One of the most frequent questions I get from readers is what to do with raw milk that has soured.
Sour raw milk is quite unlike pasteurized milk that has gone past its “use by” date. Pasteurized milk goes putrid and must be thrown out at that point, but raw milk is still a highly useful item in the kitchen.
The difference is that pasteurized milk is a dead food – there are no enzymes or probiotics present. So, when store milk goes bad, it becomes a huge food borne illness risk to consume it and it must be discarded.
Raw milk, on the other hand, is loaded with enzymes and probiotics. When raw milk starts to sour, it simply means that beneficial bacteria called probiotics have started to use up the lactose (milk sugar) which causes the milk to no longer taste as sweet.
Raw milk that tastes sour is still very much safe to drink and is even more beneficial to health as the higher level of probiotics have initiated the fermentation or clabbering of the milk.
So if you find yourself with some soured raw milk in the refrigerator, check through this list and see what makes the most sense for using it up.
Whatever you do, though, don’t throw it out! There is no need for even a drop of your nutrient dense, grassfed dairy to go to waste!
101 Uses for Soured Raw Milk
1. Make scrambled eggs with it.
2. Make quiche with it.
3. Add it to a breakfast smoothie.
4. Make homemade pudding with it (if slightly soured).
5. Make hot chocolate with it.
6. Use it for garden fertilizer (just pour around the base of your plants or trees). It really gets the worms going crazy.
7. Give it to your pet.
8. Make egg custard pudding with it.
9. Make traditional British whitesauce with it.
10. Make kefir with it.
11. Make yogurt with it.
12. Use it to soak pancake batter.
13. Use it to soak cold breakfast cereal batter.
14. Use it to soak waffle batter.
15. Remove the soured cream off the top and add to homemade soups.
16. Remove the soured cream off the top and add to meatloaf.
17. Just drink it. It tastes like buttermilk and is very good for you.
18. Use to make devil’s food cake.
19. Make omelets with it.
20. Use it instead of water to cook up your soaked breakfast oatmeal.
21. Use it to soak crepe batter.
22. Soak banana bread batter with it.
23. Soak pumpkin bread batter with it.
24. Use it to soak buttermilk biscuit batter.
25. Soak muffin batter (any kind) with it.
26. Use it to make cream cheese and whey.
27. Remove the sour cream off the top and add to a baked potato.
28. Add buttermilk culture and make buttermilk with it.
29. Take a bath in it. It was good enough for Cleopatra, right?
30. Separate out the whey and make ricotta cheese
31. Make mozzarella cheese with it.
32. Make flan.
33. Make sweet potato casserole with the sour cream off the top.
34. Make cottage cheese with it.
35. Make ice milk with it (if only slightly soured).
36. Use it instead of evaporated milk to make pumpkin pie.
37. Use it to clear up pinkeye.
38. Soak frozen fish in it until thawed for improved texture and flavor.
39. Soak dull looking silverware in it for at least 30 minutes and then rinse for a beautiful shine.
40. Use it as a conditioner for your hair.
41. Repair fine cracks in your china by boiling them in the soured raw milk (the milk reacts with a chemical in the china to seal the crack). I’ve never done this myself but it supposedly works.
42. Use ice cold to sooth the discomfort of poison ivy.
43. Dab some on mild sunburn for instant, cooling relief.
44. Rub dry skin patches with it several times a day to make skin soft again.
45. Make cheese sauce with it.
46. Make paneer (easy South Asian cheese that requires no rennet).
47. Make potato cheese soup.
48. Freeze it and use it later when you have a dire need for clabbered milk.
49. Make tapioca pudding with it.
50. Make bread pudding (soak the bread in the milk).
51. Stew pork loin in it.
Oh dear. It seems I’ve run out of ideas!
Can you folks help me out?
I need 50 more ideas to reach the goal of 101 uses! Please add your own creative ideas in the comments section!
I’m sure there are many many more uses for soured raw milk that I’ve missed!
Sarah, The Healthy Home Economist
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{ 319 comments… read them below or add one }
Make an Indian dessert with it, mawa
Lavina\’s last post: Mawa Recipe – An Indian Dessert
9 kids does not allow this problem usually, but my fridge went out and I had 4 gallons, 2 of them had started separating so I made cream cheese and whey with one and gave one to the 9 chickens. Now for the last 2 days I have been getting almost double the eggs. I get 50 chicks on Fri. and I will be adding soured milk to their diet.
Diane,
It’s been over a year to test your odea about doubling egg production with sour raw milk. Did production hold?
Thank you.
Use it to “marinate” chicken so it gets really tender.
Make mayonnaise with it.
Make mashed potatoes with it.
Use it for salad dressings.
I have some more:
Use it in smoothies.
Use it in ice cream recipes to replace some of the milk.
Make panna cotta with it – just google “Buttermilk Panna Cotta” for ideas.
Use it when making fish/crab cakes.
Use it when making cornstarch puddings.
Can you make ice cream with it?
You can make ice milk since there isn’t enough cream really to make ice cream. Only if the milk is slightly soured though. If it’s really sour, you will have to cook with it or use it some other way listed above.
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
If you make home made ice cream the old-fashioned way, hand-cranked, and using the old recipe for French parfait, slightly soured milk makes the best tasting ice cream in the world! No matter what flavor you make (choclate, vanilla, fresh ground mint, etc.)! The recipe for Fench parfait calls for adding raw egg yolks to the milk (separate and discard the egg whites), plus real vanilla flavoring (not imitation) plus your natural flavor of choice (real choclate, or freshly ground mint leaves, or lemon concentrate) plus just the right amount of real sugar (personal taste) to the sour milk, and slightly heating (simmering) it (do not boil), then letting it cool, then freezing it in the cranker.
*Cringe* My husband just poured half a gallon of souring raw milk down the drain, before I could tell him NOOOOOOOOOOOOO…
If you have a septic tank, maybe the good bacteria in the tank got a boost!
I haven’t had any luck with making yogurt or kefir with my soured milk. It seems the bacteria compete and I’m left with something awful. But that’s just my experience.
If you bring the milk to just under a boil and remove it from the heat right away, that will kill of most of the competition and potential pathogens. Check the instructions of your culture to see how much you need to cool the milk before inoculating it.
you can’t make a fermented product with sour milk bcoz d reason of increasing acidity is not only lactic acid bacteria but also other bacteria. and the yogurt culture contain only two acid forming bacteria ( lactobacillus bulgaricus & streptococcus thermophilus ) growing symbiotically. so u have 2 make sure that the milk contains less amount of other bacterias.
Ours never lasts long enough to sour!! Our family of 4 devours 4 gallons a week. I’d love to add the fifth, but that would mean another share purchase. Not in the budget, right now.
Ours never lasts long enough to sour!! Our family of 4 devours 4 gallons a week. I’d love to add the fifth, but that would mean another share purchase. Not in the budget, right now.
Oooh, perfect! I get raw milk half of the year from the CSA, and poured too much sour milk into my garden. I’ve decided that this year, I’m going to figure out “101 Uses” for that milk so that none will go to waste. So, I’m bookmarking this page. Thank you!!!!
Thanks for this! I “pinned” it. =)
Candi, how do shares work? I recently found a local farm and they had a sign about this but of course I forgot to ask.
I am so glad you put this up. I was wondering what I can do with sour milk.
(Pretty much identical to your #6, but…) Pour skimmed sour milk into your garden, especially if you live in an area (like I do!) with alkaline soil. Acidifies and adds calcium and other trace minerals.
Karen Joy\’s last post: Hellfire and Damnation
My mom would always use sour milk as part of the ration for feeding baby ducks and geese. She’d take cow feed, sour milk and finely chopped nettles (http://www.commonsensehome.com/nettles/) and mix them all together when the babies were small. They loved it. (We had a dairy farm and raised large flocks of poultry.)
Laurie\’s last post: Blueberries – Growing the Superfruit
I am still very very new at drinking raw milk and all the ways to use it. I was trying to clabber milk on the counter the other day and when i came downstairs the second day it had totally separated. Like inches of whey and not much milk solids left. I am assuming this is still okay, but it’s been in the fridge for about a week now. Do I just strain out the whey? What do I do with the left over milk solids?
Thanks for all your help!!
Yes separate out the whey from the curds. See video link to cream cheese/whey video above in the list.
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
If you want to eat the separated curds and whey (known for centuries as an excellent food, really) just make sure that you are not sitting on a small stuffed stool when you do so, or a spider might come down and frighten you away.
Part of the point of that nursery rhyme, originally, was that Little Miss Muffet was doing something very ordinary when the spider turned up unexpectedly. Nowadays we think that “eating curds and whey” is the unexpected part.
I make clabber, then use it in smoothies….the yellow liquid when the milk separates is whey and I use it for lacto fermented ketchup, and kimchi among other lacto fermented foods that require whey.
Pour it in your garden.
-make a poultice for wounds
-soak your cow’s infected teat
What a fantastic list! I have done several of these things, but not THIS many. Wow.
I have a question, though. It seems like whenever I’ve tried to make kefir out of sour milk the milk simply become more sour—as if those bacteria are stronger and won’t allow the kefir grains to do their thing. It always tastes just like REALLY sour milk and not like kefir.
Any tips for this?
Yes, kefir made with sour raw milk will be quite tart!! You will likely have to blend in some fruit or even add some raw honey to drink it unless you love really tart flavors.
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
Sour milk is not really good for making Kefir. Too many of the milk sugars are already used up. Kefir grains will not thrive in soured milk.
That’s what I found too, Jeanette. I’m also wondering if that’s why my kefir grains stopped working on regular raw milk too—if they were in the sour environment with little to consume and they kind of died. That’s what it seems like, anyway. After a few years of using the same grains I had to toss them when I started trying to use them on sour milk. I’ll be getting new grains next week and think I’ll stick to regular raw milk with them—thanks!
Jill\’s last post: Outside at Last
If it’s really soured with little lactose left, you can use 1/2 soured milk, 1/2 fresh milk and use up your sour milk that way. If it’s mildly sour, it should make kefir just fine though it will be tart.
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
I have been using my soured raw milk with my kefir grains for quite some time, but I find that the kefir “ripens” much faster. Much! I can swap the milk nearly twice in a 24 hour time period. My grains are still healthy and go between soured and unsoured raw milk with no problems. I’ve been using the soured milk on and off for about a year.
@Adriana Bueno – I think it differs from state to state, but here in Ohio, buying fresh milk is illegal, but you can drink milk from a cow that you own. So we have dairy farms that allow you to “buy” into the herd. You buy a share of the heard for a set dollar amount. For every share you own, you pay a monthly boarding fee. You are basically paying the farmer to care for your part of the herd. For every share you own and pay a boarding fee for, you are entitled to 1 gallon of milk per week. It is a little pricey up front, but when it’s all said and done, it ends up averaging $5.50 a gallon (not including your upfront fee to join the herd), which is cheaper than the organic ultra heated junk in the store. At our farm, you drive there once a week or every two weeks and fill your own containers. We own 4 shares and I go every two weeks and get 8 gallons. There are several share owners that drive more than an hour to the farm. We are fortunate to be about 25 minutes away. All 8 gallons are typically gone the day before (sometimes 2 or 3 days before) it is time to go again. I go today to pick up milk and we ran out yesterday. I miss my glass in the morning!! We LOVE fresh milk!! I was making yogurt and butter, but then we ran out WAY too early!! I’m hoping to add another share in the next month or two just so I can go back to homemade butter and yogurt.
We have 2 cows of our own, a jersey, and jersey guernsey cross. I recently discovered the best way to have fresh butter and lots of cream in the milk, too, is to ONLY skim off the really thick layer of cream at the top of the jar. There is much less “buttermilk” left over, and the milk is still very creamy! It also means less time washing the butter!
Here in Australia, it is illegal to sell raw milk for drinking EVERYWHERE. I am one of the lucky ones, my partner works as a dairy farmer and I get all the raw milk I want. It saddens me that there is so much fear-mongering about raw dairy to the point that informed adults aren’t even allowed to make the choice to buy it or not, the government has taken that choice away from us.
@Adriana Bueno – I think it differs from state to state, but here in Ohio, buying fresh milk is illegal, but you can drink milk from a cow that you own. So we have dairy farms that allow you to “buy” into the herd. You buy a share of the heard for a set dollar amount. For every share you own, you pay a monthly boarding fee. You are basically paying the farmer to care for your part of the herd. For every share you own and pay a boarding fee for, you are entitled to 1 gallon of milk per week. It is a little pricey up front, but when it’s all said and done, it ends up averaging $5.50 a gallon (not including your upfront fee to join the herd), which is cheaper than the organic ultra heated junk in the store. At our farm, you drive there once a week or every two weeks and fill your own containers. We own 4 shares and I go every two weeks and get 8 gallons. There are several share owners that drive more than an hour to the farm. We are fortunate to be about 25 minutes away. All 8 gallons are typically gone the day before (sometimes 2 or 3 days before) it is time to go again. I go today to pick up milk and we ran out yesterday. I miss my glass in the morning!! We LOVE fresh milk!! I was making yogurt and butter, but then we ran out WAY too early!! I’m hoping to add another share in the next month or two just so I can go back to homemade butter and yogurt.
I tried making kefir with some grains that I ordered in the mail. They looked like they were dissolving. I put them in milk. After more than 24 hrs. the milk hadn’t soured, and smelled and tasted like throw up. I’m guessing the grains weren’t strong enough for that amount of milk (6 cups). What do you think?
HI Onika,so far that I know ,sometimes 24 h..it is not enough, you have to keep changing the milk,maybe every other day to nurture your grains ,be patience,,we I just order mine and that it is what they toll me, last years I order and the same happen to me I pay 19.95 ) and end in the garbage ,but in this web I have been learn a lot.good luck,maggie from Fl
Also Onika, you don’t have to waste to much milk,only a little bit more to cover the grains
Thank you so much!
“Sweeten it” with some Baking Soda
Does this really work? Has anyone else heard of doing this? How do you do it? I’d love to be able to remove the “cheesey” aftertaste of slightly soured milk so my family will still drink it!
Oh ok, I guess I’ll have to ask next time. Raw milk is not illegal in TX but it is pricey $8 for cows milk and $12 for goats.
Paying $10/ gal in Florida. Was paying $3.50/ gal in Omaha a couple of years ago.
Hi Mary,
Where in Florida do you get your milk. I am in Tampa and I am looking.
Thanks for your help
I get mine at Urban Oasis Hydroponic Farm in Carrollwood. Along with the veggies they grow, they also sell raw milk and pastured eggs “for pet consumption” and grassfed beef and local honey etc. Their market is open Friday and Saturday. http://urbanoasisfarm.com/
Paying $6/gallon up here in the panhandle. =D
I’m also in the panhandle and we pay $9 a gallon – price just went up.
Mary:
Where did you get raw milk for $3.50/gal in Omaha? I’m paying $8.50 in Omaha!
paying $14 a gallon up here in Canada (where it’s totally illegal). My family of 6 drinks about 5-6 gallons a week! $$ but so worth it. I consider it an investment in my kid’s futures
this is great! I was just lamenting the fact that I have 2 liters of raw in the fridge that is little past its prime and was wondering what to do with it now:)
Soak beef or lamb liver in it for a few hours prior to cooking for a milder tasting meat. Also works well with kidneys, but for kidneys make sure it’s Very sour.
LOVE THIS IDEA!
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
I have done this many times, and it works wonders. I also soak venison, elk, moose and other wild game in soured milk. It really draws out that bloody, gamey taste for those that don’t like it.
Heather H.\’s last post: Proper Care of a Cast Iron Pan
Wouldn’t this hinder your iron absorption since the liver = iron and milk=calcium??
Megan of RojerThat.com\’s last post: Homemade Organic Vinegar
I doubt it… It only touches the outside of the organ unless you chop it and as far as I know calcium And iron don’t really react with one another. Then again my iron and ferritin levels always run on the high side of normal so I actually GIVE blood when I’m not nursing to keep it lower.
It’s not really a reaction that is the problem with iron and calcium. It’s that calcium will block iron absorption. While Vitamin C on the other hand aids with iron absorption.
Augusta Arwood\’s last post: So here we go
Yes! I was going to say, it’s great for soaking organ meats in to mellow the flavor.
Holly\’s last post: Gratituesday: Duplicates
you can also soak game (like venison) in the milk and it will remove the gamey taste. i used to do that all the time but now i don’t mind the gamey taste
I know this sounds weird but I love clabbered milk! Esp when it is freshly clabbered and not too strong tasting yet. I simply scoop some into a plate and sprinkle lots of Redmond realsalt on it. So so good and I get cravings for it. Just kinda like juicy cottage cheese. What I don’t eat like that, I strain through cheesecloth for a raw cottage cheese.
I needed this last week!
I needed this .. this morning.
Mrs. Mac\’s last post: Easter Sunrise
I love giving clabbered milk to my chickens!
Jill @ The Prairie Homestead\’s last post: Is Homesteading Really the “Simple Life”?
10 minutes too late…I just discarded 2 quart jars of sour milk! If only I checked my emails I would have read your wonderful article. Next time I’ll know what to do!
You mentioned pets, and I saw ducks and geese above – but what about chickens?
Old time farmers used raw milk to prevent coccidiosis, and chickens prefer it soured until it’s clabbored, but they love it even fresh.
Also, when dumping it on your garden: dilute 4 to 1 w/ water to get the biggest benefit. It selectively feeds the microscopic soil critters and leads to higher brix (sweetness) in plants – fruits, veggies, grain and pasture alike.
If you are farming, you probably already know that the high level of lysine makes it a wonderful food for pigs, too, especially pigs raised on pasture.
Seriously? Using soured raw milk? Wow. That’s just. I don’t even know what to say. I wish that you would reconsider, you are seriously going to make someone sick some day.
Did you not read the difference between pasteurized sour milk and raw sour milk? *Raw* sour milk is not dangerous!
Additionally, there are many widely-accepted forms of soured milk products out there– yogurt, sour cream, various cheeses.
Mimi, I forgot to mention that yogurt is preheated to a temperature much higher than that needed to pasteurize before incubating the yogurt bacteria.
My Suburban Homestead\’s last post: Frugal living tip: washing soda is dirt-cheap in large 50 pound sacks
No. Raw yogurt is NOT heated to high temps
I have made mine without heating to more thatn 100 degrees F, and it always turns out perfect. Keep reading Sarah’s blog- she has lots of info on raw milk that you might not know…
Melissa, I’d be glad to. And I hope y’all will be putting up with my comments.
Tell me, how exactly do you make your yogurt? Do you thicken it with milk powder? If so do you know that powdered milk is heated to substantially higher temperatures than what is required to pasteurize milk, and that it actually oxidizes the cholesterol making it far more unsafe for you?
My Suburban Homestead\’s last post: Frugal living tip: washing soda is dirt-cheap in large 50 pound sacks
I too make raw yogurt all the time without ever heating my milk before hand. I never add powdered milk (ick), just plain raw milk (slightly soured fine) and some yogurt from my previous batch. Pop it in my yogurt maker for 24 hours and it’s done!
Thank you Melissa tha’s is what I do too, but I wasn’t sure,love this website
Check out our raw yogurt in the crockpot recipe!
http://rojerthat.com/2011/12/16/homemade-yogurt-its-easy/
Megan of RojerThat.com\’s last post: Homemade Organic Vinegar
If you want to thicken up yogurt naturally, strain it. The whey will come out and leave you with a thickened product. The more whey that is strained out the thicker the yogurt. This is what greek yogurt is.
Sandra Clark\’s last post: An Open Letter to the FDA
Not if it is organic and pastured. I drink it for 37 years and yet to see a problem
My Daddy told me that they used to put the leftover cow’s milk in a butter churn kept next to the fireplace…they kept adding to it each day and by the end of the week it all clabbered (is that the same as cultured?) up real well so they could churn the butter.
This was only 50 to 607 years ago and my Grandma raised six kids to full grown.
Some folks need to do a little research on the old ways of doing things before they go commented on things they don’t know nothing about.
As for my poor grammer really I just though the tone matched the message.
Oh shoot I *always* spell grammar wrong.
Actually I have done the research. Please do not insult me. I am very concerned about raw milk, as I do know children who’ve gotten deathly ill from consuming it. It is a very serious issue and people tend to make light of it or insult anyone who has concerns about it.
My Suburban Homestead\’s last post: Frugal living tip: washing soda is dirt-cheap in large 50 pound sacks
Personally I think the numbers of people who are damaging their immune systems by drinking pasturized milk is much more serious than the reports of people claiminig they were sick from raw milk.
I weaned my son onto raw milk as folks have been doing for aeons. He is one of the healthiest kids you’ve ever seen. Also I myself get horrible joint pain whenever I drink pasteurized milk. But I never have a problem when I drink raw milk which only makes me feel great. My mother in law is the one who told me about raw milk. When she first told me about it I told her she was CRAZY.
My Suburban Homestead our Amish farmer sold me this book and it really helped me to see the light and my family has benefited ever since: http://www.westonaprice.org/thumbs-up-reviews/untold-story-of-milk
The milk is as healthy as the cow it comes from. If you get your milk from a reputable farm with healthy cows, your milk will be fine and you really have nothing to worry about.
Mimi–says who? The same folks who write the pro-raw arguments? Have you actually sat down to read the literature they present? I have. It is a gross, deliberate misinterpretation of scientific literature.
Anna–that’s like saying since you smoke and haven’t gotten lung cancer, you won’t get it. That’s just not true and its unfortunate that many families have had to figure this out the hard way.
My Suburban Homestead\’s last post: Frugal living tip: washing soda is dirt-cheap in large 50 pound sacks
I guess my grandma who’s been making buttermilk for ages, without cultures, has just been killing us all along [rolls eyes]
Octavian @ Full Fat Nutrition\’s last post: Ingredients of poor health part 1: No exercise
There is a HUGE difference between pastured RAW milk from cows that are treated with respect from a clean farm and dairy cows in a confinement farm/conventional farm. I strongly urge you to do some more research on RAW milk and pasteurization in general. I know where my milk comes from and which herd of cows, buying from a store you have no idea. Not to mention most people that do get sick form milk have gotten sick from pasteurized milk not RAW.
You’re right, there is a difference. Note that I did not mention buying milk at the store. I HAVE done the research. I’ve read through the articles presented by the pro raw milkers, and found that their interpretation of what the literature says is actually entirely different than what the author intended.
My Suburban Homestead\’s last post: Frugal living tip: washing soda is dirt-cheap in large 50 pound sacks
Wait, you’re rolling your eyes at me? How rude. Do you also roll your eyes at the children who are in the hospital with Hemolytic Uremic Syndrome and need kidney transplants because they drank raw milk?
My Suburban Homestead\’s last post: Frugal living tip: washing soda is dirt-cheap in large 50 pound sacks
The chance of getting foodborne illness from ANY OTHER food besides raw milk is about 35,000X greater. Please do your research. Raw milk is one of the safest foods you could ever consume.
Per the CDC:
http://www.thehealthyhomeeconomist.com/government-data-proves-raw-milk-is-safe/
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
Um, that is not per the CDC, that is pointing again to a misinterpretation of the literature provided by the CDC. Here is the actual information provided by the CDC: http://www.cdc.gov/foodsafety/rawmilk/raw-milk-index.html
My Suburban Homestead\’s last post: Frugal living tip: washing soda is dirt-cheap in large 50 pound sacks
It is CDC data therefore it is per the CDC. It is not misinterpretation. At the recent Harvard debate, the folks on the anti-raw milk side of the issue had absolutely no rebuttal to this data from the CDC that raw milk is so inherently safe. If it was a misinterpretation, it would have been skewered in this debate.
http://www.youtube.com/watch?v=iLRdihFi6gw&context=C3280be7ADOEgsToPDskKldOT0LgeJ9pGStYY2P77G
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
I won’t have time to sit through this 1.5 hour panel that you presented, but I will at some point. I think it will be interesting.
I still don’t understand your article… maybe you could break it down to me. Raw milk is safe because the CDC says_______________________________??
I am assuming that you mean to say that pathogen outbreaks are typically attributed to other food sources. But that is a far cry from saying that raw milk is safe.
As I stated before, I’ve already been through the Weston Price website and found that their information was entirely false and purposefully misleading. I’m not interested in going through their articles again because I already know that they aren’t honest. If you have another source you can point me to, I would certainly be glad to read through it.
My Suburban Homestead\’s last post: Frugal living tip: washing soda is dirt-cheap in large 50 pound sacks
” Hemolytic-uremic syndrome (HUS) often occurs after a gastrointestinal infection with E. coli bacteria (Escherichia coli O157:H7). However, the condition has also been linked to other gastrointestinal infections, including shigella and salmonella , as well as non-gastrointestinal infections.
HUS is most common in children. It was once very rare, but it is increasing in children. It is the most common cause of acute kidney failure in children. Several large outbreaks in 1992 and 1993 were linked to undercooked hamburger meat contaminated with E. coli.”
………………………………………………………………
My suburban homestead, you do realize that no one is having the cow rub its udders in e-coli ridden manure, for one the dont stack ‘poo’ that high, and for 2 every place I have gone to have gently yet throughly cleaned before and after milking, have the animals on a well diet the animals show no sign of disease and have had thier manure tested for such pathagens. BTW my ( at the time) one year old got salmonella from PEANUT BUTTER and it was almost fatal to her but you dont see me going around bashing peanut butter eaters. I do have a very good knowledge of pathagens due to my childs sickness and due to the fact my husband owns and operates a USDA FDA enspected whole sale smoked meats plant (small scale) . we do testing on a daily basis and in such have a good understanding of what leads to ecoli and such. and speaking of USDA the farm I get MY raw milk from is indeed USDA inspected so I have no fear in allowing my family to drink this truelly natural product. Do come and tell us how YOU bones are holding up in 25 years though I’m sure we would like to get a report on that
Many old cookbooks have sour milk as an ingredient. (As opposed to “sweet milk.”) It’s a staple in many Eastern European dishes.
My parents and even my generation in Slovakia grew up on soured milk as did generations, and generations prior, naturally. My mom said she had it for dinner with potatoes every night. Now that milk in a box that lasts, um, years! is popular along with other junk and processed foods (in Slovakia) and people don’t consume raw milk and other real food as much as they used to, people are getting sicker, diabetes, heart-disease and cancer are up
(.
Dulce de leche cortada (sweet curdled milk), just made this for my husband! It does require quite a bit of sugar, but good for an occasional treat
Make facepack with it with clay or ground lentils.
mix with water and use as a foliar spray on your fruit trees.
Great if you have problem with fungal diseases.
BUT – spray after sun has gone down – it it the beneficial milk bacteria that do a lot of the good work, and they get killed by sunlight. So let them do their work in the evening and during the night.
We’re not talking about the junk from the grocery store. This is straight from the cow, never pasteurized or homogenized raw milk. The real thing! I usually use it in cooking when it’s started souring but have just mixed it up with a little chocolate syrup and drank it down too! Hot chocolate is the best! When I started drinking raw milk I was having a terrible time getting candida under control. A few months of drinking a glass a day did the trick and cleared up so many stomach problems for me. It’s also had the wonderful benefit of helping on some of my allergies!
Hi, how long will soured milk stay safe to be consumed? I had a whole gallon unopened that I got from before Christmas. Of course I *just* threw it out with the garbage yesterday… For future reference though.. 6 months? A year??
I am wondering the same thing — and thanks for a great post. We’ve been enjoying raw milk for just over three years now from farms around DC and now are in the Tampa area (with two sources).
Thanks for having me understand why I’ve been enjoying our milk after it sours even more than when it is ‘fresh’… good now I know why!
You can use it until it get so sour and the flavor is just too strong for even cooking with it or it gets mold on it and then you definitely must throw it out. But, even then .. it still makes great fertilizer!
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
It is not so primal/paleo friendly, but I use it to make macaroni and cheese. It is a family recipe from when I was growing up and I have not yet been able to give it up
.
My mother (who is NOT into traditional eating methods) uses sour milk to make Chocolate Sour Milk Zuchinni Cake. Not the healthiest either, but I have convinced her of the importance of healthy oils such as coconut, palm and pastured butter!
I also make a Sourdough Chocolate Cake. It is pretty darn good!
http://www.kingarthurflour.com/recipes/sourdough-chocolate-cake-recipe
I think you have covered the healthiest and best uses (such as smoothies) so these would definitely be somewhere near 102-104 (on the health scale)!
Enjoy!
Getting the fats right is THE most important thing in the diet. It makes up for all sorts of mistakes elsewhere in the diet
Not saying you shouldn’t get the whole thing right if you can, but no doubt the fats are the foundational nutritional principle that simply must get nailed 100%.
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
This website is fantastic! We owned a jersey and sold her last September. One reason we sold her was we didn’t know what to do with 4-8 gallons of milk a day for a 3 person household (this was only one small reason for selling her) but if I’d only known what to do with all that good milk at the time. We have found another source for raw milk since then so I will be trying many of these wonderful ideas. I will say this, my husband tended to have stomach issues prior to owning the cow. While on raw milk I cannot remember him having any issues yet for the past 6 months since not having raw milk to drink his stomach has been acting up again. Raw milk is like gold to us. Thanks for this website and all the information you post!
Mindy why instead to sell the cow,you could give some milk to the neighboors
Perfect timing! We just got a herd share from Davis Family Farm in AZ.
I love that sour milk is still useful and nutritious, whereas pasteurized milk simply rots.
thanks for this! it almost never happens, but when it does, i want to do something with it!
Can soured raw milk be used to “culture” raw veggies? Just wondering since the enzymes and probiotics are already there? Has anyone tried that? (Might have to just to see.) Thanks.
If you separate out the whey from the clabbered (sour) raw milk, yes this can be used for culturing raw veggies.
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
My husband accidentally left out an entire gallon of raw milk while I was out of town. He called me the next morning and said “I messed up, how do I fix it.” I told him to just leave the milk out and let it separate into curds and whey. It took a few days but then I had a ton of whey. I gave the curds to a baker friend and then I bottled up the whey. I also made a bunch of whey ice cubes by pouring the whey into ice cube trays. Now I have a whole bag of frozen whey cubes to use when ever I need some. I use the whey in smoothies and also to make delicious fermented mayo. I assume that the whey will still be good once it thaws. What do you think? The milk was fresh (not previously frozen) when I soured it.
Sure, that’s fine. Very creative right brained thinking. Love it.
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
As to the garden – it adds calcium which is much need by plants like tomatoes and cucumbers. Should prevent blossom end rot. Whatever skim milk I have leftover after making my half and half and yogurt for the week I try to remember to water into the garden when I have tomatoes growing.
Kinda funny: the other day I’d left the milk in the fridge for about 10 to 12 days and decided to empty the jar so I could return it and get more. But of course I forgot and left it overnight (or maybe over two nights) on the counter. When I finally got back to it I poured it down the drain but every instinct in me wanted to just grab the solids with both hands and eat them right then and there. Guess my body knew the right thing to do even though my brain didn’t. Oh well maybe next time.
According to Natasha Campbell-McBride, soured/fermented milk is an excellent armpit deodorant and colonizer of the ‘sensitive’ tissues, proving ‘good’ bacteria where women need it most quite often. Simply rub it on externally in or near the areas in question.
Whoa! Never heard of using it for a deodorant!
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
That would be like using yogurt “down there” for yeast infections. Works every time!!
)
I had some soured raw milk that I was going to use but the jug had become completely puffed out. Is this normal?
use it to make salad dressing for fresh lettuce and other greens.
In my experience with raw milk there is “good sour” and “bad sour”. Good sour has a pleasant flavor, bad sour can be bitter or have other off flavors. Good sour I would use in cooking, bad sour I would feed to animals or pour on the garden. To the best of my knowledge I have never gotten sick form tasting even the “bad sour” milk.
yeah, I find that the whey keeps the “good sour” smell for about 6-8 weeks in the refrigerator. I usually dump it out when the smell changes to the “bad sour” smell but maybe I’ll give it to my plants next time.
This is a great post. Thanks for the list. There are so many uses for soured raw milk.
Kaley\’s last post: Chocolate Ice Cream
I’m laughing because we never have enough milk in this house! Mine has never gotten a chance to go sour. I’ll have to remember this for whenever my kids are off to college and it’s just me and my husband.
Use it with lemon for a great face mask (see http://www.crunchybetty.com/lemon-brilliance-use-it-three-new-ways)
I wonder if I could soak my hard wheat berries in soured milk instead of water. What do you think?
Hi everyone! I’m new here. I’m a single homeschooling mom of a 5 yr old. I’ve searched, but to no avail…
Where on earth can I get raw milk??? I’m living in MD and the google shows nothing in this area- minus some ice creams… But I want gallons- Can anyone please tell me where to get this???
Keep asking people at farmer’s markets and friends that buy organic. Someone will know.
Check out realmilk.com for some ideas.
This is a real sore point. It is illegal in Md. to sell fresh milk. Can you imagine that? It is against the law for a farmer to sell a healthy product to someone who wants to come to his farm to buy it?! I am part of a buying club that was getting fresh milk from a wonderful farmer in Pa. The FDA conducted ARMED RAIDS against him, threatening his family (he has children) with loaded weapons. He had to shut down for fear of what could happen to his family. Google Dan Allgyer. Our tax dollars at work. Of course it is great for the FDA to proclaim a victory over an Amish farmer. It is well known that they will not fight back. He would not even have a lawyer in the courtroom with him, much less shoot back. This has been a terrible loss for all of us. Get involved in your local Md. politics. Every year my daughter is involved in another effort to get fresh milk legalized in Md.
I purchased a half cow last year from an organic farm. Now my freezer is full, and I get raw milk whenever I want it from the farmer. They can not SELL raw milk in New York either; however they can GIVE IT AWAY. Occasionally I pick up things for the farmer that she needs. A few months ago, I found a complete milker setup at a second hand store. I called her to see if she needed one. It is over $1,500 new, and I bought it for less than $100. I gave it to her. She gives me raw milk. No money changes hands, and in fact, I don’t necessarily even pick up milk when I drop stuff off.
The barter system is as old as time… think about it.
From your own article on the WAPF site: http://www.westonaprice.org/food-features/maximize-your-real-milk-and-cream
-Lift off soured cream and spread on a sandwich instead of mayonnaise.
-Use soured milk instead of whey to soak oatmeal overnight (you mentioned COOKING the oatmeal above, but I don’t think you said use it for soaking it).
-Mix carob powder and a little rapadura into slightly soured milk and give to your kids as “chocolate milk.”
Jill Nienhiser\’s last post: Twitter Weekly Updates for 2012-03-30
Could it be used to make home-made hair conditioner or moisturizer perhaps? I know that my great grandmas would apply home-made butter to their faces and then exfoliate with gram flour and water.
Thanks for the great ideas!! I will never waste a drop of milk again!!!
cindy\’s last post: Cervical Cancer…putting prevention into practice
Would love to know where you got the information that this is safe to consume.
My Suburban Homestead\’s last post: Frugal living tip: washing soda is dirt-cheap in large 50 pound sacks
I think the proof that it is safe to consume is the mere number of people who read this blog, who have been drinking raw milk for years, and who have never gotten sick because of it.
Melissa\’s last post: Homemade Raw Goat’s Milk Soap
And what do you say about the people who HAVE gotten sick?
My Suburban Homestead\’s last post: Frugal living tip: washing soda is dirt-cheap in large 50 pound sacks
I think that is the point. You hear of hundreds of people getting sick from food from the industrialized food system, but not from whole food, fresh from the farmers who treat their animals humanely and safely. If you know someone who got sick from raw milk consumption, that is very unfortunate and certainly not the norm as you can tell from the happy raw milk drinkers here.
If you are looking for information on the safety of raw milk, go to the Weston A. Price Foundation website. In an earlier post you stated you read information on the safety of raw milk and you feel the information was misinterpreted. That is fine for you to see it that way. I personally have a hard time believing any study done directly by any dairy association, dairy lobby or the government agencies that are so strongly influenced by these organizations. It comes down to choice. I will respect your choice for drinking your milk of you respect my right to drink my milk.
I respect your passion for your opinion. I feel it would be better spent ‘defending’ the far greater number of children who were sickened as a result of the unsanitary, inhumane, unethical food industry (ie. outbreaks and recalls of peanut butter, cantaloupe, spinach, ground turkey and thousands of pounds of ground beef, just to name a few.) Take responsibility for what you eat and know where your food comes from!
Hi Laura, you certainly present a reasonable commentary. I hear ya when it comes to food. In fact, I am attempting to grow as much of my own food as possible, which up until recently, included my own dairy animals. But I had a baby who decided to come out of the womb three months early and much other responsibilities and was stretched too thin, so I currently do not own dairy animals.
My feelings about raw milk stem from two differing backgrounds. One, I was trained in food safety in culinary school, and learned about all of the factors that influence pathogenic growth. Two, as I stated I had my own milk that I needed to decide what to do with–pasteurize it or not.
When I first started out, I read through Sally Fallon’s book (same author as the website you mentioned). Unfortunately there is not one study or reference to the information that she presents inside of her book.
So I did go to the website. I looked through the references that were provided and found that much of the studies that they point to have nothing to do with raw ruminant milk whatsoever. In fact some of those studies point to the benefits of babies consuming breast milk or the health benefits of societies who regularly eat probiotics (but in these cultures the milk is heated significantly higher than what is required for pasteurization–negating the “raw” part of the debate).
Frankly, when I read through the information on the website it was clear that they did not think that anyone would question the information that was provided. Clearly, everyone but the CDC is taking them at face-value rather than reading through the information with a critical eye and making sure that the decisions that they are making for their families are truly safe.
It is very sad indeed. Yes, raw milk outbreaks are rare. But when they do happen, the illnesses are very serious. Take the case of Mary McGonnigle’s son, who drank raw milk and then ended up severely sick, needed to be hospitalized for months on end, multiple organ failure, and needs kidney transplants. Mary said this has cost her hundreds of thousands of dollars, which is why she went to Bill Marler, a food safety advocate and food poisoning attorney (who the author of this website says has nothing better to do than pick on raw-milkers) because she needed the money to pay for a kidney transplant for her son.
I respect your right to drink raw milk. But somehow, we need to figure out how to keep kids safe and understand how fragile raw milk really is. In my opinion, soured raw milk is probably best not eaten and especially not given to children, who have extremely fragile immune systems.
My Suburban Homestead\’s last post: Frugal living tip: washing soda is dirt-cheap in large 50 pound sacks
MSH ~ No one is suggesting that raw milk has NO risks. We’re saying that the risks are extremely small, and we choose to take those risks, and the health risks for raw milk are MUCH less than that of food raised/prepared in a less traditional manner.
Your argument against raw milk, where you state that people’s children have gotten sick from it, is logically similar to saying, “I know a friend whose daughter died in a car crash, so we should all stop driving cars.” Some are trying to drive their vehicles less, but it’s not usually because they are terrified of the risks inherent with driving. Those who choose to drive do so as safely as possible, while knowing risks beyond our control are still present. We’re just satisfied that the benefits outweigh the risks, both for driving, and for drinking raw milk.
Karen Joy\’s last post: Hellfire and Damnation
Karen, please see my previous comment to another person. I really think the risk is far more serious than you realize.
My Suburban Homestead\’s last post: Frugal living tip: washing soda is dirt-cheap in large 50 pound sacks
You call an average of 43 illnesses from raw milk per year with approximately 3% of the population drinking it in the United States and NO DEATHS for over 10 years a serious risk? This is a tiny tiny risk.
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
It is a serious risk when you think of what those illnesses entail. You aren’t simply barfing your brains out here! We’re talking about serious, life-altering events… hospitalizations, multiple organ failure, organ transplants, hundreds of thousands of dollars in medical bills… need I go on? Read the stories for yourself. The information is out there. Yes, it might be only 43 people a year, but we’re talking about serious illnesses here.
And don’t we all shun the food lobbyists and manufacturers of I don’t know, say yellow #5 for saying “the risk is so small…” seems so contradictory to me. It seems to me that we should judge all foods by the same platform–whether they come from your neighborhood farmer or not.
My Suburban Homestead\’s last post: Frugal living tip: washing soda is dirt-cheap in large 50 pound sacks
Those 43 illnesses per year on average are not severe … everyone recovered completely. Not one death in over ten years … might be even 13 years.
Your arguments do not hold water. They are simply based on the fear government propaganda has sown in your mind.
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
You know, obviously raw milk is not for you. Let’s end it there shall we? I seriously doubt you can ever be convinced. I always tell people that if you are afraid of raw milk, then by all means don’t drink it. The fear itself is the most deadly thing of all and so very bad for health.
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
Sarah, the illnesses are severe enough that the CDC felt compelled to track down the source of the bacteria. How can you say that they weren’t severe?
Re: raw milk not being “for me.” Clearly it isn’t. You may not be interested in convincing little ol’ me, but that’s fine. But clearly many folks are following in your footsteps, just like the McGonnigles’ kids parents did when they followed the same advice that you are recommending here. Their kid nearly died from it.
I merely pose an alternate viewpoint. You seem to think it is based on my belief in government propaganda. But it isn’t. It is based on my education in the six factors that encourage microorganisms to grow. It is lack of knowledge of these principles that I believe leads to ALL food illness outbreaks, including the raw vegetables, sprouts, cantaloupes, etc. I wrote a short post about them, if you care to read it. http://www.mysuburbanhomestead.com/food-safety-principles-fat-tom-acronym/
My Suburban Homestead\’s last post: Frugal living tip: washing soda is dirt-cheap in large 50 pound sacks
If you are interested in the actual history and references to studies on raw milk (as well as current day politics) you might want to check out Ron Schmid’s book “The Untold Story of Milk”.
Sandra Clark\’s last post: An Open Letter to the FDA
I would have to see the proof where the culturing determined it was raw milk. You say you were trained in culinary arts school on food safety… I am curious did they teach you to use bleach for disfectant? Do you know where it comes from? People have used raw milk in this country and others since the beginning of time. If you question its safety, do not use it. The virbations you put out will give you bad results with it. Those of us that are fans of raw milk I am sure will continue to use it. God gave us all we need to survive and its not until we mess with things as he gave us that we see problems. Look at ephedra and the bad rap it got. Ephedra in its God given form wouldn’t hurt a mouse, much less a human, but then here comes some scientist and official hey we can make money reproducing this in a lab and selling it and in comes the problems. Supply now met demand at the cost of lives because it was synetheic. Not as God gave us. Same with milk God gave it to us raw for a reason. We can chose for ourselves without argument on whether to go raw, or go pasturized and even homogenized. Let your conscience be your guide.
I believe Mrs. McGonnigle herself has said that they are not even sure it was the milk. She had thrown it out so it could not be tested. Her child and another who became ill had another food that they ate in common, I believe it was spinach. (There was none left of that to test either.) If I recall correctly, she also has said her son was given abx in the hospital which made her son’s condition deteriorate to the point of severe illness.
That’s incorrect. I asked her about this myself. You may be confused because the raw milk producer at the time was trying to blame it on something else but she said that they never had any spinach.
Furthermore, in David Gumpert’s book, Sally Fallon herself decided to personally edit the story of the kid, and the story in his book is incorrect. I believe that a new edition is being written correcting this..
My Suburban Homestead\’s last post: What are your reasons for drinking raw milk?
Unless you’ve got a solid source for that comment as in a letter from the publisher indicating the story was incorrect, it is complete and unsubstantiated rumor. Please refrain from rumor based comments that can harm another’s professional reputation. They will be deleted.
Sarah, TheHealthyHomeEconomist\’s last post: The “Cumulative Time” Approach for Making Stock
I feel bad for those who have gotten sick but its rare. as is getting sick from spinach from e coli and other things… I know more people who have gotten sick eating “normal” foods then from raw milk. Its a personal choice for my family. Sarah doesn’t make me do it! I weighed the pros and cons and decided for it… and glad I did because my son loves milk and would break out from store bought but is thriving on the RAW!!!
From the CDC itself.
http://www.thehealthyhomeeconomist.com/government-data-proves-raw-milk-is-safe/
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
I use it for all the reasons listed and to marinate meat, chicken. I pierce roasts and soak them for several days in the fridge before baking slowly. They turn out soooooooooooo tender and delicious. Gravy is wonderful. I also use it to soak liver for a few hours before cooking it. If you are fearful of raw milk you only have to wonder how people lived and drank milk before refrigerators and pasturization were invented. When I was in So. America in the late 60′s, the milk was sold out of tin containers carried on the sides of donkeys. It was warm and certainly not pasturized. I haven’t noticed the population of So America declining from milk deaths.
Thank you for alll of the suggestions. I still haven’t convinced my husband to drink Raw yet so it sours before I can drink it all!
Be patient Christine. I have a friend who drank raw milk along with her children for years and her husband kept buying the trash from the grocery store and wouldn’t touch the raw. FINALLY, he tried it one day and was amazed at how good it was. He is now a huge raw milk supporter and loves his raw milk along with the rest of his family.
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
That is a good story Sarah. Hope that is my hubby someday! I haven’t convinced him to try our raw milk yet either
(.
But I won’t give up!
Cherylyn- this is just the pressure from the build up of bacteria. Still okay to use. See realmilk.com
I am so glad to read this article! I had just thrown out about half a gallon of soured, raw milk this morning. Fortunately, it was still in the trash can, and now it is doing something useful as fertilizer in my veggie garden! Thanks!
Wow, thanks so much for that list! It was perfect timing, as I have a 1/2 gallon of sour milk on the back porch (waiting to go to the dog….), but I hate to waste it (not that I don’t love our dog
), so this list is perfect. Occasionally it goes sour and I’m thankful to have more ways to use it.
Thanks again!
I wonder if you could add it to a hot water bath for a milk bath?
Bathe in it! Milk is good for the skin!
Sarah, thanks for this post! As someone mentioned earlier… raw milk is almost priceless to some of us, more valuable than any precious metal or jewel! I would not drink anything BUT raw milk. My husband and I haven’t so much as even caught a cold in the year we’ve been drinking it, and have completely eliminated digestive issues such as GERD! I, too, am so excited about the possibilities of using soured milk! Aside from consuming it, I’ve been just letting it separate into curds and whey! I am thinking it would go great it my sour-cream pound cake recipe. Too bad I break that out just once a year
I’ve been meaning to start making my own yoghurt again, so this sparked the idea to use my soured milk remnants, but I have a QUESTION: should the soured milk be used as the milk ingredient in the yoghurt or in place of the yoghurt culture ingredient that is put in after the milk is heated?
This isn’t clear on the link to yoghurt as that only gives the standard yoghurt-making recipe. No mention of soured milk.
Also, I still buy organic Sierra Nevada goat yoghurt, although it is pasteurized, because it is the creamiest, thickest, best tasting yoghurt I’ve ever had. It’s so good I eat it plain. I’d love to replicate it from raw milk. Does anyone know/have a suggestion of which starter culture or yoghurt would create the same thick consistency? Similar to Fage thickness, or other Greek yoghurt. I don’t like runny yoghurt much. Thank you!
Luci – in my experience, raw milk yogurt IS somewhat runny. Aside from straining it, the only way I know of to make it thick is to heat the milk. I would not advocate ANY additives. Some cultures like the milk heated to different temperatures. You can experiment – if you like FAGE, you can culture with it – I have done so, although not with unheated milk. Try doing it in small one-cup size batches to see how it turns out! I have tried Bulgarian, Greek, “Traditional”, Viili and used the Fage. If your yogurt, whatever type you use, is too runny, let it drain in some cheesecloth until it is the consistency that you like.
Luci,
Fage and other Greek style yogurts are strained and that can certainly be replicated with raw milk yogurt. I usually strain (just line a colander with cheesecloth and set it over a bowl- in the fridge if I want it really strained) about half of what I make when I do a big batch. I use the strained to eat and the non-strained for mixing into things.
Ahhh! So that’s the trick. Yes, when I’ve made yoghurt from raw milk before and often it came out a bit runny so I wasn’t sure whether it was bc/ I didn’t let it sit long enough or the starter I used was wrong. Thank you for the advice. I’ll try using my nice goat yoghurt as the starter then.
But re: the soured milk, noone addressed that question, should it be used as the “milk ingredient” or the “starter ingredient”? I hope that makes sense.
Check out our raw yogurt in the crockpot recipe!
http://rojerthat.com/2011/12/16/homemade-yogurt-its-easy/
Megan of RojerThat.com\’s last post: Homemade Organic Vinegar
Thank you! Great idea. I don’t have a crockpot myself but a friend gave me a yoghurt maker last year so I’ll use that
)
Thank you so much for this timely article as I have a 1/2 gallon of sour raw milk in my fridge presently. My familie’s health has never been better since incorporating raw dairy as part of our nutrient dense traditional food WAPF diet. I think My Suburban Homestead is a plant from one of the out of control governmental agencies that don’t want us to have a single item with real nutrition in it. What is a raw milk hater doing on a WAPF chapter leader blog site in the first place that doesn’t believe a single article written on the WAPF website? As a WAPF member and reformed Western trained RN who has extensively researched these issues I found her comments offensive and inappropriate here.
Not a government plant at all. Come and see for yourself that I am a real, caring human being.
My Suburban Homestead\’s last post: Frugal living tip: washing soda is dirt-cheap in large 50 pound sacks
Here here.
You are correct, Nutrition Nut Nurse, odds are My Suburban Homestead is employed by the govt. I make a lot of posts in David Gumpert’s blog, thecompletepatient.com. He wrote the book, The Raw Milk Revolution. You learn to recognize the govt presence, especially when people start citing “Mary McGonigle”. The basic M O of these govt disinformation types is to harp on these rare alledged disease cases, over and over and over, leaving out the fact that the govt’s own numbers show 10 million raw milk drinkers in the US, and leaving out that if you talk to drinkers, you find tons of testimonials to the healing power of raw milk. There are probably hundreds of thousands of testimonials you could find attesting to the prevention of and curing of serious illness using raw milk. So even if the government’s disease numbers are true, which they aren’t, they are so small they are meaningless, compared ot all the people healed and lives saved with real milk. As I write this, David’s current article is called ” Can Homestead Creamery Raw Milk Cheese Case Be Resolved Sensibly? 1/25/2013″ It’s very relevent because in the comments I debunk Mary McGonigle, as she makes the same crazy kinds of statements as My Suburban Homestead is doing here. Sorry to interrupt this fine discussion here on clabber. I found your site looking to learn about clabber, I’m reading along here, and it just sickened me to see these govt disinformation people constantly fear mongering against what is probably the safest food their is, raw milk. For a better understanding of why the establishment slanders milk, see my posts in David’s blog. I’ve been posting there for four months. Btw clabber sounds awesome, but I always drink all my raw milk before it ever gets to that…
I find many of the comments distressing. Having grown up on a farm, I have ingested more than my share of raw milk and raw milk products. I recently purchased two Nigerian Dwarf goats so I can have fresh goat milk My older doe kidded last Monday (the 26th) so it won’t be too very long before I have my own fresh goat milk outside my door.
Regarding illness because of raw milk; there most certainly have been some serious illnesses and we had some a few years ago in our own county: “An outbreak of E. coli bacteria that has sickened 11 or more people, four critically, has been linked to a dairy that was ordered by the state in August to stop selling raw milk.” I personally know one the mothers who nearly lost her child to this. She is a healthy food advocate but will *never* use raw milk again. It was apparently only one “batch” (milking) that was bad, but it takes only one. I remember how very, very careful my mother and grandmother insisted the milk be handled; if there was any question the milk was contaminated by even a fleck of manure from the cow or elsewhere, the milk was given to the chickens. I cannot imagine that all milkers are that careful.
I have three young granddaughters and will not give them raw milk, not because I feel it will be dangerous for them but because it is not my decision to make. Last year, I made a lot of ice cream from raw goat milk but I used cooked custard and cooked all the milk (and eggs) and did not add the second half after the custard was cooked.
Though I fully support the sale of raw milk, I also believe it should carry a warning label that it is raw milk and may have certain bacteria in it. I wish there were also some way of doing the same with eggs – I’m talking about the ones sold at the grocery store which are undoubtedly weeks old by the time many are purchased – as well as all food we buy!
Raw milk, like any of our food, is as safe or as dangerous as any other food purchased from someone else (stores, farms, individuals) and is affected by the way we, the purchasers, handle it after it is in our possession.
It is very important to get raw milk from a quality producer. No doubt about it.
Sarah, TheHealthyHomeEconomist\’s last post: 101 Uses For Soured Raw Milk
Thank you Glenna, fellow grandmother. Our first grandchild was born this past year, my daughter in law and son have gone the route of giving her all vaccines, my daughter in law is a nurse, and she failed at breast feeding, so our granddaughter only had breast milk for 3 weeks. Surprisingly she is very healthy and robust, a super happy content baby. She hasn’t been sick yet, even though her parents have had several colds since she was born. Back to your comment. I’ve given them tons of info from WAPF, etc. and we’ve discussed these things, but they are going in the opposite direction of what I’d hoped. I yearn to give her traditional foods when she can have solids, like liver and egg yolk, but they are already talking first foods being rice cereal at 6 months. But as only the grandmother, I have to respect what they will tell me to do in regards to feeding her. I shall certainly cringe when I see the processed junk food begin, but I’ll keep suggesting healthy, traditional foods for her. They see raw milk in my fridge every visit, but opt out of drinking. They are leery of my homemade full fat yogurt too, but I’ll keep trying and also forwarding Sarah’s site plus any other traditional food sights to them. Sometimes kids just won’t listen to their parents and have to learn from others! But I agree with you, it’s not my place to sneak her raw milk or the like…..now pastured egg yolks and liver, well, nothing “dangerous” about those because they are going to be cooked!
My Suburban Homestead-
You’re a little out numbered here. Read and learn, but remember this is how we live. We have taken this experiment and applied it to our lives and have found that this has made them better.
It would appear that there are many things that one can be outspoken against. Alcohol is a great one, I have never found that substance to be of any benefit to any person, family, or community and causes countless deaths, abuse, and illnesses that can be swift and fatal or chronic as well as affect the mind. Yet, this is legal and accepted.
Again, this is how we live and have experienced the benefits. We have tried it for ourselves instead of listening to what is “accepted” and as a result our lives are better.
Raw milk = healthy tummy for me.
I agree Josie, I’ve felt so much better since making the switch to raw [full fat] milk from skim past&hom milk. My digestion is better, my hair and nails are growing like weeds and my skin has cleared up really well. I’m definitely an advocate, just wish it was legal and widely available here in Australia. I only have access to it because my partner lives and works on a dairy farm. It’s funny how people think it’s bad for you…my grandparents and parents are all pretty healthy and they all drank raw milk [and in some cases, didn't even have a proper fridge to store it in]
“Even bacteria well adapted for growth in milk die off when introduced into perfectly fresh milk.” This is a quote from Ron Schmids book The Untold Story of Milk in the chapter on The Safety of raw vs. pasteurized milk. I recommend this book to give you the facts you seek Josie.
My husband works in dairy sanitation and tells me that i would not drink store bought milk if I knew what he pulled out of the lines and what gets sucked up when the milkers are not on the cow. They sterilize factory milk because it is icky and comes from unhealthy animals.
oops, sorry Josie. I meant these comments for My Suburban Homestead.
Alright you all. I know you probably didn’t expect a huge raw-milk debate coming from one person. I’ll leave you alone. If, though, you feel that you want to continue to debate me, come and debate me over on my own website, since I’m clearly inundating the author here. http://www.mysuburbanhomestead.com/reasons-drinking-raw-milk/
My Suburban Homestead\’s last post: What are your reasons for drinking raw milk?
I understand and appreciate your argument. Everyone should understand and know the risks involved with everything they do, including what they consume. There are pro’s and con’s with everything. One example is prescription medications and modern healthcare. There are benefits to these, but there are also side effects as well. Sometimes the side effects are more severe then the original symptoms, sometimes resulting in death. But people must make the best educated decision, what is best for them, understanding that there is risk with everything. Most of us have decided that the benefits from raw milk products far outweight the risks. I have personally experienced amazing health benefits.
Yes, outnumbered on here. I appreciate you taking this to another site, as this one was not the appropriate place for a debate, is is an idea for raw milk post, not do you think it’s safe. I am leary of raw milk, but that is due to my still becoming familiar with it. We have consumed it, it taste 100% better than store bought. Store bought tastes nasty to me, and it has for about the last 10 years, not sure what has changed. But I couldn’t beleive the taste difference when I tried fresh, it tasted like it did when I was a kid.
Yes, please take this elsewhere. This is not the forum for you.
Sarah, TheHealthyHomeEconomist\’s last post: The “Cumulative Time” Approach for Making Stock
Amen!
My Suburban Homestead,
I enjoyed your informed comments, whether or not I agree with you. I appreciate the respectful way you presented them. As someone on the fence about raw milk, I was really interested in how people would answer you. I was surprised and saddened to see no one really responded to your specific content. I was also shocked and disappointed by the reactionary and . . . mmmm . . . dare I say, boring yet cultish responses you received. A blog or person can be pro-something and yet still welcoming of other ideas, especially when they are being expressed by someone who obviously not a troll. They author’s own excitement at your respectful decision to end your debate has lost them a reader. Thank you for your comments.
I think more of the problem was the comments were off topic completely, this was how to use soured raw milk, not do you think it is safe. There is an appropriate time and place for debate. IF you got to her website, she has an open, very respectful, discussion going on it. She seems very nice, and just truly concerned. But, I even felt she was arugmentative, probably due to the her comments being on a post not pertaining to debate. I doubt seriously she wanted to upset people, but there is a fine line between inquiring and pushing…..
Just my two cents, adjusted for inflation
I accidently spilled it once on a dirty floor, and it cleaned it up very nicely!
THANK YOU SARAH!!!!
I just went back to drinking raw milk and ordered a bunch as I was CRAVING it and then I decided to start GAPS and my family cannot drink all that I ordered! They live milk… I LOVE MILK! lol!
I use it to bathe in
We can’t buy raw milk in Iowa
I have come up with a technique to make dry cottage cheese from sour pasteurized milk. The first step is to boil it well for safety, (which any seasoned cheesemaker will say is a no-no. That’s okay. We’re not trying to make Brie here.) It is good for making cheese to use for perogies or lasagna and the leftover whey is great for baking bread.
http://www.stealthymom.com/2011/08/cottage-cheese-recipe-from-out-of-date.html
Laura @ Stealthy Mom\’s last post: All-Purpose Tomato Sauce
Oh dear. I would NOT use pasteurized milk as it does not sour, it goes putrid.
Sarah, TheHealthyHomeEconomist\’s last post: The “Cumulative Time” Approach for Making Stock
If it’s stinky, absolutely not. I’m just weird about the date.
Shoot, I remember a lab in a first year food safety course where we plated past-due pasteurized milk and raw milk. It was to prove a point, and you can imagine what we found. Pasteurization does not completely sterilize milk, but kills of most of the microbial flora picked up during collection and distribution. There were more colonies on the past-due pasteurized than with the raw milk. Ewe. (The next week’s lab involved looking for coliforms in supermarket ground beef…)
Laura @ Stealthy Mom\’s last post: All-Purpose Tomato Sauce
Oh well, I see this post to late for me, but I do have a question,I just thrown out i gallons of raw milk ( but it was Raw Goat milk ) still in the refrigerator ,and oh my God it smell so bad.I don’t think is it the same as cow milk, any good response thanks ,maggie
Goat milk will smell goatier the older it gets, but that doesn’t mean it’s bad, Maggie. I purchase raw goat milk every couple weeks, and it has a sweet smell/taste when I bring it home, but after two weeks it will definitely smell like a goat. I still use it to bake with, and this site has given me a lot more ideas with which to use it, but you probably don’t want to drink it if it smells bad. It’ll taste too strong at that point as well. Put it on you compost pile to give it good bacterias to break down your compost…your garden will love it.
Thank you Kim,now I know about the smell, but frankly what I do with my raw goat milk is boiled it a little bit to make my own yogurt ( I love it ) but sometimes I live a gallon just like that raw for my family to drink,then 3 0r 4 days pass and they did not have any, when I went to check ,I never smell something like that, but normaly when i buy it it is really good and smell very fresh,thanks to all for the tips.
ps: now starting summer i will have problen ordering my goat milk,it is going to be first come first serve every 2 weeks they said,but I use to paid in advance,let’s see what happen , but I can have rawcow milk anyway,my next step is to do my own goat cheese I already order some organic culture to do it,, I hope it will come nice,,Happy Easter to all
Pour it down the toilet. The healthy bacteria will nourish your septic system!
I put off reading this post for a few days, knowing that I would want to spend time with it. I am still timid about making yogurt (yikes, can I do it right!) and having time to really work with it. Thanks for the encouragement of supporting comments and of course the videos!!!
Two things I want to share, I need to share:
When I found that I was able to get raw goat milk, I wept. The tears came from some place deep inside of me. I could barely speak. And in my soul, I heard “manna”.
Today, I discovered that raw milk is legal and accessible in the 2 states where my adult children live. I felt tears of joy and relief for this. I forwarded the information to them – they can decide for themselves.
As for me, I am filled with gratitude for those who have come before me, those who are here doing this work now, and for all the work in this website.
Pamela – raw milk is a spiritual/emotional thing for me too. The first time I drank it from a dairy that has jersey cows I could literally feel the goodness spreading throughout my body. Absolutely amazing.
The ignorance about raw milk and the pandering to government fear proganda and collapsing under the pressure from Big Dairy is disheartening. I spent last semester in college doing a paper on this subject. 14 weeks of in depth research and nearly 30 pages of final paper later I have learned that you can lead a horse to water but you can’t shove their face in and make them drink. Those who choose to buckle under the propoganda delivered by the FDA, CDC, and Big Dairy cannot be convinced. They have already made up their minds and they will close their eyes at evidence to the contrary. They only want to stir the pot, so to speak. It is better to enjoy your raw milk and let go of those who refuse to see reason with grace.
well said Nickelle. Thank you.
My favorite article on raw milk: http://nourishedkitchen.com/drink-raw-milk/
Thanks for these suggestions I didn’t even know I could use my sour raw milk LOVE your site glad I found you. If it wasn’t for my 2yr old son having a super serious allergic reaction to PASTERIZED Milk I would have never found my or been introduced to Raw Milk which he can drink. I love our clean local Dairy! Our weekly trips to their grass fed well cared for cows and calves is my sons favorite thing to do. LOVE RAW milk it saved us and we are SO glad it did!
Yes Raw milk can get harmful bacteria but so can Spinach, Watermelon and things like Six Flags Swimming Areas…. You might want to look at how many leafy veggies have gotten and killed people with there deadly bacterias . In my opinion it is clearly the way things are HANDLED… it is not the products fault it is the producer and that goes for everything!
Kendra\’s last post: Mirrored People
great post Sarah!! i was just wondering about this myself, I swear you read my mind:) i have an old Amish Cookbook, and many of the baked goods recipes call for sour milk! i just convert them to WAPF friendly versions. muffins, coffee cake, etc…works like buttermilk i suppose.
Well, I don’t know how I feel about having found this site. Up to now, I thought I knew more than anyone else about uses for soured fresh milk, and I never even came up with 50 uses, let alone 100. Actually, I really only have about 10 uses, but I use those frequently. I deliberately sour two gallons a week (of the 6 gallons a week of fresh milk that I get). I find that it tastes better if it sours at room temperature, and is easier to get out of the container if I pour it into a wide mouth glass jar before it sours. My husband got addicted to his morning smoothie of sour milk and bananas before he realized what was in it. Also when I use clabber (an old name for soured fresh milk) to make baked goods such as biscuits I soak the flour in the clabber overnight, or all day if they are for dinner. Produces a great texture, and according to Sally Fallon brings out more nutrients in the grains.
So after I stop pouting because you know more than I do, I will be grateful for this site.
There! I’m done pouting. Thank you for this. (smiley face)
I love raw milk. I think it tastes so much better than store bought. I cannot even stomach the taste of store bought milk. Am I the only one that tastes that funny taste in milk from the store? Just curious. Well, I have used sour milk on my dog’s hot spots. Works very well to soothe them, he has very sensitive skin. I have given it to my chickens. I have very dry cracked heels, and I was thinking of soaking my heals in it once, but I always use it for recipes. I really am trying to get over it, but I am still leary of consuming raw milk. I mean, the push of how dangerous it is has left its mark on me. My hubby is completely comfortable with it, no concerns. I totally advocate it to be legal, believe its health benefits, and am hoping in time I will feel better about it and my concern will subside. We get it from a very trusted source, he has sold it for many years, and noone has ever been sick from it. I feel silly to admit my concern. Years ago, when I was a child, my mom bought it from the farmer across the street and we never once worried about it.
How about going on a Soured Raw Milk Diet / Fast?
I dilute it to 10-15% and spray my garden with it. It helps get rid of powdery mildew and provides nutrients for the plants.
Our entire consumption of live milk is homemade, cultured kefir: as a beverage, or separated into kefir cheese & whey. The culture time is 2-3 days at room temperature.
Our best ranch dressing is made with live milk kefir left to tone up a few days in the refrigerator. The kefir whey has enough pucker to occasionally substitute for lemon juice. The kefir cheese and whey is a little classier than the stuff of which Little Miss Muffet was fond.
Ciao, Pavil
If it’s just slightly sour but you aren’t used to the taste, try mixing in a little vanilla extract before drinking it. My husband finds this neutralizes the sourness for him.
Sarah, I just got home from an 18 hour day out, and my fridge wasnt closed all the way! My new $8 Raw milk was room temp. I cooled it back down, and it still smells fine. Is it ok to drink? Im pregnant so want to be sure and safe. Thanks for your blog!!
I love to use soured milk to make biscuits. Good old-fashioned Southern biscuits with lard (from pastured pork) or tallow (that I render myself from local sources) in them. True, there is the unsoaked flour but I just heap on the raw butter and blackstrap molassas and don’t let that bit bother me. My dad taught us to take a big pat of butter and mash blackstrap molassas into it with a fork until it was what we called “caramel”, then we’d spoon that on a piping hot biscuit for dessert. MmmMmm!!
Holly\’s last post: Gratituesday: Duplicates
What about sourdough? is that a possibility? couldn’t find it in the comment thread
yes!!!! we pay a pretty penny for our raw milk and cant let it go to waste! i make sour milk pancakes (let the sour milk soak with freshly ground flour 24 hours then add a few ingredients and fry them the next morning- delicious!).
What does it mean when the milk tastes really bitter? It’s not curdled yet, and maybe a day or two away from that, but it tastes really bitter. Is it still good to consume, even if the taste has to be masked or is it spoiled to the point of needing to be thrown out?
Thanks!
I wouldn’t consume anything that tastes wrong to you, raw or fully cooked
. I add bitter/old soured milk to the kefir culture on my counter. I have one without the grains that I use to soak flour to make sourdough bread, pancakes and oatmeal, since my fridge space is limited. I do 1:2-1/4 kefir to water depending how many days/weeks the kefir has been there.
Separately, I felt it was off topic and in bad form to not respectfully “let it go” about how dangerous raw milk is. The topic was 101 uses of raw milk. Few are the raw milk drinkers in the US who doesn’t know the risks. For all we have to go through to get it, and the improvements in our lives it has made, seems like that our collective stories would speak louder than any gov website. We are real people with real stories of triumph over our health. Raw milk being a large factor. Maybe on another post all of those many people injured by responsibly handled pastured raw milk can speak up so we can hear their story and compare person to person. Also I thought it interesting that fecal bacteria is a probiotic strain sold in higher quality expensive probiotics.
Soured milk is certainly folksy and quaint and old timey.
Ecoli 0157:H7 is not. It proliferates in raw milk above 40 degrees. Here in California Organic Pastures Dairy company had an ecoli outbreak in November 2011. By McAfees own admission, the two most sickened children, siblings, under 5 who were hospitalized with HUS (basically kidney failure) drank room temperature cultured raw milk kefir.
Listeriosis is especially damaging to pregnant women.
The news out today is an ecoli cluster of illnesses in Missouri. “Two patients — a 2-year-old and a 1-month-old — are known to be hospitalized after developing symptoms of hemolytic uremic syndrome, a kidney disease associated with severe E. coli infections.”
http://www.foodsafetynews.com/2012/04/two-more-illnesses-confirmed-in-missouri-e-coli-outbreak/
Here is one mothers story about her sons brush with raw milk and how she still views Nourishing Traditions as a valuable resource:
http://www.foodsafetynews.com/2012/04/is-the-foundation-of-good-health-found-in-a-bottle-of-raw-milk/
I seem to also remember an e-coli spinach outbreak recently….oh wait, people are still eating spinach?? How stupid of them!
Well, hell. Wish I had known this Tuesday!! I about cried as I poured the milk down the drain…
;/
What should soured raw milk smell like? A month ago, I had some raw milk that was a week old and I left it on the counter for another 3-4 days to clabber it. I then strained it through cheesecloth to make cream cheese & whey. Only problem was that it smelled so bad (think stinky cheesy feet smell) that no one wanted to go into the kitchen and of course no one was going to eat it after that. I ended up chucking it, but I guess I should’ve put it on the garden or down the toilet!
So last week, I tried again. I had 6 day old milk that I used to soak flour & sourdough in overnight for pancakes in the morning. (This time I just used the raw milk, didn’t clabber it.) Well the pancakes tasted like that stinky cheesy feet smell, and half the kids wouldn’t eat them.
Is it normal for it to smell like that? Can’t even imagine using that for deodorant, lol! If I want to make clabbered milk/cream cheese, do I need to start with fresh raw milk?
My kids will only drink raw milk fresh for the first 2-3 days, then only with chocolate or in a smoothie on day 3-4. After that, not so much.
I just found this blog and I love reading through the comments. I was really interested in it mainly because my raw milk lasts 2+ weeks easy in our fridge. Smells the same, taste a little less sweet but not sour. I purchase 3 gallons every 2 weeks and use it to make Kefir for me (the only 1 of 4 that loves it) where the majority of the milk my sons drink (ages 11 and 13). Hubby uses some and I tend to steal cream off the top when I can without getting caught. Even after 14 days in the fridge it smells and tastes fine. We go by our nose knows in our household so if it smells funky or way off it goes to the compost or septic.
I reply here because I did purchase milk years ago from another source and that milk began to taste and smell slightly off within 2-3 days and went down the drain 5-7 days as no one could stand it. The farmer fed her cows grains whereas my current dairy is grass fed with a little grain while milking only, not as a staple.
My current farmer says she has customers that leave the milk out of the fridge for days and it does not go bad. I am surprised how wonderful this high quality raw milk from grass fed cows does not sour and produces the most wonderful environment for my Kefir colony.
Curious if others notice a difference in how long their milk lasts before souring and possible links to the cows diet or environment?!?
In the past few weeks my raw milk has lasted in the fridge before beginning to sour for about 3 weeks, whereas during the winter, when the cows are fed only hay (my farmer does not feed their cows any grains – only hay (100% grass-fed)), by 3 weeks, it was getting sourr by comparison. Until now, I didn’t realize that it was probably the fresh-growing green grasses they’re now eating. Thanks for bringing that up.
Most of the cows around my area [and certainly all the cows on the dairy I get my milk from] are grass fed and I too find that it lasts for 2-3 weeks in the fridge and in winter I often just leave it on the bench and it’s perfectly fine.
Sometimes when I get my milk it has a weird smell and taste to it. Almost like bad BO. That isn’t what sour milk is supposed to smell or taste like is it?
Mine has never smelled like that, for 3 years I’ve been drinking it.
Debbie, I’d be a little concerned. Have you asked? Could be something as innocent as the cows eating wild onions, but I’d sure want to know why what I was getting tasted off.
Ha, we got goat milk once from goats that strayed into some funky plants (think it was onion) and wow…not tasty.
My dairy farmer won’t even let onions or garlic on her property and the cow milk is sweet and tasty and lasts for over 2 weeks easy (posted above).
How do you wash your tea towels? Do you just rinse them, or do you put them in a washer?
I think these are great ideas! I have a recipe on my blog for using the dripped curds in dip. We use the whey in everything from smoothies to soaking our beans and grains, and in lacto-fermenting. I even drink it straight when I get a craving.
Having studied lactation for many years, and consulting many nursing moms, I feel upset and compelled to respond to the comment regarding “knowing” there is bacteria in unexpressed milk (still in ducts, whether human or ruminant) due to the existence of mastitis. This is a wholly inaccurate comparison regarding the colonization of bacteria AFTER it is expressed. (It is absolutely true that the milk can be contaminated after it leaves the breast/udder, but that is addressed in previous comments….)
I can tell you that mastitis is NOT the result of an infection or bacteria, but the body’s PERCEPTION that there is an infection. Milk can safely be consumed during mastitis with no ill effect, because there are no pathogens present in the milk. The blocked ducts and cytokines (proteins) in the milk “trick” the immune system into believing it needs to attack, so in essence, it is a protective, but autoimmune-like response, and nothing to do with a change in the milk or infection. Just an FYI.
So if I take a quart of milk out of the fridge and let it sit on the counter I will eventually have soured milk? Does it have a spoiled smell to it? I have a quart sitting out right now and it is kind of separated but the whey really isn’t clear yet. Still trying to learn all this stuff.
It makes the best cornbread. Yum.
Just a note, I tried the custard with sour milk, and it curdled on me. I looked it up, and custards tend to curdle with sour milk. Just FYI for those who are thinking of trying that one!
Wish I would have read this this morning before I dumped 6 quarts of milk “turning” a little sour. We left for a funeral quickly with no time to use or freeze my milk. Next time I guess!
Im 28 weeks pregnant, just wondering if it’s ok for me to have sour raw milk. I would love to use them in pancakes, but I want to make site it’s safe for me and thw baby.
Help! My half gallon of raw milk yogurt didn’t work out today. Instead, I got a bunch of curds and whey that kind of taste sour but not like yogurt. Is this safe to eat? Is it the same as if I had just separated buttermilk into cream cheese and whey? I don’t want to throw it out, but I also want to make sure we don’t get sick!
Yes, it is perfectly safe. I like to separate the curds and whey by straining gently through a cheesecloth. Then chill the whey and drink it straight if you like a sour drink, or blend it with fruit juice for something sweeter. Taste the curds before deciding how to use them. The flavor can vary from mild, even bland to very strong usually sour. The blander it is the more you want to blend it with. Maybe chopped chives and garlic powder to make a nice veggie dip. Or mix with grated fresh Parmesan cheese for a topping for a casserole.
Helps heal fungal problems for us… diaper rash sort and on feet!
Thanks so much for such a great article, Sarah! I’ve been using Raw Milk for quite a while now and have been doing specific research as to the differences of bacteria/yeast types that grow is Raw vs Pasteurized Milk. I have a very strong intuition that Pasteurized/Homogenized Milk simply does not provide the proper environment for beneficial micro-organisms to thrive. In fact, I came across your wonderful article while doing research on this very subject: have you ever come across a study like that?
In any case, your article has given me a wealth of ideas on what to do with sour Raw Milk which I’ve thrown away in the past as a residual habit of my old Pasteurized Milk consumption.
Thanks a lot!
Best,
Pancho
Sarah,
I have made cream cheese with raw sour milk but it is just tooooooo sour-y. I don’t like the sour taste. Can you tell me how I do it with with raw milk???
Hi Sarah, what a treat as a newbie raw milk consumer, to find your website. I found it because of this post. We didn’t drink the milk fast enough and it soured – unfortunately nearly 3/4 of a gallon (wishful thinking on my part that my kids would drink more). So, today, I set out to make yoghurt, but as I heated the milk it began to separate about 90 degrees. So, I decided to strain it and make cream cheese and whey. I have a couple of questions: 1. is it okay to make cream cheese and whey with the slightly heated milk rather than using time to clabber the milk? 2. the whey looks very white – like skim milk – is it still whey? Other whey I have made from yogurt is more yellow and clearer. 3. some whey I had in the fridge was moldy after about a month, but only on what looked like some solid whitish bits and I wonder if that was some solids and if they would mold faster. Thanks for any advice you’ve got. Katie
guys I have some milk in my fridge that was used by 21 june its 8th of july . its a raw milk, is it still usable for anything?
what is the max length past its date do you recommend?
Soak dry beans prior to cooking in it instead of water. Drain off what is left before cooking.
so i’m guessing the unused jars of raw cow/goat milk, cream and yogurt that have been in my fridge for… at least 3 years (!) are best used for my septic system since i have no garden? is there any danger to even open to dump? needless to say, i’ve not been committed to the lifestyle change, and contented to let this sit in the back of my fridge. i’d appreciate any genuine advice
Thanks so much for providing this, our house got broken into while we were gone for a few days and they left our extra fridge open and spoiled more than 3 gallons of milk!
MY GRANDMOTHER LOVED CLABBERED MILK. SHE PUT RAW MILK IN A LARGE BOWL ON THE TABLE AND AFTER ABOUT 3 DAYS IT CLABBERED AND SHE DRANK IT.
Make sour milk pie! You don’t have to put lemon juice in the sweet milk to sour it, it’s already sour!
I had quite a bit of sour raw milk to use this past weekend and so I made several batches of homemade cream of mushroom and cream of chicken soup and froze it in 2 cup servings to use instead of the nasty canned stuff!
Silver looking dull? Soak it overnight in sour milk. Next day, wipe it off and wash as usual.
i made butter with some cream that was starting to sour. what can you do with the “butter milk” or liquid that came off in the process?
I have a question. I’m new to the raw milk thing. I have a pint of raw jersey cream, unopened, but is now 8 days past its “best by” date. What can I make with it or do with it?
I also made some yogurt out of raw goats milk. I have 2 quart jars of it, but I don’t like it. It’s a bit too “goaty” if that’s a word! Is there anything I can do with it? I thought, could I water the goat yogurt down and spray my garden with it??? I don’t think I want to cook with it as I don’t like the taste, unless I can hide the flavor I guess lol.
For using fresh milk or cream the taste is a much better guide than the “best by…” date. It might have been better if you had used it earlier, but it might still be delicious. I have used fresh cream sometimes weeks after I got it ( my farmer does not put a “use by…” date on it). Just taste it.
As for the goat’s milk- if you don’t like the taste, try to give it to someone who does. I really like fresh cow’s milk, and I think that fresh sheep’s milk is the best stuff ever, but I have never gotten to like goat’s milk. If you don’t like it, you don’t like it.
You might try making cheese with it. Even some of us who do not like goat’s milk like goat cheese.
I don’t believe it!!! oh, not that I don’t believe YOU, but me! I had bought raw milk at the health food store 9 days ago. I had never done it before, and there was an “S” marked on the cap of this gallon of milk ….which I might add was almost 7 dollars. Silly me. What would the “S” mean? Oh, must mean “sweet”. Nope. Got it home, tasted it and spit it out. The “S” was for “Sour”. I thought, I’m not killing my family with soured milk. I sure wish I had either read a post like this 9 days ago, or waited to buy that milk today! LOL Thanks for the good-to-know information, I’m filing this away for future use.
Nice post. I was watching continuously this site and I’m impressed! Extremely useful info specifically the last part I care for such info much. I was looking for this particular information for a long time. Thank you and best of luck.
Ice cream then make a ice cream sandwich
How long before sour milk becomes TOO old to use? I have soured goat’s milk in the fridge that’s been hiding for about three months. Too old to use?
sour milk is great for soaking all organ meats. i especially like it for soaking sweetbreads overnight (with fresh thyme) before pan searing and oven roasting with a polenta crust. i also soak my chicken in sour milk and cayene pepper before frying.
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Thanks for this! I “tweet” it. =)
Hi there! This post could not be written any better! Reading through this post reminds me of my old room mate!
He always kept talking about this. I will forward this article to him.
Fairly certain he will have a good read. Thanks for sharing!
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Use it to make your lacto bacillus culture for Bokashi composting!
I have… something in my refrigerator.. I really need to label things! I think that it is old cream that I skimmed off the top of my raw milk. Is there a problem with using soured cream? Do you think I could just put it into some kind of batter and hope for better than awful?
Sour milk is excellent with mint and a little black pepper blended together and consumed as a salad.
I made cream cheese with my first raw milk leftovers. I was so lucky to find a farm 25 mins from my house! I’ll never go back to pasteurized again!
I soak my liver in raw milk to remove some of the iron flavor and tenderize it. The calcium binds to the iron in the blood to take that distinctive “liver flavor” that some find unpalatable.
My husband and his mother sent me CDC clips of how bad raw milk is and we had a huge issue over this it went to how would you feel if you killed your boys bc of giving them raw milk.. So I drink it and I know my kids are missing out on the health benefits
I know I’ll have to go through something like this if my babe and I have children. I love raw milk but he’s totally against the whole raw foods movement!
Funny, my kids thrive on raw milk and are sick a LOT less than most other kids. I put tgem on pasteurized milk and all sorts of health problems start!
Lisa just pour the raw milk in the store milk container.
It just frustrates me, I know how good it is for you. His mother was like only an idiot would drink raw milk
@Lisa: Sounds like they need to be “deprogrammed”. Have you ever read the book “The Untold Story of Milk” by Dr. Ron Schmid? It’s a great book. Get them to read it, and I think it could open up their eyes.
@lisa – I am experiencing this as well, only I’m currently pregnant and my husband’s family keep saying things about it (including I might kill my baby because of listeria in the third trimester)…meanwhile they have no problem with their factory farmed bagged lettuce and cantaloupe which have been found to be tainted with listeria due to unhealthy farm practices. I just keep telling them…I know my farmer, I know how my cows are raised and there is a lot more accountability in that relationship that motivates farmers to keep their cows healthy. Does anyone who drinks pasturized milk even have a clue as to how their cows live? Fortunately my husband stands behind me, but you can tell they’re really pushing the issue with him because he keeps asking me about it. He, himself doesn’t really drink milk and you can tell he’s also weary of my milk, but right now, he’s supporting me. I just wish there was more supporting evidence, besides Weston price (his family says they’re the only ones who have all this bogus info supporting it) for its safety, but the scientific studies aren’t out there because there’s no money to be made from it.
I’m lucky my partner milks on a dairy farm and is an advocate of raw milk for young, old, pregnant and not pregnant because I have no intention of giving it up during pregnancy. He’s also a qualified cheesemaker and noted a that there seemed to be a correlation between women in the cheese factory exposed to the penicillin [used for the camembert/brie mould] and miscarriage [the women kept miscarrying but once removed from penicillin exposure they went on to have healthy pregnancies].
Soak kidneys in them before preparing them for consumption.
get the book “super nutrition for babies”! Written by a holistic DR and nutritionist. It talks a lot about raw milk & of course how to feed ue baby 4 optimum health. order from amazon – it opened my eyes to all of this
My milk was going ‘sour’ in less than a week. I know the milk is still good but I am just not fond of that taste. I started to put an ice chest in my trunk on milk day and my milk stays fresher longer. Yummy.
Feed it to your chickens
my raw milk lasts about 2 weeks in the fridge. This is a good article. I had no idea it was still safe!
For Lisa:
There is gobs of info on the Internet about the benefits of raw milk. Especially good: realmilk.com – show them the chart on which milk to choose. It’s outstanding.
Make corn chowder with it.
It’s great for removing certain kinds of stains, google sour milk stain removal.
yeah we like putting it on the grass and in the garden makes good chocolate milk too
Our milk never lasts long enough to get sour. My family is hooked. =)
Our milk never lasts long enough to get sour. My family is hooked. =)
Our milk never lasts long enough to get sour. My family is hooked. =)
I’m gonna have a tall cold one right now too. But please, kindly unpack or explain the connection between this picture and the quote.
I’m gonna have a tall cold one right now too. But please, kindly unpack or explain the connection between this picture and the quote.
I’m gonna have a tall cold one right now too. But please, kindly unpack or explain the connection between this picture and the quote.
We make our own yoghurt, milk kefir, & cheeses (paneer or cottage takes very little time and effort) If people study the works of Louis Pasture, ‘killing milk’ was used to kill germs in a very unhealthy society as the Europeans were then. We also make our own ‘soy milk’ and Tofu…Again easy, healthy and very economical. The most revolutionary action you can take against the ‘Monsanto system’ is grow your own, milk your own and make your own. Think about your wasted hours of TV indoctrination. they could be PRODUCTIVE HOURS
I am so sad to read this for you Jennifer Lewis Pfab <3 praying for you..
I am so sad to read this for you Jennifer Lewis Pfab <3 praying for you..
Sarah, how old is “too old” on the raw milk? I have had a quart in my fridge for about 2 months and everytime I go to throw it out, I can’t bring myself to do it. (Mostly because it is so expensive!) I keep thinking I will make yogurt with it, but then think it is just too old. Please help!
Sarah,
I belong to a buying raw milk club so I pick up milk by gallons and gallons. One of the gals in very worried about her milk not being in a cooler when transported an hour (even in cold weather). I’m sure it’s OK but I want to respect her. However, is there anything I can say that will assure her the milk is OK?
Hi Sarah,
I tried making cream cheese with my slightly soured raw, pastured milk. I let it sit for about 20 hours and it separated beautifully.
I tried the cream cheese today, and it’s pretty terrible. It tastes like bad milk. Maybe that’s what’s mean by it will be sour. I guess mine is VERY sour.
The whey has a bit of white in it. Maybe I could have let it sit a bit longer, I don’t know.
Could I have done anything wrong to get that super sour taste? Should I be concerned about consuming it?
Please respond, I don’t want to eat it until I hear from you. I hope this is just to be expected. I am amazed at the texture of the cream cheese.
Can you drink raw milk that has been left out of the fridge overnight? My husband does this a lot, takes something out to get something else then leaves the first thing out!*@!
I wonder if there’s a trick to getting things to set up, though, using soured raw milk? I tried it in my quiche recipe last week, baked it nearly twice as long as usual, and it was still runny. I’ve never had that happen with quiche before! I just made the egg custard recipe on this site, timer just went off, and it’s still almost entirely liquid (I used soured raw goat milk for it). What’s happening? Why won’t it set up? I was really looking forward to the custard!
Kefir lime plants love it!
You stated, “Sour raw milk is quite unlike pasteurized milk that has gone past its “use by” date. Pasteurized milk goes putrid and must be thrown out at that point, but raw milk is still a highly useful item in the kitchen.”
When you say, “gone past its “use by” date, how long are we talking? days, a week or can it be months gone by? When is sour RAW milk no longer fit to be used?
I drink mine straight until I no longer like the sour flavor. Then I’ll use it to make kefir. I actually like the flavor of the milk starting to sour, but at some point, the flavor is less likable to me. I don’t believe the milk goes putrid for months, if at all. Ok, I just tasted some that I’ve had in my fridge for many months, and it wasn’t bad (I’m talking 6+ months). I separates into whey and sour cream. The whey tastes pretty good and the rest is sour, but still not bad, really. It’s sour, but not putrid. I don’t know if what the cows eat make a difference or not. My milk comes from 100% grass-fed cows; no grains are ever given to them. I think sour raw milk is “fit” until you don’t like it anymore. Different tastes for different people, essentially.
My daughter has just found a source of raw milk for her family so I have decided to try it. I find it spoils before I can drink it and have just decided to cancel. While searching online to see if spoiled milk is safe I found much to make me worried about raw milk and was going to discourage my daughter when I found your site. I have book marked it and will send it to my daughter. Unfortunately I dumped a quart of raw milk down the drain before I started to search, but maybe it is not all lost, I have a septic system and may have added good bacteria. Thank you so much I will go back to raw milk!
If you use the raw milk for cooking, does the heat destroy the enzymes and probiotics?
Is the liquid that is separated from my organic sour cream and yogurt when I 1st open it liquid whey?
I’m wondering what the milk should smell like and still be safe? The raw milk I have smells almost like strawberries which has me concerned to say the least, but I don’t want to dump it if that’s okay- I’d much rather make yogurt out of it.
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Hi all!! I have a question for anyone who could answer. Would good raw milk smell like old bad cheese and taste off when soured? I developed food poisoning symptoms the day after consuming some raw milk that smelled and tasted this way. It had a cheese like consistency on the glass jar. I thought raw milk is still ok to comsume after souring? I’m worried I found me some dirty milk! I also have some grocery store eggs that I soft boiled and suspect I may have got salmonella from. I’m just not sure if it was the eggs or the milk.
The only problem with cooking with it is that it kills all the good probiotics.
I’d make mild toast with it and especially on a cold winter morning. Yum.
Milk toast, not mild. LOL
I had a conversation regarding this article with my dad, who grew up using traditional food prep methods. His understanding was that milk soured at room temperature was “good” sour milk. Milk that sours in the refrigerator has essentially “spoiled”. His explanation was that different bacteria grow in different temperature ranges, and those growing in the temperature range of refrigeration are not the beneficial ones. It seemed to make sense to me, as I know for butter, yogurt, and cheeses for example, you are looking for a specific temperature range to proliferate the desired bacteria. Do you have any thoughts on this?
Generations of Irish have used soured milk to make delicious soda bread and the lightest of scones.
Add warmed soured raw milk to pasta with fresh garlic and sea salt.
soured milk makes wonderful Yorkshire puddings. Add a little fresh sage if serving with pork. mint, rosemary or thyme with lamb, grated horseradish and/or onion with beef, grated onion (or many other herbs) with chicken. The possibilities are endless.
Choose herbs of your choice to make toad in the hole depending on which sausage you use.
Enjoy!
I just heard that the temperature at which the milk sours matters. If it sours on the counter at room temp – fine. If it sours in the fridge – not fine. Thoughts? I’ve been drinking raw milk for a couple years, but not soured milk. After reading all these uses, I started using my soured milk in smoothies (soured from the fridge) and I winded up getting bacterial colitis a couple weeks ago. I’m not 100% sure it was from the milk but, honestly, it’s the most likely culprit. =(
I just stumbled upon this article and I have a lot of respect 4 what most of the people supporting vegetarianism say as it was delivered well thought out & makes sense, providing an alternative view to this highly slanted article.
I too know VEGAN folks and vegetarian folks who don’t just eat veggies, there’s a full array of nutrients 2 get all your required nutrients including protein and vitamins mentioned in the article. The problem with this article is it interviewed only people who left the diet and not folks who have stayed on it, here in America. If one experiences cravings, it means they’re lacking a nutrient and that does NOT have 2 b resolved by meat, there r other ways. I don’t believe based on what I have seen and what my own self has felt when I was 100% vegan or vegetarian. It’s like saying someone falling off their diet from sweet addiction proves they’re body NEEDS the cookies, candies & cake… Duh! If u’re not eating healthy 2 being with u r gonna crave trash.
TRASH IN TRASH OUT!
I was perusing this site but after reading the author’s rather defensive comments back at some of the people who made EXTREMELY good points… how can I trust the info on here as being true and unbiased rather than supporting a single agenda of the author–whatever that may be?
This has probably been mentioned by now, but…give it to your 2 year old
Mine doesn’t know the difference and loves it!
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lol that’s a good one!
Shake it up and make butter! Fun activity for the kids!
Love this site! BE AWARE…if you think it is a gov’t shill debating then it is. Click on Suburban’s links now!!!!
They go to turbo tax. Kick them off if they aren’t contributing. Some of us have much too busy lives to waste on reading gov’t fear mongers.
Suburban’s link: http://www.mysuburbanhomestead.com/reasons-drinking-raw-milk/
I just opened four pints of cream that i separated last week. It was soured!!!
Horrified, that such a precious commodity was “ruined”, i am eternally happy I found your website!!!
i mixed half of it with non soured cream and made butter… Will be testing it for breakfast tomorrow.
Dad
My Grandmother made the most delicious sour cream cookies light flaky top with some home-made powder sugar frosting these were our favorite Christmas cookies
Somehow my raw milk has soured. It hasn’t been that long. I poured some yesterday and noticed the chunks of pouring out. So I starting shaking the jug. Today it was really sour. I just drank as is. Kinda gross but I am not throwing it out as I thought it is good for you, like a buttermilk right? And two, its freaking expensive.
We drink sourmilk just like that while eating fresh garlic from our garden. The sour milk taste great if its from a grass feed cow and doesnt smell.it depends what you feed your cow because some milk from who knows what it is feed with tastes awful! It takes away the burning sensation of garlic and the garlic helps kill any pesticides in your organs.It is something my parents taught us to love from a young age and we are very healthy and rarely catch colds . try it many of our friends tell us of how it helps when down with a cold or you have digestive problems.
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