Why You Should Boil Raw Milk, and How to Do It Properly

Short answer: Raw milk straight from the cow, goat or camel can carry germs that cause brucellosis, the cattle form of TB, and stomach infections with fever. Bringing milk to a full, rolling boil kills them. Boil all raw milk before drinking it or using it for chai, mala or yoghurt.

Why boil raw milk?

• Healthy-looking animals can still pass germs into their milk.
• Milk can be contaminated during milking, in dirty containers or on the way to your home.
• Some people are at higher risk: children, pregnant women, older people and anyone with a weakened immune system.

How to boil milk properly

1. Pour the milk into a clean sufuria.
2. Heat it until it froths up and rises. Warm or steaming is not enough.
3. Lower the heat a little and stir so it keeps bubbling for a short while without boiling over.
4. Making chai? Make sure the milk reaches a full boil with the tea leaves, not just hot.

Store it safely

• Cool boiled milk with the lid on, and keep it covered.
• Store it in a clean, covered container, in a fridge if you have one.
• Without a fridge, use boiled milk the same day, and boil it again if it has been standing for hours.
• Wash milk containers with soap and hot water, then rinse with boiling water.

Making mala or yoghurt at home

• Start with milk you have boiled, then let it cool until it is lukewarm.
• Add a spoonful of mala or yoghurt that was made from boiled or pasteurised milk.
• Leave it to ferment in a clean, covered container in a warm place.

Read more about brucellosis and safe drinking water, and book a visit if a fever keeps coming back.