Re: Raw Milk Question

[Guest guest]

> I am now starting my 3rd qt of raw milk. it really is a whole

different drink

> than the pasteurized stuff,, and I am starting to really like it

even.

> >>>>>>>>>>>>>>>>>>>>>

>>>>>>>>>>>>>>>>>>>>>>>Mike,

>>>>>>>>>>>>>>>>>>>>>>> Pasteurized whole milk is supposed to contain

3.25% butterfat per the standards of identity(in US). The whole raw

milk you're drinking is probably 4.5% and could be nearly 6%. Because

of this reason alone it will taste different than the SAD stuff. The

higher butterfat will give you a feeling of fullness (saiety) much

longer than the skim, 2% or 3.25% stuff. I prefer to consume my whole

raw milk befoer the fat clumps in an airtight container. So I try to

drink it at the oldest about 3 days old. Now you mention the week old

milk turning solid. Yup you have a new cultured product most likely

safe to drink/consume. I'd guess it to be much like acidophilus milk.

When it gets more " solid " in a few more days you'll have

yogurt(curds) and whey. You can't do that with pasteurized processed

milk(in that manner anyway) and you probably wouldn't get an edible

by-product as that stuff gets nasty rancid and putrefactive in about

10-12 days. Dennis

>>>>>>>>>>>>>>>>>>>>>>>

> A bottle I bought a week ago, and used about 1/2, of is turning

solid. It

> smelled OK, but had a bit of a sour, but not unpleasant taste. I

drank a glass

> any how and, an hour later I still feel OK. What is happening to it?

>

> is there something I could be doing with it at this stage, to turn

it into

> another product? Any other suggestions or educational info about

keeping and

> dealing with raw milk?

> >>>>>>>>>>>>>>>>>>

>>>>>>>>>>>>>>>>>>>>Drink it fresh (at 1-3 days) and make yogurt next

and with the stuff about 3-10 days old make mild cheddar cheese.

Dennis

> i also bought some keifer at Whole Foods, some flavored and some

plain. The

> flavored tastes great, but must be full of extra sugars that aren't

good, not to

> mentioned being made with pasteurized milk. I hope to learn the

skill of making

> my own, later this year. The milk i drank tonight had a similar

flavor to the

> plain keifer, and some plain Russian style yogurt

>

> thanks

> Mike

[Guest guest]

Many years ago I studied with these people who

suggested making yogurt by leaving raw milk out for a

couple of days. When it separates, you drain the whey

from the yogurt and enjoy. They said because it was

not pasteurized, the milk fermented rather than

rotted. I did make yogurt that way, but in those days

(I am just getting back to this stuff and haven't done

it in a while) I didn't know what to do with whey. So

I have never tried using that form of it to ferment

veggies or anything.

Judy in Connecticut

--- meuritt@... wrote:

> is there something I could be doing with it at this

> stage, to turn it into

> another product? Any other suggestions or

> educational info about keeping and

> dealing with raw milk?

> thanks

> Mike

>

__________________________________________________

[Guest guest]

>

> > is there something I could be doing with it at this

> > stage, to turn it into

> > another product? Any other suggestions or

> > educational info about keeping and

> > dealing with raw milk?

>

> > thanks

> > Mike

> >

>

>

> YOU are on the right track making yogurt that way Judy. You can

also sort of accumulate the milk you don't drink within 3 or 4 days or

even 5 to 6 days and make yogurt with it. If you want you can set it

out on counter at room temp at it'll probably become yogurt(curds) and

whey within a day or so. And that whey is what you use to ferment

veggies and add to smoothies. Raw dairy is somewhat versatile. I

noticed the cream sort of separates(floats on top) of the curds and

whey. It's sort of foamy looking and I haven't used it for anything

yet. I'm wondering if thats cream fraichse (sp) some use for frozen

ice cream. Dennis

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