This is the first litre of milk from Cara, I pasteurised it by bringing it up to 82 degrees Celsius and then rapidly cooling it back down.

I'm not 100% sold on the need to pasteurise the milk, everyone recommends it for the various diseases you can get but looking at the regulations and comments on the internet makes me think differently. The main reason milk is pasteurised it to guarantee the safety of commercially produced milk to the consumer.

For now I will keep pasteurising it...

cattle, foodOlly