Carlin Farm

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.

Below you will find some useful recipes for that raw milk so, whatever you do, don’t throw it out! There is no need for even a drop of your nutrient dense, dairy to go to waste!

Egg Custard Pudding

Ingredients

6 farm fresh eggs

3 cups raw milk

1/2 cup local maple syrup

1 tsp vanilla extract

1/4 tsp sea salt

ground nutmeg (optional)

Directions:

Crack eggs into a medium sized glass bowl and whip. Add salt and vanilla and mix well. Blend in maple syrup and milk with a whisk.

Bake in the same bowl at 400F for 45-50 minutes or until bubbly on top and a knife inserted at the center of the bowl comes out clean. Delicious served warm or cold with a bit if nutmeg sprinkled on top!

Raw Milk Smoothie (you can use slightly soured milk for this)

Ingredients:

1 pint raw kefir, raw yogurt, or clabbered Real milk
2 ripe bananas
Dash of raw honey
Dash of vanilla
1/4 cup creamy peanut butter

Directions:

Blend together in a mixer or smoothie machine,.