After milking Trixie and Madeline in the morning, I run the milk through a filter. Often, I then run it through the cream separator. Then I bottle it in clean quart jars and put it in the fridge. Usually, it takes me about 20 minutes to filter and bottle the milk and get it in the fridge.

But…..I discovered this was not a great option 😦

 

I didn’t really understand the grading methods of milk.

Grade A: milk is put in bulk cooling tanks and cooled to 40 degrees within 30 minutes.

Grade B: milk is placed in small containers and then placed in ice water. Milk is usually down to 48 degrees within 30 minutes.

Grade C: milk is placed in small containers and placed in a sink of very cold water, with the water being changed 2-3 times. Water from the faucet is usually around 50 degrees. But after changing the water 2-3 times, the milk is down to around 60 degrees in 30 minutes.

Grade D: milk is placed in small containers and placed in the freezer. Milk is usually down to 66 degrees within 30 minutes.

Grade E: Milk is placed in small containers and placed in refrigerator. Milk is down to 76 degrees within 30 minutes.

Aack! My milk was getting a failing grade!

I can’t do Grade A because I don’t have a bulk cooling tank and I’m probably not ever going to get a bulk cooling tank.

But I can certainly do Grade B and put the milk in ice water. So that’s what I have started doing.

I remember reading somewhere that salt will help lower the temperature of the ice water as well – probably something to do with an ice cream maker 🙂

Just thought I would pass along the info – I had never really thought about what Grade A milk at the grocery store meant until I came across this chart. Hope it helps 🙂