Pasturizing question

[Rechellef]

I am pasturizing the milk from one doe pending her CAE bloodwork so that should our bottle babies get any, it will be safe for them (I do use cows' milk for them overall, but sometimes I do run out and can't get more until the next day). My first try at 145 degrees for 30 mins. went well and then my next try at 165 degrees for 30 seconds went well too (followed by an ice bath of course), but the 145 degree method takes too long for my very busy schedule. However, the past two times have ended up in cooked milk that smelled yucky. I heat the milk while straining my negative does' milk, and somehow I turned my back for 5 seconds too long to end up with cooked milk.

What is the easiest way to pasturize without cooking the milk? I do hook a candy thermometer onto the pot since my cheese thermometer clip is broken, so maybe it isn't as accurate as I thought.

[Alice In TX/MO]

Check each thermometer against the other for accuracy.

Yes, hook your thermometer onto the side of the pot somehow.

I've gotten to know how long it takes for X amount in Y pot to get to 145 when I'm making cheese, and I set a timer. It's pretty close, and I can baby sit it the last couple of minutes.