Pasteurized.... WHAT?

[Pony]

A wonderful neighbor blessed me with some of her excess goat milk (she doesn't like the flavor of it when the goats get out on the pasture).

I pasteurized the first gallon, and all went well.

The second gallon, however, is another story.

When the milk got to about 120*F, it started to curdle and clump together.

Now I have a gallon of what looks not unlike cottage cheese (larger clumps, though) and watery milk.

Could this be curds and whey?

What in the world did I do to make this happen?

I won't be feeding it to the kids, but I think the chickens and ducks may well enjoy it.

[gone-a-milkin]

It sounds like you made cheese to me.
How old was this gifted milk? If it was very acidic,
that would explain it.

I imagine it would be fine for the kids honestly.
but the birds will gobble it right down too. Did you taste it yourself?

[Pony]

One of the containers had a little "zing" to it.

Oh, well.

I didn't get it up to 161*, so the kids won't be eating it.