Re: Re: Nourishing Traditions Recipes

[Guest guest]

> > Ellen replies: It separated fine -- it just didn't

> > taste good or get a good texture. (It just occurred

> > to me -- I always make butter with the cream from our

> > raw milk, so I was started with " skimmed " milk. Is

> > that my problem? Should I start with milk that has

> > cream to make cream cheese? Duh?)

>

> Ick! Well, I guess the taste difference amounts to the difference between

> cream cheese and " fat-free " cream cheese. I havne't even seen a

" fat-free "

> variety in the store, so I imagine it must be gross! Lol! I'd try using

> regular milk and see how it works out. Fortunately, I can just buy

separated

> cream. Skim milk doesn't have much use if you don't have pigs around. I

> imagine if you started a worm bin you could feed them small amounts.

If you are consuming the cream in other forms I don't see why you couldn't

make the skim milk into kefir, or maybe even cottage cheese, the curd of

which is low fat as far as I know. Or if it is raw skim milk just drink it!

Kris