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Posted by Sharon on 6/30/2009, 2:40 pm, in reply to "Raw milk"
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It is a touchy subject, I know. Our milk is straight from our Jersey cow, organic, grass fed only. I didn't hear about that milk on the counter from somebody else, I've done it in my own kitchen many times. I use clabbered milk (milk that has sat out for several days and solidified) often and it's very good, not sour at all and sweet as fresh cream. I have made custard from colostrum, make butter, yogurt, cream cheese, sour cream (made by leaving the skimmed cream out for several days until it thickens and sours just right). As you said - it's a touchy subject!
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