Re: Milk Storage, Freezing, & Sour Cream

[Guest guest]

I make a nice vinergrette with extra virgin olive oil and flax

seed oil. Around the world, vegetable oils have a long, long history

of being healthy for people.

I make feta cheese and blue cheese. Sometimes it's just my feta

going blue though LOL. But, it's all good. Feta is one of the most

basic and easy cheeses to make. If you like the flavor of real Greek

feta, then use liapase powder along with culture.

Fresh chevre makes a great sour cream substitute, too. Lower in

fat and calories. I make a ranch dressing using it.

Dairy Connection has cultures. Cheesemaking Made Easy is a great

book to get started on cheesemaking.

Donna

Safehaven Nubians

Dandridge, TN

>

> Milk storage:

> To the issue about drinking raw milk that is 10-12 days old and

having

> problems with it- There are so many variables and I'm no expert,

but the

> milk we buy has consistently remained fresh tasting with only a

thickening

> of the cream at 28 days old, so long as it is kept at below 40F.

The farmer

> consistently gets awards from his dairy co-op for low SCC and he

has a flash

> cooler on his milk line. It is cooled to 50F within 2 minutes of

milking.

>

> Freezing:

> I have a new question about freezing milk. I have developed a

blender

> routine to deal with clumpy cream upon thawing, which I won't

rehash now,

> but here's a new wrinkle this morning. We were gone this weekend so

last

> Thursday I took a jug out of the freezer and put it in the fridge

to be

> thawed upon our return. This morning it was nearly clumpless. I did

not go

> through my blender routine at all. I can only guess that by sitting

for a

> while and/or by slow thawing, something in the milk dissolved the

cream

> clumps/spots. Anybody else heard of this?

>

> Sour Cream:

> We are now buying raw cream from the farmer and looking for more

ways to use

> it. We are also looking for ways to decrease our intake of

vegetable oils,

> particularly in salad dressings of any sort. (Look into Macular

Degeneration

> linked to excess ingestion of veg oils!). We still love a salad

with Blue

> Cheese dressing. We have discovered that we really like the Mexican

idea of

> Guacamole and Sour Cream on a salad. We're thinking about making

our own

> blue cheese & sour cream salad dressing. In that vein, we want to

try

> clabboring our own raw cream. Is it as simple as making your own

buttermilk?

> Looking for ideas and recipes on all that...

>

> Thanks, Daddybob

>

[Guest guest]

On the Topic of Salad dressing A BM and SC based RANCH Dressing

is Delish and no need for Hydrogenated oil there! (Whoo Hoo)

ransley wrote:

Milk storage:

To the issue about drinking raw milk that is 10-12 days old and having

problems with it- There are so many variables and I'm no expert, but the

milk we buy has consistently remained fresh tasting with only a

thickening

of the cream at 28 days old, so long as it is kept at below 40F. The

farmer

consistently gets awards from his dairy co-op for low SCC and he has a

flash

cooler on his milk line. It is cooled to 50F within 2 minutes of

milking.

Freezing:

I have a new question about freezing milk. I have developed a blender

routine to deal with clumpy cream upon thawing, which I won't rehash

now,

but here's a new wrinkle this morning. We were gone this weekend so last

Thursday I took a jug out of the freezer and put it in the fridge to be

thawed upon our return. This morning it was nearly clumpless. I did not

go

through my blender routine at all. I can only guess that by sitting for

a

while and/or by slow thawing, something in the milk dissolved the cream

clumps/spots. Anybody else heard of this?

Sour Cream:

We are now buying raw cream from the farmer and looking for more ways

to use

it. We are also looking for ways to decrease our intake of vegetable

oils,

particularly in salad dressings of any sort. (Look into Macular

Degeneration

linked to excess ingestion of veg oils!). We still love a salad with

Blue

Cheese dressing. We have discovered that we really like the Mexican

idea of

Guacamole and Sour Cream on a salad. We're thinking about making our own

blue cheese & sour cream salad dressing. In that vein, we want to

try

clabboring our own raw cream. Is it as simple as making your own

buttermilk?

Looking for ideas and recipes on all that...

Thanks, Daddybob

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[Guest guest]

And the recipe is.... (you didn't think you would get away with that tease..did

you?)

Kathy in Silver Spring, MD

Re: Milk Storage, Freezing, & Sour Cream

On the Topic of Salad dressing A BM and SC based RANCH Dressing is Delish and no

need for Hydrogenated oil there! (Whoo Hoo)

[Guest guest]

LOL Kathy :-) I dont go with Exact mesurements as I usually will ad

extra Garlic etc so its not a "Writen recipe so to speak" and some

add more SC for thicker dressing/dip ......

So its up to you to Cobble up exact perportions...... (off topic but

im same way with BBQ sauce and most cooking)

IMO its more Fun that way

Kathy wrote:

And the recipe is.... (you didn't think you would get away with

that tease..did you?)

Kathy in Silver Spring, MD

Re: Milk Storage, Freezing, & Sour Cream

On the Topic of Salad dressing A BM and SC based RANCH Dressing is

Delish and no need for Hydrogenated oil there! (Whoo Hoo)

No virus found in this incoming message.

Checked by AVG Free Edition.

Version: 7.1.405 / Virus Database: 268.11.6/428 - Release Date: 8/25/2006

[Guest guest]

Could you share your Ranch Dressing recipe?

Debbie ChikouskyManitoba, Canadagdchik@...http://www.winnipegbeach.com/chikouskyfarms/

Re: Milk Storage, Freezing, & Sour Cream

On the Topic of Salad dressing A BM and SC based RANCH Dressing is Delish and no need for Hydrogenated oil there! (Whoo Hoo)

[Guest guest]

Ditto on the LOL... I do the same thing. I was once asked how I make my rice

Turkish style...that was a tough one. Couldn't tell you the exact

measurements...but I could tell you the ingredients ;-)

Re: Milk Storage, Freezing, & Sour Cream

LOL Kathy :-) I dont go with Exact mesurements as I usually will ad extra Garlic

etc so its not a " Writen recipe so to speak " and some add more SC for thicker

dressing/dip ......

So its up to you to Cobble up exact perportions. ..... (off topic but im same

way with BBQ sauce and most cooking)

IMO its more Fun that way

Kathy wrote:

And the recipe is.... (you didn't think you would get away with that tease..did

you?)

Kathy in Silver Spring, MD

[Guest guest]

>Around the world, vegetable oils have a long, long history

of being healthy for people. <

I should have made a distinction between cold pressed oils or minimally

processed oils that have been used for centuries, and the modern

overprocessed oils and/or oils made from crops that are unfit for human

consumption in any raw form. My particular issue is with soybean and canola

oil.

As far as olive and flax go, I just can't take too much of either one, they

just don't set well with me. Vinagrettes just don't do it for me.

That being said, does anyone have advice for making sour cream?

DB

[Guest guest]

If I make cottage cheese from fresh warm whole milk I leave the cream on top

till it is sour then scrape it off. I don't use a culture to make cottage

cheese so it isn't always the same. I have used cultured buttermilk and

mixed about 1 tbsp into 1 quart of fresh cream at about 72 F and let it set

on the counter till turned. This is very tasty too.

Debbie Chikousky

Manitoba, Canada

gdchik@...

http://www.winnipegbeach.com/chikouskyfarms/

Re: Milk Storage, Freezing, & Sour Cream

> >Around the world, vegetable oils have a long, long history

> of being healthy for people. <

>

> I should have made a distinction between cold pressed oils or minimally

> processed oils that have been used for centuries, and the modern

> overprocessed oils and/or oils made from crops that are unfit for human

> consumption in any raw form. My particular issue is with soybean and

> canola

> oil.

>

> As far as olive and flax go, I just can't take too much of either one,

> they

> just don't set well with me. Vinagrettes just don't do it for me.

>

> That being said, does anyone have advice for making sour cream?

>

> DB

>

>

>

> 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

>

>

>

[Guest guest]

Funny you should mention sour cream. I made some today for the first time. I used Ricci Carol's sour cream starter. I mixed it this morning and she says let it set for 12 hours. I checked it this evening and was disapointed because it didn't seem to set up. I thought it might be like the yogert thing where you need thickeners. Well I just let it set on the stove and started to cook dinner. Well I guess the extra heat from cooking dinner did the trick. I just checked it and it is very nice not as thick as store bought but good and tast is very nice.

ChrisThat being said, does anyone have advice for making sour cream?DB

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