33
votes
Accepted
Why do you need raw milk to make butter?
You don't need raw milk (or more precisely, raw cream). I've made butter from cream many times, but never from unpasteurized cream -- I prefer locally sourced organic cream for reasons, but the actual ...
- 8,382
10
votes
Sous vide pasteurization for pregnant wife
Pasteurization is the process of heating food to kill pathogenic bacteria, rendering it safe to eat. Pasteurization is a function of temperature and time. Using sous vide, one could easily have a ...
- 73.8k
7
votes
Why do you need raw milk to make butter?
They also said to wait for the cream to separate from the milk. I've never seen this happen - is there something about pasteurisation that stabilises the emulsion?
No. When I was a child, we had ...
- 3,241
6
votes
Accepted
Food storage (~24h) above room temperature (50 degree C)?
45C-55C (113F to 131F) is right in "danger zone", which is the most hospitable environment for food borne pathogens to grow. It's not an issue of pasteurization. It is safe food holding ...
- 73.8k
6
votes
Accepted
Should pasteurizing homemade hazelnut spread and storing it in a sterilized container keep it fresh as long as Nutella?
In short: your recipe for a heated hazelnut spread is safe.
The previous question and answers did not address the effect of water activity (Aw) on microorganism growth and safety. The added water in ...
- 5,381
6
votes
Can I use orange juice to pasteurize egg whites?
Only heat can pasteurize egg white. You might be thinking about stabilizing egg white, to help prevent over beating. In this case, cream of tartar is recommended. If that is unavailable, lemon ...
- 73.8k
5
votes
Can you pasteurize flour at home?
In principle, I don't see why you couldn't take the flour to safe temperatures just like any other food. You'd have to reach temperatures which break down proteins, something like 165 F or 75 C should ...
- 136k
4
votes
Accepted
Can I pastuerize eggs for eggnog without sous vide?
A simpler option (recommended by the FDA food safety website) is to use a cooked egg base:
Combine eggs and half the milk as indicated in the recipe. (Other ingredients, such as sugar may be ...
- 8,382
4
votes
Accepted
Sous Vide danger zone for vegetables
The issue with the "danger zone" has to do with bacteria that are on the food. There are 2 issues.
fresh food may have harmful bacteria on it. This is more likely by meat, but vegetables can have ...
- 2,127
4
votes
Can you pasteurize flour at home?
I recently ran across this interesting article about using a sous vide to make safe-to-eat raw cookie dough.
According to the article, flour needs to be brought to 160 F to make it safe for raw ...
- 16.5k
4
votes
Do I need to put blood in a vacuum sealed bag to cook it sous vide in this type of appliance?
Looking at the photos in the webshop it's pretty clear to me that you're still supposed to bag whatever food goes in it. It will make clean up of the machine easier and you don't want blood residues ...
- 4,804
4
votes
Accepted
How to pasteurize lacto-fermented hot sauce?
According to the US FDA, normal pastuerization for fruit juice would be 160F for 6 seconds. This should be easily accomplished in a hot water bath; just heat up the water to 160f, and dip the bottles....
- 61.3k
4
votes
Pasteurized milk boiling dilemma
The answer probably lies in your question:
refrigerated previously opened milk
Products that have been made shelf-stable by a heating process will be susceptible to spoilage again once the package ...
- 58.5k
3
votes
Food storage (~24h) above room temperature (50 degree C)?
Either cook things that are normally stored at room temperature for a few days (such as breads, biscuits, etc.) or cook only enough to eat each day, if you can't provide adequate cold or hot storage. ...
- 15.7k
3
votes
How to sous vide eggs in their shells without cracking
Try placing them in the water bath when the water is at a similar temperature as your eggs, then heating them together.
- 73.8k
3
votes
Accepted
What's the FDA recommended sous vide temperature for in-shell egg pasteurization?
Here's an answer from the FDA website for pasteurizing whole eggs:
Egg pasteurization uses a water bath and motion to ensure that whole eggs are pasteurized without cooking the eggs.
Egg whites ...
- 1,420
3
votes
Why are fermented dairy products pasteurised?
Probiotic products are generally pasteurised, then the desirable cultures are introduced, in a similar way to yoghurt. There may be exceptions but those you can find in the supermarket are all made ...
- 43.7k
3
votes
Milk pasteurization in the bottle via water bath: fridge live?
You're in luck!
High-temperature short-time (HTST) pasteurisation for milk can be done at 71.5 °C (160.7 °F) for 15 seconds and extends milk's shelf life to about 2 weeks. So if you can get a ...
- 4,804
3
votes
Accepted
Do I need to re-pasteurize my soft serve mix?
I would think that if all the ingredients are pasteurized then you wouldn't need to re-pasteurize anything.
Where I've heard of people getting into trouble is when they add something like raw fruit to ...
- 745
2
votes
Other than sous vide heaters, are there any cooking products that allow temperature-precise heating of water?
You need to hold an egg at 57C for two hours to pasteurize it. At this point, it will appear as close to raw (and yet safe) as possible. Take it to 60C and the white begins to set. So, especially ...
- 73.8k
2
votes
How to pasteurize lacto-fermented hot sauce?
Pasteurization to make it shelf stable is simple. Just heat the mixture stirring constantly at 180F for 10 minutes, then immediately bottle in sterilized containers. This stops the fermentation and ...
2
votes
What is the effect of using pasteurized milk in cheese making?
The proteins in milk are almost totally unaffected by pasteurisation temperatures, but you can use a lower temperature for longer if you prefer: 30 min at 63 degC or 10 min at 65 degC. I heat milk to ...
- 21
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