Today I share tips on how to pasteurize milk at home. 3 proven method, which allow to prepare fresh milk for longer storage.
Surely, you've forgotten what to buy milk from the barrel. In all the more proud to buy milk at the store, already pasteurized at work. And what do you do when you come to the country and bought fresh milk?
How is pasteurized milk, to keep all useful vitamins and minerals, but at the same time get rid of the harmful bacteria? I talk about it in today's article.
Before boiling milk, I check his small part. Bring to boiling 100-200 ml if not milk curdled boil rest part. If curled up, there are several ways to save him.
Before heating milk add a little sugar. Per 1 liter of milk - 1 teaspoon of sugar without the slides.
The milk is heated to a temperature of 70-72 ° C and remove from heat. Give stand 10-20 seconds and poured into a sterilized container.
This method I suggested to my friend Elena Tan'ko. So that the milk does not curdle it certainly adds a teaspoon of baking soda with a slide for 3 liters of fresh milk.
Then bring it to a boil.
Milk, pasteurized thus stands quietly for a week and the taste remains the same. Retrieved on their own experience.
At home on the channel "Cuisine without borders Elena Tan'ko"She regularly puts recipes, tested by time, and shares helpful tips. My favorite - spaghetti squash recipe.
For this process, you need to build a water bath. Milk is poured into a pan and put in a water bath. I bring the milk to a temperature of 62 degrees and lower the heat to low. Withstanding 10-15 minutes on low heat, and then poured into containers.
Now you know how to boil the milk, so that it does not curdle and remain useful.
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