fairfarmhand Posted July 18, 2016 Share Posted July 18, 2016 3 days seems like a very short amount of time. How do you cool your milk? The farm where I get milk has a bulk cooling tank which constantly stirs the milk and gets it below 40 degrees in a matter of minutes. At the end of 2 weeks in my fridge, it's just *beginning* to get sour. (My kids won't drink it at that point, but I do) I suppose such a short holding time doesn't matter for you since your cow produces more milk every day... That's why I only keep it for three days. After that point, I don't feel it's unsafe, but why chance it? We have drunk older milk, but when you're getting 2-3 gallons per day, you quickly have to rotate through it. I need a pig to fatten on the excess. Quote Link to comment Share on other sites More sharing options...
eternalsummer Posted July 18, 2016 Share Posted July 18, 2016 Ok, but why bother going through the trouble to get raw milk to pasteurize it when you can just buy pasteurized milk in just about any store? For me, the only milk I could ever buy is unfortunately raw. I can't (morally) buy any milk I have ever seen in any store. Quote Link to comment Share on other sites More sharing options...
Guest Posted July 18, 2016 Share Posted July 18, 2016 (edited) For me, the only milk I could ever buy is unfortunately raw. I can't (morally) buy any milk I have ever seen in any store. What about goats' milk from the store? Does that alleviate any of your concerns (assuming it's available where you are.) Edited July 18, 2016 by texasmom33 Quote Link to comment Share on other sites More sharing options...
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