Guest guest Posted June 13, 2008 Report Share Posted June 13, 2008 I use a soup ladle to skim mine. Next time I'd suggest you put the milk in a clear tall container. This will make it easier to see the cream on top and a thicker layer of cream to skim. You'll have much less milk in your cream. I'd say overnight is enough for cow milk, a day or two for goat. Belinda > > Hey guys and gals, > > I want to skim my raw milk to make 24-hour fermented skim milk yogurt > to use as the base of my post-workout drink, which I want to design to > be very quickly digested. > > I have a half gallon of fresh raw milk that I just poured into a pyrex > bowl and put plastic over and left in the bottom floor of the fridge > without first shaking the bottle (cream looked settled on top, but of > course pouring it would mix it some). > > How long should I wait until it is fully separated? Are there any > particular kitchen tools or techniques that are preferable to use for > the separation? > > Thanks! > > Chris > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2008 Report Share Posted June 13, 2008 I leave my milk in the half gallon mason jar that it comes in and wait until I can see a visible line where the cream stops and the milk starts. sometimes it takes 3 days in the fridge. I then use a soup ladle. --- In , " Masterjohn " <chrismasterjohn@...> wrote: > > Hey guys and gals, > > I want to skim my raw milk to make 24-hour fermented skim milk yogurt > to use as the base of my post-workout drink, which I want to design to > be very quickly digested. > > I have a half gallon of fresh raw milk that I just poured into a pyrex > bowl and put plastic over and left in the bottom floor of the fridge > without first shaking the bottle (cream looked settled on top, but of > course pouring it would mix it some). > > How long should I wait until it is fully separated? Are there any > particular kitchen tools or techniques that are preferable to use for > the separation? > > Thanks! > > Chris > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2008 Report Share Posted June 14, 2008 I have mine in a tall glass jar and can see where the separation occurs......then ladle out with a small ladle. I've also heard of people using turkey basters but that sounds tedious to me. Also some have used tea jugs with the spout on bottom and push spout until all the milk is out and only cream left. Nanette skimming milk Hey guys and gals, I want to skim my raw milk to make 24-hour fermented skim milk yogurt to use as the base of my post-workout drink, which I want to design to be very quickly digested. I have a half gallon of fresh raw milk that I just poured into a pyrex bowl and put plastic over and left in the bottom floor of the fridge without first shaking the bottle (cream looked settled on top, but of course pouring it would mix it some). How long should I wait until it is fully separated? Are there any particular kitchen tools or techniques that are preferable to use for the separation? Thanks! Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2008 Report Share Posted June 14, 2008 when you get a half gallon ball/mason jar, make sure it is a wide-mouth one. I have used a small measuring cup to scoop off the cream. then I use a gravy ladle to get the last of it. > > I leave my milk in the half gallon mason jar that it comes in and wait until > > I can see a > > visible line where the cream stops and the milk starts. sometimes it takes 3 > > days in the > > fridge. I then use a soup ladle. > > Ah, ok, I guess they do make those jars. Mine comes in a half gallon > milk jug with a narrow mouth, and I only have quart jars, so I'll have > to pick up a half gallon one I guess. > > Chris > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2008 Report Share Posted June 14, 2008 Do you really think that whole milk takes that much longer to digest? or does it just increase the feeling of satisfaction so you don't feel hungry as soon? I just don't see why the fat would slow anything down as it should spend just as much time in the stomach if I'm thinking correctly. During my milk fast (which is still ongoing, 28 days), I tried both whole milk and whole milk with extra raw cream and didn't notice much of a difference at all in the amount of time I would be ready for my next serving. It seemed like within 60-90 minutes I would be hungry again for my next serving of milk. - > > Hey guys and gals, > > I want to skim my raw milk to make 24-hour fermented skim milk yogurt > to use as the base of my post-workout drink, which I want to design to > be very quickly digested. > > I have a half gallon of fresh raw milk that I just poured into a pyrex > bowl and put plastic over and left in the bottom floor of the fridge > without first shaking the bottle (cream looked settled on top, but of > course pouring it would mix it some). > > How long should I wait until it is fully separated? Are there any > particular kitchen tools or techniques that are preferable to use for > the separation? > > Thanks! > > Chris > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2008 Report Share Posted June 14, 2008 I've seen these antique cream separating bottles on e-bay a few times.... http://dairyantiques.com/Cream_Separating_Bottles.html -- a patented design but I wonder if it really works (or how it works, for that matter). -jennifer Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2008 Report Share Posted June 14, 2008 Well if the point is getting it to the blood the fastest then maybe you should make yogurt cheese and use the yogurt whey as your post workout drink. That would move through even faster because the there would be less casein to digest. - > > Do you really think that whole milk takes that much longer to digest? > > or does it just increase the feeling of satisfaction so you don't feel > > hungry as soon? I just don't see why the fat would slow anything down > > as it should spend just as much time in the stomach if I'm thinking > > correctly. > > Well yes, it will spend more time because that is what fat does -- > stimulates hormones that keep food in the stomach longer. > > > During my milk fast (which is still ongoing, 28 days), I tried both > > whole milk and whole milk with extra raw cream and didn't notice much > > of a difference at all in the amount of time I would be ready for my > > next serving. It seemed like within 60-90 minutes I would be hungry > > again for my next serving of milk. > > Ok, but the point of a post-workout drink is for all of it to get into > your bloodstream within 30 minutes. > > Chris > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 15, 2008 Report Share Posted June 15, 2008 another option would be to make the yogurt with the whole milk and take the cream off the top after the yogurt is cultured. --- In , " Masterjohn " <chrismasterjohn@...> wrote: > > Hey guys and gals, > > I want to skim my raw milk to make 24-hour fermented skim milk yogurt > to use as the base of my post-workout drink, which I want to design to > be very quickly digested. > > I have a half gallon of fresh raw milk that I just poured into a pyrex > bowl and put plastic over and left in the bottom floor of the fridge > without first shaking the bottle (cream looked settled on top, but of > course pouring it would mix it some). > > How long should I wait until it is fully separated? Are there any > particular kitchen tools or techniques that are preferable to use for > the separation? > > Thanks! > > Chris > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2008 Report Share Posted June 17, 2008 I'm curious what macronutrient composition you're shooting for, for your post-workout drink? (carbs, protein) Are you including any other supplements, like creatine? Also, how bad is lactose for the carbs for the PWO drink? (iow, using straight skim milk instead of fermented) On Fri, Jun 13, 2008 at 5:36 PM, Masterjohn <chrismasterjohn@...> wrote: > Hey guys and gals, > > I want to skim my raw milk to make 24-hour fermented skim milk yogurt > to use as the base of my post-workout drink, which I want to design to > be very quickly digested. > > I have a half gallon of fresh raw milk that I just poured into a pyrex > bowl and put plastic over and left in the bottom floor of the fridge > without first shaking the bottle (cream looked settled on top, but of > course pouring it would mix it some). > > How long should I wait until it is fully separated? Are there any > particular kitchen tools or techniques that are preferable to use for > the separation? > > Thanks! > > Chris > > -- Alan (alanmjones@...) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2008 Report Share Posted June 17, 2008 Alan, > I'm curious what macronutrient composition you're shooting for, for > your post-workout drink? (carbs, protein) I don't know. I aim for one serving of whey protein, which in one case is 25 grams and another 18 and I don't really care about the difference due to my carelessness, and about 0.8 g carb/kg bodyweight if the workout is long and rests 1 minute or 0.5 g carb/kg bodyweight if the workout is short and/or the rests are longer (my workout varies in length but almost always I keep rests between sets to one minute). > Are you including any other supplements, like creatine? No. It was my observation that taking esterified creatine before my workout seemed to give me about 12 lbs in a month or so once in the past. However, my main goal at the moment is not bulking up by maximizing protein synthesis and muscle recovery largely for the purpose of maximizing fat loss by eliminating muscle loss on my calorie-restriction regimen. I think what I'm doing should theoretically lead to almost pure fat loss and very small gains in muscle mass. > Also, how bad is lactose for the carbs for the PWO drink? (iow, using > straight skim milk instead of fermented) I wouldn't do it. Lactose tends to be poorly digested by many people and after a workout digestion is majorly turned down if not shut off. I'm using the 24-hr (lactose-free) skim milk yogurt mostly as a base to make the rest of the drink pleasurable. Come to think of it, actually, I'm only going to use a blended overripe banana and tablespoon of honey rather than any maple syrup so that all my carbs are as monosachardies (requiring no digestion). The whey protein will require some digestion but as a liquid it should be much easier on the system and the overall digestive requirement of the drink should be minimal. Also, the 24-hr yogurt is probably rich in proteases. Chris Quote Link to comment Share on other sites More sharing options...
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