Southern by choice
Herd Master
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.
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.