How to Pasteurise Raw Milk at Home for Cheese Making

In this tutorial, I show you how to pasteurise raw milk at home using the low temperature, long hold method. This kills off bad bacteria whilst preserving some good bacteria for the cheese making process.

Process
1. Heat milk slowly over a double boiler to 63C/145F.
2. Maintain temperature for 30 minutes.
3. Immerse the pot in an ice bath and stir until required temp for cheese making is reached, or to 4C/39F for storage.

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Background music:
Canon in D Major by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0/)
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