Guest guest Posted March 23, 2002 Report Share Posted March 23, 2002 We got some milk that was evidently a few days old. It was starting to sour so I was going to cook it into pudding for the children. (heresy, I know, to heat up raw milk... ) Anyhow, as we were heating the milk and honey, it separated into what looked and felt much like bread dough and thinner milk. Pardon my ignorance. Was this curds and whey? I always thought the curds would be little, or if in a mass, easily broken up, not like this bread dough stuff. I think I was envisioning the curds like you see in cottage cheese. This was definitely not like that. What do I do with the rest of the milk that is sitting in my fridge? Suggestions? Detailed instructions? (please?) ~~Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2002 Report Share Posted March 23, 2002 Yes - curds and whey. When you heated the milk it coagulated (proteins do interesting things when heated). When left at room temperature or in the refrigerator the curds will be like non-firm cottage cheese (more like tiny particles that group together) and the whey will be nearly clear floating on top. Personally, I do not mind drinking soured milk or even just eating the curds raw. I can do without the whey but there are recipes in NT that use whey as an ingredient (as Sally says: " We call for the use of whey in many recipes throughout this book--as a starter culture for lacto-fermented preparations, for use in overnight soaking of grains and as a base to many beverages. " ). You can strain the curds through a cotton cloth or muslin to dry them out a bit and eat them just like " Miss Muffet " ;-) -=mark=- At 01:40 PM 3/23/2002 -0500, you wrote: >We got some milk that was evidently a few days old. It was starting to sour >so I was going to cook it into pudding for the children. (heresy, I know, to >heat up raw milk... ) Anyhow, as we were heating the milk and honey, it >separated into what looked and felt much like bread dough and thinner milk. >Pardon my ignorance. Was this curds and whey? I always thought the curds >would be little, or if in a mass, easily broken up, not like this bread dough >stuff. I think I was envisioning the curds like you see in cottage cheese. >This was definitely not like that. > >What do I do with the rest of the milk that is sitting in my fridge? >Suggestions? Detailed instructions? (please?) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2002 Report Share Posted March 24, 2002 Hey Mark, if you don't mind, help me out a little bit more here. I'm having the same problems trying to identify my cultures. I bought raw milk and let it sit for about 4 days. When I strained it the whole thing just ran through the cloth so I thought, " must not be done " . I let it sit another 2 days and now the whole thing is like the yoghurt I make. Kind of runny and thick at the same time. Separated, but not into obvious lumps. Its more like the whole thing is just thickened but it smells a little like pickles. I tried to strain it and nothing runs through (or hardly any). What do I have??????????????????? TIA, ----- Original Message ----- From: theta sigma Sent: Saturday, March 23, 2002 4:11 PM Subject: Re: question on raw milk Yes - curds and whey. When you heated the milk it coagulated (proteins do interesting things when heated). When left at room temperature or in the refrigerator the curds will be like non-firm cottage cheese (more like tiny particles that group together) and the whey will be nearly clear floating on top. Personally, I do not mind drinking soured milk or even just eating the curds raw. I can do without the whey but there are recipes in NT that use whey as an ingredient (as Sally says: " We call for the use of whey in many recipes throughout this book--as a starter culture for lacto-fermented preparations, for use in overnight soaking of grains and as a base to many beverages. " ). You can strain the curds through a cotton cloth or muslin to dry them out a bit and eat them just like " Miss Muffet " ;-) -=mark=- At 01:40 PM 3/23/2002 -0500, you wrote: >We got some milk that was evidently a few days old. It was starting to sour >so I was going to cook it into pudding for the children. (heresy, I know, to >heat up raw milk... ) Anyhow, as we were heating the milk and honey, it >separated into what looked and felt much like bread dough and thinner milk. >Pardon my ignorance. Was this curds and whey? I always thought the curds >would be little, or if in a mass, easily broken up, not like this bread dough >stuff. I think I was envisioning the curds like you see in cottage cheese. >This was definitely not like that. > >What do I do with the rest of the milk that is sitting in my fridge? >Suggestions? Detailed instructions? (please?) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2002 Report Share Posted March 24, 2002 What do I do with the rest of the milk that is sitting in my fridge? [soured] *** I am new at the raw milk game, so I have the same question you have about what curds should look like. As to the soured milk, the last batch of raw milk I got soured very quickly in the fridge... I had two gallons of sour, not " fresh " milk to deal with. I have just been drinking it, as I believe it is called " clabbered " and is supposed to be good for ya'. So I don't think you should feel that you have to cook it. My question is, however, at what point (if ever?) is it " bad " . When has soured milk turned into rotten/rancid/putrid milk? Should I just trust my nose to tell me? I understand that pasteurized milk putrefies instead of sours, but does raw milk eventually go bad also? Right now mine smells sour, like stinky cheese, but doesn't taste as sour as it smells. It never seems to separate into whey and curds... although I think I had a dream last night in which it did just that! :-) Carolyn Quote Link to comment Share on other sites More sharing options...
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