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Questions tagged [pasteurization]

Heating food to destroy harmful microorganisms, to increase food safety and shelf life.

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fermentation even after bottling the kombucha

Even after pasteurising the kombucha / tea brew, we are facing the fermentation in the bottle which is resulting in increase in gas production inside the bottle. we are now in concern w.r.t addition ...
harry's user avatar
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3 votes
2 answers
665 views

Food storage (~24h) above room temperature (50 degree C)?

I'm about to go on a month-long road trip and I would need to keep cooked food in a car for about 24 hours every day, i.e. I may pre-cook the ingredient in one evening and reheat and finish it the ...
user3528438's user avatar
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Can I repasturize milk that separated in a bottle? [duplicate]

I bought a bottle of pasteurized milk (not UHT) on Tuesday and accidentally left it out for two warm days. I went to discard it when I found it because of the curdling, but the smell was really ...
Reverent Lapwing's user avatar
1 vote
2 answers
222 views

How to sous vide eggs in their shells without cracking

I recently tried pasteurising eggs at 57C for 90 minutes, gently adding them directly to the water with a silicone spoon. When finished, I discovered three out of the six had cracked. Ideally, I want ...
Greybeard's user avatar
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4 votes
1 answer
338 views

Should pasteurizing homemade hazelnut spread and storing it in a sterilized container keep it fresh as long as Nutella?

I consider making a Nutella-like spread on my own, seeing how it would be much cheaper and also could be made to contain more hazelnuts and less (non-palm) vegetable oil or sugar. Looking at Nutella's ...
TLSO's user avatar
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1 vote
1 answer
246 views

Do I need to re-pasteurize my soft serve mix?

I'm using all prepackaged ingredients, and following good sanitization (QA) procedures of utensils and work area. Do I need to re-pasteurize my mix before feeding it into the machine? The machine has ...
Twisty Express's user avatar
-1 votes
1 answer
149 views

Other than sous vide heaters, are there any cooking products that allow temperature-precise heating of water?

I've been thinking of pasteurizing eggs, which requires heating them to a specific range of temperatures for a continuos set of time. I thought about finding a sort of electric kettle that has heat-...
TLSO's user avatar
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0 votes
1 answer
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Pasteurized milk boiling dilemma

Experts tell drinking pasteurized milk from carton is fine. But sometimes, when I boil refrigerated previously opened milk carton with oats, it curdles. Does that mean it is not safe to drink milk ...
Alam's user avatar
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0 votes
1 answer
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Can I use orange juice to pasteurize egg whites?

I'm making a meringue and I just realized I don't have tartar or lemon juice, but I do have oranges? And I read that you can use anything acidic but I dont know. So I would like to know if it's ok to ...
Lilyana's user avatar
2 votes
2 answers
874 views

Milk pasteurization in the bottle via water bath: fridge live?

I am frequently buying raw milk in bottle, which needs to be boiled for pasteurization. So far I always poured it in a pot, boiled it, and transferred it to a clean bottle after. Since my old ...
user1721135's user avatar
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6 votes
2 answers
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How to pasteurize lacto-fermented hot sauce?

So, I've got a 2-3dl batch of lacto-fermented hot sauce in the works. Approximately half the vegetables in the ferment are large brown habaneros and the other half is sweet pepper, ginger and some ...
HAEM's user avatar
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1 answer
1k views

What's the FDA recommended sous vide temperature for in-shell egg pasteurization?

My problem I am trying to figure out the official FDA guideline for time and temperature of in-shell egg pasteurization process in heated water (sous vide). What have I tried Googled this site, ...
Adam Matan's user avatar
0 votes
1 answer
292 views

Do I need to put blood in a vacuum sealed bag to cook it sous vide in this type of appliance?

If I used this type of appliance... https://www.amazon.de/dp/B01N1PQTIV/ ... to pasteurise blood at 60°C for 45 minutes (as per these instructions: https://www.chefsteps.com/activities/blood-sauce), ...
BloodyCurious's user avatar
1 vote
2 answers
595 views

Why are fermented dairy products pasteurised?

Could it be for longer shelf life?How much longer does pasteurised dairy products last compared to non pasteurised one?It doesn't make much sense to me to destroy useful bacterias.I understand that ...
JoeDough's user avatar
1 vote
1 answer
682 views

Can I pastuerize eggs for eggnog without sous vide?

I would like to safely make eggnog with raw egg. The options I have read about are buying pasteurized eggs (can't find any locally) and sous vide (I don't have specialised equipment). Is there any ...
lofidevops's user avatar
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1 answer
494 views

Sous Vide danger zone for vegetables

I know about the danger zone for Sous Vide cooking (Pasteurization etc.) My question is - is it only relevant for meat / pork / poultry, or is it relevant for vegetables too ? (Both greens and root ...
Nati's user avatar
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9 votes
1 answer
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Sous vide pasteurization for pregnant wife

long time StackOverflow user (and home cook). My wife is now almost 5 months pregnant, and whilst initially I didn't want to serve her sous vide food (she didn't want any) 5 months of non sous vide ...
crooksey's user avatar
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18 votes
3 answers
10k views

Why do you need raw milk to make butter?

I was reading about making butter at home and all the recipes called for raw (I presume this means unpasteurised) milk. Why is this? They also said to wait for the cream to separate from the milk. I'...
Brendan's user avatar
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2 votes
2 answers
10k views

Can you pasteurize flour at home?

As a follow-up to this question about the safety of raw flour, and to possibly update this question about eating raw cookie dough: Is it possible/how can I pasteurize raw flour, at home, to kill any ...
Debbie M.'s user avatar
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9 votes
1 answer
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How long Pasteurized Eggs can be refrigerated?

I routinely pasteurize eggs in batches of 12 so if I don't have time for a full breakfast in the morning, I crack a few open in a glass of milk with some protein powder. The approach I've been using ...
Cloud's user avatar
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1 vote
1 answer
92 views

cooling pasturized milk

I live in the Romanian countryside. Everyone here pasteurizes milk in a pan on the stove. No one goes through a quick cooling process: people just don't have conditions to do it, I guess. Instead, the ...
user24395's user avatar
5 votes
6 answers
41k views

Is it possible to make yogurt and cheese from spoiled milk?

I get raw milk and to somehow pasteurize it, I boil it. The milk strongly curdled showing that it is spoiled and rotten (definitely, not suitable for drinking). Is it totally bad milk and I should ...
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12 votes
4 answers
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Is Casu Marzu illegal in the United States?

I am having difficulty determining whether Casu Marzu is illegal in the United States. There are reports of it being available, albeit briefly, in New York last year. Also, I have heard that it is ...
samthebrand's user avatar
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6 votes
2 answers
14k views

Can I pasteurize milk using a microwave?

In our country, we get fresh milk from the milkman and it is usually boiled in a pan over a fire to pasteurize it before we consume the milk. In my office, we do not have gas connection, so I can't ...
Irfan's user avatar
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7 votes
2 answers
2k views

Does shape affect pasteurization time when cooking sous vide?

Looking at Douglas Baldwin's charts for time to heat a piece of meat sous vide (table 2.2), a cylinder with diameter X heats through much faster than a slab with thickness X. This makes sense to me. ...
yossarian's user avatar
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6 votes
2 answers
4k views

How can I buy or make pasteurized eggs?

Many recipes for the raw-egg yolk sauces and dressings suggest using pasteurized eggs for safety, and say they are available in stores. I've never seen them for sale anywhere. Generally I accept the ...
BobMcGee's user avatar
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18 votes
1 answer
21k views

How to pasteurize eggs in a sous vide machine (in the shell)

I have a Sous Vide Supreme machine and I like raw eggs (in the shell). I've made a few batches by simply boiling them at 134 oF for 2-4 hours, but I have 2 problems: Some of the eggs crack and most of ...
deadprogrammer's user avatar
12 votes
2 answers
7k views

what's a good technique for pasteurizing eggs?

I tried to make homemade eggnog last Christmas. It turned out fine, but the eggs were an issue. I thought about buying pasteurized eggs but they would've run me $12 for two dozen, which seemed obscene....
jcollum's user avatar
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13 votes
4 answers
3k views

Is there any reason to scald milk?

I recently found an old family cream pie recipe that called for scalding the milk. Is there any reason to do this other than to kill bacteria? If not, isn't this an unnecessary step if using ...
chills42's user avatar
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14 votes
4 answers
7k views

What is the effect of using pasteurized milk in cheese making?

I am new to cheese making and I do not want to use raw milk to make cheese for health reasons. So, my next option is to use pasteurized milk. However, since pasteurization destroys some of the ...
Recep's user avatar
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