Raw milk?

"Bob in CT" <[email hidden]> wrote

Quoted message said:

I'm thinking of buying some raw milk at a local farm. My only question
is, other than making yoghurt, what would I do with milk?

Make cheese?

--
Bob
http://www.kanyak.com

Bob in CT wrote:

:: I no longer believe anything the
:: government says. ;-)

It's possible to go too far....

Other than for cheese, why do you need raw milk?

"Bob in CT" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been reading some information on raw milk, such as:

http://www.realmilk.com/safety-raw-milk.html

Quoted message said:

... I no longer believe anything the government says. ;-)

That is an interesting letter, Bob. I hadn't thought about raw milk in
years. I used to buy it regularly for the kids, back in Calif. in the '60s
through '70s. Altadena Dairy, purchased at health food stores. Eventually
became unavailable. I think it's definitely better for you than the
pasteurized stuff. As I remember, it tasted noticeably better, too.

However, at this point in time it's not clear to me that adults really need
or benefit from milk, pasteurized or not. All that lactose can't be good for
ya.

I think it's possible to find unpasteurized cheeses, that's probably more
useful. If you can get some really rich raw milk, how about making yogurt?
That gets rid of most of the lactose. Bet it would taste great, too,
compared to that made with pasteurized milk.

HG

Bob in CT said:

I've been reading some information on raw milk, such as:

http://www.realmilk.com/safety-raw-milk.html

Now that I've read two books that have totally skewered the whole
"saturated fat and cholesterol cause heart disease" theory, I think I've
gone over to the Dark Side. I no longer believe anything the government
says. ;-)

Case in point, I'm thinking of buying some raw milk at a local farm. My
only question is, other than making yoghurt, what would I do with milk? I
ceased drinking milk many years ago, as it didn't fit into my incredibly
low fat diet at the time. I still don't eat cereal. So, am I relegated to
just drinking the milk?

I didn't read the link -- maybe the answer is there.

But if you don't drink milk, why buy it? I don't understand the
question --

I buy milk now because my son goes through it like water. But if it
wasn't for him, I don't think my fridge would mind if there wasn't a
jug of milk in there.

LOL! What am I missing here?

Is it that you want to buy milk to make yogurt, but you have to buy it
in such a large quantity that you have to find another use for it as
well? You can get Dannon Natural Yogurt for less than $3.00 a carton
-- does that help?

--
BlueBrooke
254/234/135

Hannah Gruen said:

"Bob in CT" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been reading some information on raw milk, such as:

http://www.realmilk.com/safety-raw-milk.html

Quoted message said:

... I no longer believe anything the government says. ;-)

That is an interesting letter, Bob. I hadn't thought about raw milk in
years. I used to buy it regularly for the kids, back in Calif. in the '60s
through '70s. Altadena Dairy, purchased at health food stores. Eventually
became unavailable. I think it's definitely better for you than the
pasteurized stuff. As I remember, it tasted noticeably better, too.

However, at this point in time it's not clear to me that adults really need
or benefit from milk, pasteurized or not. All that lactose can't be good for
ya.

I think it's possible to find unpasteurized cheeses, that's probably more
useful. If you can get some really rich raw milk, how about making yogurt?
That gets rid of most of the lactose. Bet it would taste great, too,
compared to that made with pasteurized milk.

HG

Ironically, during my trip to the Philippines, I had to try one of the
desserts there which contained ice cream that I was told was made from
raw milk. I am lactose intolerant, but only milk and ice cream bother
me. I can eat cheese without a problem. I let myself cheat on my low
carb while I was there because I wanted to try some of the foods there.
I had no lactose reaction to the ice cream there. Just wondering if that
had anything to do with the fact that this ice cream was made from raw milk.

Chris

Bob in CT said:

I've been reading some information on raw milk, such as:

http://www.realmilk.com/safety-raw-milk.html

Now that I've read two books that have totally skewered the whole
"saturated fat and cholesterol cause heart disease" theory, I think
I've gone over to the Dark Side. I no longer believe anything the
government says. ;-)

Case in point, I'm thinking of buying some raw milk at a local farm.
My only question is, other than making yoghurt, what would I do with
milk? I ceased drinking milk many years ago, as it didn't fit into my
incredibly low fat diet at the time. I still don't eat cereal. So, am
I relegated to just drinking the milk?

Bob,

If you want some fresh butter, this is where you start. Just let the
milk set at room temp until it sours (clabbers) then seal in a large jar
and shake. Be sure to release some of the pressure from the jar from
time to time by unscrewing the cap. The butter will collect together in
the liquid and form a ball.

Shazam! Home made butter!

Enjoy,

George

c said:

Hannah Gruen said:

"Bob in CT" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been reading some information on raw milk, such as:

http://www.realmilk.com/safety-raw-milk.html

Quoted message said:

... I no longer believe anything the government says. ;-)

That is an interesting letter, Bob. I hadn't thought about raw milk in
years. I used to buy it regularly for the kids, back in Calif. in the
'60s through '70s. Altadena Dairy, purchased at health food stores.
Eventually became unavailable. I think it's definitely better for you
than the pasteurized stuff. As I remember, it tasted noticeably better,
too.
However, at this point in time it's not clear to me that adults really
need or benefit from milk, pasteurized or not. All that lactose can't
be good for ya.
I think it's possible to find unpasteurized cheeses, that's probably
more useful. If you can get some really rich raw milk, how about making
yogurt? That gets rid of most of the lactose. Bet it would taste great,
too, compared to that made with pasteurized milk.
HG

Ironically, during my trip to the Philippines, I had to try one of the
desserts there which contained ice cream that I was told was made from
raw milk. I am lactose intolerant, but only milk and ice cream bother
me. I can eat cheese without a problem. I let myself cheat on my low
carb while I was there because I wanted to try some of the foods there.
I had no lactose reaction to the ice cream there. Just wondering if that
had anything to do with the fact that this ice cream was made from raw
milk.

Chris

Supposedly, there's less of a chance of lactose intolerance from raw
milk. I also wonder about milk, as I'm just not sure what to do with it
(other than making yoghurt, which doesn't have much lactose anyway).

--
Bob in CT

Opinicus said:

"Bob in CT" <[email hidden]> wrote

Quoted message said:

I'm thinking of buying some raw milk at a local farm. My only question
is, other than making yoghurt, what would I do with milk?

Make cheese?

Now that would be cool. I wonder how hard it is to do?

--
Bob in CT

On Mon, 18 Jun 2007 00:31:47 -0400, George Parton <[email hidden]>

Quoted message said:

Bob in CT said:

I've been reading some information on raw milk, such as:
http://www.realmilk.com/safety-raw-milk.html
Now that I've read two books that have totally skewered the whole
"saturated fat and cholesterol cause heart disease" theory, I think
I've gone over to the Dark Side. I no longer believe anything the
government says. ;-)
Case in point, I'm thinking of buying some raw milk at a local farm.
My only question is, other than making yoghurt, what would I do with
milk? I ceased drinking milk many years ago, as it didn't fit into my
incredibly low fat diet at the time. I still don't eat cereal. So, am
I relegated to just drinking the milk?

Bob,

If you want some fresh butter, this is where you start. Just let the
milk set at room temp until it sours (clabbers) then seal in a large jar
and shake. Be sure to release some of the pressure from the jar from
time to time by unscrewing the cap. The butter will collect together in
the liquid and form a ball.

Shazam! Home made butter!

Enjoy,

George

Really? Now, that's an experiment I wouldn't mind trying.

--
Bob in CT

BlueBrooke .@. said:

Bob in CT said:

I've been reading some information on raw milk, such as:

http://www.realmilk.com/safety-raw-milk.html

Now that I've read two books that have totally skewered the whole
"saturated fat and cholesterol cause heart disease" theory, I think I've
gone over to the Dark Side. I no longer believe anything the government
says. ;-)

Case in point, I'm thinking of buying some raw milk at a local farm. My
only question is, other than making yoghurt, what would I do with
milk? I
ceased drinking milk many years ago, as it didn't fit into my incredibly
low fat diet at the time. I still don't eat cereal. So, am I relegated
to
just drinking the milk?

I didn't read the link -- maybe the answer is there.

But if you don't drink milk, why buy it? I don't understand the
question --

I buy milk now because my son goes through it like water. But if it
wasn't for him, I don't think my fridge would mind if there wasn't a
jug of milk in there.

LOL! What am I missing here?

Is it that you want to buy milk to make yogurt, but you have to buy it
in such a large quantity that you have to find another use for it as
well? You can get Dannon Natural Yogurt for less than $3.00 a carton
-- does that help?

Well, I find Dannon Natural Yogurt to be bland. There's just something
odd about it.

I'm just entertaining ideas regarding milk. I've never been a big milk
drinker, but perhaps I should be.

--
Bob in CT

"Bob in CT" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Opinicus said:

"Bob in CT" <[email hidden]> wrote

Quoted message said:

I'm thinking of buying some raw milk at a local farm. My only question
is, other than making yoghurt, what would I do with milk?

Make cheese?

Now that would be cool. I wonder how hard it is to do?

Soft cheese is very simple. You need to warm your milk to blood heat and
add something to curdle it.

Strain it through a cheese cloth and once the whey has drained off, eat🙂)
You can use the whey in pancakes.

In article <[email hidden]>,

Bob in CT said:

BlueBrooke .@. said:

Is it that you want to buy milk to make yogurt, but you have to buy it
in such a large quantity that you have to find another use for it as
well? You can get Dannon Natural Yogurt for less than $3.00 a carton
-- does that help?

Well, I find Dannon Natural Yogurt to be bland. There's just something
odd about it.

I share your opinion of Dannon plain yoghurt. However, Stonyfield Farms
and Trader Joe's Creamline are both quite good. TJ's is under $3.00, as
I recall, but the Stonyfield Farms is a bit more.

--
"and the snark alert level has reached "fuschia""
---zig zigalo homes in on the meat of the matter

I'm a bit squeamish about unpastuerized milk. I have no doubt that raw milk
would be healthier. However, I have no idea what the statistics are on
getting food poisoning from it. I understand that here in California I can
buy raw milk off-the-shelf at Whole foods.

The other raw issue is raw eggs. With eggs, the risk is known. On the East
Coast (the trouble area) 1 in 10,000 eggs has salmonella. On the West Coast
the rare bad egg is supposed to be very rare. So, I do eat a few raw eggs
in protein shakes. There is a new issue, that if a bird flu infection hits,
one might be exposed through raw eggs before the media gives the alarm....

I knew someone who's kidneys were severely damaged by an E coli infection.
After some years of dialysis he died. Raw milk seems like the kind of food
that would have a risk for E coli. (cows have [censored]) (there was even an
unpasteurized juice company that got E coli)

Salmonella is treatable, E Coli H0157 does serious damage.

"Bob in CT" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been reading some information on raw milk, such as:

http://www.realmilk.com/safety-raw-milk.html

Now that I've read two books that have totally skewered the whole
"saturated fat and cholesterol cause heart disease" theory, I think I've
gone over to the Dark Side. I no longer believe anything the government
says. ;-)

Case in point, I'm thinking of buying some raw milk at a local farm. My
only question is, other than making yoghurt, what would I do with milk? I
ceased drinking milk many years ago, as it didn't fit into my incredibly
low fat diet at the time. I still don't eat cereal. So, am I relegated to
just drinking the milk?

--
Bob in CT

"Bob in CT" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been reading some information on raw milk, such as:

http://www.realmilk.com/safety-raw-milk.html

Now that I've read two books that have totally skewered the whole
"saturated fat and cholesterol cause heart disease" theory, I think I've
gone over to the Dark Side. I no longer believe anything the government
says. ;-)

Case in point, I'm thinking of buying some raw milk at a local farm. My
only question is, other than making yoghurt, what would I do with milk? I
ceased drinking milk many years ago, as it didn't fit into my incredibly
low fat diet at the time. I still don't eat cereal. So, am I relegated to
just drinking the milk?

--
Bob in CT

Curds & Whey
5 1/4 cups whole milk
1/4 cup of lemon juice OR 3 tablespoons (soup spoons) white vinegar
dash of salt.

Heat 5 cups of milk in saucepan until bubbles form around the edges. Add
lemon juice or vinegar and let simmer for 2 minutes without stirring. Allow
to stand for 45 minutes in pan. DO NOT STIR. Pour mixture into a cheesecloth
if available or a threadbare dishcloth while suspended over a bowl (I attach
the cloth with clothespins to the sides of bowl before pouring the mixture
in.) Allow the whey to drain through into the bowl leaving the curds in the
cloth. After most the of the whey has drained through, tie the cloth to a
faucet and allow the cheese to drain for an additional hour.

--
OVER 9,000 AMERICANS ARE KILLED BY ILLEGAL ALIENS EVERY YEAR IN THE UNITED
STATES.

In fact, more Americans are killed at the hands of illegal aliens every year
in America than in all the conflicts and terrorists attacks and bombings
since the end of the Vietnam War COMBINED!!!

http://www.firecoalition.com/obc/
http://immigrationcounters.com/
http://video.google.com/videoplay?docid=5871651411393887069

T2 Nov' 06
Actos 30mg (Rx ended 2/15/07)
Low-carb diet
Exercise

Hey, what happened to the 1/4 cup of milk from the measuring cup to
the saucepan? Did you drink it? ;-)

Cheri

DesertHare wrote in message ...

Quoted message said:

Curds & Whey
5 1/4 cups whole milk
1/4 cup of lemon juice OR 3 tablespoons (soup spoons) white vinegar
dash of salt.

Heat 5 cups of milk in saucepan until bubbles form around the edges.

Add

Quoted message said:

lemon juice or vinegar and let simmer for 2 minutes without stirring.

Allow

Quoted message said:

to stand for 45 minutes in pan. DO NOT STIR. Pour mixture into a

cheesecloth

Quoted message said:

if available or a threadbare dishcloth while suspended over a bowl (I

attach

Quoted message said:

the cloth with clothespins to the sides of bowl before pouring the

mixture

Quoted message said:

in.) Allow the whey to drain through into the bowl leaving the curds

in the

Quoted message said:

cloth. After most the of the whey has drained through, tie the cloth

to a

Quoted message said:

faucet and allow the cheese to drain for an additional hour.

DesertHare said:

"Bob in CT" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been reading some information on raw milk, such as:

http://www.realmilk.com/safety-raw-milk.html

Now that I've read two books that have totally skewered the whole
"saturated fat and cholesterol cause heart disease" theory, I think I've
gone over to the Dark Side. I no longer believe anything the government
says. ;-)

Case in point, I'm thinking of buying some raw milk at a local farm. My
only question is, other than making yoghurt, what would I do with
milk? I
ceased drinking milk many years ago, as it didn't fit into my incredibly
low fat diet at the time. I still don't eat cereal. So, am I relegated
to
just drinking the milk?

--
Bob in CT

Curds & Whey
5 1/4 cups whole milk
1/4 cup of lemon juice OR 3 tablespoons (soup spoons) white vinegar
dash of salt.

Heat 5 cups of milk in saucepan until bubbles form around the edges. Add
lemon juice or vinegar and let simmer for 2 minutes without stirring.
Allow
to stand for 45 minutes in pan. DO NOT STIR. Pour mixture into a
cheesecloth
if available or a threadbare dishcloth while suspended over a bowl (I
attach
the cloth with clothespins to the sides of bowl before pouring the
mixture
in.) Allow the whey to drain through into the bowl leaving the curds in
the
cloth. After most the of the whey has drained through, tie the cloth to a
faucet and allow the cheese to drain for an additional hour.

Have you ever had this? The wife and I were watching Good Eats, and he
made curds using a similar technique. She said she imagined these as
being gross, but I'm not so sure. They may be good.

--
Bob in CT

Bob in CT said:

George Parton said:

If you want some fresh butter, this is where you start. Just let the
milk set at room temp until it sours (clabbers) then seal in a large jar
and shake. Be sure to release some of the pressure from the jar from
time to time by unscrewing the cap. The butter will collect together in
the liquid and form a ball.

Quoted message said:

Shazam! Home made butter!

Really? Now, that's an experiment I wouldn't mind trying.

The less interesting method I know of - Try to make whipped cream.
Don't pay attention close enough. Mix it too much. End up with
whipped butter not whipped cream.

Roger Zoul said:

Other than for cheese, why do you need raw milk?

Yogurt, cream freche, low carb gravy thickening agent,
all sorts of other sauces that work better with cream,
good for baby cows ...

In a previous article said:

I share your opinion of Dannon plain yoghurt. However, Stonyfield Farms
and Trader Joe's Creamline are both quite good. TJ's is under $3.00, as
I recall, but the Stonyfield Farms is a bit more.

Stonyfield Farm Whole Milk Plain is wonderful.

Vicki
--
"I'm just a bad Christian. A bad born-again Christian. And certainly, like
the apostle Peter, I am capable of denying it, of presenting myself as a sort
of leftist liberation-theology enthusiast and maybe sort of a vaguely Jesusy
bon vivant. But it's not true" --Anne Lamott