Soured Raw Milk - questions - Mothering Forums

Forum Jump: 
 
Thread Tools
Old 07-30-2012, 09:46 PM - Thread Starter
 
mamalexy's Avatar
 
Join Date: Dec 2010
Posts: 8
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

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!

mamalexy is offline  
Sponsored Links
Advertisement
 
Old 07-30-2012, 10:00 PM - Thread Starter
 
mamalexy's Avatar
 
Join Date: Dec 2010
Posts: 8
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

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

mamalexy is offline  
 

Tags
Traditional Foods
User Tag List

Thread Tools


Forum Jump: 

Posting Rules  
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off