Guest guest Posted August 21, 2004 Report Share Posted August 21, 2004 I've got three, maybe four gallons of milk that's soured, was thinking I'd just pour off the cream from at least some of it and do me some butter, then mess with some of the rest of it for cottage cheese or something. They're in gallon milk jugs, however, so I'm not sure how interesting that will be (getting the cream but not the " milk " ). I'm guessing it probably won't make too much difference in the butter if I start out with some of the skimmy part included - thinking maybe it will just mean more liquid involved to press out. Am I right? MFJ If I have to be a grownup, can I at least be telekinetic too? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2004 Report Share Posted August 21, 2004 I poke a hole at the bottom of plastic gal jugs with a meat thermometer for a larger hole & VENT the cap and it only takes a min to separate the cream. If you do not have several packets or cubes of Mesophillic Starter Cheese Bacteria in the freezer to make cottage type cheese with the skim milk I Would Throw 3 Week OLD milk away this time. I pitch week old milk away but very rarely does that need to happen because I bought 50 packets of starter ............... Sally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2004 Report Share Posted August 21, 2004 How about making some pudding with it, or use it in something you'd bake that would call for buttermilk or sour cream. Since it'd still be in a liquid form I don't know how that would work. Just trying to give you something else to mull over. Rhonda I'm just > trying to get over that thing in my head that says skimmed milk not only is > no fun to drink, but wouldn't ferment into anything good either. > MFJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2004 Report Share Posted August 21, 2004 Dear Fun , Did you check the file " What to do with sour milk " in " Files " ? I made some gingerbread which turned out good, and tried soaking pancake mix in sour milk overnight. Those turned out darn good! Fluffy pancakes, one would never know they were soaked. (I didn't bother about covering and keeping in warm place to " culture " - I wanted plain!) Enjoy the sourness....! ;-) Sara > >How about making some pudding with it, or use it in something you'd > >bake that would call for buttermilk or sour cream. Since it'd still > >be in a liquid form I don't know how that would work. Just trying to > >give you something else to mull over. > > > >Rhonda > > > Hmmmmmmm ... pudding. > > I've never been much into sweets/desserts etc. ... what baking I've ever > done was for other people (although I'd eat, like, one cookie out of a > triple batter batch). But pudding. Melikes pudding. Especially > chocolate pudding. Or mousse or something. Still looking for an > NT-style Death By Chocolate ice cream recipe. All the ones I've tried > just don't get that intense chocolate thang going. The vanillas work > well, but not the chocolate. *sigh* > > If I asked for a good pudding recipe, would y'all just send me right to NT? > Hope not, because I don't remember anything there catching my eye. > > > > MFJ > Everything connects. The Universe is not THAT chaotic. Beauty can > still be found in the most amazing places. Quote Link to comment Share on other sites More sharing options...
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