Re: So tell me this ain't gonna kill me ;)

[Guest guest]

I just tried some older (1 month) raw milk cottage cheese and I

couldn't eat it. It definitely won't kill you, but...can ya stand it?

I didn't care for the taste.

F. Jewett wrote:

So. I have a plethora of lovely brown rice cooked ala NT, which I'd

made

in preparation for either some sort of stir fry or curry. After last

night's curry disaster, I now have a lot of rice that I need to do

something else with. So I figured I'd mix it all up with some

tomato/veggie sauce made with last summer's veggies and some cottage

cheese

and extra mushrooms and bake it and call it some sort of bizarre

lasagna.

So. The cottage cheese is lovely raw pastured milk etc., but it's been

sitting in my fridge for ohhhhh, a couple of months? LOL. Tastes a

bit sour, but not icky.

Ain't gonna kill me, right?

Of course, by the time anyone gets this or has the time to reply, it'll

probably be WAY too late, but it's a fun question for future reference

anyway.

[Guest guest]

At 07:35 PM 3/10/04 -0600, you wrote:

>I just tried some older (1 month) raw milk cottage cheese and I couldn't

eat it. It definitely won't kill you, but...can ya stand it? I didn't

care for the taste.

>

>

Well, I wasn't real sure about the taste either, but figured what the heck,

it'll probably change when it's baked anyway, right? And it's not like

you people haven't corrupted me into liking certain sour things anyway.

Actually, it's all mixed up and in the oven - I figure if anything makes it

unpalatable, it'll be the age of the sauce, not the cheese - I remember one

time I'd sent some sauce to my sissy, and she didn't get around to eating

it for about a year, and she said the basil flavor had intensified so much

that it was pretty much inedible. When I opened up the sauce to mix it

into this concoction, it DID smell way stronger than I remembered (although

this one is only about 7 months old) ... so who knows?

Nice to know I'll still be alive tomorrow though!

P.S. The mailman messed me up today and showed up a couple of hours

early, so he didn't take your check. And then I forgot to go to the post

office on the way to the paint store ... whine whimper yah yah yah it's all

my fault. It's on the way, I SWEARS it!!!

MFJ

There are no stupid questions, but there are plenty of silly ones.

[Guest guest]

--

Here's where that Kefir Water I've been talking about from Dom in Aurtralia

comes in real handy. After you make something like cottage cheese, you put

a splash of this water in the mix. Don't ask me how, but it slows down that

" souring process " , or maybe mellows it out..

Being honest I've yet to make cottage cheese, but it's worked with other

things.

I know what you mean about cooking disasters.... I've had my share.

Creativity, or " a flash of inspiration " like Sally had hopefullt will save

the day!

--Terry

So tell me this ain't gonna kill me

> So. I have a plethora of lovely brown rice cooked ala NT, which I'd

made

> in preparation for either some sort of stir fry or curry. After last

> night's curry disaster, I now have a lot of rice that I need to do

> something else with. So I figured I'd mix it all up with some

> tomato/veggie sauce made with last summer's veggies and some cottage

cheese

> and extra mushrooms and bake it and call it some sort of bizarre lasagna.

>

>

> So. The cottage cheese is lovely raw pastured milk etc., but it's been

> sitting in my fridge for ohhhhh, a couple of months? LOL. Tastes a

> bit sour, but not icky.

>

> Ain't gonna kill me, right?

>

> Of course, by the time anyone gets this or has the time to reply, it'll

> probably be WAY too late, but it's a fun question for future reference

> anyway.

>

>

>

> MFJ

> There are no stupid questions, but there are plenty of silly ones.

>

>

>

>

>

>

>

>

> PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!

>

> Check out these links!

> Midvalleyvu Farms http://www.midvalleyvu.com

> The Weston A. Price Foundation: http://www.westonaprice.org

> The Untold Story of Milk http://www.drrons.com/untoldstoryofmilk.html

> Please visit our Raw Dairy files for a wealth of information:

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

> Database: http://health.groups.yahoo.com/group/RawDairy/database

> Recipes:

http://health.groups.yahoo.com/group/RawDairy/database?method=reportRows & tbl

=1

> Contact List:

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=2

> Photos: http://photos.groups.yahoo.com/group/RawDairy/lst

>

[Guest guest]

At 11:21 PM 3/10/04 -0500, you wrote:

>--

>Here's where that Kefir Water I've been talking about from Dom in Aurtralia

>comes in real handy. After you make something like cottage cheese, you put

>a splash of this water in the mix. Don't ask me how, but it slows down that

> " souring process " , or maybe mellows it out..

>Being honest I've yet to make cottage cheese, but it's worked with other

>things.

>I know what you mean about cooking disasters.... I've had my share.

>Creativity, or " a flash of inspiration " like Sally had hopefullt will save

>the day!

>--Terry

Actually, I suppose it all worked out in the end - I'd originally gotten

the cottage cheese (from the farmer, I didn't make it myself) because I'd

been thinking lasagna or something - it just took a little longer to get

around to it. Hehe. And fortunately, it only took a day or so for my

lips and tongue to grow back after the curry episode (can you say a WEEEEEE

bit spicy?), so last night's concoction came out fine.

MFJ

There are no stupid questions, but there are plenty of silly ones.