Filter and chill milk rapidly after collection

Filter milk immediately after milking through a single-use milk filter into clean, sanitized containers (glass mason jars work well) and chill to below 40°F (4°C) within two hours. Place containers in an ice bath for the fastest cooling, or directly into the coldest part of the refrigerator.

Why It Works

Bacteria double every 20 minutes at room temperature. Rapid chilling to below 40°F nearly halts bacterial growth, extending the milk's usable life from hours to over a week. Filtering removes hair, debris, and sediment that carry bacteria.

Tips

• Never mix warm fresh milk with already-chilled milk from a previous milking
• An ice bath cools milk faster than a refrigerator — aim for below 40°F within 1 hour for best quality
• Date all containers and use oldest milk first