Save Sour Milk!

A bottle of green-top (raw, unpasturised) milk...

Have you ever had sour milk in your refrigerator or do you throw it out if it is out dated?

Carol called the other day and  said, “what do you do with sour milk?”

“Is it raw or pasteurized milk?”

“Why?  Does it make a difference?”

“It sure does. If it is certified raw milk it will sour and you can eat it. Various friendly bacteria make yogurt, kefir, sour cream, cheese, clabbered milk or curds and whey.”

In many areas of the world where there is no refrigeration, raw milk is allowed to sour through the process of lacto-fermentation.  Lacto-fermentation occurs when the friendly bacteria naturally in the milk digest lactose (milk sugar) and casein (milk protein).  The lactic acid bacteria inactivates the putrefying bacteria. Raw milk sours, it does NOT putrefy.

When milk is pasteurized the lactic acid bacteria (the good bacteria) are killed off, so they are not available to kill off the putrefying bacteria.  The milk is terrible tasting and adds nothing to your diet! It could make you feel ill. It can not even be used for cooking or baking.

In the old days my mom used sour milk, rather than buy buttermilk for pancakes, Sour cream raisin pie, corn bread, some cookies and cakes. Cousin Alice rolled her eyes in pleasure when talking about getting to eat curds and whey, with a hint of brown sugar on it, when she got home from high school!










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