Milk Magic

My cows won’t be giving us milk until late summer (IF they were bred successfully in December). I can’t wait to have raw milk coming into the kitchen every day. It’s so comforting to have a jar full of fresh milk.

People who have never tasted raw milk are always a little squeamish. They want to know how it tastes different from the milk on the store shelf. The best comparison I can come up with is the difference in taste between a store bought egg and a fresh egg from a pastured chicken. They are both eggs, but certainly not equivalent. No one can possibly go back to store bought eggs once they taste a fresh egg. That’s my experience with milk.

Raw milk feels creamy, rich and full in your mouth. It’s lusciously thick and sweet.

Please do yourself a favor and find a (clean!) source of raw milk. It will enrich your life exponentially. This is no exaggeration.

With a cow in milk, having it in such abundance on a daily basis means there’s a lot of opportunity to turn that milk into something else delicious-it’s like magic!

Here’s a list of everything that you can turn milk into (well the cheese category is limited to a few, easy to make, fresh cheeses):

Cream (skimmed off the top)

Whipped Cream

Kefir (uses starter grains)

Clabbered Milk (ONLY with raw milk)

Butter (cultured or not, salted or not, pasteurized or not, flavored or not)

Buttermilk (cultured!)

Yogurt (cream on top, skimmed, strained or drinkable)

Creme Fraiche (cultured cream)

Cottage Cheese

Cream Cheese

Sour Cream

Quark (my FAVORITE farmer’s cheese)

Ice Cream (buttermilk ice cream is on the top of my list)

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