One of the “problems” with purchasing fresh (un-pasteurized, non-homogenized) milk from the farm is that it doesn’t have as long of a shelf life as store-bought milk. In fact, the goal of increasing shelf life has been a major aim of food manufacturers for several hundred years. Increasing shelf life makes more varieties of foods available to more people in more places — and it also increases the profit of food manufacturers.
However, milk is a very special food. My milk stays sweet under refrigeration for about one week, but then it starts to change to a sour taste. If I lived before refrigeration, I would have had less than one day before the taste started to change. (Of course, I would have visited Old Bessie out in the barn for more sweet milk twice a day.)
When store-bought milk gets old, we quickly throw it out because it has become dangerous and disgusting. When fresh milk gets old, its value only increases. One reason the taste changes is because it has increased its enzyme content. (All of you who have taken my health class know how important that is!)
Not only are enzymes good for us, they also allow us to make a multitude of delicious foods with our souring milk. Here are some of the foods I enjoy making with my milk (and an idea of how much time it takes me):
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Make butter and buttermilk
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Butter can be made with fresh milk, but “cultured” butter increases dramatically in nutritional content. Buttermilk is simply the liquid left over from the process of butter-making. It’s useful in many recipes, or you can drink it straight.
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I can make butter in my blender.
Rating: Easy!
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Recipes |
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Yogurt
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Using a “culture” from a container of high-quality, store-bought, plain yogurt (no fillers), I can make delicious homemade yogurt for a fraction of the cost.
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No special equipment is required, simply jars or your crockpot.
Rating: Easy!
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Recipes |
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Creme fraiche (sour cream)
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A traditional French food, creme fraiche is fabulously tart and delicious. Use it any way you would sour cream. (We love it in homemade crepes.) I use a “culture” from Daisy-brand sour cream to get started.
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No special equipment is needed, simply jars.
Rating: Easy!
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Recipes |
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Kefir
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Kefir is similar to yogurt, although thinner and with different cultures, so it’s an excellent, additional source of probiotics. We love to use it to make refreshing drinks.
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You can purchase inexpensive “cultures” online to get you started.
Rating: Easy!
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Recipes |
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Cream Cheese
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Rather than buying store-bought cream cheese, produced artificially under high pressure, make it easily at home. We enjoy adding spices and making homemade veggie dips.
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No special equipment is needed.
Rating: Easy!
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Recipes |
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Whey
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Whey is produced when making yogurt, cream cheese, and other cheeses. You use it to soak grains, preserve fruits and vegetables, and make tonics for sick/exhausted family members. It’s worth its wait in gold!
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No special equipment is needed.
Rating: Easy!
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Recipes |
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Creme brulee
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Luscious and healthy desserts can be made with your souring milk, such as creme brulee. Yummmmm…
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No special equipment needed.
Rating: Easy!
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Recipes |
Even more luscious ideas are available from food writer Sarah Couture Pope, from the blogs Passionate Homemaking, Keeper of the Home, and Cheeseslave — as well as from the book Nourishing Traditions (of course!).
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