Once a week I pay $6 (the equivalent of 18 eggs or an equal amount in a variety of my fresh produce) as my ‘share’ for access to a cow from whom I get 1 gallon of milk. When I get the milk back to the kitchen, I skim the raw cream off, refrigerate it and put the milk in a pasteurizer. I keep the fresh cream for our coffee (and if you have never had fresh, raw cream in your coffee you are missing out!) and pasteurize the fresh milk so I can make it into yogurt or fresh ricotta cheese.
To pasteurize, you can either buy a home pasteurizing machine, which I have now done, or do it on the stove. To do this safely on the stove, bring the milk to 145 F degrees and hold it there at temperature for 30 minutes, then cool it quickly. Before I bought my pasteurizer, I did it this way.
Once this process is complete, remove the pot from the stove and immediately transfer it to a sink full of cold water with ice cubes, and stir the milk until the temperature comes down significantly (when it stops dropping). Once cooled, put it in a clean container and store in the fridge as you would any milk you buy from the store.
If you use a home pasteurizer, follow the directions for use. With mine, I first pour the milk into the container that fits inside the pasteurizer, then place the container inside the pasteurizer and fill the machine with water. I then place the lid on top, plug it in, and walk away until it is done. That easy. My machine has a buzzer to let me know when it is done. NOTE: the first few times of use, you should check the temperature of the milk once the cycle is complete, just to check that the machine is calibrated correctly.
Once it has finished the pasteurization through temperature process, you then sluice the container with cold, running water until the milk is cool, much the same as the above process. Then transfer it to a clean container and store in fridge until you want to use it.
NOTE: other sources say you can bring the milk to 165 F degrees for just a few seconds and then cool it immediately for safe pasteurizing.
See the following links for further information about pasteurizing milk safely:
See the following Blog to read the issues around access to raw milk in Canada:
Go to Hoegger Goat Supply for home pasteurizing machines: