Author Topic: I have a gallon of raw milk....  (Read 2475 times)

Offline suzysurvivor

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I have a gallon of raw milk....
« on: February 24, 2017, 10:09:59 AM »
what can i make with it?  the more products the better.   Raw milk is pretty expensive so I want to get the biggest bang for my buck...we don't really drink milk--just use a little in coffee in the morning.

the more products/by-products the better.

Offline mountainmoma

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Re: I have a gallon of raw milk....
« Reply #1 on: February 24, 2017, 10:23:25 AM »
this varies by what you like to eat and how fast you can eat it.

you can make yogurt with 1 qt
you can make paneer with 2 quarts
you can make kefir with the last quart

but, there are many options ! You could take the whole gallon and make some fresh mozarella to go on pizza tonight

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Offline Morning Sunshine

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Re: I have a gallon of raw milk....
« Reply #2 on: February 24, 2017, 10:34:23 AM »
we usually make yogurt with our leftover raw milk.  Then I freeze it in 3-c containers that I then move to quart size ziplocs.  3 c is about what we use at a time, unless we make lassi, then we need 6 c.

paneer huh?  I may need a recipe for that!
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Offline Cedar

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Re: I have a gallon of raw milk....
« Reply #3 on: February 24, 2017, 11:58:59 AM »
Goat or cow?

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Offline suzysurvivor

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Re: I have a gallon of raw milk....
« Reply #4 on: February 24, 2017, 01:08:17 PM »
cow

Offline Cedar

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Re: I have a gallon of raw milk....
« Reply #5 on: February 24, 2017, 01:14:49 PM »
Let it sit overnight In The fridge , then take the cream off with a turkey baster. Then make butter from the cream. Make biscuits from the buttermilk. Or bake bread.

The rest of the milk will yield you will get about two pounds of semi soft cheese, but eat it right away. Same with the cheese since it is not pasteurized.

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Offline suzysurvivor

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Re: I have a gallon of raw milk....
« Reply #6 on: February 24, 2017, 01:25:00 PM »
thank you...i knew you all would have the best answers.  :)

Offline mountainmoma

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Re: I have a gallon of raw milk....
« Reply #7 on: February 24, 2017, 04:19:17 PM »
Let it sit overnight In The fridge , then take the cream off with a turkey baster. Then make butter from the cream. Make biscuits from the buttermilk. Or bake bread.

The rest of the milk will yield you will get about two pounds of semi soft cheese, but eat it right away. Same with the cheese since it is not pasteurized.

Cedar

Pasteurizing doesnt make a difference on how quick you need to eat the cheese, but soft cheeses do need to be eaten right away regardless.
And, 1 gallon of milk isnt enough to bother with a hard cheese, in most cases, you could, I have, but it is the same amount of time and trouble for 1/2 as much cheese, so I wait until I have 2 gallons of milk to make a hard cheese
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Offline Cedar

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Re: I have a gallon of raw milk....
« Reply #8 on: February 24, 2017, 05:52:53 PM »
Yeah, I don't even. Other with hard cheese's or mozzarella with less than two gallons.

If she had said goat milk, I would have said Chocolate Hazelnut Gelato all the way.

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Offline fritz_monroe

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Re: I have a gallon of raw milk....
« Reply #9 on: February 24, 2017, 05:57:09 PM »
you can make yogurt with 1 qt
you can make paneer with 2 quarts
you can make kefir with the last quart

but, there are many options ! You could take the whole gallon and make some fresh mozarella to go on pizza tonight


I don't know what paneer is, but my suggestion would be to make some cheese.  Mozarella is fairly easy, but just be sure not to over work it.
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Offline mountainmoma

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Re: I have a gallon of raw milk....
« Reply #10 on: February 24, 2017, 06:07:13 PM »
I don't know what paneer is, but my suggestion would be to make some cheese.  Mozarella is fairly easy, but just be sure not to over work it.

Paneer or panir is an Indian food cheese, easier than mozarella even, just need milk and vinegar or lemon juice ( and cheese cloth) , you heat to coagulate curds, let them drain, so any amount of milk will do. This cheese does not melt when cooked. It is ideal in Indian Food recipes, like paleek paneer ( indian spiced creamed spinach with cubes of paneer cheese ) etc... not a cheese to store long term, a week in the fridge is fine.
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Offline mountainmoma

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Re: I have a gallon of raw milk....
« Reply #11 on: February 24, 2017, 10:05:51 PM »
we usually make yogurt with our leftover raw milk.  Then I freeze it in 3-c containers that I then move to quart size ziplocs.  3 c is about what we use at a time, unless we make lassi, then we need 6 c.

paneer huh?  I may need a recipe for that!

I have 2. Here is the one my youngest dd uses, from an Indian cookbook. Uses 5 cups whole milk and 2 1/2 T lemon juice; Bring milk to a boil. As soon as it begins to bubble, put in the lemon juice and take the pot off the heat. Leave it for 15 minutes. Curds and whey should seperate by then ( if not, reheat a bit hotter than you had it before, turn off, let set)put the curds into cheesecloth, tie up the cheesecloth and let it hang and drain out all the whey over night. And/or you can flatten cheese ball out on a plate and weigh it down with a pot filed with water for 4 or 5 hours. My dd likes to use it for Matar Paneer ( peas with Paneer) the recipe for this also uses 2 cups of reserved whey from the paneer making, so do save some of the whey for uses like this.

I make Panir from the recipe in Home Cheese Making, by Ricki Carrol, which has all the cheese recipes I use. 1/2 gallon of milk and 4T of lemon juice or 1t of citric acid dissolved in 1/2 c hot water ( I always use the citric acid ). This ratio is realy the same as above, about 2T lemon juice or 1/2 t citric acid per every quart of milk. Ricki says to bring milk to a boil, stirring often to not scorch, reduce heat to low and dribble in the acid before the foam subsides, leave on low heat for 10-15 seconds. Remove from heat and stir gently until curds form, once they seperate, let sit for 10 minutes. Put cheesecloth in a colander and pour into it, tie up cheesecloth and hold under running lukewarm wter for 5-10 seconds to rinse off coagulant. gently twist the top of the muslin to squeeze out extra whey. Keeping it in the cheesecloth, ether hang to drain or put back into colander with a weight on top, about 2-3 hours ( I think longer than this is better, at least 4)

So -- both are the same realy, for every quart of milk, 2 T lemon or 1/2 t of dissolved citric acid to coagulate.  A quart of milk makes enough paneer for a meal, if you have a large fmily or save half for another meal, use 1/2 gallon milk.
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Offline Morning Sunshine

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Re: I have a gallon of raw milk....
« Reply #12 on: February 24, 2017, 11:34:11 PM »
I wonder, can you use older milk for that?  I have 2 qt a week old.  Too old to drink, too old for yogurt (makes it too sour for us).  My daughter makes Indian food a lot.
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Offline suzysurvivor

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Re: I have a gallon of raw milk....
« Reply #13 on: February 25, 2017, 06:16:54 AM »
so the gallon was really a hypothetical...sorry.

what about the whey?  what do you all do with that?  it seems shame to toss it.  i don't have animals to feed it to...other than my dh.  :P

Offline Morning Sunshine

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Re: I have a gallon of raw milk....
« Reply #14 on: February 25, 2017, 06:48:21 AM »
so the gallon was really a hypothetical...sorry.

what about the whey?  what do you all do with that?  it seems shame to toss it.  i don't have animals to feed it to...other than my dh.  :P

Smoothies
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Offline mountainmoma

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Re: I have a gallon of raw milk....
« Reply #15 on: February 25, 2017, 09:31:04 AM »
I wonder, can you use older milk for that?  I have 2 qt a week old.  Too old to drink, too old for yogurt (makes it too sour for us).  My daughter makes Indian food a lot.

I say, try it !
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Offline fritz_monroe

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Re: I have a gallon of raw milk....
« Reply #16 on: February 25, 2017, 03:52:59 PM »
Smoothies
Good idea.  So how many calories in a cup of whey?
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Offline Stwood

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Re: I have a gallon of raw milk....
« Reply #17 on: February 26, 2017, 03:28:54 PM »
Yum. Remove the cream and make a fresh banana pie with it.
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Offline Morning Sunshine

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Re: I have a gallon of raw milk....
« Reply #18 on: February 26, 2017, 04:52:20 PM »
Good idea.  So how many calories in a cup of whey?

 :eyebrow:
I have no idea.  I freeze it in silicon muffin pans, they hold about 1/3 cup, and then toss them into a ziploc.  kids take out 2-3 and defrost overnight for the liquid in a fruit smoothie.
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Offline suzysurvivor

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Re: I have a gallon of raw milk....
« Reply #19 on: February 27, 2017, 06:36:03 PM »
Good idea.  So how many calories in a cup of whey?
nutritiondata.com says 60 per 8oz cup.