Holder Pasteurization

To perform the Holder method at home, please follow these instructions from the Ohio State University:

“1. Place milk in glass milk bottles or canning jars. Fill only four-fifths full to allow for expansion of milk when heated.
2. Place the bottles or jars on a rack inside a large canner. Fill the canner with warm water until the water level is slightly above the milk level in the jars.
3. Start heating. Stir the milk in each container with a long-handled spoon to achieve uniform distribution of the heat. Monitor the temperature with an accurate, metal-stem thermometer. As the temperature approaches 145 degrees F, stop stirring, and loosely cover all jars but one with lids. (Milk bottles can be covered with aluminum foil.) Cover the remaining jar with aluminum foil. Punch a hole in the center of the foil and insert the
thermometer.
4. Continue heating until the temperature is 145 degrees F or slightly above. Adjust the heat to maintain the temperature at 145 degrees F for 30 minutes. If at any time the temperature drops below 145 degrees F, reheat and hold at 145 degrees F or above for 30 minutes.
5. After 30 minutes, gradually replace the hot water with cold water to cool the milk. If this is not done gradually, the bottles or jars may break.
6. Continue cooling until the milk temperature is 80 degrees F or less. At this temperature, ice water can be used for cooling. Cool milk to 40 degrees F or colder. Tighten the covers and store in the refrigerator at 40 degrees F or colder until used.”

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