Something I haven’t talked about on the podcast before has been pasteurization of milk, so this week I broach this subject in depth.
I step through the main reasons for pasteurization, how to pasteurize milk at home using the home pasteurization method, and the three main commercial methods for heat treating milk for consumption.
If you want to learn about ultra-pasteurization and ultra heat treatment and these treatments effect upon milk for home cheesemaking, then this episode is for you.
Other links mentioned during the show;
- F.D.A. Issues Clarification, but Cheese Makers Are Wary
- How to make a brine for home cheese making.
- Goat’s milk pasteurization (Nimbin Valley Dairy)
I also mentioned that I was going to post Michael’s stilton cheese photos. It looks delicious! Well done.
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So, until next time curd nerds, remember to Keep Calm and Make Cheese!