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Post by gracielagata on Jun 2, 2016 22:04:06 GMT
So we buy our milk from a local dairy. It is cream on top, low temp pasteurized. I usually buy 4 gallons at a time and on occasion the milk in the last gallon will change flavor enough to put my husband off of drinking it. I try to cook with it when he isn't around to see. I think at one point they told me that buttermilk is really easy to make with their milk because it is low temp'ed.... I had some gallons I bought from them that were past exp (a mix up in the farm fridge, I didn't read the jugs when I grabbed them. So they said to toss the olds and gave me new...
So my question: I say them in the chicken pen to give to them. 2 sat there unopened, decently protected from bad sun, in weather that was no higher than 70s and sunny.
When I opened the jug, it smelled just like what I expect buttermilk to smell... So was it?! Is it that easy to make buttermilk? I don't know how to check if what I did was safe... aside from the fact that all my chickens are still standing.
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Post by Deleted on Jun 3, 2016 4:36:33 GMT
Sounds like clabbered milk. Buttermilk is either what is left from making butter or you can make it using 1 cup m ilk, 1 tsp lemon juice or vinegar....James neohomesteading.com/clabbered-milk/
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Post by gracielagata on Jun 3, 2016 12:57:20 GMT
There you go!!! Yes, I did read after that true buttermilk comes from making butter (whattaya know! ) So what can I do with this sweet smelling thick stuff in the future? Drink it?
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Post by Bear Foot Farm on Jun 8, 2016 18:17:22 GMT
There you go!!! Yes, I did read after that true buttermilk comes from making butter (whattaya know! ) So what can I do with this sweet smelling thick stuff in the future? Drink it? It's great for making bisquits
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Post by motdaugrnds on Jun 8, 2016 20:14:39 GMT
Add some fruit to it and a little cream and place it in the freezer for about 30 minutes. Makes a great slushy!
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Post by gracielagata on Jun 10, 2016 1:50:43 GMT
I shall remember all of this for next time we have some ripening milk at the bottom of the jug. Thanks!
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