I like milk in my tea. It’s my morning tradition. This morning, I was saddened to pour a dollop of milk into my cup only to see it curdle–a lot.
Because we drink raw milk, soured milk is not a bad thing. Actually, from a probiotic point of view, this is a very good thing.
My first thought was to give some to my dog and chickens and turn the rest into kefir or yogurt, but I wanted to find some new uses of my soured raw milk. So I found this fun list of 101 Things To Do With Soured Raw Milk from the Healthy Home Economist. What great ideas!
I’ve decided to make some raw cream cheese and whey. As discussed by the Healthy Home Economist, it’s very easy. Just place the milk jug on its side for 12 to 24 hours until the milk clabbers, strain the curdles from the whey, and bing, bang, boom–cream cheese and whey.
If you want to give this a try too, be sure to use raw, pastured milk from a farm. You cannot do this with pasteurized milk. If you don’t know the difference between pastured and pasteurized, but sure to read my post here.
If you drink raw milk, tell me how you like to use your slightly soured milk!