I think I have the instant pot pasteurization thing figured out. I upgraded my instant pot to one that does yogurt. I'm getting about 3 quarts in the morning to pasteurize and found that straight out of the goat it takes 22 minutes to bring the milk to 165 degrees. If I leave it for the whole cycle it will go to 185 which is fine for drinking but too hot for cheese making. So if I am saving up milk to make cheese I can use a timer and make it more accurate. I don't know why yogurt makers pasteurize at 185 for yogurt but this is much cheaper than buying a pasteurizer for upwards of 350.00 if you can even find one.
*On an added note: Here is my homemade cheese press. Wonderful husband priceless. Out of pocket cost was 10$ for the springs from Amazon. Thanks Bennie!
At first when I started drinking my goats milk we drank it raw and I think that is fine for most folks, but for some who have health issues there is a need for pasteurization. I am one of those who should not drink it raw, according to my Rheumatologist. So, I've been looking for an easier way to pasteurize the nearly gallon or so that we get from our girls every day. We only milk once a day so we could probably get much more but I just can't use that much.
Enter the instant pot. I found an article that goes over the process for using the pot. This is without scalding the milk and having to stand over it for 30-45 minutes stirring. Since Bennie is the one having to do it every morning I wanted it as automatic as possible. So far it is working great. The milk actually gets a bit hotter than it actually needs to. Correct pasteurization temperature is to bring the milk to 165 degrees and hold for 15 seconds and then quickly cool down. I tested my new pot doing periodic readings. On several batches with water and then milk. The pot beeps when the milks temperature was in the 169-170 range. I would like to keep it at the 5 degrees lower but this is acceptable the milk is not scalded and seems to retain its quality. I will definitely have to add calcium chloride to my milk for cheese making to help it make a good curd but this looks very promising.
*update: I have tested it with timing the process and found that if I process 3 quarts and set a time for 22 minutes that it will be at just 165 and we can stop it then. So All he has to do is set the timer and the milk is perfect. I know that for cheese making that I should probably have it do the 145 degrees for 30 minutes. Meh, that is way too much trouble. I think that if people can make cheese with grocery store pasteurized milk mine will work. I'll just add CaCl to the batch. It does still make a skin on top but that is no big deal , it is a compromise but, unattended pasteurization is great.
In order to pasteurize with this method the instant pot it needs to be a model that comes with the yogurt function. The bonus for me is that I get a really good appliance that makes a super tender and tasty pot roast and great roasted potatoes as well. More on that later. Win Win!
I would like to say that I like making mozzarella, but alas I do not. I am not up to burning my hands so much and it is just requiring a lot more work and time than the 30 minutes promised in all the you tube videos that I watched. Evidently, i am a slow learner.
I did find a recipe for mozzarella that says that I need to culture it rather than use the citric acid method. It is on the curd-nerd website. It uses thermophilic culture and sets for 2 days. Way more my idea of what to do. There is a link to stretching the curd properly on the site that demonstrates thier way of stretching cheese. I think I'm going to try it. I have made great pizza with both my painful attempts as making mozz.
I do like making cheddar cheese which from the first looked harder by far than the mozz making. The standing and stirring put me off when I read the directions. It turned out to be ... not so bad. the first batch was stirred curd and that is too much work. Next I did the true cheddaring method. The term was kind of strange but Gavin Webber in his video on how to make cheddar explains it very well. Well there's more to it but watching the video explains the process well. I don't own a finished cheese press but I bought a small cheese mold and follower and improvised. In short I used two food safe five gallon buckets and put the mold, loaded full of the curds, and the follower in the first bucket. Then the second bucket went on top, nice and straight, and I filled this bucket with my hand weights that heaven knows I never use. Worked great! The cheese looks beautiful. I do want a larger mold that will give me a wider cylinder.
Melinda and Bennie Pepper
We work in technology but are homesteaders at heart. We're trying to set up our homestead with productive systems that are sustainable. We have Nigerian Dwarf goats and chickens and are trying to garden and raise fruit trees.