[ Post a Response | The Easy Chicken Messageboard ]
Posted by Sharon on 6/30/2009, 3:17 pm, in reply to "By the way"
24.151.107.235
I know we're way off chicken point here - but it's that touchy subject thing with the milk. To qualify myself - I teach classes about raw milk, work with it making yogurt, real buttermilk, fermented buttermilk, cheese, sour cream, butter, ice cream and lots more, milk jersey cows and own a legit farm so I am not just yakkin' here. Pasturized milk does not go sour, it only gets rancid and is not edible. Fresh, raw milk does sour and is perfectly good to use and is full of good lactic acid and bacteria which causes it to sour naturally and healthily.
Soured or sour milk is also called clabbered milk. It is usually made with freshly drawn whole raw milk. Traditionally, soured milk is produced by the uncontrolled bacterial fermentation of milk using lactic acid bacteria that occur naturally in the milk. Pasteurized milk that goes off in the fridge is different to soured milk. Once the milk is pasteurized, the balance of bacterial culture that it usually contains is destroyed. If you leave the pasteurized milk in the refrigerator or at room temperature for too long, the bad bacteria will take over and it will go rancid, eventually developing a nasty smell. This spoiled milk is not edible.
Real soured or sour milk is made from unpasteurized milk that is simply allowed to sit at room temperature. You need untreated milk - raw milk, since it hasn't been pasteurized, it still has all of the good bacteria that allow it to sour naturally, so it can actually be healthy for you. The bacteria in the milk multiplies and converts lactose sugar into lactic acid. This gives the milk a sour, acidic taste that is more tangy than buttermilk or yogurt. The lactic acid also causes the milk proteins to coagulate or curdle, causing the milk to turn thick and lumpy or clabber.
I won't bore you with more 'cause I don't want to get kicked off this great chicken site for not talking chickens but like I said before, there are good links on my site for raw milk that have all the stuff to back this up but hey, we can disagree on milk and still be chicken friends, right?
Message Thread:
« Back to thread