All puckered up

[Guest guest]

Oh, my! We've certainly entered a new realm of food flavors . . .

ranging from tart to sour to hair-raising! Oodles of questions for

you:

1. With all these " sour " raw milk products, how do you know when

they are really too far gone to use? Will they look different or

smell different?

2. Whey: My first batch of whey, made from raw milk yoghurt, is a

golden yellow with little floaties on top and about 1/2 inch of

white solids in the bottom. Should I strain it? Should I leave the

floaties in and stir each time before I use it?

3. Cream cheese: I used my farm-fresh yoghurt to make whey and

cream cheese. This cheese is REALLY sour tasting. Did I leave it

out too long? I went ahead and used it to make Fallon's Cream

Cheese Breakfast Rolls, but even then the tartness overwhelms the

dough.

4. I have a pint of cream that has soured . . . can I go ahead and

make butter from it?

5. I've shamelessly tricked my family into drinking whey water! I

fill their dinner glasses with water, add a teaspoon of whey, then

float just the thinnest slice of lemon on top. (Works great except

for the little floaties!)

6. Milk & honey--Old Testament style? Our yoghurt is pretty tart

and I discovered that it transforms into something addicting if I

add raw honey to it. It's wonderful then--but is it legal?

Well, that should keep you busy for a while!

Danelle in Kansas, full of questions