Guest guest Posted September 25, 2008 Report Share Posted September 25, 2008 I like to just put some sea salt on the curds and eat them. you could make a spread/dip with them by adding spices for a savory dip or raw honey and cinnamon for a sweet spread/dip. did you start with raw cream when you made the butter? is so, the resulting buttermilk should be fine to consume. it will sour vs. going rancid. > > I've let my milk sit out and now have the lovely " curds and whey. " > Next step anyone? My " Nourishing Traditions " cookbook says to strain > it for later using the whey for culturing and the " cream cheese " as I > would normally use cream cheese. Any other thoughts on how I can use > this? > > Also, how long can you keep the milk that is left from making butter? > My seems to have gone rancid. Is it rancid or just soured like the > milk that is left out? > > Thanks for any help! > > Quote Link to comment Share on other sites More sharing options...
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