I'm posting this for my friends who milk anywhere from 20-40 goats. They have an opportunity to sell the milk once a week to a cheese producer but need a way to pasteurize milk.... 100-150 gallons maximum. Any sources of equipment, used or in need of repair is appreciated. Thanks in advance.

-- Kate Henderson (sheeplady@catskill.net), February 08, 2000

Answers

Have you looked into using any cow milking equp ?How about any dealers who sell bulk tanks and such ? They should at least be able to direct you .I have seen some advertised in are local "free trader " I also have a friend who is trying to do something like this with her goats ,I'll ask her and get back to you.

-- Patty Gamble (fodfarms@slic.com), February 09, 2000.

Heres some information on a nice new canner, go to this site to see it and get more info: http://www.khimairafarm.com Hope this helps

The unit holds about 7 1/2 gallons of liquid. It can be used for direct heating, but we recommend using it as a water bath. We use a 4 gallon stainless steel stock pot or tote pail, but you can use a wide variety of "inner units". Interior height is 31cm (about 12 1/4 in), diameter 36cm (about 14 1/4 in), capacity 30 liters (32qt.). It comes with a jar lifter, a stainless steel canning rack, and a lid. Another wonderful feature is the auto shut-off that will prevent it from operating should it run dry. Since it can maintain the constant temperature for hours with no problem, you won't have to deal with overheated milk and potential fires from leaving that pot of milk on the stove too long! Also, you won't have to deal with pitted aluminum again! We carried another popular "pasteurizer" for years, but it just seemed to get higher in price, and didn't have a long life. We feel the quality, functionality and durability of this unit far surpasses those aluminum units that are available elsewhere. Hefty unit, weighs around 25 pounds.

Comes with a full one-year warranty!

Following are some user comments that have come from our customers and our own experience:

As an insert, try a tapered milk pail (12 quart or even larger) with a bail that rests on top of the pail, rather than one that falls to the side. This makes it easier to remove the bucket from the hot water. Stainless steel stock pots can be used (with the larger units, you might bend back the handles).

The water should come up to the top of the milk level in the bucket. Turn on the unit when you begin milking chores, and it will be hot and ready when you place the milk inside.

For fastest heating, set the thermostat to highest setting, if you will be monitoring the heating process. Stirring the milk occasionally will also hasten the heating. If you plan to leave the unit on while doing other chores, we recommend you turn it back to the desired final temperature. It will take longer to reach the temperature than if you set it higher, but you've eliminated overheating. It will maintain the selected temperature.

If you are using a container insert that is low enough for you to replace the canner lid, this will help hold the heat. By covering the pot of hot water once you've finished pasteurizing, the water will probably still be a little warm 12 hours later when you're ready to start all over! You may find it easiest to leave the water in the unit from milking to milking unless you plan to use it for another project.

Use a thermometer to check the temperature of the milk. Although there may be a few degrees difference from the dial on the unit, you'll find that it will maintain the temperature with very minimal variance (a degree or so).

When using as a water bath, the unit should be cleaned once a week to remove any mineral deposits or debris. You may want to use a regular dairy acid cleaner or just vinegar. Add it while the water is still warm, and allow it to set for an hour or so for easy cleaning.

Please remember to exercise appropriate caution with this unit, as the hot water or milk can be dangerous to curious kids (two-legged or four!). With good care, this unit could last a lifetime! To get the most out of your purchase, try it for other functions! Suggestions from our customers include: cheesemaking, soups for a crowd, melting chocolate, cheese or chocolate fondue, candle making (with an old pot), canning, thawing foods (including frozen milk!), warming cream for separating, steamed foods, or even melting wax for candles! One restaurant owner uses the Weck to keep washcloths in warm water...ready to offer to customers for their comfortable cleanup! Think of things that may benefit from a constant holding temperature, and you'll come up with more ideas. We'd love to hear your suggestions and comments!

OUR METHOD FOR PASTEURIZING MILK: USING THE WATER BATH METHOD, HEAT MILK TO 165F AND HOLD FOR 5 MINUTES. STIR THOROUGHLY SEVERAL TIMES WHILE HEATING, TO MAKE SURE MILK IS MIXED WELL. WHEN FEEDING KIDS, WE OFTEN LEAVE THE MILK IN THE WECK UNTIL FEEDING AT NEXT MILKING. WHEN USING FOR DRINKING, REMOVE AND CHILL QUICKLY IN COLD WATER BATH, AND REFRIGERATE.

OUR METHOD OF HEAT TREATING COLOSTRUM: USING THE WATER BATH METHOD, HEAT COLOSTRUM TO 135F AND HOLD FOR ONE HOUR. WE USE EITHER CANNING JARS OR STAINLESS STEEL BUCKET. COOL AND FEED OR FREEZE IN PLASTIC SODA BOTTLES OR ZIP LOCK BAGS.

-- Bernice Lindquist-Raymond (geminigoats@yahoo.com), February 10, 2000.

I really enjoyed browsing through the //khaimairafarms.com website. It was inspiring.

The Weck canner is top of the line, for certain. I wish I had one.

I also searched Ebay for water baths, and found several for about $50 that have a thermostat also, but are designed for lab use. This would all be fine if there were one deep enough for a large milk pail. In it's dimensions, the Weck canner is superior.

I, being so fiscally challenged, will be using my open bath canner and a thermometer again this year. Maybe next year, though!

-- Rachel (rldk@hotmail.com), February 13, 2000.