[Sca-cooks] Re: Sca-cooks Digest, Vol 1, Issue 3547

[tracey sawyer]

sca-cooks-request at ansteorra.org wrote:

Message: 2
Date: Sun, 22 Jun 2003 12:02:08 -0600
From: Sue Clemenger 
Subject: Re: [Sca-cooks] Re: Sca-cooks Digest, Vol 1, Issue 3544
To: Cooks within the SCA 
Message-ID: <3EF5EF20.A0760314 at in-tch.com>
Content-Type: text/plain; charset=us-ascii

Are you working with homogenized/pasteurized milk, or
non-homogenized/pasteurized milk? (or some variant thereof)
I'm asking because I don't know if there are differences between Aussie
and US milk which might affect a natural souring like this...
I might have to give it a try, anyway! ;-D
--maire



REPLY: 

Ideally it should be whole milk from the cow - but I don't have access to one so I just used pasteurised, homogenized store bought milk ...following a recipe from the local CWA (Country Women's Association). 

 It is so simple though, that it cannot have changed throughout time,  basically let it sour, drain it and eat it....

John Seymour in his book "Self-Sufficiency" says you need to take milk from 2 or more cows.

BUT - if you only have 1 cow, use milk from the night milking, in the morning stir the cream in FIRST before you add the morning milk, or the cream from the night milk will drip out with the whey... 

If using store bought milk and cream, you add the cream later so this isn't a problem.

 

Regards, Lowry




  Lady Lowry ferch Gwynwynwyn ap Llewelyn   mka: Tracey Sawyer

 



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