Question of the Day - Monday, July 7th, 2025

[Sally PB]

Drink: my homemade kombucha
Food: Chocolate. And homemade peanut butter with homemade jam/honey.

 

[tripletfeb]

Ha, I would rarely drink store milk but use it to make yogurt and cook. When I began to drink raw milk, yum to me. Maybe it's the higher butterfat.

Our Maine Coon cat will not touch store milk, now she whines when I bring out the raw. She eats her food raw also.

Try making your yogurt with the raw milk. Even though you have to cook milk for yogurt, it makes a better yogurt

 

[C Siena]

Try making your yogurt with the raw milk. Even though you have to cook milk for yogurt, it makes a better yogurt

I did but I still think it had too much butterfat. I may try to skim some of the butterfat from the top and try again.
Another, who owns part of the herd share makes it and never has the temp over 110-115. I'm going to try this with only a quart of raw milk. I want to keep the good bacteria.

 

[featherhead007]

A do like grass fed, slow pasteurized milk but it hard to get.
I don't have anything specific that I enjoy.
I might make a chicken parm later if the chicken is thawed.

Why thaw one, when you can go catch one in your yard?

 

[featherhead007]

Drink of choice: mango nectar, or ice cold whole milk.
Food: anything that walks on four legs, or swims in the ocean, lakes or streams.
I just can’t eat chicken. They are pets !

 

[BoundlessLove]

Chow chow?

It’s a pickled relish made from vegetables (mainly cabbage), peppers, etc.
and either sweet or spicy or both.

 

[featherhead007]

It’s a pickled relish made from vegetables (mainly cabbage), peppers, etc.
and either sweet or spicy or both.

I thought Chow chow, was a small dog, like a pika poop.

 

[cavemanrich]

I want to keep the good bacteria.

Just a little info here.
I make cheese. (farmers cheese type)
I use a yogurt culture, for one type.
I use sour cream culture for second type.
The raw milk bacteria is what is in sour cream.
So these 2 cultures are 2 different bacteria's. and they develop at different temperatures.
Raw milk,,,,,,,, @ 80°F grows well.
Yogurt,,,,,,,,,,@ 110°F grows well.
I never used 2 different cultures in same batch.

 

[featherhead007]

Just a little info here.
I make cheese. (farmers cheese type)
I use a yogurt culture, for one type.
I use sour cream culture for second type.
The raw milk bacteria is what is in sour cream.
So these 2 cultures are 2 different bacteria's. and they develop at different temperatures.
Raw milk,,,,,,,, @ 80°F grows well.
Yogurt,,,,,,,,,,@ 110°F grows well.
I never used 2 different cultures in same batch.

Does your cheese ever hop off of the table and say “arrrrggg” like Frankenstein does?

 

[500Chickens]

Dr. Pepper
Venison Steak