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 skin of cream on the top and wrinkles freely, the milk has reached 150-155 degrees. Knowing it must not go over 160
degrees, I then turn the stove off, push the pan to one side, with just a very little bit of it on the ring. Then before cooling it rapidly, I pour it all into another container, If you haven't one large enough, pour some of it into your largest jugs, 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 pasteuring on high for five minutes, then turn it to low until the "wrinkling" takes place. It does pay, over and over, to watch the milk carefully while it is heating. It doesn’t take long! A few rows of knitting will help to pass the precious time. With many thanks for all your useful hints and recipes in the past-Youre |
sincerely,
Just a Bud
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19460614.2.53.3.2
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New Zealand Listener, Volume 14, Issue 364, 14 June 1946, Page 27
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223Pasteurising Milk New Zealand Listener, Volume 14, Issue 364, 14 June 1946, Page 27
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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