Adventures In Milk

☆ August 11, 2011

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In case you missed the first announcement, text versions of my handwritten posts can be found at Paper Route Designs.

Comments

36 Responses to “Adventures In Milk”

  1. Janice in GA
    August 11th, 2011 @ 8:05 am

    I am living vicariously through your posts. :) Thank you!

  2. Tabitha
    August 11th, 2011 @ 8:08 am

    It sounds wonderful!!
    I can only imagine how great it must be to wake up to a new taste every day.

  3. Milaka
    August 11th, 2011 @ 8:12 am

    Heaven. You are living in heaven! Thank you for sharing with us. I am loving the handwritten blogs and hearing about your adventure. Give the Farmily love from us!

  4. Heidi
    August 11th, 2011 @ 8:21 am

    This is the first time in my life I have wanted to get a rid of my refrigerator and buy a cow.

  5. Marg
    August 11th, 2011 @ 8:34 am

    You’re going to need some larger clothes soon Shreve. Here’s the difference we all enjoy about you. Most of us would toss the milk as “bad”, you check it and wonder what you can do with it, wonderful. That is a lot of milk though, how do you have room for anything else in your stomach? My daughter in law puts spinach in with her cheese curds, delicious!

  6. Janet M
    August 11th, 2011 @ 8:43 am

    My Grandmother (b. 1893) was raised on a farm and she and her sisters made and ate “clabber milk” all the time. She loved it and missed having it. I was rather dubious, but from your experiments it sounds delicious.

  7. Anita Lowery
    August 11th, 2011 @ 8:56 am

    I have heard that this is the best way to use milk. I might have to give it a try now that you have inspired me.

  8. hello haha narf
    August 11th, 2011 @ 9:01 am

    you are so much braver than i! not sure i would have risked tasting the slightly sour milk, let alone consuming it. i love that you did.

  9. kay
    August 11th, 2011 @ 9:36 am

    I’m liking your little gems of existence up there.

  10. Ketra
    August 11th, 2011 @ 9:46 am

    So cool. I can just taste the cheese…

  11. A
    August 11th, 2011 @ 9:49 am

    Congrats on discovering some of your Scandinavian heritage. I trust you’re familiar with filmjölk? If not, try this:

    http://en.wikipedia.org/wiki/Filmjölk

    Delicious also with puréed berries or other fruit poured into it.

  12. shreve
    August 11th, 2011 @ 10:49 am

    Heidi ~ HAA! yeehaw!
    Marg ~ au contraire, washing all my clothes by hand burns away all the fat ;)

  13. Renee
    August 11th, 2011 @ 10:52 am

    When I was a kid, I remember my German grandmother always having a covered bowl of milk or cream on her kitchen counter–her clabber–and it seemed so repulsive to me. NOW I know what the fuss was all about!

  14. Holly
    August 11th, 2011 @ 11:06 am

    I LOVE IT! You know, my European friends are always amazed at our (people in the USA) treatment of food. My friend and I were watching a cupcake show and the food inspector came and tossed the eggs the chef was bringing to room temp into the trash bin and smashed them for being “unsafe” when any baker knows room temp is BEST!

    My mom used to take four gallons of milk from my Grandfather’s dairy farm. She would pour them all into a giant metal bowl and leave uncovered in the fridge. She would have a similar process each day… harvesting cream, making butter, sour cream etc.

  15. Martha
    August 11th, 2011 @ 11:30 am

    Ever since you adopted Daisy I have been envious of your ability to enjoy all that milk. I am nearly as lactose-intolerant as you are gluten-intolerant, so I always just sigh when I read these posts. ~)

  16. Nathalie
    August 11th, 2011 @ 11:54 am

    I would’ve never thought of that, it’s so cool! The first thing I thought though was bears come to the streams…any problems with them trying for your food?

  17. Maggie
    August 11th, 2011 @ 12:29 pm

    Wow! I need to be more accepting of my milk when it goes off! I buy raw milk at the store (it’s legal in CA) but I find after several days, it gets that distinctly sour smell even after being in the fridge. Could I just leave it out to fully sour, and then make cheese, too, instead of pouring it down the drain? It’s expensive, so I hate wasting it!!!

  18. Maggie
    August 11th, 2011 @ 12:31 pm

    Hey Martha, have you tried raw milk? A lot of people are lactose intolerant because pasteurization destroys lactase – the enzyme that allows us to digest lactose. Raw milk still has all of the good natural bacteria and enzymes intact, so many who are lactose intolerant can drink it! An allergy is a different thing, but if it’s just intolerance, give raw milk a try if you can :)

  19. Bernice
    August 11th, 2011 @ 1:08 pm

    As my nephew says, “Cool-a-rama!!”

  20. TB
    August 11th, 2011 @ 4:34 pm

    Hi Shreve! I love reading about your adventures and am really enjoying your hand-written posts. It sounds like heaven where you are. :)

  21. Sunny
    August 11th, 2011 @ 6:04 pm

    Aw, your beautiful handwriting –
    your lovely spirit and these fabulous adventures in milk-dom!!
    Wow!

    Missing you,
    Allison

    P.S. A feather blew into my life….. :)

  22. catherine
    August 11th, 2011 @ 8:13 pm

    Real creme fraiche can be turned into creme chantilly, then you put it over strawberries or you make a “Poire belle Helene” or a “peche Melba” I am gonna make me one right now….You are going to be rolling back don that mountain, but who cares, it is so good for you…

  23. carmel
    August 11th, 2011 @ 9:14 pm

    what a story! I remember my mum making “home-made” butter…because we had to churn it! It was delicious…never tasted anything like it since…

  24. Patr
    August 12th, 2011 @ 7:04 am

    I am so facinated! I just found a raw milk source in Decatur Texas!!!

    Check out think link: http://www.meanroostersoup.com/2011/01/20-things-to-do-with-soured-raw-milk-or-cream/

    20 things to do with Soured Milk

    Enjoy your day – we are finally below 100! 98!!!! YEA! 39 days of 100+ temps can wear on a person.

  25. Janet M
    August 12th, 2011 @ 11:22 am

    Here’s an Australian blog that has info on making sour cream with commercially produced cream. Just scroll down to Thurs.
    http://down—to—earth.blogspot.com/

  26. Gertrud Stockton
    August 12th, 2011 @ 11:45 am

    When I took my four children to Sweden to meet their grandmother e spent the summer there. I was hoping they would get to love clabbered milk as much as I did. I had tried to get as good a result at home in California but was never successful.I was surprised when I found you could buy clabbered milk in the grocery store.
    One child was ten or eleven and the rest younger.I would fix their breakfast and then sit down with them to eat mine. they asked ‘what aree you eating, mom’ I said you would not like this. When they saw me daily just love hat I was eating they plleaded with me to get just a taste. Within a week they loved it and we had it every morning from then on. Grandma

  27. Jenny C
    August 12th, 2011 @ 12:47 pm

    Fun story, wise mom, Ms. Stockton.

  28. Scotty
    August 12th, 2011 @ 10:30 pm

    ~wanders from my cheese cave into the sunlight~ with triscuit in hand i wonder.. can i have some o that? mmmmmm sounds really good S. reminds me of crumbly bleu cheese with veins of green and blue mold. mmmmmm

  29. EvaM
    August 13th, 2011 @ 2:01 am

    My great-grandfather was the dairy (and fruit and vegetable) man for the area in his time. The farm had a spring upon which the milk was cooled; not surprisingly, it was and is called ‘the milk house.’ To this day, it is still our source of water, and the pipes and engineering are a marvel. Go, farmers!

  30. Carol
    August 13th, 2011 @ 5:42 pm

    I have a recipe for sour milk chocolate cake… handed down. Mom always told me there are four kinds of milk… buttermilk, clabber milk (which she loved), sour milk and sweet milk.

  31. Random Charlie Fan
    August 14th, 2011 @ 8:09 am

    Aaaahh, these posts you put up are so wonderful! Thanks for giving us all a taste of what life is like there ;D

  32. LeFiffre
    August 15th, 2011 @ 1:57 pm

    Just tickled. The continual unfolding and discovery amazes…thanks!

  33. penny
    August 16th, 2011 @ 8:38 pm

    that is really really interesting. i would love to see a couple photos of the different stages.

  34. Bethany
    August 19th, 2011 @ 10:11 am

    Oh Shreve what a great post. So sad that we have become so far removed from our food! I love that you are showing us all how we CAN be living, and should be living our lives right now! Thank you!

  35. Jennifer
    August 22nd, 2011 @ 8:45 am

    :) Awesome!

    I really wish we still had things like milkmen. I would love fresh milk on my doorstep every morning.

  36. angela davis
    January 2nd, 2013 @ 3:44 pm

    seems silly for tears to well-up in my eyes over a site but i’ve been looking for this info for a long time. i knew it was okay to drink my raw milk at these different stages but i hadn’t been brave enough. THANK YOU!

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