Would someone please help? We're pasteurizing raw milk using a sous vide method, suggested here at chowhound. We have the sous vide machine, a food sealing machine, plastic food bags, and a thermapen (for accurate temperature measurement), and now we need help in a couple of areas:
1: Can you do sous vide with milk if you're not vacuum-sealing the bag? Because it's liquid, I would imagine that vacuum-sealing would draw the milk out. Therefore, there will be air in the sealed plastic bag.
2. How do you rapidly cool the milk down after it's pasteurized? It will still be in the sealed plastic cooking bag.
Thank you very much.