Souring raw milk for 1st time-paranoid

[Guest guest]

Hi, I recently got the NT cookbook and have my 1st gallon of illicit raw

milk. I left raw milk (from jersey cows) out 36 hours ago and the cream

top is now clumping and smells and tastes icky. Could someone please

reassure me that the process is proceeding properly? The skim milk

underneath is not clumping yet.

I know intellectually that everything is probably fine, but I'm nervous.

Should I have skimmed the milk before setting it out? Should I skim it

now?

Thanks for your patience with such a newbie.

Margaret

[Guest guest]

In a message dated 7/10/03 6:51:45 PM Eastern Daylight Time,

dkemnitz2000@... writes:

> Leave a loose cover over the container to keep

> airborne yeasts and molds out of the top of the milk/cream

Why does it have to be loose? I just take a sealed container of milk and

don't even open it, and let it sit out.

Chris

[Guest guest]

---What is the temp(approx.) of the milk the past 36 hours? Here in

July, the room is 110F in daytime and 70-80F at night therefore the

milk on the counter would be close to recommended yogurt making temp

of approx. 100F. Leave a loose cover over the container to keep

airborne yeasts and molds out of the top of the milk/cream. At this

point I'd put it in the refrigerator and let the yogurt/clabber

finish there. It may take 4 or 5 days(certainly a guess). If you

don't feel comfortable at this point with this method of yogurt

processing, warm your milk on the counter a few hours and innoculate

with live cultures from another batch of yogurt and place it in the

refrig a few days. You'll have yogurt in 3,4, 5 days or so. You could

remove a little of the " icky " cream from the top of the current

container, if you want to, esp. if it wasn't covered. Do it without

stirring the top " icky " stuff down into the milk/cream. You basically

have genuine sour cream on top, most likely, which is great in

pancakes and other baked goods and with baked potatoes too....... The

fermented foods are a new world to the nose, taste buds and stomach

too, so have fun familiarizing yourself with them. It will be a bit

of a challenge however they sure taste better than much of the stale,

dyed, overprocessed, pH adjusted, corn syrup sweetened and

artificially flavored stuff in the grocery store warehouses which is

generally regarded as safe. Dennis

In , Margaret Yoder <margaret@y...>

wrote:

> Hi, I recently got the NT cookbook and have my 1st gallon of

illicit raw

> milk. I left raw milk (from jersey cows) out 36 hours ago and the

cream

> top is now clumping and smells and tastes icky. Could someone

please

> reassure me that the process is proceeding properly? The skim milk

> underneath is not clumping yet.

>

> I know intellectually that everything is probably fine, but I'm

nervous.

> Should I have skimmed the milk before setting it out? Should I

skim it

> now?

>

> Thanks for your patience with such a newbie.

>

> Margaret

[Guest guest]

I put the milk in the basement, so the temperature is from 70F to 74F.

> ---What is the temp(approx.) of the milk the past 36 hours? Here in

> July, the room is 110F in daytime and 70-80F at night therefore the

> milk on the counter would be close to recommended yogurt making temp

> of approx. 100F.

[Guest guest]

--- You don't but I opened a quart jar of warm fermented sauerkraut

with about an inch of headspace the other day and suprise, got a

handful of kraut and juice. And warm sealed yogurt might do the

same. Refrigerated may not. I just use the loose cover to prevent

the pressure build up and possible spill. If you seal the jar you

get a more bubbly product too. Is your yogurt bubbly? Dennis

In , ChrisMasterjohn@a... wrote:

> In a message dated 7/10/03 6:51:45 PM Eastern Daylight Time,

> dkemnitz2000@y... writes:

>

> > Leave a loose cover over the container to keep

> > airborne yeasts and molds out of the top of the milk/cream

>

> Why does it have to be loose? I just take a sealed container of

milk and

> don't even open it, and let it sit out.

>

> Chris

>

>

>

[Guest guest]

In a message dated 7/10/03 10:49:36 PM Eastern Daylight Time,

dkemnitz2000@... writes:

> --- You don't but I opened a quart jar of warm fermented sauerkraut

> with about an inch of headspace the other day and suprise, got a

> handful of kraut and juice. And warm sealed yogurt might do the

> same. Refrigerated may not. I just use the loose cover to prevent

> the pressure build up and possible spill. If you seal the jar you

> get a more bubbly product too. Is your yogurt bubbly? Dennis

I don't consider it " yogurt " i consider it cream cheese and why like NT does,

as it comes out nothing like yogurt. Must be different bacteria indigenous

to your milk or the fact that room temp for you is yogurt temp and is 68 for me

and 80-90 max typically in the summer.

It doesn't bubble at all, but again, this could be temp. I've found leaving

it in the fridge for a couple months causes it to run a little.

chris

[Guest guest]

> In a message dated 7/10/03 10:49:36 PM Eastern Daylight Time,

> dkemnitz2000@y... writes:

>

> > --- You don't but I opened a quart jar of warm fermented

sauerkraut

> > with about an inch of headspace the other day and suprise, got a

> > handful of kraut and juice. And warm sealed yogurt might do the

> > same. Refrigerated may not. I just use the loose cover to

prevent

> > the pressure build up and possible spill. If you seal the jar

you

> > get a more bubbly product too. Is your yogurt bubbly? Dennis

>

> I don't consider it " yogurt " i consider it cream cheese and why

like NT does,

> as it comes out nothing like yogurt.

I don't understand other than I'm calling yogurt what you call cream

cheese. Why do you call it cream cheese? I would want to remove the

whey(or most of it) to call it cream cheese. How do you use it?

Must be different bacteria indigenous

> to your milk or the fact that room temp for you is yogurt temp and

is 68 for me

> and 80-90 max typically in the summer.

>

<>>>>>>>>>>>>>>When I ferment the raw milk at cooler temps I get the

slimy " snot " like product I call yogurt even though it's different

than the warmer fermented stuff. Again I'm calling it yogurt cause it

has all the whey in it.Dennis

> It doesn't bubble at all, but again, this could be temp. I've

found leaving

> it in the fridge for a couple months causes it to run a little.

>

> chris

>

I've got some raw sour milk in the refrig that is at least 2 mos.

old and it looks horrible. I saved it to innoculate sauerkraut and

am not sure what bacteria it contains. Anyway I haven't thot of

eating it. Do you eat the 2mos. old yogurt? Dennis

>

>

[Guest guest]

In a message dated 7/11/03 9:09:34 PM Eastern Daylight Time,

dkemnitz2000@... writes:

> I don't understand other than I'm calling yogurt what you call cream

> cheese. Why do you call it cream cheese? I would want to remove the

> whey(or most of it) to call it cream cheese. How do you use it?

>

That is what I would do, but I wouldn't think of using it without doing so

because it would be disgusting, whereas I like yogurt. If it tastes and feels

like yogurt to you, what you are getting is not what I'm getting. Yogurt needs

to have L Bulgaricus in it, so is it possible your cows have L Bulgaricus

indigenous to their guts or mammaries or however they get into the milk? Or

maybe some imposter pretending to be Mr. Bulgaricus.

> I've got some raw sour milk in the refrig that is at least 2 mos.

> old and it looks horrible. I saved it to innoculate sauerkraut and

> am not sure what bacteria it contains. Anyway I haven't thot of

> eating it. Do you eat the 2mos. old yogurt? Dennis

I would call mine " pre-cheese " or something because it smelled like aged

cheese. I was sure it was fine, but I still, though I've come a long way, had

some psychological barrier to using milk sitting in the fridge for 2 months and

threw it out.

Chris

[Guest guest]

> I don't consider it " yogurt " i consider it cream cheese

Speaking of which, is it normal and safe for my yogurt cheese to bubble

the lid of the container it's in? (I'm moving to glass but don't have

the $$ to make a big investment right now.)

Lynn S.

-----

Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan

The New Homemaker: http://www.newhomemaker.com/

Siprelle & Associates: http://www.siprelle.com/