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!
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.