I am new to goats and milking....Since I started with milking our first goat for about a month now I have just given the milk to our dogs. I am ready now to start learning how to store it for drinking it raw. I've read that it needs to be cooled down to about 38-40 degrees before its refrigerated. I have tried cooling it down a few times with ice. And it seems to take forever. Is there another way to do this other that's with an ice pan? And is it necessary to cool it before putting it in the fridge?
Views: 299
You need to be a member of Nigerian Dwarf Dairy Goats to add comments!
I like glass too, Margaret! And That's what I use! I also have a small personal sized cooler that I use the way you describe when I have a larger amount of milk. :) It's definitely a fast system! There's a reason it's the way restaurants are required by law to cool things!
I can't think of any better way to do it than that! It would give the best coverage and the water would make a huge difference! I like using glass jars! I think if I had a good bit to do I would use a ice chest full of ice water. Ever stuck your hand in a cooler full of ice water to grab a soda? That is some cold stuff! I recently learned from a beer drinker that it only takes 7 minutes to get beer cold this way. I would say that is pretty darn quick!
The reason for cooling so quickly, is because the longer your milk stays at body/room temp, the longer the bacteria that causes goat milk to taste "goaty" has to multiply. It's not an "unhealthy" bacteria per say, but it breaks down the fats in the milk (which are what make milk taste sweet and good) and create the less desirable goat flavor. I use small jar to milk into, and then place it into a larger container with ICE WATER (not just ice) That's how restaurants bring hot foods "down to temp" quickly... the key is for the surface touching the outside of your bucket with the ice to cover as much of the surface of the bucket with the milk, and above the line the milk is at inside the inner bowl. That way, the entire surface is cooling the contents of the second bucket. Stirring the milk while it's sitting in the ice bath helps to cool it faster too.
I've been milking my goats for just under a year, and so far, no problems with the milk. I milk into a clean steel pail, and pour the milk into clean glass jars in a small cooler with ice packs in it. As soon as I'm done, I bring the milk into the house and strain it into a glass quart jar using a metal coffee filter, and I sink the jar in a metal pail filled with ice and cold water. I've never timed it, but I drink the milk ever day and have made plenty of yogurt and both aged and fresh cheeses, and no bad experiences to date. I did try putting it in the freezer at first, but I had a couple of experiences like Sandra's, where I got distracted and the milk froze.
The timer is essential for me ! In fact, even that assist isn't fool-proof for me : ( Yesterday I needed to leave "no later than" ...2 phone calls came in back-to-back, my timer went off....it went into count up mode and by the time I was off the phone and really having to dash to leave .....yeah, the milk in the freezer was well-frozen when I arrived home. "The more hurried you go, the more behind you get". uhhu
I milk into 1 bucket, then dump into another which is sitting in another that has ice on the bottom because I keep it in the freezer between milking. So, 3 buckets (only 2 need cleaning), the "milk into" one is 1 quart & if it gets spilled or stepped on I haven't lost much. The "dump into" one is 2 quart, the freezer one is 3 quart. When I am done milking I strain into mason jars & put them into the freezer,20 min. is good, then into the fridge. I have never had a problem. The hardest part is remembering the jar in the freezer, so thanks Sandra, I'll set the timer from now on! This works great for 1 or 2 does, but if that dump into one is full, it may not work. Also, if it is really hot out, that could be an issue if it takes you a long time to milk!
Our experience; For health benefits, there has only been interest in drinking raw milk....and my family (with 4 children) through all the years have not had a single episode in question (illness) drinking raw milk. That's without fast cooldown.
I have been taking our does milk and placing it in an empty jar (a pre-chilled jar that has been in the freezer) in the freezer for 20-25 mins....timer set! It is then moved to the refrigerator.
Replies
I like glass too, Margaret! And That's what I use! I also have a small personal sized cooler that I use the way you describe when I have a larger amount of milk. :) It's definitely a fast system! There's a reason it's the way restaurants are required by law to cool things!
I can't think of any better way to do it than that! It would give the best coverage and the water would make a huge difference! I like using glass jars! I think if I had a good bit to do I would use a ice chest full of ice water. Ever stuck your hand in a cooler full of ice water to grab a soda? That is some cold stuff! I recently learned from a beer drinker that it only takes 7 minutes to get beer cold this way. I would say that is pretty darn quick!
The reason for cooling so quickly, is because the longer your milk stays at body/room temp, the longer the bacteria that causes goat milk to taste "goaty" has to multiply. It's not an "unhealthy" bacteria per say, but it breaks down the fats in the milk (which are what make milk taste sweet and good) and create the less desirable goat flavor. I use small jar to milk into, and then place it into a larger container with ICE WATER (not just ice) That's how restaurants bring hot foods "down to temp" quickly... the key is for the surface touching the outside of your bucket with the ice to cover as much of the surface of the bucket with the milk, and above the line the milk is at inside the inner bowl. That way, the entire surface is cooling the contents of the second bucket. Stirring the milk while it's sitting in the ice bath helps to cool it faster too.
I've been milking my goats for just under a year, and so far, no problems with the milk. I milk into a clean steel pail, and pour the milk into clean glass jars in a small cooler with ice packs in it. As soon as I'm done, I bring the milk into the house and strain it into a glass quart jar using a metal coffee filter, and I sink the jar in a metal pail filled with ice and cold water. I've never timed it, but I drink the milk ever day and have made plenty of yogurt and both aged and fresh cheeses, and no bad experiences to date. I did try putting it in the freezer at first, but I had a couple of experiences like Sandra's, where I got distracted and the milk froze.
We really need a like button. I would hit it for all of you right now! Very helpful info!
The timer is essential for me ! In fact, even that assist isn't fool-proof for me : ( Yesterday I needed to leave "no later than" ...2 phone calls came in back-to-back, my timer went off....it went into count up mode and by the time I was off the phone and really having to dash to leave .....yeah, the milk in the freezer was well-frozen when I arrived home. "The more hurried you go, the more behind you get". uhhu
Thanks Susan for your sharing.
Sandra Hess
Heartland Midwifery
Fresno, Ohio
I milk into 1 bucket, then dump into another which is sitting in another that has ice on the bottom because I keep it in the freezer between milking. So, 3 buckets (only 2 need cleaning), the "milk into" one is 1 quart & if it gets spilled or stepped on I haven't lost much. The "dump into" one is 2 quart, the freezer one is 3 quart. When I am done milking I strain into mason jars & put them into the freezer,20 min. is good, then into the fridge. I have never had a problem. The hardest part is remembering the jar in the freezer, so thanks Sandra, I'll set the timer from now on! This works great for 1 or 2 does, but if that dump into one is full, it may not work. Also, if it is really hot out, that could be an issue if it takes you a long time to milk!
Our experience; For health benefits, there has only been interest in drinking raw milk....and my family (with 4 children) through all the years have not had a single episode in question (illness) drinking raw milk. That's without fast cooldown.
I have been taking our does milk and placing it in an empty jar (a pre-chilled jar that has been in the freezer) in the freezer for 20-25 mins....timer set! It is then moved to the refrigerator.
Sandra Hess
Heartland Midwifery
Fresno, Ohio