How to Preserve Raw Milk Naturally
Raw milk is milk that has not been pasteurized or homogenized. Milk that is meant to be used in raw form should be taken straight from animals that are fed only grasses and greens. Additionally, it should be chilled to between 36 F and 38 F as soon as it is taken from the cow and filtered prior to bottling. Preservatives and heat treatments eliminate the raw properties and benefits of milk; therefore, temperature control is the best preservative for raw milk. Does this Spark an idea?
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Instructions
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Keep fresh raw milk at 36 F to 38 F for up to seven to 10 days from milking.
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Pour remaining milk into airtight containers or freezer bags and then store it at or below 30 F. Mark the date on the containers.
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Keep frozen bags of raw milk in the freezer for up to three months.
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Thaw frozen raw milk at room temperature in a bath of water until it reaches at least 30 F and use it within 24 hours.
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Tips & Warnings
Frozen milk will turn slightly yellow after freezing.
Frozen milk may separate slightly by forming lumps on top if thawed too quickly, but do not be alarmed; these lumps are rich concentrations of vitamin A and D and can be easily whisked back in or skimmed for making yogurt, cream or smoothies.
If using an airtight container to store frozen milk, do not fill it all the way to the top, to avoid leaking when milk expands.
Freezing milk does not extend the thawed shelf life and should not be treated as fresh milk after it's thawed. For example, if it was frozen at seven days old, it should be kept no longer than three additional days after it's thawed.
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Resources
- Photo Credit much of cow milk image by Maria Brzostowska from Fotolia.com
