I haven't seen this addressed anywhere. I realize the importance of cooling goats milk quickly, so when do I pasteurize? I did find some wild little Saanens,(I had the "Saanens in SE Idaho" question awhile back) 1st fresheners who are giving a decent amount of milk. We're not thrilled with the taste, so I try to cool it quickly, I'm thinking it's too much molasses in their feed. I'd love to be able to use the milk raw, but these girls were in rough shape. Until we get rid of the parasites, I'll pasteurize. So what is the routine: cool, pasteurize, cool or pasteurize then cool? Thanks. I was reading in another thread about goat vs. Jersey. Been there, I agree with someone who said I can milk several goats in the amount of time as the Jersey, no tail in my face, and I can muscle these girls around if needed. Anyway, Thanks!

-- Cathey (uptain@myexcel.com), April 05, 2001

Answers

hi Cathey, I had the same question when I started. Here's how I do it: Strain the milk into a good size pan and pasteurize first, right away after milking. I sit the big pan on a smaller pan with water in it. Heat quickly to 165, then remove from heat right away(you lose a lot in flavor if you let it overheat). Sit the pan in a sink full of ice water, stir it a little then just let it sit there and cool down for a bit. When mine gets somewhere between 60 and 80 degrees (depending on how much I have and how impatient I am;-) I put it in the refrigerator to cool the rest of the way. I, too, thought about a Jersey. Never tried it because I found the goats, but I sure have enjoyed having animals I can manage easily. Are your girls taming up for you? Mine were also quite wild at first, but became very nice.

-- mary, texas (marylgarcia@aol.com), April 05, 2001.

Thanks Mary, that's what I've been doing. I figured cooling and then pasteurizing and then cooling would hurt the milk quality. Yes, they are taming down. For first time fresheners, they got the idea of jumping up on the milking stand REAL fast (the wonder-working of grain). I hope they get cuddlely though, I like to cuddle and rub and scratch all my animals! I want bonding! Thay are sweeties, so quiet, except when they want food.

-- Cathey (uptain@myexcel.com), April 05, 2001.

I cool my milk quickly, keep it in the refridgerator until I have about a gallon to do & then pasteurize it. I haven't noticed any difference doing it this way. I just don't want to pasteurize a small amount at a time. I usually do a batch every other day. I pour it in a clean milk jug, date it for the day I pasteurized & use it. If you think about it, that's how cow milk is done. Stored at the dairy for however long before it is trucked to the place where it's pasteurized & put into jugs.

-- Wendy (weiskids@yahoo.com), April 05, 2001.

This time of year its milk, strain, pasturise and cool. Summers I milk into the milk pail with frozen soda bottles of ice, so its milk while cooling, pasturise and cool! Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), April 05, 2001.

Cool idea, Vicki :) these Texas summers do get hot... Come to think of it, I do also chill milk to be pasteurized with the next batch if I don't get enough to fool with it. I still strain it into my pan and chill the pan down in ice water before I put it up, then in the morning I will strain into that and pasteurize...Cathey, my first goats goat pretty tame after awhile, but their kids were really tame. You'll have that next generation before you know it. Meantime, you're doing really well if they go on the milkstand with no fuss.. Have fun!

-- mary, texas (marylgarcia@aol.com), April 05, 2001.