Boil it three times in a row if you want to be really safe. Boil, wait 30s to 1 minute, then boil again.
This comes from the traditional way we handled milk as it was fresh and unprocessed.
I then let it cool as usual before washing my nose.
This comes from the traditional way we handled milk as it was fresh and unprocessed.
I then let it cool as usual before washing my nose.
You generally don’t want to bring milk to a boil as it creates a film on top and modifies the taste. Instead, you heat it to 162F / 72C to kill the bacteria and cool it down as quickly as possibly. There isn’t a “traditional” method going back generations, since it was only in the 1860s when Louis Pasteur invented pasteurization.
We know very well that you theoretically just need to cross the 68°C boundary to cook the proteins of the bacteria.
But if like me you happen to have been raised where the family had cows, you also know very well that in the morning at 4am, you do not play Pasteur. You want fast and secure.
Theory vs. practice.