Pasteurising Milk
Dear Aunt Daisy, Let me pass on my experiences in pasteurising milk, which I have done | in my home for many years. I have a thermometer, but do not use it now; for when the milk forms a skim of cream on the top and wrinkles freely, the milk has reached 150 to 155 degrees. Knowing it must not go over 160 deg. I then turn the stove off, push pan to one side with very little of it on the ring for 20 minutes; then, before cooling rapidly, pour all of it into another container. If you haven’t one large enough pour some of it into your largest jug, and swiftly pour it back again, repeating the process a few times. This mixes the cream thoroughly and you do not lose your precious cream in an unpleasant skin, Otherwise a good frequent stir will do the trick. I have an electric stove; and I start the pasteurising on HIGH for 5 minutes, then turn to LOW till the "wrinkling" takes place. It does pay, over and over, to watch milk carefully while heating-it doesn’t take long! A few needles of knitting will help to pass the precious time. ith many thanks for all your useful help and recipes in the past.
Just a Bud,
ndale,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19431203.2.40.3.1
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New Zealand Listener, Volume 9, Issue 232, 3 December 1943, Page 23
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218Pasteurising Milk New Zealand Listener, Volume 9, Issue 232, 3 December 1943, Page 23
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