Pasteurizers?

Southern by choice

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We are in need of a pasteurizer! Just dumped 6 gallons down the drain because I have had no time to pasteurize. I find if I do 1 gallon at a time it is easier to cool down faster and the taste is great, when I do 2 gallons at a time or even 1 1/2 gallons it doesn't cool fast enough and the flavor is slightly "off".

My concern is that the pasteurizers I have seen do not cool the milk very quickly, most have a tube that connects to run cold water through but there is no way that can cool it that quick. Milk that I have tasted from the home pasteurizers end up with that slight "goaty" off taste.

Anyone have any ideas? By the beginning of the new year we will have 4-5 gallons a day, about 2 gallons will be for drinking and the rest for cheese and other food. I do not have time to do a gallon at a time.
 

OneFineAcre

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I've never seen a home pasteurizer that cooled any other way.

However, we do batches up to 3 gallons with the stove top method and have never noticed an off flavor.

Experience has taught us exactly how much water and ice to put in the sink so that when we set the pot in the sink and it displaces the water it comes up close to the top of the pot. Then, we just keep adding ice to the mix as it melts.
It cools it off pretty quickly.

Of course, we don't drink a whole lot of milk so maybe the off flavor is there and we just don't notice it. Most of ours is made into cheese.
 
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Southern by choice

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Thanks @Mike CHS and @OneFineAcre
We have looked at the SafGard.
We can get 1 gallon cooled down to 60 degrees in a few minutes (actually about 10 minutes)...but there again only 1 gallon at a time. How long does it take you to cool 3 gallons ? My bigger issue is that this is daily. 3-4 gallons a day and then all the ice... I am going to buy an ice maker freezer but in the meantime... it takes a lot of ice and the daily time commitment.
:barnie

Trying to convince DH he needs to pull out his engineering hat and get busy on inventing something useful! LOL
 

OneFineAcre

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I thought about this a little more. Now, I did not do very well in physics which is why I'm not an engineer.;)

But, I think there is probably a law of physics that says that if it takes you 10 minutes to cool 1 gallon to 60 degrees using x amount of "coolant" then if you increase to 2 gallons you would have to increase your coolant by 2x to cool in the same amount of time. Or, 3 gallons then 3x

Do you have one of those deep sinks? We've got a real deep sink.

Other option is I did find some 30 gallon commercial pasteurizers starting at about $15K. See if DH will go for that. :thumbsup
 

Southern by choice

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Other option is I did find some 30 gallon commercial pasteurizers starting at about $15K. See if DH will go for that.

I think he would offer to do all the pasteurizing... hmmm... great idea. I can remind him I am saving him 15k. ;)
 
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