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!
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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
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About 40 head Cows, Heifers & Calves, PB Angus Bull
Our outside dogs Rosco & Bo & 2 Yorkies (Bonnie & Clyde) & of course my baby Wilbur (cat)
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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
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