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1. The most important aspect of milking is the cleanliness of your operation. Raw milk can be safe and wholesome without the need for pasteurization, but you will need to be exacting about hygiene in the barn to achieve this result.
2. The first thing to do is to inspect is your milking equipment. All containers should be stainless steel and should be disinfected with diluted bleach. A dairy acid cleaner should be used as well to remove mineral deposits. The acid can be purchased at most farm supply stores.
3. Heat your milk in a stainless steel double boiler to 140 degrees Fahrenheit and hold the milk at this temperature for 35 minutes.
4. After 35 minutes, dump the milk into a container and put it in an ice bath. Stir constantly until the milk cools to 40 degree Fahrenheit.
5. Once you have cooled and possibly pasteurized your milk, you can skim the cream off for butter or other dairy creations. To do this, you can let your milk stand in the refrigerator for several hours and skim the cream layer off with a ladle, or you can purchase a cream separator.
6. Combine 1/4 c. warm water, 1 tbl yeast yeast, 2 tbl. sugar, 2 c. flour and 2 tsp. salt in a bowl. Add the egg, milk, butter and continue beating until creamy. Add the remaining flour if nessecary. Keep dough moist.
7. Remove dough and oil the bowl. Return the dough to bowl and cover with dish towel until doubled, about 2 hours.
8. Coat a work surface with a little bit of cornmeal. Roll the dough out about 1/2 inch thick and cut out muffins.
9. Heat a cast-iron skillet until very hot.
10. Put muffins in pan and immedietly turn down heat to medium. Cook muffins 10 to 15 minutes per side.