Cotton Hill Creamery just got a little closer to legitimacy, i.e. New York State Licensing. This little beauty right here is our new pasteurizer and cheese making vat!
|Frank and Mary carefully roll the vat into the barn|
|Frank and Farmer Fin move the chiller in|
Pasteurization is the process of heating a liquid to a specific temperature for a specific amount of time in order to kill pathogens (in case you were out of school that day, https://en.wikipedia.org/wiki/Pasteurization), and it is very important to the Department of Agriculture and Markets. Personally, I have more of a from-the-teat-to-the-mouth attitude, but I can see the benefits of pasteurization from a public health standpoint. So we'll be pasteurizing milk for any product the creamery will sell. We practiced with a batch of water.
|Thermometers! Agitators! Little motors! Bells & Whistles!|
All the components are gorgeous. Using this equipment makes me feel like a scientist, and feeling like a scientist is one of my favorite feelings!
|145° is the magic number|
We learned so much from Frank and Mary. By the end of the day, we were exhausted! I can't wait to make cheese with my beautiful shiny machines. It won't be long now...