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Thread: Separating Raw Milk page 2

  1. #11
    SoccerGrok's Avatar
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    All over making the cream...Thanks!:-)

  2. #12
    Dr. Bork Bork's Avatar
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    Quote Originally Posted by willowbean13 View Post
    I'm guessing when you read the info-flyer, it was the milk version of do not use a hair dryer in the shower or bathtub. The powers that be have to be ultra careful in order that the shallow end of the gene pool does not annihilate itself in an extraordinarily and alarmingly stupid manner.
    *giggle*

    I'll go the mason jar route then, thanks!
    --Trish (Bork)
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  3. #13
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    I'm new to raw cows milk but the first thing I did was leave a bottle on the counter for a day or so and then poured it through a cloth lined strainer and let it drain in the fridge overnight, The next day, the loveliest cream cheese in the strainer and a jar full of whey to make recipes from Nourishing Traditions. I will be making cream and yesterday I was given Kefir grains so I have a bottle of that fermenting. There is a place up the street that is selling raw goats milk so I'll be trying that. Thinking about making cheese. I'm psyched!

  4. #14
    Classic's Avatar
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    Ferti,
    I think you are on the right track. If you let pasteurized milk sit on the counter it gets putrid. Raw milk does not do that (if it is clean). It still has it's live enzymes that keep it safe. These enzymes also help with our digestion. I believe this is why so many people have developed bad reactions to CW milk. The digestive enzymes are destroyed when pasteurized.

  5. #15
    Dr. Bork Bork's Avatar
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    I'm thinking I'll get me a yogurt maker (my last homemade makeshift attempt failed), and make raw creme bulgare. How wicked would that be!
    --Trish (Bork)
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  6. #16
    Dr. Bork Bork's Avatar
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    So I had a wonderful realization today.

    A gallon of raw milk costs about $6.50.
    A gallon of milk should yield a quart of cream

    do you know what that means?

    it means I can get grass fed, raw, organic cream for THE SAME PRICE as the grocery store brand! *thud*
    Why would I EVER go back to a name brand after this?
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
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  7. #17
    SoccerGrok's Avatar
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    This turned out great! I put it in a mason jar in the freezer. A dallop in coffee or whatever...Like Bork said "GOD":-)

  8. #18
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    I'm just going to say I can't wait until I can get my cow so I can get raw milk ALL the time. Here it's an occasional treat since I have to drive over an hour to get it, plus the expense. I just adore the stuff though, and I am all beyond excited to make ICE CREAM using raw cream from my cow and raw honey from my bees. All the yummy cheese and stuff... can't wait!

  9. #19
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    easy method

    We get our raw milk in plastic gallon jugs. Here's how I get the cream out:
    1. let it separate
    2. get some containers ready to catch the skim milk vs. cream
    3. hold the gallon over one of the containers for skim milk
    4. pierce the bottom of the gallon jug to drain out the skim milk
    5. open the top lid of the gallon jug to let in air/drain faster
    6. plug hole to move jug to above the cream container once the milk has drained out
    7. let cream drain out

    done.
    yum.
    I only do this occasionally because we like the cream in the milk, but raw cream......ahhhhh

  10. #20
    Dr. Bork Bork's Avatar
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    Have been working on a post for my new food blog on making your own raw cream thanks to direction from you guys. The post should be ready some time after the 23rd.

    In the mean time, I've been enjoying Kalona Super Natural grass fed cream. Way tasty!
    --Trish (Bork)
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    http://pregnantdiabetic.blogspot.com
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