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Raw vs. Pasteurized

Thermized milk

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T O P I C R E V I E W
NellieBelle	Posted - Jul 20 2014 : 3:35:53 PM I have a question. If wanting cream or collecting cream for butter, don't you have to skim this off first before thermizing the milk?
6 L A T E S T R E P L I E S (Newest First)
NellieBelle	Posted - Jul 22 2014 : 1:57:46 PM Yes, I love the cream too. I had to have my gallbladder out a while back. Sure would have liked to keep it because now I've had nothing but trouble. But, I won't give up my coffee and cream. That's my vice. I look forward to that cup of coffee with delicious cream every morning. It's what makes the cup soooooo good. So thankful to have a Jersey cow so I will have plenty. :)
CloversMum	Posted - Jul 22 2014 : 11:02:47 AM Oh yes, I love the cream! :-) I didn't know what I was missing until this summer when I first was able to try some Jersey cream...now, if I get a coffee in town, I've been known to bring it home and add fresh Jersey cream to it before drinking! I've had both thermized and non-thermized Jersey cream and cannot tell the difference...think I will stick with thermizing the milk for all the reasons that MaryJane writes about in her book. But, I am still budgeting for all the equipment that I need for Clover and milking...expensive pieces of equipment. I know that they'll last for a long time, but its difficult at times to be able to budget for them. So glad I have a little more time to acquire them!
NellieBelle	Posted - Jul 22 2014 : 06:00:21 AM quote: Originally posted by maryjane I sooooo wish I lived next door and I could stop by to give you a hand and more importantly a pat on the back! You're doing an awesome job so far. You'll look back on this in a few years and it'll put a knowing smile on your face. Get ready to feel really, really accomplished and deeply satisfied once it all becomes second nature to you. I could certainly use the moral support. Thank you! I wished we lived closer too. I used the Kleen-Flo pasteurizer last evening and thermized the milk. It all went pretty smooth. I had to readjust the temperature so we could keep it at 150 degrees. The buzzer startled me but it doesn't take much to do that. Anyway. Moving forward.
maryjane	Posted - Jul 21 2014 : 5:53:42 PM I sooooo wish I lived next door and I could stop by to give you a hand and more importantly a pat on the back! You're doing an awesome job so far. You'll look back on this in a few years and it'll put a knowing smile on your face. Get ready to feel really, really accomplished and deeply satisfied once it all becomes second nature to you.
NellieBelle	Posted - Jul 21 2014 : 10:29:12 AM Okay, thanks. I wasn't sure if the cream would separate after being thermized. I will go ahead and put it in the Kleen-Flo pasteurizer and thermize all of it. I know about the cream in coffee. The only way I will drink coffee. I was raised that way. Always fresh cream for my coffee. The plus is, now, it's from our own Nellie. :) Thermized milk and cream coming my way! Thanks again.
maryjane	Posted - Jul 21 2014 : 09:34:37 AM The cream from thermized milk will still float to the top when properly cooled (down to 40 degrees within 2 hours and then stored at 36 degrees). You can make butter and everything else just the same. And CloversMum can tell you the cream from thermized Jersey milk will give you the best cup of coffee you've ever had! Additionally, thermized milk performs identical to raw when it comes to making cheese. Pasteurized milk needs a tiny bit of calcium chloride added to make cheese.