Guest guest Posted March 15, 2011 Report Share Posted March 15, 2011 On 3/15/2011 4:41 PM, Al wrote: > I'm a single unemployed software engineer, the unemployed software engineer part is not important:-) I have decided to start learning about real live food, I would be retired except for this eating habit I have. > > Lately Albertson's grocery has had a pricing anomaly. Their 1 gal regular milk has been cheaper than their 1/2 gal regular milk. > > Therefore I have had extra milk. Each week the milk goes sour and I have been setting the old closed jug aside and just start using a new jug. > > Now after a few weeks/months in the sun outside what do I have? > and is it good for anything besides dumping in the compost pile. > > It has separated, does not smell bad. The solid part is white and creamy, the whey is lightly yellow and sort of clear. > > Al > Got a garden? Excellent fertilizer. --s Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2011 Report Share Posted March 15, 2011 > I'm a single unemployed software engineer, I've been that a lot over the laszt ten years... > Therefore I have had extra milk.... > Now after a few weeks/months in the sun outside what do I have? > and is it good for anything besides dumping in the compost pile. For that stuff I'd put it in the compost, because first, you don't know what bacteria fermented it unless you put them there your self, and second, sunlight hurts B-vitamins, so it woud be much less good to consume. But what about the future?? I'd ferment the extra (yogurt, kefir, buttermilk) and let sit (in the dark this time) until it separates into curds and whey just like the other stuff. Then I'd use the whey to lactoferment veggies or even soften tough meat (and on hot days I just drink it straight), and learn how to make cheese out of the curds. Have a look at Sally Fallon's Nourishing Traditions, or Sandor Katz's Wild Fermentation for more details. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2011 Report Share Posted March 15, 2011 Kefir is the easiest to do if you have lots of spare milk: just drop a kefir grain in the jug and let it set. If it sets a long time, the curds and whey separate, and it makes great cheese. Yogurt and some of the others you need to heat the milk first, and watch the temperature which is more work. Kefir cheese pretty much lasts forever, though it continues to " ripen " and can get that brie-type mold on the outside. On Tue, Mar 15, 2011 at 3:53 PM, <tjc@...> wrote: > > > I'm a single unemployed software engineer, > > I've been that a lot over the laszt ten years... > > > Therefore I have had extra milk.... > > Now after a few weeks/months in the sun outside what do I have? > > and is it good for anything besides dumping in the compost pile. > > For that stuff I'd put it in the compost, because first, you don't know > what bacteria fermented it unless you put them there your self, and > second, sunlight hurts B-vitamins, so it woud be much less good to > consume. > > But what about the future?? > > I'd ferment the extra (yogurt, kefir, buttermilk) and let sit (in the dark > this time) until it separates into curds and whey just like the other > stuff. > > Then I'd use the whey to lactoferment veggies or even soften tough meat > (and on hot days I just drink it straight), and learn how to make cheese > out of the curds. > > Have a look at Sally Fallon's Nourishing Traditions, or Sandor Katz's Wild > Fermentation for more details. > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2011 Report Share Posted March 16, 2011 Hi Al, There are many things you can do with milk. Before it sours and once you have your new supply, you can use that milk in bread, if you bake your own. Once it has curdled, or you can even induce curdling by adding vinegar, you could use that old milk to make milk paint from. Or you could make casein glue which is a respectable wood glue. Barring those options, you could feed left over milk to hogs, if you keep any, or put it out for the neighbors cats (before it has soured). But maybe your best option is the compost pile. Ellis Hein using old milk I'm a single unemployed software engineer, the unemployed software engineer part is not important:-) I have decided to start learning about real live food, I would be retired except for this eating habit I have. Lately Albertson's grocery has had a pricing anomaly. Their 1 gal regular milk has been cheaper than their 1/2 gal regular milk. Therefore I have had extra milk. Each week the milk goes sour and I have been setting the old closed jug aside and just start using a new jug. Now after a few weeks/months in the sun outside what do I have? and is it good for anything besides dumping in the compost pile. It has separated, does not smell bad. The solid part is white and creamy, the whey is lightly yellow and sort of clear. Al Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 I would suggest using the sour milk for pancakes or baking instead of buttermilk, sour cream or milk, etc. However, if you sub for plain milk, then use baking soda also. GB > > Hi Al, > > There are many things you can do with milk. Before it sours and once you have your new supply, you can use that milk in bread, if you bake your own. Once it has curdled, or you can even induce curdling by adding vinegar, you could use that old milk to make milk paint from. Or you could make casein glue which is a respectable wood glue. Barring those options, you could feed left over milk to hogs, if you keep any, or put it out for the neighbors cats (before it has soured). But maybe your best option is the compost pile. > > Ellis Hein > using old milk > > > > I'm a single unemployed software engineer, the unemployed software engineer part is not important:-) I have decided to start learning about real live food, I would be retired except for this eating habit I have. > > Lately Albertson's grocery has had a pricing anomaly. Their 1 gal regular milk has been cheaper than their 1/2 gal regular milk. > > Therefore I have had extra milk. Each week the milk goes sour and I have been setting the old closed jug aside and just start using a new jug. > > Now after a few weeks/months in the sun outside what do I have? > and is it good for anything besides dumping in the compost pile. > > It has separated, does not smell bad. The solid part is white and creamy, the whey is lightly yellow and sort of clear. > > Al > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 Thanks for all the suggestions. I read them all, I'm just attaching my future plans/thoughts to the last one I read. The stuff I have now is only good for composting. I left it outside just because I did not plan to do anything with it. I have yogurt making on my list. I just need to work out the temperature control thing. I saw a good idea in Make magazine I'm going to try. The software engineering I did/do is embedded systems so I will not have any problem over-engineering a temperature controller for yogurt:-) The kefir is new. I like the idea of making cheese from it. When does or what changes: curds into cheese? I guess the real questions is what is growing in the milk. I have to heat it and kill what ever is there so I can put what I want in the milk. Is that the basic plan? Al > > > > I'm a single unemployed software engineer, > > I've been that a lot over the laszt ten years... > > > Therefore I have had extra milk.... > > Now after a few weeks/months in the sun outside what do I have? > > and is it good for anything besides dumping in the compost pile. > > For that stuff I'd put it in the compost, because first, you don't know > what bacteria fermented it unless you put them there your self, and > second, sunlight hurts B-vitamins, so it woud be much less good to > consume. > > But what about the future?? > > I'd ferment the extra (yogurt, kefir, buttermilk) and let sit (in the dark > this time) until it separates into curds and whey just like the other > stuff. > > Then I'd use the whey to lactoferment veggies or even soften tough meat > (and on hot days I just drink it straight), and learn how to make cheese > out of the curds. > > Have a look at Sally Fallon's Nourishing Traditions, or Sandor Katz's Wild > Fermentation for more details. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 I had not thought about the non-food uses. I will have to checkout how to make glue. That I could use. Thanks, Al > > Hi Al, > > There are many things you can do with milk. Before it sours and once you have your new supply, you can use that milk in bread, if you bake your own. Once it has curdled, or you can even induce curdling by adding vinegar, you could use that old milk to make milk paint from. Or you could make casein glue which is a respectable wood glue. Barring those options, you could feed left over milk to hogs, if you keep any, or put it out for the neighbors cats (before it has soured). But maybe your best option is the compost pile. > > Ellis Hein > using old milk > > > > I'm a single unemployed software engineer, the unemployed software engineer part is not important:-) I have decided to start learning about real live food, I would be retired except for this eating habit I have. > > Lately Albertson's grocery has had a pricing anomaly. Their 1 gal regular milk has been cheaper than their 1/2 gal regular milk. > > Therefore I have had extra milk. Each week the milk goes sour and I have been setting the old closed jug aside and just start using a new jug. > > Now after a few weeks/months in the sun outside what do I have? > and is it good for anything besides dumping in the compost pile. > > It has separated, does not smell bad. The solid part is white and creamy, the whey is lightly yellow and sort of clear. > > Al > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 I eat a 24 hr. cultured yoghurt. The advantage to that is it kills all lactose. I make mine with a heating pad, although I have to monitor it constantly as the temp fluctuates. A dimmer switch may help but I'm not that advanced. Anyways, instructions here. If you don't want to culture 24 hrs. it at least gives basic instructions and you can just do less time: http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yoghurt.htm On Mar 17, 2011, at 7:58 PM, Al wrote: > Thanks for all the suggestions. I read them all, I'm just attaching my future plans/thoughts to the last one I read. > > The stuff I have now is only good for composting. I left it outside just because I did not plan to do anything with it. > > I have yogurt making on my list. I just need to work out the temperature control thing. I saw a good idea in Make magazine I'm going to try. The software engineering I did/do is embedded systems so I will not have any problem over-engineering a temperature controller for yogurt:-) > > The kefir is new. I like the idea of making cheese from it. > When does or what changes: curds into cheese? > > I guess the real questions is what is growing in the milk. > I have to heat it and kill what ever is there so I can put what I want in the milk. Is that the basic plan? > > Al > > > > > > > > > I'm a single unemployed software engineer, > > > > I've been that a lot over the laszt ten years... > > > > > Therefore I have had extra milk.... > > > Now after a few weeks/months in the sun outside what do I have? > > > and is it good for anything besides dumping in the compost pile. > > > > For that stuff I'd put it in the compost, because first, you don't know > > what bacteria fermented it unless you put them there your self, and > > second, sunlight hurts B-vitamins, so it woud be much less good to > > consume. > > > > But what about the future?? > > > > I'd ferment the extra (yogurt, kefir, buttermilk) and let sit (in the dark > > this time) until it separates into curds and whey just like the other > > stuff. > > > > Then I'd use the whey to lactoferment veggies or even soften tough meat > > (and on hot days I just drink it straight), and learn how to make cheese > > out of the curds. > > > > Have a look at Sally Fallon's Nourishing Traditions, or Sandor Katz's Wild > > Fermentation for more details. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2011 Report Share Posted March 17, 2011 Random milk that goes randomly bad can have *anything* in it. It probably has lactobacilli though, which the most common stuff. I tend not to eat any microbes I don't know personally though. :-) For kefir cheese, you just let it kefir go til it separates (it does that a lot, even if you don't want it to!). Then put it in a sieve lined with coffee filters. It will take hours or days to really filter out. When it gets solidish, roll it into a ball or log, with the coffee filters around it, and let it set in a cool spot (or in the fridge) until it ages to the degree you like it. You can eat it anywhere along the way, but the taste will change (as it does with cheese!). I don't use non-organic milk with kefir grains, for the simple reason that the grains don't grow much for me with non-organic. I figure it's the antibiotics the cows get ... the trace antibiotics are, well, anti-biotic! It doesn't seem to kill the grains, but they are not as happy as they are with organic. However, you do not need to sterilize milk when you use kefir. It is the Borg** of bacteria ... assimilate or die! Mostly it kills other bacteria/yeast/fungi, but it will occasionally adopt them. It seems to only adopt nice microbes though. ** Yep, I'm a software engineer too! On Thu, Mar 17, 2011 at 7:58 PM, Al <alpinekid@...> wrote: > Thanks for all the suggestions. I read them all, I'm just attaching my > future plans/thoughts to the last one I read. > > The stuff I have now is only good for composting. I left it outside just > because I did not plan to do anything with it. > > I have yogurt making on my list. I just need to work out the temperature > control thing. I saw a good idea in Make magazine I'm going to try. The > software engineering I did/do is embedded systems so I will not have any > problem over-engineering a temperature controller for yogurt:-) > > The kefir is new. I like the idea of making cheese from it. > When does or what changes: curds into cheese? > > I guess the real questions is what is growing in the milk. > I have to heat it and kill what ever is there so I can put what I want in > the milk. Is that the basic plan? > > Al > > > > > > > > > > > > I'm a single unemployed software engineer, > > > > I've been that a lot over the laszt ten years... > > > > > Therefore I have had extra milk.... > > > Now after a few weeks/months in the sun outside what do I have? > > > and is it good for anything besides dumping in the compost pile. > > > > For that stuff I'd put it in the compost, because first, you don't know > > what bacteria fermented it unless you put them there your self, and > > second, sunlight hurts B-vitamins, so it woud be much less good to > > consume. > > > > But what about the future?? > > > > I'd ferment the extra (yogurt, kefir, buttermilk) and let sit (in the > dark > > this time) until it separates into curds and whey just like the other > > stuff. > > > > Then I'd use the whey to lactoferment veggies or even soften tough meat > > (and on hot days I just drink it straight), and learn how to make cheese > > out of the curds. > > > > Have a look at Sally Fallon's Nourishing Traditions, or Sandor Katz's > Wild > > Fermentation for more details. > > > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2011 Report Share Posted March 18, 2011 I get my fresh milk only every other week. So what I do is that I ferment it into kefir the first week and then I freeze it for the second week. Fresh milk can be frozen too (before it goes bad, ideally). Give it a good shake when you defrost and it should be quite alright. I freeze (VERY CAREFULLY) in glass mason jars. Don't fill too much and lay them on the side to freeze. That will help so that they don't break. But, snif, snif, I just saw a bottle of chicken broth in the freezer that did break. Oh well, Cheers, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2011 Report Share Posted March 18, 2011 You have spoiled milk. It has changed but is edible like fermented and cultured food is. Without adding organisms it has still changed or broken down chemically or rotted. If it was inoculated with pathogens or toxic matter fell in then it is a non-food. The acidic nature acts as a preservative. The problem may just b acidic and strong unwanted tastes but the nutrients have not left the container. I have mixed this with water to reduce acidity and given to the dogs in place of water. They often enjoy rotten food more than fresh. eco Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2011 Report Share Posted March 18, 2011 Al, It has been a while since I read about how to make casein glue, so I can't specify procedure. But I am sure there is information available somewhere for that. Good luck. Ellis using old milk > > > > I'm a single unemployed software engineer, the unemployed software engineer part is not important:-) I have decided to start learning about real live food, I would be retired except for this eating habit I have. > > Lately Albertson's grocery has had a pricing anomaly. Their 1 gal regular milk has been cheaper than their 1/2 gal regular milk. > > Therefore I have had extra milk. Each week the milk goes sour and I have been setting the old closed jug aside and just start using a new jug. > > Now after a few weeks/months in the sun outside what do I have? > and is it good for anything besides dumping in the compost pile. > > It has separated, does not smell bad. The solid part is white and creamy, the whey is lightly yellow and sort of clear. > > Al > > > > > > Quote Link to comment Share on other sites More sharing options...
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