RE: What Would YOU Do Wiht 2 Quarts of Raw Milk?

December 2, 2005

Well, they won't go bad, they will just turn into sour milk that can be used for

baking biscuits, muffins or cornbread or making pancakes. But, if you want to

do something with them now...you could make some pudding (maybe rice) or

a milk-based soup. If the idea of cooking it seems like a waste of raw milk, you

could let one of them sit out and separate into curds and whey so that you

would have whey to ferment some vegies. The other you could turn into kefir if

you have kefir grains. You could make some raw eggnog with eggs/egg yolks,

honey and vanilla topped with grated nutmeg (but it would be better with

cream). I make creme fraiche by taking raw cream and stirring in a tablespoon

or so of cultured buttermilk for each pint and letting it sit in a warm place

for 24

hours until soured and thickened.

Good Luck!

Kathy

P.S. Or you could just drink it!

December 2, 2005

That's what I'd do!!!! I am a milk addict LOL, and raw milk is sooooooooooo

much better than pasturized! I could drink it by the gallon!!! Oh I miss my

raw milk!!!

On 12/2/05, realfoodie2003 <realfoodie2003@...> wrote:

>

> P.S. Or you could just drink it!

>

--

Mrs. () Siemens

Mommy to Zack and Liddy...so far

no fear, only faith; no guilt, only grace; no pride, only praise; no claim,

only Christ

December 2, 2005

I'd hurry up and drink it while it is still relatively 'fresh'. After the

3rd day of storage, my understanding is there's a rapid decline in

everything that is the reason you're buying raw milk in the first place -

vitamins, enzymes, etc. The " fun " is in getting some good whole-food

nutrition into your family, imo.

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

What Would YOU Do Wiht 2 Quarts of Raw Milk?

Good Morning!

I have 2 quarts of raw milk sitting in my refridgerator. I would like

to do something fun with them.

What is creme fraiche (?)? I may use one to make buttermilk...but that

still leaves me with a quart.

I don't have a yogurt-maker.

And I will be getting another 1/2 gallon on Monday...so I hate for

these to go bad!

Mrs DHB9876

December 2, 2005

I would question the decline of nutrients in older raw milk. Many cultures

ONLY drink it soured because it is healthier. The enzymes don't die and the

good bacteria are multiplying and are busy digesting the milk sugars.

Kathy

December 2, 2005

>

> I would question the decline of nutrients in older raw milk. Many

cultures

> ONLY drink it soured because it is healthier. The enzymes don't die

and the

> good bacteria are multiplying and are busy digesting the milk sugars.

>

> Kathy

>

I second this. As long as a food is 'alive', the nutrition shouldn't

degrade much if at all. Most of the vitamins in 'alive' foods do

fluctuate with the activity of the cultures in it, but not much is

lost from my knowledge.

Active cultures of lactobacillus would consume any oxygen in the

solution and prevent any oxidation from occuring. This happens with

lacto-fermented veggies and food that contains live yeast.

-

December 3, 2005

Well, 2nd and 3rd away, but a discussion this year (check onibasu) on Raw

Dairy (mistakenly remembered it as taking place on here) doesn’t support the

view that refrigerated raw milk holds its own against “bad” bacteria…. A

study done by cheesemakers, testing the good/bad bacteria levels in raw milk

and the degradation that occurred over a short time period, showed that

refrigerated, fresh, raw milk changes in “the relative proportions of

bacteria ….significant decrease in L. lactis population….detected increases

in variety of other bacteria including Listeria monocytogenes…..”. . Of

course, if anyone has any good studies, I’d always love to read ‘em because

after the RD discussion, I now try to have fresh raw milk bought and

consumed within 3 days (of course – this doesn’t pertain to kefir). –

Sharon, NH

http://www.foodnavigator.com/news/ng.asp?id=54788

News Headlines Science & Nutrition

Homepage > Science & Nutrition > DNA tool detects...

DNA tool detects drop in 'good' bacteria for cheese

17/09/2004 - Cheese makers could improve the end product as new DNA

tools lead French scientists to identify that refrigerating raw milk

for as little as 24 hours can cut levels of bacteria responsible for

the development of desirable qualities of raw-milk cheeses and in

parallel up the levels of undesirable contaminants and foodborne

diseases.

Precise descriptions of microbial dynamics, up until now not

possible, occurred as a result of new molecular approaches based on

direct analyses of DNA (or RNA) in its environment

without `microbial enrichment'.

" Until recently, the bacterial community of raw milk was described

by classical microbiological methods, which are generally long and

tedious, and allow only a partial inventory of the bacterial

microflora, " say the researchers based at the French food security

organisation, the Agence Française de Sécurité Sanitaire des

Aliments, as well as other government-funded food laboratories.

Using these new methods, the researchers analysed bacterial

populations in fresh raw milk and raw milk that had been

refrigerated for 24 hours.

" Many of the species identified after refrigeration were present in

the initial sample. However, the relative proportions of bacterial

were clearly altered by refrigeration, " say the researchers.

In the fresh samples, the scientists report that the dominant

bacterial population was Lactobacillus lactis, a species of bacteria

that is commonly used as a starter culture for many cheeses.

After refrigeration, the researchers found a significant decrease in

L. lactis population. In addition, they detected increases in a

variety of other bacteria, including the common food pathogen,

Listeria monocytogenes.

" The results obtained are of interest not only for their

contribution to the knowledge on the bacterial flora of raw milk

samples but also because they describe the consequences of a simple