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.
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!
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