Can I boil raw milk at home by myself

Boiling raw milk at home is generally acceptable, but it needs to be thoroughly boiled and continuously heated for a period of time to kill bacteria. Raw milk may contain pathogenic microorganisms such as Brucella and Mycobacterium tuberculosis, and insufficient boiling may pose a risk of infection.

Drinking raw milk directly poses a high safety hazard, and boiling at home is the most basic disinfection method. Heating milk to 100 degrees Celsius and keeping it boiling for 3-5 minutes can effectively inactivate most pathogens. During the boiling process, continuous stirring is required to prevent the bottom from sticking. After heating, cool and refrigerate as soon as possible. This method can retain more nutrients, but some heat sensitive vitamins such as vitamin B12 may be lost. In special circumstances, self boiling may not fully ensure safety. Infants, pregnant women, or immunocompromised individuals should avoid drinking boiled milk at home, as commercial sterilized milk is safer. If the milk has shown signs of spoilage such as flocculent sediment and sour taste, it should not be consumed even after boiling. Regulations in some regions prohibit the sale of raw milk, and local food safety regulations need to be confirmed. Choosing packaged milk that has undergone pasteurization or ultra-high temperature sterilization is safer and more convenient. If you need to drink raw milk, it is recommended to purchase regular farm products with quarantine certificates and use professional sterilization equipment for processing. Daily storage should be kept below 4 degrees Celsius, and consumed within 24 hours after opening. Lactose intolerant individuals can choose fermented dairy products as a substitute.