First, let me assure you, I am very aware of the reason why pasteurization of milk was started in this country. I am not naive about the dangers of consuming raw milk. I do not now nor would I ever advise anyone to drink raw milk. That is a decision that (in my opinion) can only be made for oneself. I highly recommend each person do their own research before making that kind of decision.
Here is my step-by-step process for the kitchen part of my home dairy:
1. While I am making the udder wash to take outside, I set out a sterilized glass jar with a funnel and a disposable coffee filter in the top. (I have a strainer on my wish list at the goat supply site if any of my dear children are wondering what in the world to get their wonderful, awesome, labored-for-hours-to-bring-me-into-this-world, mom.
2. I fill up one side of my sink with a bleach/Dawn dish soap/hot water solution. Then I go out to milk.
3. Upon returning to the kitchen, I pour the milk through the filter into the glass jar, set the jar in the freezer, and set a timer for 15 minutes.
4. While the milk is chilling, I rinse the milking bowl with hot water and then submerge it with the udder wash jar and the funnel into the sanitizing wash in the sink for a good scrubbing.
5. Everything then gets rinsed twice in running hot water and placed in a dish drainer to air dry.
6. At the end of the 15 minute cool down in the freezer, the milk is then transferred to the fridge.
That is how I "process" my milk! Keep in mind, I am totally new to this. I would love to hear your tips and corrections!
|Very first home milk|