RE: more fun with raw milk

[Guest guest]

if it smells genuinely sour its all good

if it smells bad in any way then that is not good.

it took me a couple of times to actaully work out how it was meant to smell

_____

From: Cyndy Kagan [mailto:cyndy@...]

Sent: Tuesday, 16 December 2003 12:36 PM

Subject: more fun with raw milk

okay, so I let the raw milk sit out all weekend and today it turned

into curds and whey so I'm straining it per NT instructions. I'm

excited it actually worked, but it smells so strong that it's really

unappetizing. Also, I can't seem to quell the little voice in my head

that I am crazy to eat a dairy product that sat out on my counter all

weekend...

Has anyone else tried this? Is the cream cheese strong and sour

smelling? I haven't tried it yet...

TIA, Cyndy

[Guest guest]

Hi ,

I have made kefir cheese using pasteurized whole goat milk (can't get

raw), as well as cream cheese using raw cow's cream. I use the whey

to make salsa, mayonnaise, and to soak grains (per NT). During the

winter months, I make my goat milk kefir in the oven with just the

pilot light on and the door propped open. I like kefir to be very

tangy, so I ferment it for about 24 hours. Good luck!

Debra

--- In , Cyndy Kagan <cyndy@k...>

wrote:

> okay, so I let the raw milk sit out all weekend and today it turned

> into curds and whey so I'm straining it per NT instructions. I'm

> excited it actually worked, but it smells so strong that it's

really

> unappetizing. Also, I can't seem to quell the little voice in my

head

> that I am crazy to eat a dairy product that sat out on my counter

all

> weekend...

>

> Has anyone else tried this? Is the cream cheese strong and sour

> smelling? I haven't tried it yet...

>

> TIA, Cyndy

[Guest guest]

<if it smells genuinely sour its all good

if it smells bad in any way then that is not good.>

Someone needs to come up with a scratch and sniff NT book!!

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[Guest guest]

If only there was such a thing!

The cream cheese from my raw milk experiment has the consistency of chevre and

very pungent. I am in awe of the transformative powers of lactobacilli! Butter,

cheese,

yogurt, whey... As a lactating Mama I am all the more amazed!

> Someone needs to come up with a scratch and sniff NT book!!

>

>

>

> _________________________________________________________________

> Tired of slow downloads and busy signals? Get a high-speed Internet

> connection! Comparison-shop your local high-speed providers here.

> https://broadband.msn.com

>

>

>

[Guest guest]

hehe yes that is a good idea.

i didnt know anything i was fgermenting was good or bad till i met a lady

who gave me a taste and a smell of her kefir/whey ect.

_____

From: Hawbaker [mailto:peaceflmeadow@...]

Sent: Wednesday, 17 December 2003 2:30 AM

Subject: RE: more fun with raw milk

<if it smells genuinely sour its all good

if it smells bad in any way then that is not good.>

Someone needs to come up with a scratch and sniff NT book!!

_________________________________________________________________

Tired of slow downloads and busy signals? Get a high-speed Internet

connection! Comparison-shop your local high-speed providers here.

https://broadband.msn.com

[Guest guest]

Cyndy: I did it for the first time about two months ago. At first

whiff, yeah, I agree, it smelled really strong. Definitely

unappetizing. However, after refrigeration, I had some and somehow the

fact that it was cold made it much much more appealing, smell- and

taste-wise. The taste is not as strong as the smell, either. I think

most of us, at least the Americans, are so used to having everything

that is perishable at a cold temp that we can't stomach warm things.

There are even certain things for me that I find much better cold. A

good example is pie. My family makes rhubarb pie (my favorite) every

spring from our own rhubarb, and whereas the rest of them prefer it

fresh out of the oven, I much prefer it nearly ice-cold, straight from

the fridge the next day! I don't even want to eat it when it's hot.

Anyway, point is, try putting the cheese in the fridge, then spread it

on toast or whatever.

Tom

> okay, so I let the raw milk sit out all weekend and today it turned

> into curds and whey so I'm straining it per NT instructions. I'm

> excited it actually worked, but it smells so strong that it's really

> unappetizing. Also, I can't seem to quell the little voice in my head

> that I am crazy to eat a dairy product that sat out on my counter all

> weekend...

>

> Has anyone else tried this? Is the cream cheese strong and sour

> smelling? I haven't tried it yet...

>

> TIA, Cyndy