canning milk ??

motdaugrnds · #1 12/30/10, 11:10 AM

Has anyone every canned "goat" milk?

I would like to can some if it is doable; thus, would appreciate some information as to how it is done, i.e. tools used, ingredients, etc.

judylou · #2 12/31/10, 03:31 PM

I posted this on your other thread but thought I would stick it here too. Hope it helps.

Quote:

motdaugrnds - unfortunately any certified instructor would have tell you that it cannot be done safely. Home canning of any milk or other dairy products cannot be recommended.

This is because of the fats in the milk. They not only separate and curdle with pressure canning but the fat surrounds and insulates any bacteria preventing the heat from penetrating and killing them.

Home pasteurization followed by freezing is complex but possible to do and even then it is usually only sold as livestock feed. Otherwise your best option is to arrange to have it done at a local processing plant if one is available to you and milk for human consumption has some very strict safety regulations.

And I assume you already know about making it into cheeses, soaps, etc.
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mekasmom · #3 12/31/10, 03:35 PM

I personally don't worry about germs because so many people I know can butter or other high fat things. I do too. And it has never hurt any of us no matter what the "experts" say. Unfortunately, I have never learned to can milk that doesn't turn dark. If you do, please let me know how you did it.

judylou · #4 12/31/10, 08:56 PM

Quote:

I personally don't worry about germs because so many people I know can butter or other high fat things. I do too. And it has never hurt any of us no matter what the "experts" say.

Your choice of course. Your and your family's risk to take. As long as you understand that it isn't considered safe to do so because of the risk of botulism, which while relatively rare is highly lethal, and that there is ample laboratory testing to support the recommendations against doing so.

May luck continue to be with you.

julieq · #5 01/01/11, 09:08 PM

I've canned cow milk, but never goat milk. It turned out rubbery looking and it was just horrible to get the jars cleaned later. Now I just freeze it.

motdaugrnds · #6 01/02/11, 11:09 AM

Now, I'm wondering if it wouldn't be better just to turn fresh goat milk into "condensed" milk and "freeze" it instead of canning it.

judylou · #7 01/02/11, 12:30 PM

What you really want to make I think is evaporated milk and freeze it, right?

The terms evaporated and condensed milk are often used interchangeably but condensed milk is heavily sweetened and often flavored with vanilla. Evaporated milk is simply whole milk that has been heated at a slow very low steam simmer (never boiled) for long periods of time to "cook off" the water. For example, 8 cups of whole milk will reduce by about half in approximately 2 hours of slow simmering. It will thicken slowly. It can then be cooled well, packaged in freezer containers and frozen.

Using a double-clad bottom pan will help prevent scorching.

Added: here is a how-to link I found that will help clarify. http://www.ehow.com/how_4619623_make...ated-milk.html

mekasmom · #8 01/02/11, 01:27 PM

You can actually just stick it in plastic soda pop bottles as is and freeze it. I like the 24oz ones, then take them out to thaw over night to use. Same with colostrum. Use it to feed baby goats of puppies, etc. I use to save up the milk, freeze, then take it out to make cheese once every week or so.

sss3 · #9 01/02/11, 08:05 PM

Curious, how long can milk be frozen?

**ladycat** · #10 01/02/11, 09:51 PM

Quote:

Originally Posted by judylou

What you really want to make I think is evaporated milk and freeze it, right?

The terms evaporated and condensed milk are often used interchangeably but condensed milk is heavily sweetened and often flavored with vanilla. Evaporated milk is simply whole milk that has been heated at a slow very low steam simmer (never boiled) for long periods of time to "cook off" the water. For example, 8 cups of whole milk will reduce by about half in approximately 2 hours of slow simmering. It will thicken slowly. It can then be cooled well, packaged in freezer containers and frozen.

Using a double-clad bottom pan will help prevent scorching.

Added: here is a how-to link I found that will help clarify. http://www.ehow.com/how_4619623_make...ated-milk.html

You can also freeze it, then partially thaw it, pour off the melted water to condense it, then put the rest back in the freezer.

judylou · #11 01/02/11, 09:54 PM

Quote:

Curious, how long can milk be frozen?

Theoretically, indefinitely. In practice the quality when thawed will begin to degrade after 3-4 months. It is still safe to consume, it just separates more and becomes more difficult to reconstitute.

The quality and length of time will all depend on the type of freezer used, style, and the temperature maintained in it. Chests preserve better than uprights, dedicated freezer vs. combo fridge/freezer, and any food kept in freezers with an auto-defrost cycle will degrade more quickly than food kept in 0 degree (-18 C) freezers.

Quote:

You can also freeze it, then partially thaw it, pour off the melted water to condense it, then put the rest back in the freezer.

Good point.

Works well with the original plastic containers although I find that it works much better with quart or 1/2 gallon containers rather than gallon ones as it takes too long for the gallon containers to thaw sufficiently. You don't really want the milk sitting out that long.

motdaugrnds · #12 01/03/11, 10:31 AM

Many thanks for the information.