savingdogs
Overrun with beasties
I like the taste better raw even though my pasturized does not taste "goaty", but I just like the texture and how it behaves better raw.
Milk that taste different every now and then
- Thread starter Reptigirl
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PattySh
Loving the herd life
Rolls, do you have a pasturizer? Wondering because our last herd no one here would drink the milk so we sold the goats. It did taste like goat's smell! We were pasturizing by heating on the stove. Wondering now if that was the problem. Not at all interested in pasturizing we are now drinking for the raw milk benefits but curious? This time with raw milk the entire family is drinking it now and eating the milk products and that is way more than I expected! I noticed with my grandson who is 5, when we "ran out" of milk last fall drying them off and buying store milk his behavior was a bit off (more than a bit) and he lost the pink in his cheeks. A couple of weeks into raw milk again and he was fine. It was VERY noticeable. I suspect he is sensitive to "mechanically altered" milk as well.
savingdogs
Overrun with beasties
What I have noticed is that pasturized milk behaves different. I may need to learn more about pasturization techniques, but we were heating our goat milk for the simple process of making chocolate milk.
We found that raw goat milk and heated goat milk make very different tasting chocolate milk, and it glumps up and grows skins if you pasturize it but stays creamy and smooth and nice if you don't. And the taste is sweeter raw. I did not feel that it tasted "goaty" when heated but rather just got funny textures when sitting and such, whereas we can keep chocolate milk in a shaker container with raw goat milk in the fridge, give it a shake and it is always smooth and creamy. Yum. I think I'll go get a glass, I made myself thirst for some!
We found that raw goat milk and heated goat milk make very different tasting chocolate milk, and it glumps up and grows skins if you pasturize it but stays creamy and smooth and nice if you don't. And the taste is sweeter raw. I did not feel that it tasted "goaty" when heated but rather just got funny textures when sitting and such, whereas we can keep chocolate milk in a shaker container with raw goat milk in the fridge, give it a shake and it is always smooth and creamy. Yum. I think I'll go get a glass, I made myself thirst for some!
freemotion
Self Sufficient Queen
Not only are the calcium molecules damaged (not just for strong bones, but calcium is needed for nerve impulse conduction) but commercial milk and dairy products have powdered milk added to it (except whole milk.) The proteins are damaged in the processing (as they are in pasteurizing, especially ultra-pasteurized stuff) and become neuro-toxic. Yep, poison to your brain. Perfectly legal. The cholesterol is also oxidized, becoming damaging to your body. Cholesterol from raw milk is a necessary nutrient, a building block of some hormones and of all your cell walls, and a powerful antioxidant.PattySh said:
Just a few of the benefits of raw milk and risks of commercial milk.
- Thread starter
- #15
So If I'm going to give raw milk a try today .... how long do I have to get it cooled?
I usually milk both girls back to back and then bring the milk inside....
If it takes me 10-15 minutes to get them both milked and get the milk inside. Then strain it and chill it immediately... is that good enough?
Or do I need to chill IMMEDIATELY after each girl is milked, keeping there milk separate?
Just wondering what would be safe?
I usually milk both girls back to back and then bring the milk inside....
If it takes me 10-15 minutes to get them both milked and get the milk inside. Then strain it and chill it immediately... is that good enough?
Or do I need to chill IMMEDIATELY after each girl is milked, keeping there milk separate?
Just wondering what would be safe?
RabbleRoost Farm
Ridin' The Range
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Pfft, some people drink it straight from the animal after they milked her... No cooling, all warm and hairy...
I don't think I'm that adventurous.
I don't think I'm that adventurous.
PattySh
Loving the herd life
Bring it in and cool it right after milking. Qt jars cool the fastest. I use half gallon or gallon ones. If you are in a hurry to cool it you can use ice water in a pan and put the jars in it. I usually just fridge mine without a problem. If milking is slow going and you are worried about dirty milk I suggest to bring your jar and strainer to the barn (I use a canning funnel with a 6 1/2 inch dairy disk formed into a cone in it). I have a big milk strainer but it's a pain in the butt as it's too big to fit in much other than a huge pan. Last year when things went a bit slower I kept my jar with strainer in it right near me and kept pouring the milk in before the doe could put her foot in it! Kept the milk cleaner and if one of the girls put their foot in the bucket didn't loose all the milk and could wash the bucket and continue.
- Thread starter
- #18
Well I just have to say that the raw milk has worked out just fine for me... so far. Although no one else in my family will touch goats milk what so ever. LOL
So I REALLY need to find ways to cook with it.... I use milk a lot in my cooking.
Should I pasteurize milk before cooking with it?
My biggest concern is using it to make Mac & Cheese or Mashed potatoes?
It gets warmed up for a minute or two on the hot food... then if there is leftovers it would get cooled..then reheated?
I have used it in things like fudge... but that gets heated to over 200 degrees in the cooking so I wouldn't think that would be a problem?
What safety issues would I have cooking with raw milk? Would it be safest to pasteurize milk I'm going to cook with?
So I REALLY need to find ways to cook with it.... I use milk a lot in my cooking.
Should I pasteurize milk before cooking with it?
My biggest concern is using it to make Mac & Cheese or Mashed potatoes?
It gets warmed up for a minute or two on the hot food... then if there is leftovers it would get cooled..then reheated?
I have used it in things like fudge... but that gets heated to over 200 degrees in the cooking so I wouldn't think that would be a problem?
What safety issues would I have cooking with raw milk? Would it be safest to pasteurize milk I'm going to cook with?
freemotion
Self Sufficient Queen
Go to www.westonapricefoundation.org and do a search for articles on the benefits of raw milk.
I keep it raw as much as possible. No, don't pasteurize it. Just use it as you would normally use milk. We used to use about 2-3 quarts of Lactaid milk a week, once we started milking our first goat, we very quickly found ways to use 3-4 quarts A DAY! Now I am milking three goats and can't wait for the fourth to contribute and for all the babies to be weaned/sold so that I can have ALL the milk for....the two of us!
I keep it raw as much as possible. No, don't pasteurize it. Just use it as you would normally use milk. We used to use about 2-3 quarts of Lactaid milk a week, once we started milking our first goat, we very quickly found ways to use 3-4 quarts A DAY! Now I am milking three goats and can't wait for the fourth to contribute and for all the babies to be weaned/sold so that I can have ALL the milk for....the two of us!
- Thread starter
- #20
Awesome! My main concern was leftovers being reheated and such!
I actually like it raw or pasteurized. It tastes similar... except for the few batches of "funk" milk that I got. I really think it was because it either got just a little too hot or it took a little too long to cool down. But its SO much easier to drink it raw! Saves so much time too!
I actually like it raw or pasteurized. It tastes similar... except for the few batches of "funk" milk that I got. I really think it was because it either got just a little too hot or it took a little too long to cool down. But its SO much easier to drink it raw! Saves so much time too!
