For now, at least, we have decided that we will pasteurize our goat's milk. Home pasteurizing machines are costly, so we decided to try doing it the old-fashioned way. UsWe strain the milk into our large Pyrex measuring cup and heat it using the double-boiler method.
An instant-read thermometer is used to register the temperature. To slow-pasteurize, a temperature of 143 degrees must be maintained for 30 minutes. Or, for flash-pasteurization, a temperature of 161 degrees should be held for 30 seconds. Because milk tends to keep a bit longer when slow-pasteurizing, I attempted to do that, but managing the temperature over that amount of time was pretty challenging, so I've been using the flash method so far. As the milk nears the 161 degree-mark, it needs to be stirred constantly to avoid scorching.
After it's set at 161 for 30 seconds, immediately pour it into waiting storage containers (we're using quart mason jars with plastic lids) and submerge them in ice water to cool them quickly.
Once ice has all melted and milk is cooled, I label the plastic lids with a wet-erase marker and store in the fridge. The whole process takes about 15 minutes, but it's not really all hands-on time, so I can be working on something else in the kitchen at the same time.
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