I've never been more of a fan of milk then I am now. Though you will pretty much never find me drinking a glass of milk. Downing a tall, cold glass of it has no lure on me. However, if you mention a small 4oz glass of cream, accompanied by a warm, soft chocolate chip cookie - you have all my attention.
Since being introduced to Nourishing Traditions and the Weston A. Price foundation, we have become genuine fans of REAL milk (Raw, unpasteurized). When first dealing with the fresh stuff, I was nervous...my acquaintances ridiculed and scared us with cautionary words, which I would later learn, was based out of ignorance. Please don't take offense if you are reading this and you were one of those caring folks!
What an amazing feat, Michael Schmidt has accomplished! As we push to regress so that we can progress here in Canada!
Real milk is like any other probiotic food, in that each batch, (if you will), is different. Some are winners some losers.
(Yay Canada last night!)
I currently found 5 gallons of fresh but sour milk...what a waste - folks would say. Not so. With large pots presently on my stove, I am cooking it up, slowly. Then I'll add approx. 1/4 cup of Apple Cider Vinegar per gallon of milk. After it cools somewhat I'll strain it, separating the whey. The new product that will emerge is old fashioned cottage cheese, or ricotta.
What to do with ricotta? Some of you know more than I. Feel free to share what you do with ricotta! We mix it in salads, top it in pizza, in quiche, casseroles, and pastas. I plan on sharing the mountain of ricotta that will come about today. And the crumbled stuff that we keep, I'll freeze in meal sized servings. I did try subbing some ricotta in some sort of cheese cake recipe...it did not go well. Perhaps I chose the wrong recipe. I'm still learning how to use kitchen utensils, let alone following recipes.
Lovely Thursday AND rest of the week to you!
p.s. I have not forgotten the vintage baby giveaway - it is on it's way - to be at the beginning of a new blog launch.
Good for you on using the sour milk... I have to admit, I probably would've thrown it out. Lovely little Elousia!
ReplyDeletehappy to read your post... leaning more and more toward raw... not there yet. what advice can you give a friend who needs to disinfect upholstery... I am so against lysol for toxins reasons. but where do I steer her that is colour safe?
ReplyDeletewe gotta start a cow share!!!!!!!!!!!!!!!!!!!!!
ReplyDeleteYes, I'm an anti-Lysol as well...honestly some may disagree, but I think out in the sun for at least 8hours - that sun is a pretty powerful disinfector! After that i would spray with a mix of 1part vinegar, 1 part water and a WHOLE LOT of drops of antibacterial essential oils (teatree, lavender, the woody oils?) whatcha think?
Hi PJ - I keep following your life via the blog - so nice to hear what's going on. Would love to bring the boys by again for a visit. Or you're always welcome at our place. Let me know what can work! tammy_sutherland@hotmail.com
ReplyDeleteTammy
And where did you find raw milk? I'd love to have a source. There don't seem to be any listed cow shares in Alberta.
ReplyDeleteI've been making ricotta (while trying to make mozzerella) for a few months. I'm wondering if the milk reacts differently when raw because I'm not having any luck. The ricotta is good though. We make cheese spreads and dips out of it if I don't have a lasagna in the works.
I am told that raw does better in cheese making at home then pasteurized - but I've never tried with pasteurized. However, I can say that when raw milk goes sour, it does not smell putrid the way store milk goes when it is sour.
ReplyDeleteOur source, we do not know, and we like to keep it that way to protect farmers. But really we need more Michael Schmidts.
the spreads and dips sound like a great idea!
completely unrelated: are those leg warmers or pants on your wee one? I love love love them!
ReplyDeleteYes, thanks for asking, they are longies/wool pants/wool soakers! it is never unrelated;)
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