Granted, my husband accidentally bought an extra gallon, so this one sat (sealed) in the fridge for a good week before I opened it, and I'm down to the last quarter now--it's probably been another week that it's been opened.
If it's good for me, I'm happy to keep drinking it--the taste isn't offensive, just strange...
Thanks for reading!
I don't like drinking sour milk, so when it starts to go I usually try to use it all up, either making yogurt or cheese.
Can you use the whey just like whey in any of the recipes in NT? I wonder because the recipe I had for the ricotta required heating it to 180 degrees, which probably killed the bacteria, no?
Thanks for the advice and info!
If it gets too tangy/sourish for me to want to drink it as is, I use in a smoothie or freeze until the next time I make pancakes.
"Traditionally, clabbered milk is made by allowing raw milk to stand until it has thickened, a process which takes 24-48 hours. The milk is also typically kept warm, encouraging the growth of beneficial bacteria. As it thickens, the acidity of the milk increases, preventing the growth of harmful bacteria and creating a very distinctive tang which many people greatly enjoy. Once the milk has clabbered, it can be refrigerated and then used in an assortment of recipes; clabbered milk will act as a rising agent, making baked goods lighter and fluffier."
If it has turned a bit, but I want to drink some, I will put a bit of maple syrup in and a drop or two of vanilla extract, and it tastes fine to me... but it could just be my taste.
Pasteurized milk is dead and man that stuff can just get nasty and completely inedible, I'm shocked I used to drink it. It even tastes "dead" to me now. Love my raw milk!
An extrovert, married to my introverted dh since '01, mothering my girls C (2003) and G (2006).
Love homeschooling, reading, cooking (most of the time grain-free except for when I'm not ), lactivist, former and wanna-be cloth diaperer and baby-wearer...