Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 For those of you that pasterize your milk (i'm going to pasterize SOME of mine) how do you go about doing it? I know it needs to get to 165 degrees for 30 seconds but I was reading not to do it directly in the pot because of scoorching. Do you just use a double boiler type system? How long does it take for the milk to get to 165 degrees, approx. ~ a ~www.farmgirlhaven.comwww.homesteadblogger.com/MyFarmgirlHaven/http://my.tupperware.com/ROBERTA67 Quote Link to comment Share on other sites More sharing options...
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