Perfect Cheese

Perfect Cheese
Cheese Making Equipment
Temperature Control
Humidity Control

4 gal. Pasteurization System - Part 2


Part 1 deals with design and equipment.  This part describes the steps required for the pasteurization cycle using steam table pans (assuming you will be culturing and preparing curds following pasteurization).

  1. Clean and sterilize milk pan and all utensils that will come in contact with the milk including the siphon tube and hose.


  2. If you are using an electric griddle:

    - You can pour about 1/8 cup of grapeseed oil (or other high temperature-tolerant oil) in the center of the griddle and place water pan.  The oil will spread out and help greatly with heat transfer.

    - Always remember to cut power and un-plug griddle controller when transferring, adding or removing water or milk to reduce any chance of shock.


  3. Add 2 gal. of very hot tap water to water pan and set the milk pan inside.  Carefully push the milk pan down to where the risers touch the water pan and make sure there isn't too much water in the pan.  If your risers are 1 1/2" you should still have room to add about a half gal. of water.  A milk jug works good for this letting you add water between the gap in the pans.  Top of the water pan to within 1" of top edge.


  4. Set temperature controller to 190F and pre-heat water bath (this will take about 30 min. depending on how hot starting temperature is and water volume).  Once target is reached decrease set-point to 148F deg.


  5. Place milk pan into water pan. Add up to 4 gal. milk, cover and insert temperature probe


  6. It will take about an hour for the milk to reach 145F.   As soon as it reaches 145F lower the water-bath controller setpoint to 145F. Temperature of the water bath and milk will equalize at 145 +/- 1 deg F.


  7. After 25 minutes remove all heat (and griddle controller).  Siphon out hot water from pan and wait 5 min. for griddle to cool (milk will stay at 145F).


  8. Add very cold water (no warmer than 50 deg.) and refill water pan.  Stir milk and water in water pan (a table knife will fit into the gap between pans and can be used like a canoe paddle).   Note:  When heating the milk natural convection will equalize temperature throughout the bath and milk pan.  However with cooling the temperature will "stratify" and will require slirring both the milk and water to hasten cooling.


  9. It will take 2 or 3 fill / siphon cycles to get temperature down to culturing temperature.  Cooling can take as long as 30 min. but using very cold water will reduce the time.  What you want after cooling is to have your water bath temperature and milk temperature near your target temperature.  This takes a bit of trial and error but after cooling a couple of batches you will be able to hit your marks.  Just remember that once your milk gets close to target re-insert the griddle controller and set controller to your target (water bath will still be below your target).

Video of Pasteurization cycle

go back to the top