Pls welcome to our herd !

[Guest guest]

, of the many books that can help you learn to make dairy

products, the best one (in our opinion) is:

" The Cheesemakers Manual " by Margaret . - 250 pages.

This book is a combination of scientific data and practical cheese

making information in understandable text derived from 12 years of

the author's experience in variety cheesemaking. It includes 50

precision recipes of fresh, soft, hard and washed rind cheeses. With

this book in hand, your cheesmaking production will commence with a

high level of expertise saving you years of trials.

www.glengarrycheesemaking.on.ca

She also has recipe's for yogurt, butter, etc.

They operate a website that provides everthing you need for home to

comercial dairy foodmaking. The girls also know everthing about this

stuff and have spent hours on the phone with us helping our education

along. No, i don't have anything to gain by promoting them, They

really are this great.

Hendricks Farms

> > Once I find a source, I want to learn to make yogurt, kefir,

cheese and

> > whatever else can be made with raw milk. Hopefully, joining this

group

> will

> > help me out.

> >

> >

> >

[Guest guest]

----- Original Message -----

To: " RawDairy Moderator " < >

> Hi,

> My name is and I am with Just Dairy, a group of raw milk purchasers,

> in Boston area. I heard about your group from the memers of our coop.

>

> I am thankful that I have found a source of raw milk. I love milk, but

> stopped drinking it several years ago, when it became processed,

pasteurized

> etc.

>

> I make my own yogurt, and recipies using sour milk. I am always looking

for

> more ways to use milk and that is one of the reasons I want to join this

> group. I think many of the great sauces and breads of Europe can

attributed

> to fresh, raw milk. No one in America has ever been able to duplicate the

> wonderful taste of a true, French croissant, the raw milk and lard may be

> the secret.

>

> Milk was a godsend to me several years ago. I was on an international

flight

> from Europe to the states. I was badly burned, on the hand, by

boiling-hot,

> chocolate sauce. I immediately stuck my hand in milk, [raw] and the pain

> went away instantly. As long as I kept putting my hand in the milk, there

> was no pain. By the time I got to the states the skin was pink, did not

> blister, and already starting to heal. I never had any scarring.

>

>

> Thanks to all those who love and bring us raw milk.

>

[Guest guest]

@@@@@@ :

> > I make my own yogurt, and recipies using sour milk. I am always

looking

> for

> > more ways to use milk and that is one of the reasons I want to

join this

> > group. I think many of the great sauces and breads of Europe can

> attributed

> > to fresh, raw milk. No one in America has ever been able to

duplicate the

> > wonderful taste of a true, French croissant, the raw milk and

lard may be

> > the secret.

@@@@@@@@@@@

Why would it matter if the milk was raw if it is heated to higher

temperatures and probably with longer durations than pasteurization

during the cooking of sauces, breads, and croissants? Of course,

the fresh part probably has something to with it, but fresh

ingredients can be linked with successful cuisine much more generally

than the milk case. I find that my salads taste better too when I

use fresh leaves...

Fresh, raw milk and lard of equal quality is available in America,

albeit to a limited degree, so if someone really wanted to duplicate

those croissants, I'm sure it wouldn't be very hard. For me, I'll

take a glass of local raw milk or my homemade raw kefir over the best

croissant in the world anyday. And I'm sure my body will be much

happier without the flour and sugar. And I'll take a complex curry

with the same lard instead of the croissant too.

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay