Hello! Does anyone use an instant pot to pasteurize some of your milk? Mine does not have that function specifically but wondering if the steam function would work? Yogurt function would work but it gets up to 180 I believe. I'm hoping for a hands-off option to pasteurize (without buying another machine). Thanks!
I just received an Instant Pot for Christmas and haven't tried it yet for pasteurization but have been meaning to (for the purpose of yogurt making). My machine does have the pasteurize setting. Kelsey I wonder how they can advertise their product for pasteurization if it doesn't actually do it effectively? That being said, you can use the Instant Pot with the lid off with the sauté setting, so maybe you could do it that way, with stirring? Although I guess I don't know how hot the sauté setting is... and I suppose stirring isn't exactly "hands off," if that's what you're really going for.
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I'm sorry, I don't know how to tag people. Thank you for the feedback. I wish I would have known about the specific setting when I upgraded to an 8qt. I have made yogurt and eggnog with store bought raw milk in my 6qt and it's always heated it evenly. The 180 is hotter than I would want, I guess I was hoping the steam function might work. Now with my own supply of milk I just wanted the option. Trying to make it easy because I already spend too much time in the kitchen LOL.
The goal is to maintain the temp (145) for 30 minutes, without ever allowing any part of the milk to drop below 145 (or rise above ~150 otherwise the flavor is impacted). It's just about impossible to do that without continuous stirring. Automatic home "pasteurizers" do not accomplish this - portions of the milk are overheated/scalded. It's fine for CAE prevention but not ideal for drinking/cheesemaking milk.
Post by smallbarnfarm on Feb 7, 2019 11:46:17 GMT -5
I use my instant pot for pasteurizing if I'm going to make yogurt. Since it's a high temp pasteurization like Kelsey explains, I wouldn't do it to then use it for drinking (although it would be perfectly safe to drink and some people might not notice a taste difference). However, for yogurt it's super handy.
Thank you everyone. Maybe I'll try it and see how different it tastes, and if my kids notice. So not great for cheese making or drinking... What about butter making? Would the high heat effect it negatively? I will practice the stove method to keep some for drinking on hand. I'm not opposed to raw for me, but I'd like to keep some on hand for guests, etc.
Should be fine for cream for butter - a slightly cooked/caramelized flavor is not necessarily a bad thing for butter. FYI legal pasteurization temp for cream is 150, and 155 for ice cream mix and egg nog, due to increased viscosity.
When you do try it out, test the milk in multiple locations with your thermometer throughout the process. Proper pasteurization also means that the airpace is heated to 150 (5 degrees higher) for the duration as well (so droplets on the lid, utensils, etc are all heated too). Obviously not practical in a home setting but something to be aware of - you don't ever want to take the spoon out and then put it back in.
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