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When raw milk goes sour - Page 2

post #21 of 27
post #22 of 27
Sticking my head in to ask a question...

I have about a half a gallon of raw milk that has soured. We bought the milk a little over two weeks ago and when we went on vacation a week ago it was still sweet... but upon returning it's soured. It's been in the fridge the entire time.

I keep hearing about making sour cream, but I'm confused because I DID skim the cream off this gallon already to make butter (I did that 2 weeks ago.) So now I don't know if it's usable for sour cream. What about yogurt? Will it smell like sour yogurt? I've never intentionally drank/eaten/cooked with milk that has soured. But then this is our first adventure in RAW milk vs. store-bought pasturized.

I have a real aversion to "bad" milk and am not sure how to get past this. My head says it's "fine" but years of experience with rotten store-bought milk is putting me off. The only reason I haven't thrown it out is because I'm certain that it's okay. (My head and heart are at war. lol.)

What should I do? Does it make a difference that the cream has been skimmed off?

Can I manage to get whey from this milk or are we past that stage?

And if I get whey, how do I store it until I need to use it?
post #23 of 27
:

We have gone raw on the milk for just a few months now, and are reading (and reading) and experimenting with different yogurts, cheeses, fermentation, starters, etc. Glad to find this thread.
post #24 of 27
:

This is a great thread, we are pretty new to raw milk too and I'm still just starting to dip my little toe in the water when it comes to sour milk. I think the more I read about the different methods of using it, the more comfortable I will be. BTW, I'm the type of person that needs exact directions, I have no idea how to modify, adjust, etc! ( okay, I do have some idea, but I'm not very good at it!)
post #25 of 27
We've been drinking raw milk for quite a while but thats all we've been doing is drinking it and throwing away the sour milk cuz i don't really know how to do anything with it, it'd be great if we could get some recipes on how to make the things mentioned here with sour raw milk, like yogurt & sourcream, i'd love to know how to make these but i don't really know where to start, and i don't even know what whey is
post #26 of 27
Bumping this thread.

I have a gallon of sour milk sitting on my counter. I started draining out the whey underneath, so it's mostly the cream. I have another 1/2 gallon of sour raw milk on my counter.

So, can I use the almost-cream concoction to make ice cream? Only one of my sons drinks milk here, and he's not much into smoothies. we also don't eat many grains to soak. If I leave the 1/2 gallon of sour milk out long enough it will fully separate into curds/whey, right? And then I can use the curds as cream cheese? I'm trying not to throw this milk out lol since I just went and refilled on fresh milk today.
post #27 of 27
Quote:
Originally Posted by bigknitwit View Post
Bumping this thread.

I have a gallon of sour milk sitting on my counter. I started draining out the whey underneath, so it's mostly the cream. I have another 1/2 gallon of sour raw milk on my counter.

So, can I use the almost-cream concoction to make ice cream? Only one of my sons drinks milk here, and he's not much into smoothies. we also don't eat many grains to soak. If I leave the 1/2 gallon of sour milk out long enough it will fully separate into curds/whey, right? And then I can use the curds as cream cheese? I'm trying not to throw this milk out lol since I just went and refilled on fresh milk today.
Kirsten,

I am just curious to know how you are draining out the whey underneath (assuming all the milk is in a big gallon jar)?!? Just curious in case I want to try this...I have some extra milk right now and some of it is getting old. Sorry I couldn't help with your questions.

Iris
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