Did you drink it?
Start date: 7-5-12
GOAL: to live to be a healthy and active 100
"In health there is freedom. Health is the first of all liberties."
Henri Frederic Amiel
Don't go near that fridge if you smoke a joint....
F, 48, 5'10"
Start Date: 25-06-12 @ 161lbs
Goal Reached: 30-09-12 @ 143lb. Now bouncing between 145lb - 149lb. I'd like less bounce and more consistency :-)
Started Cross Fit 20.12.12 ---- Can't wait to submit my success story on the 1st anniversary of starting primal.
The Schroedinger's cat of milk....
Yeah. Milk is nice in that it will tell you if it's bad. The smell when you open that will probably make you gag. Milk often doesn't grow mold. But that thicker layer on top? Thats the nastiness! (Its actually making me gag a little just THINKING about opening that thing!
What does it smell like? When I used to drink milk I would get rid of it about the time it started to smell metallic. I don't know if that makes sense, but the metallic smell preceded the gone-rotten smell by a few days. I could taste it, as well.
The fact that all the milk fats have separated make me suspicious. Were it me, I'd probably toss it on that alone.
High Weight: 225
Weight at start of Primal: 189
Current Weight: 174
Goal Weight: 130
Primal Start Date: 11/26/2012
I've made cheese by accident on several occasions, by my wife not dumping the milk out and just leaving it at room temperature on the counter for a few weeks. No mold, smelled like cheese, looked like cheese, whey and all. But if I want cheese, I'll buy it. I wouldn't risk it.
Tremendous worms of a swarthy nature pursue me across the sandy blank sky. I stop to think. What the devil AM I up to?!Turquoisepassion:
Knifegill is christened to be high carb now!
My pony picture thread http://www.marksdailyapple.com/forum/thread82786.html
if you're thinking this long and hard about milk that is clearly gone off, you have too much time on your hands.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
– Ernest Hemingway
No, I don't know what it smells like, and yes, I fully intend to smell it before tasting it.
Cheese is actually the main reason I'm considering it, but fridge temperatures are generally not conducive to fermentation. I considered adding some cheese, yogurt, and/or sour cream, but the time for that would have been January. Too late now. I will open it tonight or tomorrow morning and report back.