Need more milk?

[Karen Green]

Hello everyone!!

 

We have been share owners for a little over a year now and LOVE everything about Green Pastures and Grassfields.

 

We have run into snag for a few months and wonder if anyone out there would like to share our 1/2 share for at the least the summer? (so about 1 gallon a week) Maybe someone looking to make cheese?

 

We started taking our son to Born clinic a few months ago. We learned yesterday that he is having a significant reaction to milk (casein not lactose) and that we should take him off milk for a minimum of 3-5 months (we can try re-introducing again). We questioned them carefully about raw milk and got a definite no don't use anything that has casein. The nice thing was they were supportive of our using raw milk no eye rolls or anything!!  LOL

 

So my question is would anyone like to share our 1/2 share for a few months? We can't use all the milk as it is and without our son drinking it we would drowned in the stuff. I am taking a cheese class in a few weeks but I don’t think that will be enough since he can’t have cheese either.

 

Maybe you know someone that would like to try the milk before buying a share? Oh it would be $12.50 a month.

 

Thanks,

 

 

Karen Green

616-748-6096  office

616-566-0349  cell

mailto:ka...@yourhealthbynature.com

  

 

[holly]

karen if you don't get a taker for the milk, there are some things
that are Super easy to make and would use up that extra gallon a week-
especially kefir, quark (made from buttermilk cultures, tastes like
mild yogurt), and fromage blanc. all three of these are super-simple
and don't require any real special tools other than a thermometer.
the cultures for these can be purchased at sicilianos on lake mich
drive.
yogurt is also very easy, and i make it a gallon at a time (which
after draining, doesn't equal a gallon) and it tastes like that
expensive greek yogurt....


let me know if you have any questions!

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[Karen Green]

Thanks for the tips. We make kefir and yogurt already. The problem is using
it all up!! I am hoping we can figure something out!

Karen

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05:52:00

[Jennifer]

I pretty much just make kefir since I had bad luck w/butter one time and
haven't taken the time to try it again. I'd love to try the yogurt. Could
you pass on the instructions?

Jennifer

"All it takes for evil to triumph is for good
men to do nothing." - Edmund Burke

----- Original Message -----
From: "holly" <holly.a...@gmail.com>
To: "milkaholics" <milka...@googlegroups.com>
Sent: Wednesday, June 10, 2009 10:25 AM
Subject: Re: Need more milk?

[Karen Green]

Jennifer how did you try the butter? It is really easy with a blender.

Let the cream sit out for a few hours or overnight

Put in blender=blend on whip until you see the yellow globs (just a few
minutes at the most)

Pour in a very fine mesh strainer. Rinse with cold water.

Put back in the blender with cold water, blend to remove the butter milk,
drain and repete(do this several times)

Drain the butter again put in a bowl and mash it around with a rubber
spatula to get the water out.

Tadaaaaa butter.

Karen

-----Original Message-----
From: milka...@googlegroups.com [mailto:milka...@googlegroups.com] On

[holly]

yogurt-i buy the tangier of the two cultures available at sicilianos
on lake mich drive (or online at cheesemaking.com).
in the morning, i get started:
heat up 1 gall of milk to 180, then put in cold water in the sink til
it comes down to 116.
stir in the packet of culture, pour into a gallon jar, wrap with a
thick towel and cover with a plastic bag.
i set this on top of the stove, and sometime during the day (like for
lunch) i'll use the oven for something, which gives the yogurt temp a
helping hand staying warm.
about dinner time, or a little after, i check the yogurt. i just tip
it a little to see if it's started to thicken.
when it looks good & thick, i use a big strainer and some cheesecloth
(the cheesemaking cheesecloth) and drain the yogurt for a couple
hours.

then-just whip it in the mixer so it's nice and smooth, and bottle up
for yogurt-to-go!


i also just started to do quark, which is a big hit, especially for
those who don't like their yogurty substances quite so tangy. and:
it's even easier.
quark uses buttermilk starter, and you just heat up a gallon of milk
to 88 degrees, then mix in the culture. pour into a glass container,
cover, and let sit 24-30 hours.
strain like you did the yogurt until at desired consistency, whip.
that's it!


On Jun 10, 4:40 pm, "Karen Green" <ka...@yourhealthbynature.com>
wrote:

[Mina, GR]

I do yogurt from a starter using yogurt from the store. It's easier
and cheaper, and I don't even drain mine. It is a little runny, but I
mainly use it for smoothies. If you can find a good plain or vanilla
yogurt 6 oz you only pay about 65 cents. And you can do your next
batch with some of your prepared yogurt. You can even freeze some
starter (yogurt) if you don't think you'll use it soon enough.
I got instructions on line www.fiascofarm.com/dairy/yogurt.htm

Mina

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[Jennifer]

thank you all!

[holly]

yes, i've done yogurt from starter as well But the yogurt we like in
our home is quite a bit tangier, so i'd have to buy the fancy (i.e.
expensive) greek yogurt, and getting the starter (Y4 i believe) ends
up being cheaper for me. then, you can use the yogurt you've made
several times as starter (unless your husband finds the little jar
you've tucked away for that very purpose of course.......)