Guest guest Posted April 10, 2005 Report Share Posted April 10, 2005 I feel it has a lot to do with the weather. If it's too humid or too cold, you won't get good curds. Of course this is what I have experienced and it's just my opinion. But, when the weather is warmer and dryer, you usually get good curds. Also, leaving the "milk" out normally produces cottage cheese, not sour cream. For sour cream, I just use only cream and a culture and leave it at a certain degree for 24 hours. I know some are using kefir for the sour cream, but that's just not the way I like it. K.C. Rotten Raw Milk??? I hope someone here might be able to help me! I posted this dilemma over on the NT board and Sara suggested that I ask the raw dairy gurus over here for some advice!I have had two bad experiences trying to separate raw milk in order to get whey/cream cheese (just getting the whey would have thrilled me).The first time, I allowed the milk to sit on the counter, covered, for days. After 5 or 6 days, I saw no separation (other than the cream on top). Just for kicks, I let it sit for TWO WEEKS... I FINALLY saw a glimmer of yellow liquid and MOLD on top... I had no intention of eating it, just let it sit to see how long it would take for SOME reaction. I dumped it.The second time, I let it sit on the counter, covered again. After 2.5 days, I STILL had no visible separation other than the cream on top. However, IT SMELLED ROTTEN... BAD... PUTRID. It was not sour, it was DEAD. My nose told me to run far, far away and not touch the stuff. The cream looked curdled and it was just foul.WHAT AM I DOING WRONG???? When am I supposed to see a separation? I have botched two quarts of precious raw milk now and am terrified to try again and throw out yet another batch. I KNOW this milk is raw... I KNOW it is not pasteurized. I get it from a very reputable, VERY SMALL farm. I just don't know what to do next. I am getting a gallon of fresh milk on Wednesday.If anyone has any thoughts or ideas, I would be really, really open to hearing them! Thanks in advance!PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/Archive search: http://onibasu.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2005 Report Share Posted April 10, 2005 Hi , Blair here...I:-) thought of something else that we didn't talk about on DNT; your farmer. I would call and tell them this story; ask about how they clean the jars? Ask what they do - seems like this artisanal production requires inside knowledge. This is a frustrating mystery - if the milk won't clabber, what can you do with it? Kinda makes me suspicious about it's nutritive qualities... There are a variety of ways to make butter, but they don't all work for me. I finally had success when I talked to my farmer and found out how she did it. MIlk from one dairy can behave differently from the dairy next door. So many factors to consider; but I still think that stinky jar was pasteurized, or the jar had chlorine, or some other sterilizing residues to kill the milk? But ask the farmer! They are a wealth of info. If they aren't helpful, I'd find a new source (at least, a comparison source.) -Blair p.s. I'll ask our farmer too. > > I hope someone here might be able to help me! I posted this dilemma > over on the NT board and Sara suggested that I ask the raw dairy > gurus over here for some advice! > > top. However, IT SMELLED ROTTEN... BAD... PUTRID. It was not sour, > it was DEAD. My nose told me to run far, far away and not touch the > stuff. The cream looked curdled and it was just foul. > > WHAT AM I DOING WRONG???? When am I supposed to see a separation? > I have botched two quarts of precious raw milk now and am terrified > to try again and throw out yet another batch. I KNOW this milk is > raw... I KNOW it is not pasteurized. I get it from a very > reputable, VERY SMALL farm. I just don't know what to do next. I > am getting a gallon of fresh milk on Wednesday. > > If anyone has any thoughts or ideas, I would be really, really open > to hearing them! Thanks in advance! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2005 Report Share Posted April 11, 2005 Blair... Okay... I just read the reply you wrote to Jane about clabbering milk and I think I MAY understand my problem. You described that the cream would separate from the yellowish or grayish (I think) liquid at the bottom. I think my expectations have been wrong. I was looking for a CLEAR YELLOW liquid. I don't have any idea where I got the idea that it needed to be clear yellow, but that's what I've been looking for. Since I've never seen that, I have assumed that it's been botched. I think I may have achieved clabber the FIRST time I tried it but didn't realize it. I will DEFINITELY try again! As for the second time... it was rotten. But... maybe that was my fault as well. You and someone else mentioned something about the jars... and how they are cleaned, etc. I get my milk from a very small farm and I am responsible for washing my OWN jars. Perhaps I am not washing them appropriately. I did run them through the dishwasher once but maybe the detergent was harsh and didn't get rinsed well. I will look into that. I will also ask the lady at the farm if she clabbers her milk and how successful she has been. I've been given a lot to think about. I just wish someone who knew for sure could come over and look at my jar and say, " Okay... it's ready! " SIGH. Someday I'll get this! Thanks for all the input... truly appreciated! > > Hi , > Blair here...I:-) thought of something else that we didn't talk > about on DNT; your farmer. I would call and tell them this story; > ask about how they clean the jars? Ask what they do - seems like > this artisanal production requires inside knowledge. This is a > frustrating mystery - if the milk won't clabber, what can you do > with it? Kinda makes me suspicious about it's nutritive > qualities... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2005 Report Share Posted April 12, 2005 Ah, well that could be it! It isn't a clear YELLOW, but it is yellow-ish, and if greyish, it isn't a milky grey either...when it's done clabbering, you can see a distinct separation. Solids on top, whey on the bottom. It's like the thunderhead cloud rolling in; high contrast; no way to miss it. I'll bet the yeast spores from the sourdough had it busy doing all kinds of things! -Blair > > Blair... > > Okay... I just read the reply you wrote to Jane about clabbering > milk and I think I MAY understand my problem. You described that > the cream would separate from the yellowish or grayish (I think) > liquid at the bottom. I think my expectations have been wrong. I > was looking for a CLEAR YELLOW liquid. I don't have any idea where Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2005 Report Share Posted April 12, 2005 Didn't separate?? Is it goat's milk??? Quote Link to comment Share on other sites More sharing options...
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