Understand raw milk risks and home pasteurization

Decide whether to consume raw milk or pasteurize at home based on informed risk assessment. Raw milk can harbor Listeria, E. coli O157:H7, Salmonella, and Campylobacter. Home pasteurization involves heating milk to 145°F (63°C) for 30 minutes (batch method) or 161°F (72°C) for 15 seconds (flash method), then cooling rapidly.

Why It Works

Pasteurization kills the pathogens most dangerous in milk while preserving nutritional value. The batch method is more practical for home use because it requires only a double boiler and accurate thermometer rather than specialized equipment. Raw milk from a healthy, well-managed herd carries lower risk but is never zero-risk.

Tips

• Use an accurate dairy thermometer — temperature precision is critical for effective pasteurization
• Selling raw milk is illegal or heavily regulated in most U.S. states
• Children, elderly, pregnant women, and immunocompromised individuals face the highest risk from raw milk pathogens