. You'll want to have this ready to place the pot of milk in to help cool it down. 

Fill the bottom boiler with water.

Now, pour the raw milk into the top pot of the double boiler and place pot on top of bottom boiler.
(If you don't have a double boiler use a large pot, but you'll have to stir the milk more frequently to keep it from burning.)

Clip a metal thermometer to the pot into the milk in order to get a correct reading of the temperature. 
(c) Photo: Lisa Muhammad
Heat the milk to 145 degrees F and stir occasionally to keep it from sticking to the pan and to maintain an even temperature. Keep the temperature at 145 degrees F for 30 minutes.

(For a faster results heat the milk to 165 degrees for at least 15 seconds.)

Allow milk to cool to 40 degrees stirring constantly.

Pour milk into containers (glass jars preferably) seal and refrigerate. 
(c) Photo: Lisa Muhammad
The milk will last up to two weeks refrigerated.

(c) Photo: Lisa Muhammad

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