Guest guest Posted July 6, 2006 Report Share Posted July 6, 2006 Although this sounds like a good idea I would have to ad that you should always be sure your fresh raw milk is at least 40 degrees or less before capping and refrigerating. Jessi LHR Manufacturing Setting The Standard for Portable Milking Machines http://www.milking-machines.com -----Original Message-----From: RawDairy [mailto:RawDairy ]On Behalf Of Donna R. Myers-RaybonSent: Thursday, July 06, 2006 9:06 PMTo: RawDairy Subject: Re: Help meImportance: Low Maxine,I use the sun tea jars (nothing but a gallon lidded jar with a push spigot on side) as cream seperator. I milk, strain into the jars, set jars in ice water to chill for at least an hour, then set jar in the refrigerator. You do have to watch out for the cheaper jars leaking at the spout. After 12 to 24 hours, I drain the skim milk off the bottom and what's left is the cream. I make butter and freeze extra or make ghee. The skim milk I use to make cottage cheese, cultured buttermilk, feta cheese. If you can't find the sun tea jars, you can also just put the milk in a wide mouth gallon pickle jar (watch out though as pickle jar lids don't fit tight enough to prevent leak if jar overturns) and let it set over night in the refrigerator. Then, I take a soup dipper and gently lower it into the cream layer and let it fill the dipper. If you are careful, you can pretty much get all the cream off in just a few minutes. Ricki Carroll's book, Cheesemaking Made Easy is very good for beginner. There is also a good butter/ghee book that one of the dairies puts out and I have found useful. Dairy Connection is your best place to buy cultures and rennet IMVHO. Kathy is great to talk to and guide you if you are newbie. Since I drown in goats milk pretty much ten months out of the year, that's what we drink. The cow's milk I use for cheese, butter, ghee, but we don't drink it much at all, it's just not a good tasting as the goat milk. DonnaSafehaven NubiansDandridge, TN>> I went and bought a jersey...know I have milk crowding out the food in > the fridge. I live in Monroe county in the state of ohio which is the > southeastern part. Any takers? Maxine> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 7, 2006 Report Share Posted July 7, 2006 Dear Donna; My comment on the chilling of milk was not meant to be perceived as negative in any way. I'm sorry if you felt it was. I mentioned this only because many people don't know how to properly chill their milk. Especially when they are new at it. I didn't know how when I was new at it, 25 years ago. Heck, I just strained it through a dish towel and put it in the fridge back then. No one told me any different. (I was 19 years old then.) I know better now! Perhaps you could share your ice-water bath recipe with us. This sounds interesting. How do you make the slurry and what do you make it up in? Jessi LHR Manufacturing Setting The Standard for Portable Milking Machines http://www.milking-machines.com Re: Help me Jessi, It is only mentioned in passing about chilling in ice water bath in my post. An ice water bath (there is a slurry of ice and water that immerses the container to at least the level of the milk in the container) will take a half gallon of milk down to just above freezng (and well below 40*) in less than fifteen minutes. Even in gallon containers, it will take it well below 40* in less than half an hour. And, it's not just a function of getting it cold, it's also getting it cold fast. If it takes longer than fifteen minutes to get from 103*F to below 40* F you run the risk of growing things that negatively impact the taste of the milk. Setting still warm milk into the freezer or the refrigerator just won't do the job, either. Donna Safehaven Nubians Dandridge, TN > > > > I went and bought a jersey...know I have milk crowding out the food > in > > the fridge. I live in Monroe county in the state of ohio which is > the > > southeastern part. Any takers? Maxine > > > 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 July 9, 2006 Report Share Posted July 9, 2006 Hey Donna, Oh thannks...the information you shared will be very helpful. Actually there was a lot of different good advice about what to do with milk and cream. I am definetly ready to try to make cottage cheese...my mother remembers it from child hood and says it is much better then store bought cottage cheese. I really appreciate learning about chilling the milk...I didnt know that stuff at all! Thank you! Keep giving out that knowledge for me everyone, I thank you for it in advance. Maxine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2006 Report Share Posted July 10, 2006 I use lots of Clorox running it through after rinsing with cold water and then washing it. If you have a dishwasher it will sanitize it from there. Ann StagnerTornado Alley Nubians & Boersville, AR STOP NAIS NOW http://NoNAIS.org Arkansas_Against_NAIS Should I Write My Congressman?Each Congressman has 2 ends, a thinking end and a sitting end. Since his Whole Success depends on his Seat, WHY BOTHER. (Chad Trio Early 70s) Re: Help me> > Importance: Low> > > > > > Maxine,> > I use the sun tea jars (nothing but a gallon lidded jar with a> > push spigot on side) as cream seperator. I milk, strain into the> > jars, set jars in ice water to chill for at least an hour, then > set> > jar in the refrigerator. You do have to watch out for the cheaper> > jars leaking at the spout. After 12 to 24 hours, I drain the skim> > milk off the bottom and what's left is the cream. I make butter > and> > freeze extra or make ghee. The skim milk I use to make cottage> > cheese, cultured buttermilk, feta cheese.> > If you can't find the sun tea jars, you can also just put the> > milk in a wide mouth gallon pickle jar (watch out though as > pickle jar> > lids don't fit tight enough to prevent leak if jar overturns) and > let> > it set over night in the refrigerator. Then, I take a soup dipper > and> > gently lower it into the cream layer and let it fill the dipper. > If> > you are careful, you can pretty much get all the cream off in > just a> > few minutes.> > Ricki Carroll's book, Cheesemaking Made Easy is very good for> > beginner. There is also a good butter/ghee book that one of the> > dairies puts out and I have found useful. Dairy Connection is your> > best place to buy cultures and rennet IMVHO. Kathy is great to > talk> > to and guide you if you are newbie.> > Since I drown in goats milk pretty much ten months out of the> > year, that's what we drink. The cow's milk I use for cheese, > butter,> > ghee, but we don't drink it much at all, it's just not a good > tasting> > as the goat milk.> > Donna> > Safehaven Nubians> > Dandridge, TN> > > > >> > > I went and bought a jersey...know I have milk crowding out the > food> > in> > > the fridge. I live in Monroe county in the state of ohio which > is> > the> > > southeastern part. Any takers? Maxine> > >> >> No virus found in this incoming message.Checked by AVG Free Edition.Version: 7.1.394 / Virus Database: 268.9.10/383 - Release Date: 7/7/2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2006 Report Share Posted July 11, 2006 Belinda, The jars I used have just a simple rubber push plug type spigot on them that you can pop out, clean and pop back in. The problem with them were they leaked about a cup overnight. I got around that by finding a hose that fit over the end. I just took the jar into the store and tried various sizes until one fit. Food service supply stores, Lowes/Home Depot, even the TFC have various hoses. I then put a kink in it and clamped it off with a small set of vise grips. Mine fit so snuggly I didn't need a hose clamp on it. You might try taking them to a food services equipment place and see if they have a better spigot arrangement that will fit that hole in the jar? Or you could even get a stout rubber or cork plug to block the hole. You could use a piece of vet wrap to snug around the plug/jar so it won't get knocked out. For future use, I actually have two of the large stainless steel tea servers like you see in a resteurant that need new spigots on them. They came from my favorite place and at the right price, too! I scavenged them at the local land fill LOL. The spigots are not very expensive and I plan on refurbishing them before the heifer freshens next spring. Donna Safehaven Nubians Dandridge, TN > > > > > > > > I went and bought a jersey...know I have milk crowding out the > > food > > > in > > > > the fridge. I live in Monroe county in the state of ohio which > > is > > > the > > > > southeastern part. Any takers? Maxine > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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