Comments on: Maximizing the Use of Your Real Milk and Cream https://www.realmilk.com/maximizing-the-use-of-your-real-milk-and-cream/ Tue, 16 Jun 2020 16:39:38 +0000 hourly 1 https://wordpress.org/?v=6.7.1 By: Webmaster Realmilk.com https://www.realmilk.com/maximizing-the-use-of-your-real-milk-and-cream/#comment-5596 Sat, 12 Aug 2017 19:25:54 +0000 http://realmilk.urlstaging.com/?page_id=2205#comment-5596 In reply to Mary.

That is true. The point of this article is just how to use up excess milk or milk that is beginning to sour so you don’t waste it. Thanks!

]]> By: Mary https://www.realmilk.com/maximizing-the-use-of-your-real-milk-and-cream/#comment-5595 Thu, 10 Aug 2017 15:36:21 +0000 http://realmilk.urlstaging.com/?page_id=2205#comment-5595 I’m confused. All the recipes above call for cooking the milk or baking it. Won’t heating the milk to those temperatures kill all the good stuff???

]]> By: Kathleen https://www.realmilk.com/maximizing-the-use-of-your-real-milk-and-cream/#comment-5594 Thu, 13 Jul 2017 22:24:36 +0000 http://realmilk.urlstaging.com/?page_id=2205#comment-5594 Great article–Thanks for the ideas and recipes! (‘Can’t wait to try the British White Sauce!)
And–Just thought I’d share…Soured goat cream makes FABULOUS ranch dressing! (Add a little mayo to the cream, a pinch or two of garlic powder, onion powder, dill, salt and pepper…A splash or two of soured milk if it’s a bit too thick…Yummy!)

]]> By: Webmaster Realmilk.com https://www.realmilk.com/maximizing-the-use-of-your-real-milk-and-cream/#comment-5593 Wed, 07 Dec 2016 16:36:52 +0000 http://realmilk.urlstaging.com/?page_id=2205#comment-5593 In reply to kay cano.

It’s safe, although the heat will destroy the good bacteria. Typically we recommend making soups and then just before serving, stir in cultured cream, sour cream, etc. This might allow some of the good bacteria and enzymes to survive.

]]> By: kay cano https://www.realmilk.com/maximizing-the-use-of-your-real-milk-and-cream/#comment-5592 Wed, 30 Nov 2016 17:37:27 +0000 http://realmilk.urlstaging.com/?page_id=2205#comment-5592 I love raw milk. If raw milk is safe when soured, is it still safe when it is heated to a simmer, which pastarizes the milk? I make creamy souos with soured milk which requires it yo come toba simmet.

]]> By: toni https://www.realmilk.com/maximizing-the-use-of-your-real-milk-and-cream/#comment-5591 Sun, 01 Nov 2015 20:09:56 +0000 http://realmilk.urlstaging.com/?page_id=2205#comment-5591 Hello….
I am VERY new to raw milk…..and have accumulated 4 gallons that have been in the refrigerator constantly for several weeks – I would definitely consider them soured at this point…..and I know there are many ways to use soured raw milk….but after searching for hours & hours, I have not found a definite answer as to whether I can use milk that has been soured for at least 4 weeks (in the fridge) with the recipes….such as curds & whey, soaking grains, using in scrambled eggs, etc.

THANK YOU SO MUCH!!!

~toni

]]> By: Webmaster Realmilk.com https://www.realmilk.com/maximizing-the-use-of-your-real-milk-and-cream/#comment-5590 Mon, 24 Feb 2014 23:07:26 +0000 http://realmilk.urlstaging.com/?page_id=2205#comment-5590 In reply to Susan Ruhlman.

We don’t currently have any more info that what is in this article but welcome more information from readers.

]]> By: Susan Ruhlman https://www.realmilk.com/maximizing-the-use-of-your-real-milk-and-cream/#comment-5589 Tue, 18 Feb 2014 20:11:31 +0000 http://realmilk.urlstaging.com/?page_id=2205#comment-5589 We have been drinking raw milk for years and have made butter, the best whipped cream with honey not sugar, buttermilk, and whey for whey biscuits. I have been told that raw milk NEVER goes bad, just changes form. So, I wanted to see what would happen if I just left my ½ gallon of curds and whey from raw milk in the fridge…nothing much has happened except the “curds” have floated to the top of the “whey.” Is this now a different substance…can I still use it? What can I do with it and does raw milk EVER become harmful (or does it just get nasty tasting)? One more thing, do you know of a website that lists step by step the stages of raw milk? For example:
1) raw milk (used as milk for anything and also cream can be skimmed off the top and used to make butter and whipped cream)
2) raw milk turns into curds and whey (curds are white lumpy substance on bottom and whey is the yellow clear liquid) Whey can be used to make whey biscuits.

I have been looking for quite sometime for information and just can’t seem to find it.

Thanks!

]]> By: Scherry https://www.realmilk.com/maximizing-the-use-of-your-real-milk-and-cream/#comment-5588 Fri, 31 Jan 2014 23:58:30 +0000 http://realmilk.urlstaging.com/?page_id=2205#comment-5588 I have half a gallon of spoiled raw milk. Tried to use in my latte this morning and couldn’t choke it down. Does anyone have tried-and-true recipes using spoiled milk? I currently use raw milk to make yogurt… can spoiled milk be use to make yogurt? Can spoiled milk be used to make cream cheese and sour cream? If so, does anyone have recipes for those?

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