Genuinely curious: why would you want to pasteurize your own milk? I get the “homemade cake” reasoning for desserts but I see very little benefit to pasteurizing milk yourself.
You can pasteurize it yourself with very little extra effort when making espresso drinks, since you need to heat the milk with a steam wand anyway. The flavor and especially foam of a cappuccino are slightly better when made with self-pasteurized-while steaming raw milk vs equivalent non raw Jersey milk in my at home blind taste tests.
