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Subject Topic: For those using unhomogenized milk Post ReplyPost New Topic
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lilac hill
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Posted: April 28 2006 at 9:26am | IP Logged Quote lilac hill
I want to pour off the cream so I can make butter and use the cream for coffe. We are skim milk drinkers here so I need to "thin" it anyways.
What shape storage cantainer do you find most helpful for pouring off the cream?
Thanks.

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marihalojen
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Posted: April 28 2006 at 9:33am | IP Logged Quote marihalojen
Try wider rather than taller and scoop it off with a spoon.

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Elizabeth
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Posted: April 28 2006 at 10:12am | IP Logged Quote Elizabeth
I scoop it off with a baby spoon.

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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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Bookswithtea
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Posted: April 28 2006 at 3:22pm | IP Logged Quote Bookswithtea
Where are you getting unhomogenized milk? We live in the country and although I have access to free range eggs, healthy chicken and farm raised hormone free beef, I haven't even been able to find a supply of cow's milk! There's one woman who sells goat milk, but she insists on pasteurizing it which makes it taste...well...like a goat!

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lapazfarm
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Posted: April 28 2006 at 8:00pm | IP Logged Quote lapazfarm
OK, educate me...why would one want raw or unpateurized milk? I can understand hormone-free, antibiotic-free, and organic, but what is the logic behind not pasteurizing? I have never heard of this until this forum.
Thanks!

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