What to do with a gallon of raw milk? page

[Theresa92]

I bought my first gallon of raw milk. It's expiration date is in about 10 days, so I'm trying to think of creative ways to use it besides just drinking it. So far I am planning on making yogurt with it. I am also currently making kefir with it. What are some other ways to use it? I do prefer anything fermented. What about cheese? Anyone have any experience making homemade cheese?

Also... Just a side question. Where do you get real kefir grains? I bought some freeze dried ones, but they aren't the real ones. How does one go about getting the real grains?

[Leida]

Theresa, I make Quark, soft cheese:

I throw kefir grains (~ 2 cups of grains) into 2-2.5 L of milk (organic, no raw available here) and leave for a couple days till curd and whey separates. I mix it once in a while with a wooden spoon. Once the curds separate, I fish out kefir grains, and put the pot on the lowest setting on the stove for ~ 20 min to 30 min, just to promote separation again. Then I take a big colander, line it with paper towel, and pour the content of the pot into it. I place colander on top of the kefir making pot and put in the fridge overnight to drain. I turn the ready quark from the towel into the plastic container. Really, it's pretty simple. I used to do it the old fashioned Russian way, straining in the cheesecloth, but I like the paper towel method better, since no cheese cloth is involved and you do not need to find a place to hang it to drip, and it turns softer and yummier imo. Oh, and I really do not like warming it up too much either, since I like the softer version better.

Normally, I use it as a dish, eating straight with salt or mixing in coconut milk before eating if it is a bit too acidic. I also make salads with it, tomato, or radish-cucumber and dill and onions. Finally, I used to make syrniks by adding a bit of non-glut flour mix to it and forming patties, browning them and baking. It's great as a base for fruit just like cottage cheese too. I also add it as a filler in the meatballs and meatloaves.

While I have not made it, fresh Indian cheese sounds pretty easy (they curdle it with vinegar, and after you separated curds from whey you simply put the cheese-cloth under the weight). I saw making of Mexicain quesa fresca once, and they used rennet.

If it is raw milk it will make prostokvasha all on its own, without kefir grains. Just leave it in a warm quiet place. Grandma used the old fridge top.

Finally, you can freeze raw milk. It won't be as good on the way out, but still okay.

[Wanderlust]

Give it to me so I can drink it.

[Dr. Bork Bork]

Usually it's my 4yo that drinks it, so we only get half gallons, but our store has had a hard time meeting demand lately. We've been buying gallons and pouring half of it into sterile mason jars and freezing them. It should keep for a couple of months that way. When ready to use, take jar from freezer and stick it in fridge. Should thaw in about a day or so.

[BennettC]

It won't go bad in 10 days if its raw. It'll just sour naturally. I've got a gallon right now that's from 8/31

[Dr. Bork Bork]

This is true. Raw milk doesn't spoil. It clabbers.

[SoccerGrok]

Give it to me so I can drink it.

I'm with Wanderlust:-)

[Diana Renata]

I just noticed my pictures have disappeared (which means I'll have to make & take them again) however...

The Wilderness Childe: Seed Moon & Making Goat Cheese

[BennettC]

I just finished a batch of cream cheese that turned out very nicely!

[alg2435]

Pudding, lattes, soak chicken in it before coating with coconut flakes and frying, kefir...