Milk for the House

The milk is passed through a filter to be certain it is clean as possible.

Filtration following hand milking

 

Pasteurisation

How the milk is pasteurised will depend on the purpose for which it is being used.  For house milk it will be heated to 72 degrees centigrade and held at that temperature for 15 seconds. 

When a small amount of milk is required, the milk is heated in a saucepan on the hob rather than putting it through the pasteurisation unit which requires six litres of milk or using  the cheese vat.  The milk is stirred frequently to prevent burning and a digital dairy thermometer is used to ensure the  temperature is measured accurately.

The milk is then transferred to a stainless steel receptacle prior to the cooling as the heat disperses faster through a metal container.

Transferring the Milk

 

Cooling the Milk

The milk container is placed in cold running water until it is has completely cooled down. 

It is then transferred to a stainless steel jug, covered and placed in the refrigerator until required.

Ready to Use