storing raw milk...

[ORChick]

It might also be useful to know that as raw milk sours (which it might do, even with all your care) it is still useful. You can use it in pancakes or quick breads; its an essential ingredient in Irish soda bread. It is, in other words, still good stuff. Pasteurized milk, on the other hand, does not sour well, it just gets horrid.

http://www.keeperofthehome.org/2009/04/dont-cry-over-sour-milk-using-your-raw-milk-gone-bad.html

 

[so lucky]

I only get raw milk every two weeks, and it usually lasts just fine. I keep 1/2 gallon in the coldest part of the coldest refrigerator. The jug I am drinking out of now was milked 1/17/12, and it tasts very fresh and yummy. Two hours is quite a long ride for milk. Maybe you can get someone else interested and take turns going. That's how they do it at my source. Drivers come from St Louis, picking milk up for 12 families or so.

 

[terri9630]

Wow! Thank you... so I can freeze it? Will that affect the taste? I may need to try it. And I already use glass for storage.... and no stand mixer, but I have an electric hand mixer now!!! I plan to try making butter with it... lol we will see how that goes. Um... and I can use the whole milk for the butter? I don't need to scrape the cream off the top??????

I haven't had any luck with using whole milk. I haven't found any fresh/raw milk so I use heavy whipping cream.

 

[Snowhunter]

OR chick is right... when raw milk is properly soured it turns into clabber. Good stuff for chickens, pigs, and cheese culturing. Good probiotic as well.

Mine stores just over 2wks before I notice a change.

For butter, skim off the cream and churn it.