Re: Raw Milk -- (Was Can my sauerkraut be salvaged?)

[Guest guest]

When I was in high school, I lived with a family of ranchers in New Mexico.

They had a couple of milk cows that we milked by hand twice a day. I don't

recall doing anything with it other than drinking it or using it as an

ingredient in other foods. We did make some butter from time to time, but

we didn't do any fermentation that I recall. We sold most of the milk in

two gallon jars to local folks. It wasn't really a money making

business--it was just a way to dispose of the surplus.

The raw milk was very rich compared to commercial milk. I'm guessing it was

10 to15 percent butter fat. I didn't like it much, but I've never really

cared for milk as a beverage (except, maybe when I was an infant.) My wife

drinks milk (commercial), and since she's the only one that does, I

occasionally have to dump some spoiled milk down the drain. It has a very

unpleasant look and odor.

I wouldn't even know where to look for raw milk around here (north Texas),

but I haven't tried. I do like cultured milk products; yogurt, cheese,

cottage cheese, etc., but I'll leave it to others to make them.

On Sun, Feb 20, 2011 at 4:38 AM, maartendeprez <maarten.deprez@...>wrote:

>

>

> Hi ,

>

>

> You wrote:

> > I was a little perplexed that none of the recipes I found for

> > kraut or kimchi called for " sanitizing " the cabbage and introducing a

> > desired culture.

>

> The point is, of course, that a healthy cabbage itself has the necessary

> bacteria on it, and that we create an environment conducive for the

> micro-organisms we want, but hostile to the ones we don't like. That way, as

> with sharing kefir grains and other cultures, we are not dependent on

> commercial starters, and regain control of the process. The same can be done

> in other ferments:

>

>

> > At the very least, I expected that I would have to find

> > some " starters " like when I was doing sourdough.

>

> Actually, as far as i can see there is no need for a starter culture in

> making sourdough. I started sourdough multiple times from a mixture of flour

> and water. Sometimes it goes off (your nose can tell), but most of the times

> it works just fine and gives you a wonderful bubbly and nice-flavoured

> sourdough that will, with the right care, survive forever.

>

>

> > Wouldn't it be nice if milk automatically turned to yogurt

> > when you leave it in the fridge too long?

>

> Ehm, it does... kind of, if you take raw milk that is. It won't be exactly

> like the commercial yoghurt you know, but a healthy fermented milk anyway.

> Every time you try it, the mix of bacteria will be a little different

> depending on the climate and the condition of the cow the milk was procured

> from, but as long as the cow was healthy and no harmful organisms were

> introduced afterwards, it should turn into a healthy fermented milk product.

>

> Happy fermenting,

> Maarten

>

>

>

--

Regards,

Harkness

[Guest guest]

<<I wouldn't even know where to look for raw milk around here (north Texas),

Raw milk makes wonderful kefir. You can find sources in your area by going to

realmilk.com

Millie

[Guest guest]

i buy raw milk from a farm close to texas.. by ft worth

Patti

________________________________

From: moozy <moozy21@...>

nutrition

Sent: Mon, February 21, 2011 9:16:33 PM

Subject: Re: Raw Milk -- (Was Can my sauerkraut be salvaged?)

<<I wouldn't even know where to look for raw milk around here (north Texas),

Raw milk makes wonderful kefir. You can find sources in your area by going to

realmilk.com

Millie

[Guest guest]

I GREW UP ON RAW MILK AS THEY CALL IT I M STILL HEALTHY CAUSE OF 20 YRS OF RAW

MILK IM 70 NOW AND GOIN STRONG

 

 

 WAYNE J BATTE

544 GLEN MANOR BLVD.,

WATERLOO,ONT,

 

From: patti <patti720@...>

Subject: Re: Re: Raw Milk -- (Was Can my sauerkraut be salvaged?)

nutrition

Received: Monday, February 21, 2011, 10:19 PM

 

i buy raw milk from a farm close to texas.. by ft worth

Patti

________________________________

From: moozy <moozy21@...>

nutrition

Sent: Mon, February 21, 2011 9:16:33 PM

Subject: Re: Raw Milk -- (Was Can my sauerkraut be salvaged?)

<<I wouldn't even know where to look for raw milk around here (north Texas),

Raw milk makes wonderful kefir. You can find sources in your area by going to

realmilk.com

Millie