SC - Re: Beestings--where do you get them?
Diana
tantra at optonline.net
Sat Feb 26 17:19:58 PST 2000
Your logic is slightly flawed....
Any time a cow is milked (until the farmer decides to breed her again) there
is a healthy amount of cream to the milk. I think they are bred every 3rd
year - not quite sure.
We lived across from a dairy farm when I was growing up. The farmer would
pull a pail for us, let the cream rise ....and my mom would make the
absolute best whipped cream I ever tasted. And it was about 1/2 to 1 cup
of cream at the top of every jug of milk he sold. He would pasturize the
milk, but not homogenize it.
I think if you drag the cream out of the milk somehow, that makes skim, 2%
and 1% milk. All I know is that it all tastes like white water to me unless
I can see the milkfats on the glass when I drink milk.
Diana d'Avignon
>
> But the third milking, well, first milking has most of the cream, 2nd
> has less (would that be like 2 per cent milk - in the States here,
> normal milk has 4 per cent cream, then there are 2 per cent, 1 per
> cent, and non-fat available)
>
> So, i'm guessing that third milking would be like 1 per cent...
> Anyone know better?
>
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