I live in the Venezuelan plains, in an area that is fundamentally livestock, which is why it is easier and cheaper for me to access certain products derived from the cow, such as meat, the fat of this animal, milk and its dairy derivatives (cheeses, custards, whey). Now, I have always heard that many people take pride in ingesting raw cow's milk, that is, without sterilizing it, but just milk the animal, consume it at once, without having knowledge or perhaps underestimating the danger of drinking milk from raw cow.
Non-sterilized or pasteurized cow's milk can contain a wide variety of harmful microorganisms, among which can be noted: Brucella, Campylobacter, Cryptosporidium, E. colli, Listeria and Salmonella, which can be fatal; reason for which it is essential to boil it enough to eliminate these microbes and to be able to consume it without any risk to human health.
As this practice of consuming cow's milk without boiling is more common than you think, I wanted to make this publication to share with you the simple but effective procedure that I use to rid it of pathogens, and at the same time obtain by-products that are very useful for cooking, especially for pastries.
Here is 4 liters of cow's milk, which is approximately 3-4 hours after being milked. I proceed to empty it into a large pot to be able to boil it. The pot has to be large so that when it boils it does not spill. Later I put it to boil over high heat and it is necessary to be aware, because when it reaches the boiling point, it is necessary to stir it occasionally so that it does not come out of the pot and boil it over very high heat for 5-6 minutes. This time is sufficient to eliminate the microbes present in it.
Once the milk is boiled for the specified period of time, turn off the heat, cover it well and wait for it to reach room temperature. At that time, it is refrigerated in the fridge and waits for it to cool down, usually I leave it overnight. When I remove it from the fridge, the fatty material it contains has already solidified on the surface of the milk, which is nothing other than heavy cream.
It is necessary to carefully remove it from the surface, avoiding breaking up the lumps, in order to leave the liquid free of fat.
The extracted cream can be refrigerated to be used later to make: Butter, ghee or use it as heavy cream. I freeze the milk in these plastic jars and use it progressively, in this way it does not damage and is always resh. It is a way to make the most of this product, take care of our health and make delicious cakes.
Here I end today's publication, I hope it has been pleasant for all of you. A big hug.
Estas fotos son de mi autoría y fueron tomada con un teléfono Xiomi REDMI 8 A / These photos are my own and were taken with a Xiomi REDMI 8 A phone .
Los separadores utilizados, son cortesía de @eve66 , recuerden visitar su blog./ The separators used are courtesy of @ eve66, remember to visit her blog..
El diseño incluido en esta publicación, han sido elaborado por mi persona con la aplicación CANVA / The design included in this publication has been made by me with the CANVA application.
En caso de que se requiera emplear el contenido o imágenes de este post y de mis otras publicaciones, agradecería se hiciera referencia a mi autoría (Fabiola Martínez) y se citara el link correspondiente. Gracias.
In the event that it is required to use the content or images of this post and my other publications, I would be grateful if my authorship (Fabiola Martínez) was made and the corresponding link was cited. Thank you.
