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Soured Raw Milk - questions

post #1 of 2
Thread Starter 

Hello!  I have a gallon of raw milk that is 21 days old that's been in my refrigerator in the plastic gallon jug I got it in.  The top was like sour cream, so I skimmed that off the top and put it in a small container, then poured off the liquid cream and milk into a milk jug and the bottom thin milk into another jar. 

 

Questions:

 

How do I know if it really went bad?  I know, "If it's bad, it'll tell you", but I'm not used to true soured milk products, so I'm looking for some descriptive things...

 

Can I leave some out on the counter to make cheese?  Just let it sit until it separates?  Should I do it with the thinner milk or the creamier milk?  Then just strain it or will it need more processing?

 

Does anyone have a good soaked scone recipe?

 

I am sure I will have more questions...  I just needed to get this thread started.

 

I feel really lucky to be able to get raw milk and I'm excited to talk about it!

post #2 of 2
Thread Starter 

OH, and can I make farmer's cheese with the soured milk?  I think that's it for now...

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