That gained me a use for sour milk.
This last weekend, I handed Dan a full gallon jar of raw milk that was sure to spoil in the next day or two with the instructions to feed it to the chickens. Recall the below zero temps over the weekend and you will understand why that jar sat on the counter for the next three days.
Yesterday, I picked up the jar to bring to the chickens, finally, and noticed something was different. Typically, your normal grocery store milk at this point would be rancid and disgusting: perfect fare for chickens. However, this milk had formed a perfect curd surrounded by whey. What the?!?!?
Pasteurized milk is heated to kill all the nasty bacteria that thrive in milk. But it also kills all the good bacteria and enzymes that is normally present in milk. In raw milk, both are present, and the good bacteria keep the bad in check. That, and if left to sour on a warm counter top, will make cultured CHEESE!
Yessir. After I scooped out a hearty cup of the soured milk and made the absolute fluffiest and tastiest dumplings I've ever had, I heated the curd to thicken it and then drained the whey. The result? Cottage cheese. Num num num num ...
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