1

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Raw Milk Virgin

Answered on August 19, 2014
Created April 17, 2013 at 11:25 AM

Im having my first batch of Raw milk delivered tomorrow & just wondering what i can do with it and how, i'd love to make my own fermented dairy particularly a nice thick cream or yoghurt

As soon as it's delivered i plan on drinking at least half a pint, i haven't drunk any kind of milk for years & only recently started eating raw butter & raw cheese which i've done well on so really can't wait to give the milk a try

Cheers!

A0c49f398499246c623e6527e9dd5ca2

(548)

on April 19, 2013
at 04:25 PM

Fermenting milk like with yoghur, kefir or aged cheese reduces the lactose of the milk product as the bacteria convert the lactose into lactic acid.

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on April 18, 2013
at 09:31 AM

but i do like it a lot! I think i'll save it for after heavy exercise as thats when i originally started craving it

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on April 18, 2013
at 09:29 AM

Cheers! I'm currently drinking my first cup, its got a really creamy taste, reminds me of being at nursery where they gave us glass bottles of full fat milk, i like it but it is a bit weird considering i haven't drunk milk of any kind for years. One thing im suprised ta is the sugar content, im not sure if its evn got that much sugar but i can tell when i eat sweet stuff, i get a weird thing going on with my saliva, and milk definitely triggers this saliva thing. Having a quick search sisson did an article about milk triggering insulin...

3491e51730101b18724dc57c86601173

(8395)

on April 17, 2013
at 07:13 PM

When I was a young child, I loved milk so much that one hot day my mom said I consumed half a gallon by myself. When I was 5 we moved to the island of Okinawa, and the only "fresh" milk available to us was shipped to the US military commissary as a dry powder and then reconstituted to be sold as fluid milk. It was VILE and I could NOT drink it unless sweetened with chocolate. So I haven't drunk much milk since, regular milk doesn't taste right to me. But recently we bought some raw milk and it tasted as wonderful as milk did when I was a child. Enjoy!

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on April 17, 2013
at 01:39 PM

Having milked animals myself, I know how important sanitation is to quality and personally don't believe that raw milk producers are any more careful than commercial milk producers. Pasteurization is, at the very least, a safety net that prevents quite a bit of food borne disease. I do not imply that raw milk is more susceptible to contamination, but when contaminated there's nothing stopping it from causing disease. I'm only really comfortable with raw products that I myself have harvested, handled and processed.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on April 17, 2013
at 12:17 PM

-1 for implying raw milk is any more susceptible to being contaminated with 'bad bacteria' than regular milk. Often they must meet even more stringent requirements from my understanding.

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3 Answers

1
A0c49f398499246c623e6527e9dd5ca2

(548)

on April 17, 2013
at 05:36 PM

The first time I tried raw milk I really was overwhelmed. The flavor is distinctly different from regular milk. It is really deep!

I didn't use the milk for anything else because I intended to play around with fermenting regular milk first to get some experience in that matter.

You can really do amazing stuff with milk but I recommend to take rather small steps in the beginning.

Here are a few suggestions: 1) Buttermilk & Butter Let the milk sit on your counter until the cream has risen to the top. Skim it of and put it in a blender until you can clearly see yellow flocks on top. Separate them from the liquid (real buttermilk) and press the liquid out of the yellow stuff (butter).

2) Cottage/Curd Cheese Let the milk sit on your counter until the cream has risen to the top. Skim it of and use it on whatever you like.

3) Paneer http://fiascofarm.com/dairy/quesoblanco.htm

4) Yoghurt http://biology.clc.uc.edu/Fankhauser/Cheese/yogurt_making/YOGURT2000.htm You can substitute the added yoghurt with yoghurt cultures. You can easily purchase them on the internet.

Take a look at these two sites. They helped me a lot: http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

http://fiascofarm.com/dairy/index.htm

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on April 18, 2013
at 09:31 AM

but i do like it a lot! I think i'll save it for after heavy exercise as thats when i originally started craving it

A0c49f398499246c623e6527e9dd5ca2

(548)

on April 19, 2013
at 04:25 PM

Fermenting milk like with yoghur, kefir or aged cheese reduces the lactose of the milk product as the bacteria convert the lactose into lactic acid.

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on April 18, 2013
at 09:29 AM

Cheers! I'm currently drinking my first cup, its got a really creamy taste, reminds me of being at nursery where they gave us glass bottles of full fat milk, i like it but it is a bit weird considering i haven't drunk milk of any kind for years. One thing im suprised ta is the sugar content, im not sure if its evn got that much sugar but i can tell when i eat sweet stuff, i get a weird thing going on with my saliva, and milk definitely triggers this saliva thing. Having a quick search sisson did an article about milk triggering insulin...

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on April 17, 2013
at 11:56 AM

It's milk, not some magic elixir. Use/consume it as you would milk.

Be weary of culturing raw milk, unless quality is top notch, you could culture just as much bad bacteria.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on April 17, 2013
at 12:17 PM

-1 for implying raw milk is any more susceptible to being contaminated with 'bad bacteria' than regular milk. Often they must meet even more stringent requirements from my understanding.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on April 17, 2013
at 01:39 PM

Having milked animals myself, I know how important sanitation is to quality and personally don't believe that raw milk producers are any more careful than commercial milk producers. Pasteurization is, at the very least, a safety net that prevents quite a bit of food borne disease. I do not imply that raw milk is more susceptible to contamination, but when contaminated there's nothing stopping it from causing disease. I'm only really comfortable with raw products that I myself have harvested, handled and processed.

0
Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on April 17, 2013
at 12:17 PM

-1 for implying raw milk is any more susceptible to being contaminated with 'bad bacteria' than regular milk. Often they must meet even more stringent requirements from my understanding.

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