Raw Milk Yogurt Question/butter questions

[Guest guest]

Hi

After a period of time, even the raw milk will began to break down and go

rancid.

You were right that the fats will keep for very long periods of time.

You were also right that the butter can be eaten with the milk solids in it,

but it needs to be eaten in a short period of time.

So the reason for washing the butter is to keep it fresh and safe longer as

most

people don't want to have to eat their butter within a few days or a week.

If kept much longer than one week, there COULD be a problem with unwashed

butter.

Kat

http://www.katking.com

----- Original Message -----

From: <ChrisMasterjohn@...>

< >

Sent: Sunday, October 20, 2002 7:09 PM

Subject: Re: Raw Milk Yogurt Question/butter questions

> In a message dated 10/20/02 8:07:09 PM Eastern Daylight Time,

> katking@... writes:

>

> > REPLY: I did not say the fats went rancid, I said the mild solids went

> > rancid ( " remove

> > everything BUT the fats " ).

> >

>

> Ok, sorry about that. I was thinking of the fats b/c milk solids from raw

> milk don't seem to go rancid if you sour them by letting them sit out, or

sit

> in the fridge for a while. What would make the milk solids go rancid

that's

> in the butter-making process that makes it different from whole milk,

which

> tends to just sour pleasantly if left alone?

>

> Chris

[Guest guest]

I add a powdered culture that you can get here in the states by mail order. I

don't think yogurt would work.

piimaman