Two Hundred Twenty Degrees, Milk discussed on The American Family Farmer

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The weather and so does the flavor uh there's so many things that the you know when you get a really good cold night and then a nice warm sunny day you're the yield to the trees will be much higher and so that can change from day to day and from season this season so in this world that we live in that as you just suggested has always focused on large batches and that sort of thing um the way that you purifier if you will pasteurize i know that there are a lot of people who want to make sure that this is pure and there are some who want organic on rahmatullah effect that is in what you do but in the process of cooking which that which comes out of the tree you do automatically pasteurize it so somebody puts on a label pasteurize as no big deal because you have to cook it to separate out the syrup anyway right that's right we syrup is boiled up to a temperature of two hundred twenty degrees to get it down to its normal uh density so it's very it yeah it's very sad to guide there's no there's no problems with with pasteurisation because that's essentially what you're doing a we have a process where we actually do that at a lower temperature at about one hundred nays agrees which is also still at a pasteurisation temperature um which which changes the flavor and the content of the syrup yeah the the way it looks and the way it taste and it preserves alone the enzymes in it so we do have syrups w we do small batches and some of them are are actually cooked at different temperatures to get different affects well this speaks to a bit for those who are in the business of selling raw milk uh when we focus on wron that's the nature of that is natural and natural state and so we've had all of this push from.

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