Dear raw milk lovers: Pasteurization is just bringing milk to 161⁰ and holding it there for 15 seconds which kills bacteria. You can do this easily with a Sous Vide function on an Instapot or on the stove with a thermometer. Boiling happens at 212⁰, it scalds the milk, (which starts to happen at 180⁰) changing the flavor, reduces the water content, denatures vitamins and minerals, especially B vitamins, lowers the Ph which splits the fats and speeds up the curdling process, making it taste sour.