Re: Soured Raw Milk Question

[Guest guest]

you soak it on the counter. I don't cook or bake with my raw milk/raw dairy. it

will destroy the good bacteria, enzymes and some of the other nutrients.

>

> Hi ! I was wondering if somebody can clarify some things for me... Here's a

copy & paste based on someone's files from this group:

>

>

> 2. Soak organic pancake mix overnight in soured milk. This approach results in

much tastier, fluffier, and healthier pancakes than mixing with water and

cooking immediately.

>

>

>

> Okay my questions are:

>

> When you soak the mix (or oatmeal) overnight.. should it be done on the

counter.. or in the fridge?

>

> and my other question is

>

> does anybody have something they use the raw milk in?

>

> I'm confused about the oven use. Incorporating raw milk in dishes.. won't the

beneficial bacteria be reduced from the high heat and long baking/cooking time?

>

[Guest guest]

you soak it on the counter. I don't cook or bake with my raw milk/raw dairy. it

will destroy the good bacteria, enzymes and some of the other nutrients.

>

> Hi ! I was wondering if somebody can clarify some things for me... Here's a

copy & paste based on someone's files from this group:

>

>

> 2. Soak organic pancake mix overnight in soured milk. This approach results in

much tastier, fluffier, and healthier pancakes than mixing with water and

cooking immediately.

>

>

>

> Okay my questions are:

>

> When you soak the mix (or oatmeal) overnight.. should it be done on the

counter.. or in the fridge?

>

> and my other question is

>

> does anybody have something they use the raw milk in?

>

> I'm confused about the oven use. Incorporating raw milk in dishes.. won't the

beneficial bacteria be reduced from the high heat and long baking/cooking time?

>

[Guest guest]

I think the point is that the milk encourages fermentation of the pancakes, which besides changing the texture and flavor, also breaks down phytic acids from the grains.  Once you bake and kill off the cultures, this breakdown of the phytic acid has already occured, so its not neccessary for it to still be " living " when you eat it.

 

-Bill

Hi ! I was wondering if somebody can clarify some things for me...  Here's a copy & paste based on someone's files from this group:

2. Soak organic pancake mix overnight in soured milk. This approach results in much tastier, fluffier, and healthier pancakes than mixing with water and cooking immediately.Okay my questions are:

When you soak the mix (or oatmeal) overnight.. should it be done on the counter.. or in the fridge?and my other question isdoes anybody have something they use the raw milk in?I'm confused about the oven use.  Incorporating raw milk in dishes.. won't the beneficial bacteria be reduced from the high heat and long baking/cooking time?

------------------------------------PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/

Archive search: http://onibasu.com

[Guest guest]

I think the point is that the milk encourages fermentation of the pancakes, which besides changing the texture and flavor, also breaks down phytic acids from the grains.  Once you bake and kill off the cultures, this breakdown of the phytic acid has already occured, so its not neccessary for it to still be " living " when you eat it.

 

-Bill

Hi ! I was wondering if somebody can clarify some things for me...  Here's a copy & paste based on someone's files from this group:

2. Soak organic pancake mix overnight in soured milk. This approach results in much tastier, fluffier, and healthier pancakes than mixing with water and cooking immediately.Okay my questions are:

When you soak the mix (or oatmeal) overnight.. should it be done on the counter.. or in the fridge?and my other question isdoes anybody have something they use the raw milk in?I'm confused about the oven use.  Incorporating raw milk in dishes.. won't the beneficial bacteria be reduced from the high heat and long baking/cooking time?

------------------------------------PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/

Archive search: http://onibasu.com

[Guest guest]

ok. so if you don't COOK or BAKE with your milk how do you make certain dishes like homemade pudding, custards and cream pies?

ro

Re: Soured Raw Milk Question

you soak it on the counter. I don't cook or bake with my raw milk/raw dairy. it will destroy the good bacteria, enzymes and some of the other nutrients.

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.5.439 / Virus Database: 271.1.1/2975 - Release Date: 07/01/10 06:35:00

[Guest guest]

ok. so if you don't COOK or BAKE with your milk how do you make certain dishes like homemade pudding, custards and cream pies?

ro

Re: Soured Raw Milk Question

you soak it on the counter. I don't cook or bake with my raw milk/raw dairy. it will destroy the good bacteria, enzymes and some of the other nutrients.

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.5.439 / Virus Database: 271.1.1/2975 - Release Date: 07/01/10 06:35:00

[Guest guest]

ok. so if you don't COOK or BAKE with your milk how do you make certain dishes like homemade pudding, custards and cream pies?

ro

Re: Soured Raw Milk Question

you soak it on the counter. I don't cook or bake with my raw milk/raw dairy. it will destroy the good bacteria, enzymes and some of the other nutrients.

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.5.439 / Virus Database: 271.1.1/2975 - Release Date: 07/01/10 06:35:00

[Guest guest]

I make those things with my raw dairy, but I do cringe when

I make them, because it IS killing the good bacteria and such.

Just look at it as, it's better than store bought milk. The heat

kills a lot of good stuff in the raw milk, but not everything. So,

you just go with it if it's all you have.

D.

moderator

>

> ok. so if you don't COOK or BAKE with your milk how do you make certain dishes

like homemade pudding, custards and cream pies?

> ro

>

> Re: Soured Raw Milk Question

>

>

>

> you soak it on the counter. I don't cook or bake with my raw milk/raw dairy.

it will destroy the good bacteria, enzymes and some of the other nutrients.

>

>

>

>

>

> ------------------------------------------------------------------------------

>

>

>

> No virus found in this incoming message.

> Checked by AVG - www.avg.com

> Version: 8.5.439 / Virus Database: 271.1.1/2975 - Release Date: 07/01/10

06:35:00

>

[Guest guest]

I make those things with my raw dairy, but I do cringe when

I make them, because it IS killing the good bacteria and such.

Just look at it as, it's better than store bought milk. The heat

kills a lot of good stuff in the raw milk, but not everything. So,

you just go with it if it's all you have.

D.

moderator

>

> ok. so if you don't COOK or BAKE with your milk how do you make certain dishes

like homemade pudding, custards and cream pies?

> ro

>

> Re: Soured Raw Milk Question

>

>

>

> you soak it on the counter. I don't cook or bake with my raw milk/raw dairy.

it will destroy the good bacteria, enzymes and some of the other nutrients.

>

>

>

>

>

> ------------------------------------------------------------------------------

>

>

>

> No virus found in this incoming message.

> Checked by AVG - www.avg.com

> Version: 8.5.439 / Virus Database: 271.1.1/2975 - Release Date: 07/01/10

06:35:00

>

[Guest guest]

This discussion makes think about fondue and raclette.

 

Raclette and fondue are very traditional in Swiss dairying culture, probably including the culture which Weston A. Price studied in his travels.  They are made as a way to reclaim stale cheese and stale bread at the end of winter.

 

Traditional swiss cheeses (gruyere, emmenthal, appenzall, etc...) are raw milk cheeses made with a traditional whey starter, and are aged for a long time.  They are made as a way to preserve the seasonal flush of milk in the spring and summer, through the long alpine winter.

 

By the time these cheeses are made into fondue, however, the cultures from the raw milk have already done a pretty thorough job breaking down the proteins in the cheese.  The protein breakdown contributes to flavor, aroma, the texture of the fondue, and digestibility.

 

In fact, by the time the cultures from the raw milk and traditional whey starter have run their course (through the aging process), there isn't much of those cultures left.  In fact, it is the dying off of the cultures which causes the breakdown, because the dying bacterial cells release proteolytic enzymes (enzymes which break down proteins) that cause the aged cheese to have its characteristic flavor, texture, and aroma.

 

So in other words, its not neccessarily important that the fondue itself is " raw " .  The raw cultures have already done their job by the time the fondue is made, and believe me when I say that traditional gruyere is a truly magnificent cheese to taste.  The important thing is the way the cheese was made and aged.  Even gruyeres made from raw milk are not as profound as the ones made in the most traditional manner, over an open wood fire high in the mountains with a traditional whey starter. 

 

The same basic principle is applicable to your buttermilk pancakes -- by the time you cook them, the cultures should have already done their job.  Not everything you eat needs to pro-biotic, that is why we have specific things which are.  With the fondue, cornichons (small tart pickles) are traditional.  Those are the digestive stimulant and pro-biotic with the fondue.

 

Make sense?

 

-Bill

[Guest guest]

This discussion makes think about fondue and raclette.

 

Raclette and fondue are very traditional in Swiss dairying culture, probably including the culture which Weston A. Price studied in his travels.  They are made as a way to reclaim stale cheese and stale bread at the end of winter.

 

Traditional swiss cheeses (gruyere, emmenthal, appenzall, etc...) are raw milk cheeses made with a traditional whey starter, and are aged for a long time.  They are made as a way to preserve the seasonal flush of milk in the spring and summer, through the long alpine winter.

 

By the time these cheeses are made into fondue, however, the cultures from the raw milk have already done a pretty thorough job breaking down the proteins in the cheese.  The protein breakdown contributes to flavor, aroma, the texture of the fondue, and digestibility.

 

In fact, by the time the cultures from the raw milk and traditional whey starter have run their course (through the aging process), there isn't much of those cultures left.  In fact, it is the dying off of the cultures which causes the breakdown, because the dying bacterial cells release proteolytic enzymes (enzymes which break down proteins) that cause the aged cheese to have its characteristic flavor, texture, and aroma.

 

So in other words, its not neccessarily important that the fondue itself is " raw " .  The raw cultures have already done their job by the time the fondue is made, and believe me when I say that traditional gruyere is a truly magnificent cheese to taste.  The important thing is the way the cheese was made and aged.  Even gruyeres made from raw milk are not as profound as the ones made in the most traditional manner, over an open wood fire high in the mountains with a traditional whey starter. 

 

The same basic principle is applicable to your buttermilk pancakes -- by the time you cook them, the cultures should have already done their job.  Not everything you eat needs to pro-biotic, that is why we have specific things which are.  With the fondue, cornichons (small tart pickles) are traditional.  Those are the digestive stimulant and pro-biotic with the fondue.

 

Make sense?

 

-Bill

[Guest guest]

This discussion makes think about fondue and raclette.

 

Raclette and fondue are very traditional in Swiss dairying culture, probably including the culture which Weston A. Price studied in his travels.  They are made as a way to reclaim stale cheese and stale bread at the end of winter.

 

Traditional swiss cheeses (gruyere, emmenthal, appenzall, etc...) are raw milk cheeses made with a traditional whey starter, and are aged for a long time.  They are made as a way to preserve the seasonal flush of milk in the spring and summer, through the long alpine winter.

 

By the time these cheeses are made into fondue, however, the cultures from the raw milk have already done a pretty thorough job breaking down the proteins in the cheese.  The protein breakdown contributes to flavor, aroma, the texture of the fondue, and digestibility.

 

In fact, by the time the cultures from the raw milk and traditional whey starter have run their course (through the aging process), there isn't much of those cultures left.  In fact, it is the dying off of the cultures which causes the breakdown, because the dying bacterial cells release proteolytic enzymes (enzymes which break down proteins) that cause the aged cheese to have its characteristic flavor, texture, and aroma.

 

So in other words, its not neccessarily important that the fondue itself is " raw " .  The raw cultures have already done their job by the time the fondue is made, and believe me when I say that traditional gruyere is a truly magnificent cheese to taste.  The important thing is the way the cheese was made and aged.  Even gruyeres made from raw milk are not as profound as the ones made in the most traditional manner, over an open wood fire high in the mountains with a traditional whey starter. 

 

The same basic principle is applicable to your buttermilk pancakes -- by the time you cook them, the cultures should have already done their job.  Not everything you eat needs to pro-biotic, that is why we have specific things which are.  With the fondue, cornichons (small tart pickles) are traditional.  Those are the digestive stimulant and pro-biotic with the fondue.

 

Make sense?

 

-Bill

[Guest guest]

sorry. the Q was more a perplexed one?? I mean really. if you don't cook and bake with RAW milk what do you use? Store milk? I guess i should have worded it better.

- why cringe when you use it? I'm going to make what i want and enjoy it! I realize some of the good bugs die. But come on....life with out afresh chocolate pie in a crust made with lard topped with mounds of fresh whipped cream..... i'll sacrifice a few good bacteria and wash it down with an ice cold glass of milk!

(please note this is all in jest and i don't need to be chewed on!!!!!!) :-D

Re: Soured Raw Milk Question> > > > you soak it on the counter. I don't cook or bake with my raw milk/raw dairy. it will destroy the good bacteria, enzymes and some of the other nutrients. > > > > > > ----------------------------------------------------------> > > > No virus found in this incoming message.> Checked by AVG - www.avg.com > Version: 8.5.439 / Virus Database: 271.1.1/2975 - Release Date: 07/01/10 06:35:00>

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.5.439 / Virus Database: 271.1.1/2976 - Release Date: 07/01/10 18:35:00

[Guest guest]

sorry. the Q was more a perplexed one?? I mean really. if you don't cook and bake with RAW milk what do you use? Store milk? I guess i should have worded it better.

- why cringe when you use it? I'm going to make what i want and enjoy it! I realize some of the good bugs die. But come on....life with out afresh chocolate pie in a crust made with lard topped with mounds of fresh whipped cream..... i'll sacrifice a few good bacteria and wash it down with an ice cold glass of milk!

(please note this is all in jest and i don't need to be chewed on!!!!!!) :-D

Re: Soured Raw Milk Question> > > > you soak it on the counter. I don't cook or bake with my raw milk/raw dairy. it will destroy the good bacteria, enzymes and some of the other nutrients. > > > > > > ----------------------------------------------------------> > > > No virus found in this incoming message.> Checked by AVG - www.avg.com > Version: 8.5.439 / Virus Database: 271.1.1/2975 - Release Date: 07/01/10 06:35:00>

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.5.439 / Virus Database: 271.1.1/2976 - Release Date: 07/01/10 18:35:00

[Guest guest]

Thank you so much ! lol It seems simple enough.. when you read it.. but for

people who are new to raw milk.. it helps alot to be as specific as possible

(in terms of directions/recipes).. that thing was driving me crazy since I still

have alot to learn about the whole process..

> >

> > Hi ! I was wondering if somebody can clarify some things for me... Here's a

copy & paste based on someone's files from this group:

> >

> >

> > 2. Soak organic pancake mix overnight in soured milk. This approach results

in much tastier, fluffier, and healthier pancakes than mixing with water and

cooking immediately.

> >

> >

> >

> > Okay my questions are:

> >

> > When you soak the mix (or oatmeal) overnight.. should it be done on the

counter.. or in the fridge?

> >

> > and my other question is

> >

> > does anybody have something they use the raw milk in?

> >

> > I'm confused about the oven use. Incorporating raw milk in dishes.. won't

the beneficial bacteria be reduced from the high heat and long baking/cooking

time?

> >

>

[Guest guest]

Thank you so much ! lol It seems simple enough.. when you read it.. but for

people who are new to raw milk.. it helps alot to be as specific as possible

(in terms of directions/recipes).. that thing was driving me crazy since I still

have alot to learn about the whole process..

> >

> > Hi ! I was wondering if somebody can clarify some things for me... Here's a

copy & paste based on someone's files from this group:

> >

> >

> > 2. Soak organic pancake mix overnight in soured milk. This approach results

in much tastier, fluffier, and healthier pancakes than mixing with water and

cooking immediately.

> >

> >

> >

> > Okay my questions are:

> >

> > When you soak the mix (or oatmeal) overnight.. should it be done on the

counter.. or in the fridge?

> >

> > and my other question is

> >

> > does anybody have something they use the raw milk in?

> >

> > I'm confused about the oven use. Incorporating raw milk in dishes.. won't

the beneficial bacteria be reduced from the high heat and long baking/cooking

time?

> >

>

[Guest guest]

ooohh okay.. so it'll still be a nutritious meal .. because the milk has already

served it's purpose ! Thank you !

>

> > Hi ! I was wondering if somebody can clarify some things for me... Here's

> > a copy & paste based on someone's files from this group:

> >

> >

> > 2. Soak organic pancake mix overnight in soured milk. This approach results

> > in much tastier, fluffier, and healthier pancakes than mixing with water and

> > cooking immediately.

> >

> >

> >

> > Okay my questions are:

> >

> > When you soak the mix (or oatmeal) overnight.. should it be done on the

> > counter.. or in the fridge?

> >

> > and my other question is

> >

> > does anybody have something they use the raw milk in?

> >

> > I'm confused about the oven use. Incorporating raw milk in dishes.. won't

> > the beneficial bacteria be reduced from the high heat and long

> > baking/cooking time?

> >

> >

> >

> >

> > ------------------------------------

> >

> > PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!

> > Visit our Raw Dairy Files for a wealth of information!

> > http://groups.yahoo.com/group/RawDairy/files/

> >

> > Archive search: http://onibasu.com

> >

> >

[Guest guest]

ooohh okay.. so it'll still be a nutritious meal .. because the milk has already

served it's purpose ! Thank you !

>

> > Hi ! I was wondering if somebody can clarify some things for me... Here's

> > a copy & paste based on someone's files from this group:

> >

> >

> > 2. Soak organic pancake mix overnight in soured milk. This approach results

> > in much tastier, fluffier, and healthier pancakes than mixing with water and

> > cooking immediately.

> >

> >

> >

> > Okay my questions are:

> >

> > When you soak the mix (or oatmeal) overnight.. should it be done on the

> > counter.. or in the fridge?

> >

> > and my other question is

> >

> > does anybody have something they use the raw milk in?

> >

> > I'm confused about the oven use. Incorporating raw milk in dishes.. won't

> > the beneficial bacteria be reduced from the high heat and long

> > baking/cooking time?

> >

> >

> >

> >

> > ------------------------------------

> >

> > PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!

> > Visit our Raw Dairy Files for a wealth of information!

> > http://groups.yahoo.com/group/RawDairy/files/

> >

> > Archive search: http://onibasu.com

> >

> >

[Guest guest]

ooohh okay.. so it'll still be a nutritious meal .. because the milk has already

served it's purpose ! Thank you !

>

> > Hi ! I was wondering if somebody can clarify some things for me... Here's

> > a copy & paste based on someone's files from this group:

> >

> >

> > 2. Soak organic pancake mix overnight in soured milk. This approach results

> > in much tastier, fluffier, and healthier pancakes than mixing with water and

> > cooking immediately.

> >

> >

> >

> > Okay my questions are:

> >

> > When you soak the mix (or oatmeal) overnight.. should it be done on the

> > counter.. or in the fridge?

> >

> > and my other question is

> >

> > does anybody have something they use the raw milk in?

> >

> > I'm confused about the oven use. Incorporating raw milk in dishes.. won't

> > the beneficial bacteria be reduced from the high heat and long

> > baking/cooking time?

> >

> >

> >

> >

> > ------------------------------------

> >

> > PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!

> > Visit our Raw Dairy Files for a wealth of information!

> > http://groups.yahoo.com/group/RawDairy/files/

> >

> > Archive search: http://onibasu.com

> >

> >

[Guest guest]

Yes, it makes sense now ty !! Thank you for breaking it down for me !

I just want to make sure I'm not trashing raw milk.. if I did.. I might as well

stick with the zombie milk at the supermarkets if I'm going to ruin raw milk by

mishandling it ! lol

>

> This discussion makes think about fondue and raclette.

>

> Raclette and fondue are very traditional in Swiss dairying culture, probably

> including the culture which Weston A. Price studied in his travels. They

> are made as a way to reclaim stale cheese and stale bread at the end of

> winter.

>

> Traditional swiss cheeses (gruyere, emmenthal, appenzall, etc...) are raw

> milk cheeses made with a traditional whey starter, and are aged for a long

> time. They are made as a way to preserve the seasonal flush of milk in the

> spring and summer, through the long alpine winter.

>

> By the time these cheeses are made into fondue, however, the cultures from

> the raw milk have already done a pretty thorough job breaking down the

> proteins in the cheese. The protein breakdown contributes to flavor, aroma,

> the texture of the fondue, and digestibility.

>

> In fact, by the time the cultures from the raw milk and traditional whey

> starter have run their course (through the aging process), there isn't much

> of those cultures left. In fact, it is the dying off of the cultures which

> causes the breakdown, because the dying bacterial cells release proteolytic

> enzymes (enzymes which break down proteins) that cause the aged cheese to

> have its characteristic flavor, texture, and aroma.

>

> So in other words, its not neccessarily important that the fondue itself is

> " raw " . The raw cultures have already done their job by the time the fondue

> is made, and believe me when I say that traditional gruyere is a truly

> magnificent cheese to taste. The important thing is the way the cheese was

> made and aged. Even gruyeres made from raw milk are not as profound as the

> ones made in the most traditional manner, over an open wood fire high in the

> mountains with a traditional whey starter.

>

> The same basic principle is applicable to your buttermilk pancakes -- by the

> time you cook them, the cultures should have already done their job. Not

> everything you eat needs to pro-biotic, that is why we have specific things

> which are. With the fondue, cornichons (small tart pickles) are

> traditional. Those are the digestive stimulant and pro-biotic with the

> fondue.

>

> Make sense?

>

> -Bill

>

[Guest guest]

Yes, it makes sense now ty !! Thank you for breaking it down for me !

I just want to make sure I'm not trashing raw milk.. if I did.. I might as well

stick with the zombie milk at the supermarkets if I'm going to ruin raw milk by

mishandling it ! lol

>

> This discussion makes think about fondue and raclette.

>

> Raclette and fondue are very traditional in Swiss dairying culture, probably

> including the culture which Weston A. Price studied in his travels. They

> are made as a way to reclaim stale cheese and stale bread at the end of

> winter.

>

> Traditional swiss cheeses (gruyere, emmenthal, appenzall, etc...) are raw

> milk cheeses made with a traditional whey starter, and are aged for a long

> time. They are made as a way to preserve the seasonal flush of milk in the

> spring and summer, through the long alpine winter.

>

> By the time these cheeses are made into fondue, however, the cultures from

> the raw milk have already done a pretty thorough job breaking down the

> proteins in the cheese. The protein breakdown contributes to flavor, aroma,

> the texture of the fondue, and digestibility.

>

> In fact, by the time the cultures from the raw milk and traditional whey

> starter have run their course (through the aging process), there isn't much

> of those cultures left. In fact, it is the dying off of the cultures which

> causes the breakdown, because the dying bacterial cells release proteolytic

> enzymes (enzymes which break down proteins) that cause the aged cheese to

> have its characteristic flavor, texture, and aroma.

>

> So in other words, its not neccessarily important that the fondue itself is

> " raw " . The raw cultures have already done their job by the time the fondue

> is made, and believe me when I say that traditional gruyere is a truly

> magnificent cheese to taste. The important thing is the way the cheese was

> made and aged. Even gruyeres made from raw milk are not as profound as the

> ones made in the most traditional manner, over an open wood fire high in the

> mountains with a traditional whey starter.

>

> The same basic principle is applicable to your buttermilk pancakes -- by the

> time you cook them, the cultures should have already done their job. Not

> everything you eat needs to pro-biotic, that is why we have specific things

> which are. With the fondue, cornichons (small tart pickles) are

> traditional. Those are the digestive stimulant and pro-biotic with the

> fondue.

>

> Make sense?

>

> -Bill

>

[Guest guest]

Yes, it makes sense now ty !! Thank you for breaking it down for me !

I just want to make sure I'm not trashing raw milk.. if I did.. I might as well

stick with the zombie milk at the supermarkets if I'm going to ruin raw milk by

mishandling it ! lol

>

> This discussion makes think about fondue and raclette.

>

> Raclette and fondue are very traditional in Swiss dairying culture, probably

> including the culture which Weston A. Price studied in his travels. They

> are made as a way to reclaim stale cheese and stale bread at the end of

> winter.

>

> Traditional swiss cheeses (gruyere, emmenthal, appenzall, etc...) are raw

> milk cheeses made with a traditional whey starter, and are aged for a long

> time. They are made as a way to preserve the seasonal flush of milk in the

> spring and summer, through the long alpine winter.

>

> By the time these cheeses are made into fondue, however, the cultures from

> the raw milk have already done a pretty thorough job breaking down the

> proteins in the cheese. The protein breakdown contributes to flavor, aroma,

> the texture of the fondue, and digestibility.

>

> In fact, by the time the cultures from the raw milk and traditional whey

> starter have run their course (through the aging process), there isn't much

> of those cultures left. In fact, it is the dying off of the cultures which

> causes the breakdown, because the dying bacterial cells release proteolytic

> enzymes (enzymes which break down proteins) that cause the aged cheese to

> have its characteristic flavor, texture, and aroma.

>

> So in other words, its not neccessarily important that the fondue itself is

> " raw " . The raw cultures have already done their job by the time the fondue

> is made, and believe me when I say that traditional gruyere is a truly

> magnificent cheese to taste. The important thing is the way the cheese was

> made and aged. Even gruyeres made from raw milk are not as profound as the

> ones made in the most traditional manner, over an open wood fire high in the

> mountains with a traditional whey starter.

>

> The same basic principle is applicable to your buttermilk pancakes -- by the

> time you cook them, the cultures should have already done their job. Not

> everything you eat needs to pro-biotic, that is why we have specific things

> which are. With the fondue, cornichons (small tart pickles) are

> traditional. Those are the digestive stimulant and pro-biotic with the

> fondue.

>

> Make sense?

>

> -Bill

>

[Guest guest]

I'm sorry .. but you aren't helping.. I mean come on !!! How could you talk

about a chocolate pie in such specific detail.. it's practically unjust ! Here

I am.. craving chocolate.. and you have to mention chocolate pie? That's just

plain mean !! LOL I can understand cringing.. because of the whole point of raw

milk.. but at the same time.. you gotta enjoy things worth living for.. like

chocolate LOL !!

> >

> > ok. so if you don't COOK or BAKE with your milk how do you make certain

dishes like homemade pudding, custards and cream pies?

> > ro

> >

> > Re: Soured Raw Milk Question

> >

> >

> >

> > you soak it on the counter. I don't cook or bake with my raw milk/raw

dairy. it will destroy the good bacteria, enzymes and some of the other

nutrients.

> >

> >

> >

> >

> >

> > ----------------------------------------------------------

> >

> >

> >

> > No virus found in this incoming message.

> > Checked by AVG - www.avg.com

> > Version: 8.5.439 / Virus Database: 271.1.1/2975 - Release Date: 07/01/10

06:35:00

> >

>

>

>

>

>

>

> ------------------------------------------------------------------------------

>

>

>

> No virus found in this incoming message.

> Checked by AVG - www.avg.com

> Version: 8.5.439 / Virus Database: 271.1.1/2976 - Release Date: 07/01/10

18:35:00

>

[Guest guest]

I'm sorry .. but you aren't helping.. I mean come on !!! How could you talk

about a chocolate pie in such specific detail.. it's practically unjust ! Here

I am.. craving chocolate.. and you have to mention chocolate pie? That's just

plain mean !! LOL I can understand cringing.. because of the whole point of raw

milk.. but at the same time.. you gotta enjoy things worth living for.. like

chocolate LOL !!

> >

> > ok. so if you don't COOK or BAKE with your milk how do you make certain

dishes like homemade pudding, custards and cream pies?

> > ro

> >

> > Re: Soured Raw Milk Question

> >

> >

> >

> > you soak it on the counter. I don't cook or bake with my raw milk/raw

dairy. it will destroy the good bacteria, enzymes and some of the other

nutrients.

> >

> >

> >

> >

> >

> > ----------------------------------------------------------

> >

> >

> >

> > No virus found in this incoming message.

> > Checked by AVG - www.avg.com

> > Version: 8.5.439 / Virus Database: 271.1.1/2975 - Release Date: 07/01/10

06:35:00

> >

>

>

>

>

>

>

> ------------------------------------------------------------------------------

>

>

>

> No virus found in this incoming message.

> Checked by AVG - www.avg.com

> Version: 8.5.439 / Virus Database: 271.1.1/2976 - Release Date: 07/01/10

18:35:00

>

[Guest guest]

Interesting to read. Thanks. I do love fondues!

jo

--

www.goodnessgraciousacres.com

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Reply-To: " RawDairy " <RawDairy >

Date: Thu, 1 Jul 2010 19:19:40 -0500

To: " RawDairy " <RawDairy >

Subject: Re: Re: Soured Raw Milk Question

This discussion makes think about fondue and raclette.