Milk - A How to Guide...

Here, in Tanzania, we are blessed to have a great source of farm fresh milk....and, most importantly, it's at a super reasonable price.  We pay less than a $1 per liter!  The Amish milk that I purchased in the US was much more expensive.

We get our milk on Mondays, from one of the gentleman at the school, that also has a farm in his free time.

We get 4 liters each week, delivered to us in 2 liter Coca-Cola bottles.

These bottle aren't totally full.  That's because I had already pastuerized them, skimmed the cream, and used a bit in a recipe when I took the picture.

The first thing that I do is pour the milk into two large pots, ones that I would usually use for a soup or a roast.  I put them to heat on the oven.  I do have a thermometer; but, I'll be honest, I usually just eyeball it each week, as to when it's done.  I am a low-vat pastuerizer.  What that means is, I try to only heat the milk to about 120-150 F instead of up to over 200 F, or higher, as is the case with ultra-pastuerization.  The difference is, that the lower temperatures will kill the bacteria; but, will not kill all of the natural pro-biotics found in the milk. I can tell when the milk is about this hot by seeing the top of it start to get a glossy film, or layer on it.  This is the cream rising to the top of the milk.

Once I have it at this temperature, I turn the heat off and leave it to set for about an hour or more, covered on the stove.  It will come back to room temperature naturally that way.  I then skim off the top layer of cream to make butter, Laura Ingalls style.  I put it in an old jar and shake, shake, shake it, until it's butter.  You have to then "wash" your butter.  Pour in some clean water and rinse the butter, drain off the water.  You'll do this several time until the water comes away mostly clear.  You can then salt it, or use it as it is.

If I don't have to time to make butter right away, I will put it in the fridge for later.  You can always shake up your cream at a later time.

Now, what to do with all that milk!  We usually drink about half of it, or use it in recipes, or on cereal.  The rest, I make into other things....yogurt, ricotta, paneer....  But, that will be a post for next week.  Enjoy your fresh milk!