Guest guest Posted February 2, 2008 Report Share Posted February 2, 2008 --- Mark Fletcher <@...> wrote: > I recently started buying raw milk from a Pennsylvania farm. I'm > mainly making kefir with it, but would also like to use it on > cereal. I've found that the milk is so rich it's like drinking > cream (it's from Jersey cows). It's delicious but it's way too > heavy for something like cereal, or even for straight drinking. Mark, I get milk and cream from Jersey cows in Texas. I make about half of the milk into kefir. The rest I use on cereal and in smoothies along with cream, raw egg yolks, and cocoa powder. > Since it's not homogenized, I've tried to pour off some of the > cream. When I first get the milk, it's well-mixed. After a couple > of days, it gets a wispy look where I assume the cream is starting > to separate. But I haven't had much luck pouring off the cream > because it's so darn well-mixed. Is there a better way to do this? > Should I just try to adjust my taste buds to the richness? Is > Jersey milk supposed to be like this? Sorry for all the questions. I buy cream separately, so I haven't tried pouring off the cream. I just shake the carton before using. I like the rich creamy taste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2008 Report Share Posted February 2, 2008 When I first started getting raw milk a few months ago, it tasted really rich to me compared to the 2% pasteurized I was used to. But I got used to it. In fact, I craved it -- it tasted so good to me. At first kefir tasted way to sour for my liking. Now it's been 4 months that I've been drinking raw milk and I prefer kefir. I love the sour taste. I've noticed that I can't tolerate very sweet things too well. Conventional desserts are way too sweet. And I only like raw cream in my coffee -- milk is not creamy enough for me. Plus I want the extra fat from the cream -- and all the probiotics from the kefir. So I think maybe your tastes and preferences change over time. Ann Marie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2008 Report Share Posted February 3, 2008 I too get raw milk from Jersey cows. As to separating it, I was told to pour it in a large bowl, let it sit and then scoop the cream out (I may try to make butter). I find mine is very separated when I get it and I have to shake and shake to get it mixed up. I hadn't drunk milk in over 30 years until I started making kefir with the raw milk and I think it's divine as is. I make kefir and kefir cheese as I am on a sugar free diet and only drink it once it's been kefired. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2008 Report Share Posted February 3, 2008 Thank you everyone for the suggestions. > > I too get raw milk from Jersey cows. As to separating it, I was told > to pour it in a large bowl, let it sit and then scoop the cream out (I > may try to make butter). I find mine is very separated when I get it > and I have to shake and shake to get it mixed up. I hadn't drunk milk > in over 30 years until I started making kefir with the raw milk and I > think it's divine as is. I make kefir and kefir cheese as I am on a > sugar free diet and only drink it once it's been kefired. > Quote Link to comment Share on other sites More sharing options...
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