I was reading back and didn't really find the answer to my question... When you put the milk in the fridge do you keep a lid on it or not? I have been feeding animals with the milk I've gotten so far but yesterday morning I put the milk in a gallon jar with a lid on it and set it in the fridge. Today the cream is risen and there's condensation at the top inside the jar. Is that ok?
Last Edit: Aug 31, 2010 17:53:47 GMT -5 by barnydhppy
Do you put a lid on it as soon as you put it in the fridge or do you wait until after you skim the cream??? We drank our first half gallon of milk today!! My husband said it tasted like liquid butter. I guess I didn't get enough cream out. I have a stainless steel strainer I am going to strain off the next batch. How long do you usually wait before you skim out the cream? I waited 24 hours.
This evening I did everything by myself!! I feel like my little girl when she's so excited that she does something all by herself. Tilly switched me once with her tail...pesky flies! But I think she's got the hang of it!!! It seems to good to be true!!
You go girl! I still feel so very thankful to be able to milk my own cow. It is almost like an honor we have been given to treasure! I, too strain milk, put the lid on & put it in the fridge. 24 hours or so later I skim the cream off. There is always a bit more that ends up rising, but DH likes a bit of cream left in the milk. Just remember to shake the jug before you drink! There is always condensation on the lids, I just wipe it off when I am done skimming before I put it back in the fridge. I use a soup ladle to skim..it fits in my jars pretty good. Sometimes the lids re-seal themselves when I put warm milk in my 1/2 gallon wide-mouth jars. If I run out of 'old' lids, I put seran wrap over the top & then put the ring on. Have fun 'experimenting' making yourself some goodies. I bet we go thru at least a gallon of milk a day anymore....& that's just drinking, not including cooking! Janene
PS After I make butter, and have strained the buttermilk off, I save it. Sometimes I give it to a gal who likes to use it to make an Alfredo-type sauce to put with her Angel hair pasta. (They let me use their tiller for nothing so it's a fair trade for me!) The other day I thickened some up, put some seasonings in & put it in the crockpot with some home-grown round steaks. DH liked my edible experiment!
Occasional steer for the freezer
Dogs, cats, chickens, etc!
*~*Proud Mother of 2 Military Sons*~*
A Grandma now, too!
I put on the lids as soon as I pour in the milk. I skim 24 hours later. The milk is still pretty rich afterwards. I take whatever I can get off- you can tell you are done when the milk starts showing up- it is very pale and obvious beneath the cream.
Missing my Isabelle, cow of my heart
28 January 1998 to 4 May 2015
Post by rawmilkertx on Aug 26, 2005 0:28:02 GMT -5
I strain my milk into 1/2 gallon wide mouth glass jars, and seal them tight with the metal/rubber seal canning lids. Then I immediately submerge in ice water to chill the milk quickly. Don't know if this is over-kill or not, but several years ago, I read something about the quality of the milk being dependent on how quickly it chills.
I get a very strong vaccuum on the lids, and the next day I skim off the cream with a stainless steel ladle, and then usually replace the metal lid/band with a white plastic lid (the metal ones rust so easily!)
I usually leave a good 1- 1.5 inches of cream because I understand the cream is the most nutritious part, AND it helps your body absorb more of the nutrition from the milk too.
I don't put the lid on my milk jars until the milk has thoroughly cooled out. That gives the heat a chance to escape. I think this helps to prevent off odors in my milk. I ususally wait about 12 hours to skim the cream off my whole milk. Make sure to stir the milk up well before drinking or you will be pouring off the cream into your glass.
Post by BasleeBackwoodsFarm on Aug 26, 2005 8:57:24 GMT -5
I strain into 1 gallon glass jars through a flour sack towel and then I put wax paper over the top before putting the lid on. The lids do rust after time so this keeps the condensation off the lid therefore helping to slow down the rusting. I let mine sit at least 24 hrs. before skimming (when I get to). There is a definate difference between cream and milk. You'll know.
I keep our drinking milk in a Pampered Chef Quick Stir Pitcher (I have lots since I'm a consultant). We drink ours whole (with cream) so this way we just give it a couple of plunges and it's all mixed.
Kendra - MO USA
1 Horse, 1 Mules, 1 Donkey
About 40 head Cows, Heifers & Calves, PB Angus Bull
Our outside dogs Rosco & Bo & 2 Yorkies (Bonnie & Clyde) & of course my baby Wilbur (cat)
Young Living 100% therapeutic Essential Oils
face book page Living Naturally - Kendra B.
I store my milk in the same way Claire describes but use 1 gallon glass food service jars. If there is deterioration in the lids I put wax paper under them.
Then after 24 hours or more I skim partially for domestic use or skim thoroughly if I will be using the milk for butter and clabber.
Few people are willing to drink Jersey milk with all the cream in it.
The cream is unquestionably of high value and along with Sally Fallon and others I encourage its use. USDA publications, mainstream university publications on nutrition and virtually all vegetarian sources have for 35 years or more been hammering us with the value of skim milk and hazards of cream (milkfat/butterfat). It would be easy for us cream advocates to forget that the skim is there for a reason. It contains virtually all of the protein. In raw milk this prtotein is undamaged and fully assimilable, in other words it is complete animal protein. Especailly for small children and old people who have small appetites and few teeth, dairy protein is often their only source of high quality protein.
All the calcium is in the skim. The calcium in raw milk is the only completely assimilable source of calcium and associated bone building minerals available in the western diet or anywhere else for that matter. This is what the minerals are meant for: bone building. This is not true of any other food. The fat helps with assimilation of minerals. You need both the skim and the cream. (The minerals in other foods are present for the benefit of the plant or animal where they are found, not for the consumer.)
Again this morning went well!! I got just shy of a full gallon of milk. Do you think that's good for just 2 working quarters? I am loving milking even though it is hard work. My family is loving the milk. We had homemade bread and milk for breakfast! YUMMY!!!
I strain it put it in 1/2 gallon glass jars and put in fridge. As soon as it is cold it starts getting drinken. We shake the jar before opening it mixing the cream all in, so I would never see the condensation. I used to put it in the sink with cold water but that was a lot of work and it always taste great to us this way. Laurie
mom to 8,,,, grandma to one,,, and wife to Robert
wyomama: Hello hello Heidi!
Jan 8, 2018 0:14:51 GMT -5
mimisma: For some reason I can't view any of the pictures. Trying to get a good picture of a head bale. Would anyone know why I can't seem to view th pictures?
Jan 23, 2018 7:34:36 GMT -5
AZAmy: Wish I could help you with pics. I'm sure someone will chime in soon.
Jan 23, 2018 11:49:44 GMT -5
breezyridge: Same here. I'm looking for photos of homemade hay feeders suitable for 1-2 cows. The photos posted in old emails are not displayed-very sad
Feb 24, 2018 13:35:09 GMT -5
musicalmilking: Anyone want to make an offer on my two Dutch Belted cows? They are in the auction barn. I must sell them in March.
Feb 26, 2018 10:19:12 GMT -5
countrykrista: If i separate the 2 cows do you think they will calm down and not charge me once they get to know me?
May 25, 2018 17:15:36 GMT -5
claytonpaul: A bull was put on her herd Late Last May so she was expected to be due between May1 and August. They quoted me August so I wouldn't be disappointing by a late arrival.
May 23, 2019 13:07:11 GMT -5
Trim: I'm baaaaacccckkkk!
Aug 31, 2019 17:57:22 GMT -5
alpacalexi: My mini jersey cow is pregnant, however the last couple days her udder has deflated. My vet saw her on the 23 and said delivery in a couple weeks Is there a reason for her deflating?
Oct 2, 2019 17:17:00 GMT -5
Trim: She probably aborted a while back. That happened to one of my animals. She was bagging up but within a short while of her "due date" she began to deflate. I had no idea what had happened. I was seriously bummed out.
Feb 8, 2020 20:46:23 GMT -5
mamacherri10: good afternoon! I have not been on the website in a long time. Have a new jersey milk cow and am looking to see how long she needs to be dried up prior to calving? She is due the third week of May.
Mar 10, 2020 14:33:11 GMT -5
steven888: Dry her up now, she needs 6 wks of rest.
Apr 1, 2020 2:05:11 GMT -5
highlandteen: five to six weeks is generally suggested
May 7, 2020 14:39:23 GMT -5
biubiu: I think that CBD oil will be more popular. Because in is nice product for medicine and for simple guys.
Sept 15, 2020 14:31:42 GMT -5
guernseygirl: Can someone let me know if my pictures are showing up in the Auction Barn post? There should be 5 photos
Sept 20, 2020 20:58:54 GMT -5
wyatt: I treat cow s like people when doctoring.
Dec 15, 2020 22:54:52 GMT -5
ashlyn911: This is Fern! She’s an almost two year old heifer (Jersey/Brown Swiss). Her due date is Sunday.
Jun 17, 2021 0:49:56 GMT -5
hjp: Any tips on how to add a photo to a post?
Aug 24, 2021 18:13:11 GMT -5
This book is intended as an inspirational manual for keeping a family milk cow. A lifetime of practical experience has been bound into one volume. Practical advice for the everyday and procedures for cow emergencies. Plus, answers to FAQ's like, 'Should you get a cow?' and 'How Much Space do I need?'