Speaking of taste ~ Re: Milking my Nubian Goat, (advise needed)

[Guest guest]

OK, after much searching, I finally found a farm with 100% grassfed milk, a reasonable distance to drive.

So . . . what is raw grassfed milk suppose to taste like?

It has a very cheesy smell, and a strong cheesy after taste that lingers for 20 minutes. Even after drinking something else. And, IMO, it is not a good cheese.

I was expecting something more like pasteurized store milk . . . but fresher and more clean tasting. Maybe even a little grassy. Perhaps a little green tasting. <G>

This is not at all sour. It is not the pleasant bite of milk about to turn.

Taste is so hard to describe . . . but it is ~ IMO ~ pretty awful. Like an anaerobic something in the bottom drawer of the fridge for too long.

It reminds me of a bacterial contamination ~~ as if I know what that tastes like.

My SO says it tastes like a weed. He agrees it is not drinkable.

How can I tell if I just do not like raw milk . . . . or if there is an issue?

Previously, I had raw milk ~ not 100% grassfed ~ from another farm. In that milk, I would get one jar that was wonderful, and the next jar from the same batch would be awful, then the next would be just fine ~ ruling out too old . . . and I bought all new jars to rule out a sanitation issue, and it was the same. Some jars good and some awful. I was even questioning if my water was infected, so I baked the jars instead of boiling,

IF milk is let to get warm . . and then recooled, will it cause this awful taste?

Am I just too finicky a consumer?

Because milk from the old farm was good and bad in the same batch, I had ruled out contamination at the farm.

This new farm milk tastes different, but worse.

Am I doomed to store milk?? <sigh>

Ellen