Guest guest Posted March 14, 2006 Report Share Posted March 14, 2006 Hi Jasmin, I wonder, are you making Kefir, or just asking about your milk? If there were no Kefir grains or cultures involved and it was pasteurised milk to begin with then it's spoiled, and likely smells pretty gross, I would'nt taste that, eww. *Raw* milk, on the other hand, " sours " or " clabbers " and is usually still ok for consumption, kind of cheesy I guess, but sour... If there *were *Kefir grains or cultures involved, then you probably have Kefir no matter what kind of milk you started with. To the untrained nose,eye and mouth, it is similar to soured or spoiled milk..but is really a turbocharged, super-probiotic drinkable yogurt of sorts.. Beau On 3/14/06, Harpazo Hope <harpazo_hope@...> wrote: > > What does sour milk taste like? Is it really cheesy? Or is my milk just > bad? > > Jasmin > > > --------------------------------- > > Use Photomail to share photos without annoying attachments. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 [Jasmin] What does sour milk taste like? Is it really cheesy? Or is my milk just bad? [Mike] In a broad sense, sour milk includes yogurt, kefir, cultured buttermilk, clabber, etc and also spoiled milk. They are all different fermentations of milk, which always results in some degree of sourness. In a narrow sense, sour milk would be naturally soured milk, meaning that it fermented after being left to its own devices long enough. In the case of naturally soured milk, if the milk was unpasteurized, the result (called " clabber " as Beau points out in his post) is virtually always good and healthy ( " fabulous " might be a better word), tasting similar to yogurt but with a flavor and texture that varies dramatically depending on the environmental conditions for both the lactator (e.g. cow) and your kitchen. Sometimes it will be delicious and sometimes it will be just okay, but it will always have a thick texture like yogurt or cultured buttermilk and separate into curds and whey. " cheesy " could refer to any kind of cheese, and so anything with curds would be cheesy in some way, ranging from fresh mild cheese (e.g. paneer) to stronger cheeses. So clabber is mostly definitely cheesy. On the other hand, if the milk was pasteurized, the result is likely to contain unwanted bacteria and have a clearly bad smell and taste. It's almost impossible to get bad milk unless it was pasteurized. Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 Beau Barrett <Beau.Barrett@...> wrote: Hi Jasmin, I wonder, are you making Kefir, or just asking about your milk? Well...both. My kefir went bad on me quite a few times so I thought. But then one morning I had coffee with the milk (which was raw by the way) and it had the exact same taste. A sharp cheese taste...I did not taste the milk alone but in my coffee it didn't taste sour. In the kefir it was sour but that's what kefir does. So like a dummy I've been throwing it out because I hate the taste. Then the last few times I've been making muffins and pancakes with it. Next time I will make a cream cheese dip or something. But I wanted to make sure this is sour milk and I'm not eating something gross. Thank you for your response. Jasmin --------------------------------- Bring photos to life! New PhotoMail makes sharing a breeze. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 Thank you Mike. I think I'll rest assured I'm not going to die from it now. Jasmin Anton <michaelantonparker@...> wrote: So clabber is mostly definitely cheesy. On the other hand, if the milk was pasteurized, the result is likely to contain unwanted bacteria and have a clearly bad smell and taste. It's almost impossible to get bad milk unless it was pasteurized. Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 Okay, die from what? I buy pasterized milk right now. Audrey Harpazo Hope <harpazo_hope@...> wrote: Thank you Mike. I think I'll rest assured I'm not going to die from it now. Jasmin Anton <michaelantonparker@...> wrote: So clabber is mostly definitely cheesy. On the other hand, if the milk was pasteurized, the result is likely to contain unwanted bacteria and have a clearly bad smell and taste. It's almost impossible to get bad milk unless it was pasteurized. Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 My Kefir grains have been going crazy and it is just the first week having them! They eat alot, been using the 2 cups as adviced, now at end of the first week I increased to 3 cups of milk since the instructions said the grains would probly be increased by 50%, maybe I should have sooner!? I did a few sourdough starters, one with buttermilk. I read as long as it was cultured milk was much better. Alas my poor little Kombucha, I delayed and hopefully did not mess it up, by changing it's solution three or so times...got confused by reading more then one person's opinions. I think it will be okay just delayed. It seems happier now. Oh, I will write more later, my water kefir grains just came in the mail. Signed , Audrey Harpazo Hope <harpazo_hope@...> wrote: Beau Barrett <Beau.Barrett@...> wrote: Hi Jasmin, I wonder, are you making Kefir, or just asking about your milk? Well...both. My kefir went bad on me quite a few times so I thought. But then one morning I had coffee with the milk (which was raw by the way) and it had the exact same taste. A sharp cheese taste...I did not taste the milk alone but in my coffee it didn't taste sour. In the kefir it was sour but that's what kefir does. So like a dummy I've been throwing it out because I hate the taste. Then the last few times I've been making muffins and pancakes with it. Next time I will make a cream cheese dip or something. But I wanted to make sure this is sour milk and I'm not eating something gross. Thank you for your response. Jasmin --------------------------------- Bring photos to life! New PhotoMail makes sharing a breeze. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 " Mrs.Audrey J. Chinn " <Onexpresso@...> wrote: Okay, die from what? I buy pasterized milk right now. Audrey Harpazo Hope <harpazo_hope@...> wrote: Thank you Mike. I think I'll rest assured I'm not going to die from it now. Jasmin I'm not sure if you are asking me but I was just being silly. I was worried my sour milk was rotten milk and would make me sick. Now I'm not so worried. Jasmin --------------------------------- Use Photomail to share photos without annoying attachments. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2006 Report Share Posted April 17, 2006 I've always wondered about that detail, when reading about clabbering , souring milk..... Thank you, Audrey <Snippet> If there were no Kefir grains or cultures involved and it was pasteurised milk to begin with then it's spoiled, and likely smells pretty gross, I would'nt taste that, eww. *Raw* milk, on the other hand, " sours " or " clabbers " and is usually still ok for consumption, kind of cheesy I guess, but sour... If there *were *Kefir grains or cultures involved, then you probably have > Jasmin > --------------------------------- Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2007 Report Share Posted May 31, 2007 Hi Pat, I sometimes have raw milk that goes sour too, but I never throw it away. While it is not good for making kefir, it is good for baking with. I created a section in my recipe file just for recipes using sour milk, and you can make all kinds of yummy baked items, such as banana bread, quick cinnamon sweet bread, cakes, cookies and more. I have a wonderful cheese soup recipe that I've used with some of my kefir that was in the process of balancing out. Raw milk never really goes bad, from what I understand...it just is always in the process of " becoming. " Of course, at some point if you haven't used it or fermented it properly, you may want to throw it away, but I rarely throw away milk. I have always been able to use it somehow in various recipes. Trish > > I have a question that I hope someone can answer. When my raw milk > naturally sours it smells different than my homemade kefir. Yet I am > told that naturally soured milk is kefir. Is there a reason for this > difference in smell and if I go ahead and make kefir out of this > naturally soured milk does it lose its smell and then become like > kefir? My husband insists that we throw away naturally soured milk > because of the smell. > Quote Link to comment Share on other sites More sharing options...
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