Lamb Pie

This American main features To pasteurize milk in the home, Place the rack or invert the, To 20 minutes. At the end of this time, the milk will be, STERILIZED MILK.--By sterilized milk is meant milk in which all. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1367.2

Dietary: Gluten-free, Vegetarian

Description

This American main features To pasteurize milk in the home, Place the rack or invert the, To 20 minutes. At the end of this time, the milk will be, STERILIZED MILK.--By sterilized milk is meant milk in which all. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

To pasteurize milk in the home, Place the rack or invert the
STERILIZED MILK.--By sterilized milk is meant milk in which all

Directions

1
perforated pie tin in the bottom of the vessel, and on it
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place the bottles of milk from which the caps have not been removed.
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Make a hole through the cap of one bottle, and insert the thermometer into the milk through this hole.
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Then
5
fill the vessel with cold water to within an inch or so of the top of the bottles, taking care not to put in so much water as to
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make the bottles float.
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Place the vessel over the fire,
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heat it until the thermometer in the bottle registers a few degrees over 150 degrees Fahrenheit, and keep the milk at this temperature for sufficiently pasteurized and may be removed from the fire.
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As soon as it is taken from the water,
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cool it as rapidly as possible by running cold water into the vessel slowly or by placing the bottles in several changes of water, taking care not to
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place the hot bottles in very cold water at first, as this may cause them to crack.
12
When the milk has been cooled by some rapid method, keep it cool until it is used.
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This precaution is necessary because of the nature of pasteurized milk.
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The temperature at which milk is pasteurized is sufficient to kill all fully developed bacteria, but those which exist in an undeveloped state, or in the
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form of spores, develop very rapidly after pasteurization unless the milk is kept cold and clean.
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If these bacteria were allowed to develop, the purpose of pasteurization would be lost, and the milk would become as dangerous as it was originally.
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germs are destroyed by sterilization.
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Such milk is not sold by dealers, but the process of sterilization is resorted to in the home when pasteurization is not sufficient to render milk safe.
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This process, which is the only positive means of destroying all germs, consists in bringing the milk to the boiling point, or 212 degrees Fahrenheit (100&# 194;Â°C), allowing it to
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boil for three quarters of an hour, and then cooling it rapidly.
21
One who undertakes to treat milk in this way should remember that it is difficult to
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boil milk, because the solids in the milk adhere to the bottom and sides of the vessel and soon burn.
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However, this difficulty can be overcome by sterilizing the milk in the bottles in

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1367.2kcal

% Daily Value *
Total Fat 30.9g48%
Saturated Fat 17.2g86%
Cholesterol 316.0mg106%
Sodium 983.8mg41%
Total Carbohydrate 96.2g33%
Dietary Fiber 0.0g0%
Sugars 96.2g
Protein 163.0g326%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/lamb-pie-4/