Milk - Cow RAW Frozen - 750 ml
$ 85.00
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Milk - Cow RAW Frozen - 750 ml
$ 85.00
Raw milk advocates argue that it's a complete, natural food containing more amino acids, antimicrobials, vitamins, minerals, and fatty acids than pasteurized milk. They also claim that it's a better choice for those with lactose intolerance, asthma, and autoimmune and allergic conditions.
Please order by Monday and specify if you prefer fresh not frozen. This milk is rich in en enzymes and has a short shelf life of 2 or 3 days. You can also make wonderful home made cheese with this.
Ingredients
- 1 gallon whole raw milk
- ½ cup white vinegar (we use lemon juice)
- 2 teaspoons fine sea salt
Instructions
- Line a colander with a double layer of cheesecloth or a single layer of butter muslin.
- Pour the milk into a large, heavy-bottomed pot, heat it up until it starts steaming and forming bubbles. you have to watch it.. Stir it frequently to keep the milk from scorching. immediately reduce the heat to low, and stir in the vinegar. The milk should immediately separate into curds and whey. If it does not separate, add a bit more vinegar one tablespoon at a time until you see the milk solids coagulate into curds swimming within the thin greenish blue whey.
- Pour the curds and whey into the lined colander. Rinse them gently with cool water, and sprinkle the curds with salt. Tie up the cheesecloth, and press it a bit with your hands to remove excess whey. Let the cheesecloth hang for 1 to 2 hours, then Store in the fridge for up to a week. You can add herbs or seeds at this point.
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