101 Uses for Soured Raw Milk

by on November 3, 2012
in Raw Milk

Thank you Health Home Economist for this post on “101 Uses for Soured Raw Milk” !

The reason I am adding this  to the RealFoodFarming Blog is because a lot of folks are relatively new to the concept and activity of drinking milk in the raw form.   Many of us grew up with only pasteurized-buy-in-the-plastic-jug milk that smells awful when it sours is completely inedible.  Farmers get asked occasionally about soured milk or milk that has a different flavor than expected.  Many factors affect the taste of the milk including foremost : what did the cows eat.  When they are on fresh, green grass the milk will taste different than when they are on a diet primarily of dried alfalfa grass.  Both excellent nutrition for the cows, it just results in a varied flavor of milk.  (My milk has a flavor?!)

But say you have extra milk, or you forgot about that jar in the back of your fridge or you just drank less that week — and you have a surplus.  And it ‘sours’ before you can drink it.  Do you just dump it out?  Is it safe to use?    Sarah, the health home economist, shares a wonderful post about what to do about this!  Enjoy!



“One of the most frequent questions I get from readers is what to do with raw milk that has soured.

Sour raw milk is quite unlike pasteurized milk that has gone past its “use by” date.  Pasteurized milk goes putrid and must be thrown out at that point, but raw milk is still a highly useful item in the kitchen.

The difference is that pasteurized milk is a dead food – there are no enzymes or probiotics present. So, when store milk goes bad, it becomes a huge food borne illness risk to consume it and it must be discarded.

Raw milk, on the other hand, is loaded with enzymes and probiotics.  When raw milk starts to sour, it simply means that beneficial bacteria called probiotics have started to use up the lactose (milk sugar) which causes the milk to no longer taste as sweet.

Raw milk that tastes sour is still very much safe to drink and is even more beneficial to health as the higher level of probiotics have initiated the fermentation or clabbering of the milk.

So if you find yourself with some soured raw milk in the refrigerator, check through this list and see what makes the most sense for using it up.

Whatever you do, though, don’t throw it out!  There is no need for even a drop of your nutrient dense, grassfed dairy to go to waste!

101 Uses for Soured Raw Milk

1. Make scrambled eggs with it.

2. Make quiche with it.

3. Add it to a breakfast smoothie.

4. Make homemade pudding with it (if slightly soured).

5. Make hot chocolate with it.

6. Use it for garden fertilizer (just pour around the base of your plants or trees).  It really gets the worms going crazy.

7. Give it to your pet.

8. Make egg custard pudding with it.

9. Make traditional British whitesauce with it.

10. Make kefir with it.

11. Make yogurt with it.

12. Use it to soak pancake batter.

13. Use it to soak cold breakfast cereal batter.

14. Use it to soak waffle batter.

15. Remove the soured cream off the top and add to homemade soups.

16. Remove the soured cream off the top and add to meatloaf.

17. Just drink it.  It tastes like buttermilk and is very good for you.

18. Use to make devil’s food cake.

19.  Make omelets with it.

20. Use it instead of water to cook up your soaked breakfast oatmeal.

21. Use it to soak crepe batter.

22. Soak banana bread batter with it.

23. Soak pumpkin bread batter with it.

24. Use it to soak buttermilk biscuit batter.

25. Soak muffin batter (any kind) with it.

26. Use it to make cream cheese and whey.

27. Remove the sour cream off the top and add to a baked potato.

28. Add buttermilk culture and make buttermilk with it.

29. Take a bath in it.  It was good enough for Cleopatra, right?

30. Separate out the whey and make ricotta cheese

31. Make mozzarella cheese with it.

32. Make flan.

33. Make sweet potato casserole with the sour cream off the top.

34. Make cottage cheese with it.

35. Make ice milk with it (if only slightly soured).

36. Use it instead of evaporated milk to make pumpkin pie.

37. Use it to clear up pinkeye.

38. Soak frozen fish in it until thawed for improved texture and flavor.

39.  Soak dull looking silverware in it for at least 30 minutes and then rinse for a beautiful shine.

40. Use it as a conditioner for your hair.

41. Repair fine cracks in your china by boiling them in the soured raw milk (the milk reacts with a chemical in the china to seal the crack).  I’ve never done this myself but it supposedly works.

42. Use ice cold to sooth the discomfort of poison ivy.

43. Dab some on mild sunburn for instant, cooling relief.

44. Rub dry skin patches with it several times a day to make skin soft again.

45. Make cheese sauce with it.

46. Make paneer (easy South Asian cheese that requires no rennet).

47. Make potato cheese soup.

48. Freeze it and use it later when you have a dire need for clabbered milk.

49.  Make tapioca pudding with it.

50. Make bread pudding (soak the bread in the milk).

51. Stew pork loin in it.

Oh dear. It seems I’ve run out of ideas!

Can you folks help me out?

I need 50 more ideas to reach the goal of 101 uses! Please add your own creative ideas in the comments section!

I’m sure there are many many more uses for soured raw milk that I’ve missed!”

Recipe Sharing!

by on August 2, 2012
in Uncategorized

I was driving home from my kiddos play performance tonight and I heard the bing-bing of my cell phone alerting me to a new text.   The car in front of me was going 35 in a 55, so I was figured I was driving slow enough to check it out.   I read the text and cheered out loud! It read something to the effect of “dinner success!…”

If you are a newish farm member trying to shift your paradigm toward eating what is fresh and in season (or for anyone in this day and age where instant-this and convenient-that is always at eye-level) a successful dinner truly made from farm-to-table ingredients is always fantastic news!  She shared with me the details of her culinary conquest, having created a meal for her large family from her full-diet farm membership food.  Also saying that it would be helpful to post recipes somewhere and get ideas from other farm members.

After looking through some options, I realized Vernie has beat us to the chase and set that up already!  yay!

C’est Naturelle Farms Message Board

You will find a recipe sharing folder under the “General Board” link.   There is an awesome recipe for kale chips and steak marinade already there.  Way to go!

Have fun, and share what you have come up with!

Tips for navigating on the Full-diet

The first official week of the Full-Diet membership plan is nearly complete!   We all survived, including you!  As we have prepared and sent out the bags of amazing, fresh food we have noticed a few things.

Remember when you filled out that long, involved document delineating your preferences for your weekly eating?  We notice that those that have a wide range of items selected have FULL, BRIMMING bags of food!  It is a thing to behold!  While others’ bags have had relatively few things.  The garden is overflowing with luscious, nourishing food.  We encourage all of you to check out the webstore each week and add more available veggies into your basket for delivery.   This will vary week to week as we move through the seasons.  Everything that grows in the garden is included in your full-diet membership, whether you originally signed up for it or not, at no extra charge.   For example, if you did not mark micro-greens and you’d like some, and you see it listed on the webstore, go ahead and add it to your order that week! If you have company coming and you need a few more zucchinis to complete your shiskabobs, and they are listed on the webstore, add them to your order!   It will show up on our harvest list, and then in your bag, and finally at your door!  Those brimming bags I mentioned earlier?  You can have one, too!

So to recap, check in with the webstore weekly and feel free to add something into your delivery.  You may be surprised how delicious fresh kale is when sauteed in garlic and butter.  Or mustard spinach added to a hearty soup or as a lovely accent to your turkey sandwich.   Do a little research on green smoothies and you may just need that bag of spinach.

We appreciate all the patience you have given as we tackle all the ins and outs of the full-diet plan.  For the farmer side of things it is quite hectic.  But worth it!  We are so excited about this new way of truly getting farm-to-table happening!
Stay tuned for more tips!

The “right” time

by on March 31, 2011
in Farm Life

One of the benefits of working with people who farm is showing up at the farmhouse at the “right” time.  One the “right times” was last night, when Farmer William was about to slice into a huge bacon slab while their gigantic cast iron pan was heating on the stove next to him.  I was there just to pick up my 10 year old son who had helped with evening chores, but the lure of fresh bacon was too much for me.  As we chatted about the garden and cows and milk and chickens, I invited myself to stay so I could taste some of that deliciousness in front of me. (There was a time in my life when I would have recoiled at the thought of standing in front of so much raw meat. but here I was salivating!  You see, now I knew how important and nourishing real food can and should be, and I also knew how good it can taste!)

Not only did I get a piece of warm, fresh cooked bacon in my mouth, I was sent home with a sample of it so I could share with my husband.   Which is sizzling on the stove as I write this post.   Which inspired me to share on the farm blog.  Because it would be selfish of me to keep this experience of deliciousness all to myself.   That deep smokey flavor derived from : smoking!  Imagine that?  I saw the damp hickory and apple wood smoke spiraling up and around the meat only a few days ago.  Nothing else but smoke?  No extras?  Nope!  I even get to add my own salt, good salt at that.

I saw this pig, I spoke to this pig, my son helped feed this pig.  I knew what conditions in which this animal was raised.   A few years ago, had I met the ‘now’ me, I would have thought myself on the nutty side for even valuing and expressing gratitude for such things.  But I do!  And I guess I am nutty!