How do I pasteurise my milk?

If you have access to farm fresh, raw milk and you need to pasteurise your milk, use a stainless steel pot inside another pot of water, to act as a water jacket, and bring the milk to 63 degrees C.

Maintain this temperature for 30 minutes. Do not let the milk drop below this temperature, as if you do, all the pathogens in the milk may not be killed. Try not let the milk go much above 65 degrees, as if you do, you may reduce the quality of the curd when making your cheese.

Remove the pot from the heat and place it in a sink of ice cold water and cool the milk quickly to the temperature that you need to make your cheese.

Gently warm the milk to 63° to 65° C,
maintain for 30 minutes.

Cool the milk rapidly in a sink of cold water.

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