#pasteurised

[tetedurfarm]

it's been three thousand years

[halfmoon-horse]

Please don't drink raw milk

Pasteurization is simply a process where milk is heated to a high temperature for a length of time to kill the majority of bacteria.

It massively reduces the risk of listeriosis (a type of bacterial infection) and increases shelf life. There are literally no downsides. It's a simple safety measure that's existed for over a century now.

And please please don't feed it to infants and young children, they can and do die from listeriosis. Also don't have raw milk products if you're pregnant as it can cause miscarriage for the same reason. Same goes for anyone with weakened immunity.

[thethingything]

trying to buy some pasteurised honey and everything that comes up when you search that is either "here's the difference between raw and pasteurised honey" or "here's why we never pasteurise our honey. our raw honey is so much better than any of that pasteurised stuff" and like yes I know raw honey is amazing and I would love to eat it but our body flips its shit if I have any kind of encounter with pollen so if I could just find some of the pasteurised stuff that'd be great thanks.

on a slightly funnier note though I now know where I could theoretically buy a 3.5kg bucket of raw wildflower honey if I wanted to

[gortash]

tried to write “mysterious and poetic” but wrote “mysterious and pasterious” instead so uh that’s how my day is going i guess

[brauthaalandfc]

erling in his flop era whilst drinking raw milk and doing podcasts with logan paul. it all makes sense now.

[milkyday011]

Milky Day offers milk pasteurizers for sale. You can pasteurize any kind of milk, or make natural products like cheese and yogurt. Read use & care instructions carefully before using them. To buy a milk pasteurizer online, visit www.milkyday.com

[neenasujith]

[saromglobal]

A Complete Guide for Choosing the Right Pasteuriser For Your Business

Choosing the right pasteuriser is a critical decision for any business in the food and beverage industry. A pasteuriser helps to eliminate harmful microorganisms, making the products safer and longer-lasting.

Read more: http://bitly.ws/zZNk

[tetedurfarm]

y'know what sure that may as well be happening

[ms-hells-bells]

today in famous male scientists that had their wives do half the work and receive none of the credit, french chemist, bacteriologist, and microbiologist louis pasteur, who invented the rabies and anthrax vaccine, pasteurisation, and other significant scientific achievements. his wife, marie pasteur was his 'assistant'. not only did she obviously do all the housework, raising their 5 kids, three of whom died before adulthood. but she was also an active participant in his experiments, wrote down everything he said and did, recorded his experimentd, and defacto created his publications, cared for his human test subjects (when it came to rabies, parents were basically throwing their bitten, not yet symptomatic, children at the couple to vaccinate), and helped collect and produce the resources needed for his experiments. she was an educated woman and chemist in her own right.

he said very little of her, certainly little praise, but louis pasteur's students and his colleagues all praised marie on her work and contributions with louis, and for so many traditionist men of science to informally credit marie in her efforts, she must have had a major impact on louis' endeavors. pierre curie is marie curie's collaborator, marie pasteur is louis' assistant and wife, as are so many other wives that contributed immensely to the research and work of their husbands. in fact, little can be found about marie pasteur, at least in english, beyond mention of the basic information above, from the biographical dictionary of women in science by marilyn ogilvie and joy harvey.

[estavionpira]

burnscar forgetting the word for cauterise and telling shatterbird shes gonna pasteurise her wounds...

[thethingything]

we actually still have like 4 jars of honey in our room but we're allergic enough to 2 of them that we just can't eat them (although I did get half way through one of those before realising that weird feeling was an allergic reaction 😅), one of them is fine but the last time I tried to open it I dislocated my wrist which seems to have fucked it up permanently, and the fourth one is the tiny jar that's raw but we seem to be mostly fine with it and I would like to get some more that I can actually eat before we run out of that one.

we also still have some honey lollipops that I keep forgetting about. whoops

[gemsofgreece]

Only for cheese lovers!

Super random fun fact:

You probably know feta cheese. When it comes to Greece it's always feta this, feta that. The truth however is that there are many more types of Greek cheese and many are delicious! In fact, there are more than 60 different types of Greek cheese recorded.

Below is a list with some of the famous ones (and my faves). If you love cheese, check it out!

Feta

Okay, yeah, let's get the celebrity out of the way fast. Feta is a sheep and goat's milk brined white cheese. It accompanies perfectly salads (especially tomatoes and olives) and it makes a great filling for filo pies. It is often served dressed in oregano and olive oil. Feta has a slightly spicy and certainly distinctly salty flavour - if you buy or order feta abroad and it is not pretty salty with a hint of spice, then you have likely been played and given cheaper white plain cheese.

Anthótyros

This is a cheese already produced in antiquity. Anthotyros is a soft cheese made with milk and whey from sheep or goats, sometimes in combination. It has a mild but very distinct taste and it's low in fats, so it is commonly eaten by people on a diet. It's eaten with honey and nuts, on salads or on pasta.

Galotyri

Literally meaning "milk cheese", Galotyri is produced by fatty sheep milk, 4-5 months after the animal has given birth, which is usually in the summer. It is creamy and milky and has a very fresh, cool taste that makes it ideal for summer meals.

Graviera of Naxos

The best cheese in the universe, also known as my favourite cheese, Graviera of Naxos is a PDO hard yellow cheese made of cow milk (with some addition of sheep and goat milk). It has somewhere between a salty and an umami taste and it is enjoyed with wine. It also makes a fantastic filling for fylo pies. If you see in a pie shop a pie with "Graviera Naxou" in, it's a no brainer. Try it! I have yet to eat an underwhelming one!

(Graviera is also produced in Crete island and this version is very famous as well, but my personal preference is the one from Naxos island. )

Kalathaki of Limnos

Another protected one, Kalathaki Limnou is a white brined cheese dried in small baskets, from which it gets its name (kalathaki = small basket). It is similar to feta, but less sour.

Kasseri

Kasseri is a hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. Kasseri is a protected designation of origin, according to which the cheese must be made in the Greek provinces of Thessaly, Macedonia, Lesvos island, or Xanthi, however similar types of cheese are produced in the Balkans, Romania and Turkey. It is ideal for sandwiches and toasts, it has a buttery and salty taste and it goes well with wines.

Katiki Domokú

Katiki Domokú is produced in Domokós, in the region of Phthiotis. It is a soft white cheese with low fat content. It is made from pasteurised milk that curdles without rennet and it is drained in bags made of cloth. It can be served in toast or dakos. It can be added in salad as an ingredient and it fills pies.

Kefalotyri

Already popular in Byzantine times, Kefalotyri is a very hard cheese that can range from yellowish to whitish and is made of sheep or goat's milk. Kefalotyri can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating. It is in fact our first choice to be grated on top of dishes, an equivalent of parmesan for the Italians, but harder.

Fried Kefalotyri with shrimps

Kefalograviera

A PDO cheese as well, the off-white Kefalograviera is in between the worlds of graviera and kefalotyri. It is produced and consumed in similar ways. It is saltier than a typical graviera and a little softer than a typical kefalotyri. It accompanies white wines very well.

Kopanistí

Kopanisti is a salty, spicy cheese, with protected designation of origin (PDO) produced mostly in Mykonos island for more than 300 years. It owes its special peppery and spicy taste to rapid and extensive lipolysis and proteolysis caused by abundant microbial growth encouraged by repeated kneadings performed during the ripening process. This is why it is called kopanisti, which means "beaten". The most popular way of serving is in a dish called "mostra" which contains dry bread with kopanisti cheese, chopped tomatoes and olive oil.

Manuri

Manuri is an ancient Greek PDO semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk. It is produced primarily in Thessaly, Macedonia and Crete island. It has a sweet and mild taste and is used in appetizers, salads, desserts and savoury meals. It is considered a gourmet choice.

Green salad with fruits, cranberries and manuri

Metsovone

Produced in the mountainous town of Métsovo, Metsovone is a PDO semi-hard, smoked cheese made of cow's milk. It accompanies white wines and is used in salads and appetizers.

Myzithra and Xynomyzithra

Myzithra  is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. It is primarily produced on the island of Crete but is widespread throughout Greece. The cheese is soft, snow-white, creamy, and moist. Since no salt is added to mizithra it has an almost sweet and milky taste. It is eaten as dessert with honey or as an appetizer. It is used as a table cheese, as well as in salads, pastries and in baking, notably in little cheese pies (handful size) and Sfakiani pita (pie from the Sfakiá region).

Myzithra that is salted and aged becomes dryer, denser, saltier and more sour (xyní). This version, xynomyzithra ('sour myzithra') is often grated. Xynomyzithra is considered the grating cheese par excellence of Greek cuisine, and is especially suited for sprinkling over hot pasta. (It is less common than Kefalotyri but more gourmet, in short.)

Xynótyro

Xynotyro is an unpasteurized whey cheese made from sheep's or goat's milk, with a hard and flaky consistency, a pungent aroma and a yogurt-like sweet and sour taste. "Xynotyro" means "sour cheese" in Greek. Xynotyro can be consumed either as fresh cheese or after being ripened with the use of naturally dominating microflora during a 3-month maturing period. The Lactobacillus strains in Xynotyro have antibacterial effects that kill Salmonella pathogens, a finding that is of special interest for producers of health-giving cheeses according to researchers at the French Institut National de la Santé et de la Recherche Médicale.

San Michele

San Mihali in Greek, it is a traditional salty and spicy PDO cheese, that is one of the most expensive in the country. It is produced exclusively in Syros island. It is made of cow's milk.

Sfela

Sfela is a PDO semi-hard white brined cheese with a spicy, salty and a little sour taste. Its production is founded on old tradition and this cheese is permitted to be produced only in the south of the Peloponnese, in the regions of Messenia and Laconia - both the animals and the production facilities have to be there. Sfela is served with bread, Maniot lalangia (a type of local pasta), accompanies meals and is used as filling in pies.

Talagani

A cheese that took its name from the word for the shepherd's cape in the Messenian dialect, talagani is a white sheep-goat milk cheese which is especially delicious when grilled, as it does not melt and it becomes chewy. It is consumed as an appetizer or in salads and is great when accompanied with honey or marmelades.

BONUS: Hallumi

Hallumi is the famous PDO cheese of the Republic of Cyprus. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Halloumi is popular throughout the Eastern Mediterranean.

Honourable mentions:

Armogalo

Arseniko of Naxos

Thermiotiko or Kythnios tyros

Kariki

Cretan cheese

Ladotyri of Mytilene

Mastello of Chios

Batzos

Formaella

Gidotyri of Crete

Smoked kaniaki

Meriareno of Kasos

Xygalo

Ayotyri

and many more!

[milkyday011]

Milky Day offers milk pasteurizers for sale. You can pasteurize any kind of milk, or make natural products like cheese and yogurt. Read use & care instructions carefully before using them. To buy a milk pasteurizer online, visit www.milkyday.com

[saromglobal]

A Complete Guide for Choosing the Right Pasteuriser For Your Business

Choosing the right pasteuriser is a critical decision for any business in the food and beverage industry. A pasteuriser helps to eliminate harmful microorganisms, making the products safer and longer-lasting. With the right pasteuriser, you can ensure that your products maintain their quality and taste, while also increasing their shelf life. Here are the steps to help you choose the right pasteuriser for your business.

To read the full blog, visit: http://bitly.ws/zZNk 

[soup-mother]

love those farmers who think mandatory pasteurisation is the government opressing them/suppressing secret health knowledge, like buddy they don't give a shit they just don't want you to be able to poison people because you don't believe in the germ theory of disease.

you're not a rebel for giving your guests unpasteurised milk and saying "this is technically illegal" you're just a moron. the fact you can do that in the first place proves they're not exactly sending the free energy milk suppression Cheka to your door because you've discovered that not getting rid of the bacteria in your milk makes you immortal or something. they just don't want people to be able to sell unsafe milk oh my fucking god.