I received an email from Robin last week asking about using raw milk, and I hope all of you are more help to her than I was!
And don’t forget this…
Get your “Legalize Raw Milk” t-shirt before they’re gone! They’re fun to wear to the farm market or anywhere and see the double takes you get.
I have a couple questions for you regarding using raw milk and what to do with it once it starts to sour. As I did not grow up with raw milk, and we have only been getting it for the last 3 months or so, I am COMPLETELY new to this and have had a hard time finding real solid info on this subject.
I found on your site a method for making buttermilk using a culture but am wondering what you can tell me about making soured (i.e. clabbered) milk without a culture. I read that it is possible to leave the milk at room temperature on the counter (covered with a towel) until it is thick, usually a couple of days. I’m wondering if you have had any experience with this and have any specific instructions? Also, can you skim off the cream and use the same method to make soured cream? My other big question on this is once you’ve made the soured milk, do you store it in the fridge and how long does it last?
I read somewhere that raw milk doesn’t really “go bad” (and one woman even mentioned she had some milk that had been there for 6 months?), which makes me wonder if leaving the milk on the countertop to sour gives you essentially the same end product that you get if you have milk that’s been sitting in your fridge for a few weeks? So, what do you think? At what point do you just give it up and pour it out, i.e. how long before the raw milk really is no longer usable? I did do some research online before writing you, but I had a hard time finding anything very specific on the subject, other than some general info regarding “let the milk sit on the counter until it becomes thick, usually a couple of days” or some variation of that. I guess I just find myself a little nervous to try anything like this without hearing from someone who’s actually done it…:-)
I do drink as much as I can, but we joined the co-op right before finding out my husband would be spending lots of time out of town for work, so I find myself with a gallon and a half per week-quite a bit for one person to drink!!
As I said, I wasn’t much help, I mainly just directed her to the Nourishing Traditions Yahoo forum. Hopefully you’ll have some good information to share with us.
At least I had this part covered:
The sour milk questions I was fuzzy on, but I had lots of ideas for Ways To Use Raw Milk, and many of you jumped into the comments there with great ideas, too. If you have more to add, feel free.
Here we go!
Sarah wrote a helpful post: 101 uses for soured raw milk