• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • Anne Miller
  • r ranson
  • paul wheaton
  • Pearl Sutton
  • James Freyr
  • Burra Maluca
  • Mike Haasl
  • Joylynn Hardesty
master gardeners:
  • Steve Thorn
  • Greg Martin
  • thomas rubino
  • Jay Angler
  • Tereza Okava

Raw milk

Posts: 5
Location: Zone 9b Nothern California
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Hi Erica,

I just started receiving raw milk from a herdshare program and my husband and I don't drink the milk but are experimenting with making cheese, butter, etc. So far, we've successfully made a simple farm cheese and butter. Since we get buttermilk from the butter making process, I tried making sour cream and it was a failure. It tasted really bad. Suggestions? I guess this is a two part question - we also gets lots of whey from making cheese and I've used some in lacto-fermentation and I feed some to the chickens and dogs. I tried making ricotta and only get a miniscule ball of cheese - is that because I skim the cream for other uses? Other suggestions for the whey?

Thanks so much! Anne
Everyone is a villain in someone else's story. Especially this devious tiny ad:
Devious Experiments for a Truly Passive Greenhouse!
    Bookmark Topic Watch Topic
  • New Topic