Post by brigitte on Sept 4, 2011 21:10:11 GMT -5
I make the most wonderful yogurt with my milking shorthorn milk- by adding culture to a quart jar and sinking it in a warm water bath for a few hours.
My uncle, in Germany, raised me on sour milk...which was basically raw milk allowed to sour on the kitchen counter. Can't quite figure how he arrived at such a wonderful flavor without doing much at all.
A friend in Pennsylvania gave his milk to a neighbor who had the same sour milk memories from Europe as I did. The experiment failed. Though fresh milk properly collected does not become dangerous or unhealthy, it can simply fail to reach that slightly sour, custard like consistency that my uncle so loved...and introduced me to a flavor that led me back to cows many years later.
Here is what David writes from Pa. Does anyone have an idea of how to make sour milk properly?
Much thanks from cow whisperers out there. He writes......
"The reason we are interested in knowing more about sour milk is, that one of our neighbors obtained some milk from us a couple of weeks ago. I believe she is from Poland. She said on two occasions she tried to make sour milk and the milk spoiled. I told her that I have my cow because every morning I want a fresh glass of milk and did not know about making sour milk; but that I would have Donna call her. She told Donna she put the milk out on her kitchen counter and waited for it to sour, the same as they did in Poland. That she had been doing this with other raw milk she had obtained from a farmer out in central Pa. She said that milk soured and our milk spoiled. "
Thanks,
Brigitte
My uncle, in Germany, raised me on sour milk...which was basically raw milk allowed to sour on the kitchen counter. Can't quite figure how he arrived at such a wonderful flavor without doing much at all.
A friend in Pennsylvania gave his milk to a neighbor who had the same sour milk memories from Europe as I did. The experiment failed. Though fresh milk properly collected does not become dangerous or unhealthy, it can simply fail to reach that slightly sour, custard like consistency that my uncle so loved...and introduced me to a flavor that led me back to cows many years later.
Here is what David writes from Pa. Does anyone have an idea of how to make sour milk properly?
Much thanks from cow whisperers out there. He writes......
"The reason we are interested in knowing more about sour milk is, that one of our neighbors obtained some milk from us a couple of weeks ago. I believe she is from Poland. She said on two occasions she tried to make sour milk and the milk spoiled. I told her that I have my cow because every morning I want a fresh glass of milk and did not know about making sour milk; but that I would have Donna call her. She told Donna she put the milk out on her kitchen counter and waited for it to sour, the same as they did in Poland. That she had been doing this with other raw milk she had obtained from a farmer out in central Pa. She said that milk soured and our milk spoiled. "
Thanks,
Brigitte