Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 I would throw it in pancakes or bread. I have cats if all else fails. Or maybe stir it into mashed sweet potatoes, or a carrot souffle. >Hey all you raw dairy people, >I just took my half gallon of cream that had about 3 inches of skim on >bottom and really thick cream on top, an siphoned off the skim milk at >the bottom into a drinking glass. I took the glass of skim milk over >to the sink an thought about pouring it out. Then I stopped and >thought that I really MUST go ask you all for any ideas of something to >do with it before I threw it out. Will it work in pancakes or can I >culture it into something? Just reaching.... Suppose I could go look >this up, but it's so much easier just to ask someone. Don't have any >chickens or pigs, wish I did. >Thanks! > D. > _________________________________________________________________ Express yourself instantly with MSN Messenger! Download today - it's FREE! http://messenger.msn.click-url.com/go/onm00200471ave/direct/01/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 , Throw it out??? I would drink it! Or make kefir. Or let it sit out to clabber for the whey if nothing else. Pour it into hot cereal, add to whatever you're cooking. It is raw milk after all, right? Or maybe I'm missing something. Milk at the bottom of the cream should be the same as cream at the top of milk, wouldn't it? Rhonda > Hey all you raw dairy people, > I just took my half gallon of cream that had about 3 inches of skim on > bottom and really thick cream on top, an siphoned off the skim milk at > the bottom into a drinking glass. I took the glass of skim milk over > to the sink an thought about pouring it out. Then I stopped and > thought that I really MUST go ask you all for any ideas of something to > do with it before I threw it out. Will it work in pancakes or can I > culture it into something? Just reaching.... Suppose I could go look > this up, but it's so much easier just to ask someone. Don't have any > chickens or pigs, wish I did. > Thanks! > D. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 > I've debated this matter privately many a time myself, and I certainly > understand both perspectives. Rhonda, what I think your missing is > that the cream is nutritionally the most valuable part of the milk and > eating low-fat food is a recipe for bad health unless adequate fat is > being simultaneously supplied in the diet. In my case, one of my key > sources of fat is... milk! In other words, I routinely drink > (kefired) milk that has all the fat the animal put in it in the same > proportion she put it in, so if I had a portion of skim milk to > consider consuming, it would beg the question of why I would even > possess such a substance in the first place, because any nutrients it > offers I'm already getting from my whole milk consumption. > Mike Well, actually, I do get lots of the milk fat. I've been buying 2 gallons of mainly pastured (grain given only during milking) raw Guernsey milk a week for my husband and myself. There are approx 6 cups of cream in the 2 gallons. The majority of it I skim off to make butter. Basically between the two of us we go through approx 2 lbs of raw butter a month. The small amount of the cream left after skimming gets stirred back into the milk and most of it goes into making my kefir. We do drink some with meals, and yes it's a bit thin and bland, but does chocolate milk quite well. I still figure that we're getting the rest of the goodies in the raw milk - vitamins, minerals, enzymes, etc. Sometimes I hold back a cup of the cream for adding to my favorite evening drink that I call my beauty drink - raw egg yolk, about 1 oz of cream, kefir, vanilla, with stevia and a little bit of agave nectar (add nutmeg and it's eggnog). Anyway, long story short, we are consuming the whole milk, just parcelling it out into the various usable forms. We just split a quarter grass fed beef with my folks. I also cherish the fat on the beef, eat the skin on the chicken, consume approx a dozen eggs per week and daily have virgin coconut oil. So, I'd have to say that I'm not a low fat dieter. I've also lost 16 lbs without trying since Feb 1st doing the good for you fats thing. Yah, I'm jazzed! And, unless my local farmer doesn't come up with another milking cow (and they're looking), I won't be drinking any raw dairy within 2 weeks as her only cow is officially on maternity leave till Jan. The only milk I have now is in the freezer for making kefir. I'll be needing to start calling around right away and see if I can round up someone in Southern Oregon who'll sell me some milk for about 2 months. If not, I may have to resort to Organic Pastures, but I'm really spoiled to the inexpensive ($5 a gal) rich Guernsey milk. Rhonda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2004 Report Share Posted November 9, 2004 Yes, yes I know. Rule #1 of raw milk is NEVER throw it out. Something can always be done with it. At that very moment I ha forgotten my own rule. I think it must have been a senior moment. I am going to clabber it for the whey! What an idiot I was. WHAT was I thinking? Thanks all, for your great responses. On Nov 9, 2004, at 4:59 AM, RawDairy wrote: > > Message: 16 > Date: Tue, 09 Nov 2004 04:17:23 -0000 > > Subject: Re: skim question > > > , > Throw it out??? I would drink it! Or make kefir. Or let it sit out > to clabber for the whey if nothing else. Pour it into hot cereal, > add to whatever you're cooking. It is raw milk after all, right? Or > maybe I'm missing something. Milk at the bottom of the cream should > be the same as cream at the top of milk, wouldn't it? > > Rhonda > Quote Link to comment Share on other sites More sharing options...
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