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 pas
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 th
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
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 134F for 2-4 hours, but I have 2 proble
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 fo
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 wit
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 d
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
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).
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 co
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 protei
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 pa
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 fo
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'
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 v
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
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 destr
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://
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). W
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 h