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I have 2 gallons of sour milk that I put out on the counter last night. They are separating. How will I know when they are "done" separating? How do I remove the cream from the whey? Does the cream actually coagulate into visible, easily removed curds? One of my sons is dairy intolerant so soaking grains with the sour milk isn't an option. What can I make with the curds? Can I use the sour cream for something else before it fully coagulates? If so how do I separate the cream? I tried scooping but didn't know where the end of the cream was lol. HELP!!
 

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I am really new to this also, but I know there was a link a while back to westonaprice.org and they had a page on things to do with sour milk - they said if it is not pasteurized, do not throw it away...<br><br>
I hope this helps<br>
Sara
 

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<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/notes2.gif" style="border:0px solid;" title="notes right-handed">:
 

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Here's my sour milk method from NT:<br><br>
-sit milk out 1-4 days (longer for colder temps) till you see it separate. Once it's separated, it's separated.<br><br>
-line a sieve w/ a dish towel over a bowl. Pour milk in and let drain a couple hours. Tie towel up w/ twine to a wooden spoon placed over the top of a glass pitcher w/ the bag inside so that gravity goes to work (I tie mine up with a rubber band and hang it from a cabinet knob over a pitcher/bowl). Drain several more hours.<br><br>
Use the whey for lacto-fermentation. The curds can be spread on toast (yum!) or you can look up some cheese-making websites (haven't tried this yet; apparently some can be simple and easy).<br><br>
The curds won't be really obvious looking until the whey is drained off. Once the milk starts looking sort of like there is solid something in with the liquid, it's separating.<br><br>
If you want the cream to be separate, you have to skim it off before you separate the milk, afaik. Then you can put a dab of buttermilk in it and culture it 24 hrs to make creme fraiche, FAR superior to store-bought sour cream or creme fraiche! Save some from this batch to culture the next batch and never be w/o again!<br><br>
HTH I'm a novice!
 
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