|T O P I C R E V I E W
|Posted - Jul 24 2014 : 07:09:34 AM
I haven't had raw milk for some time. I noticed when I drink the thermized, cooled milk it has an almost salty taste. Yet when I drink the warm raw milk I don't taste it at all. ? I check for mastitis and that's negative to date. I wonder if it's the feed I give Nellie or if it's just I'm not use to good milk. Probably just me.
|4 L A T E S T R E P L I E S (Newest First)
|Posted - Aug 01 2014 : 11:29:04 AM
Charlene. The salty taste is gone and Nellie's milk tastes like milk. I don't know what caused the salty taste. It's a conundrum. I'm just glad that it tastes good now! I haven't started making cheese yet. I need to order some cheese molds and other items. I hope to be doing so soon as I need to get the milk used up. I've been putting the extra on my rose bushes. 1 part milk to 2 parts water. Natural home remedy that I read about in my "Fine Gardening" magazine. Oct. issue , page, 22. It is said to be effective for diseases from black spot to powdery mildew. Applied once or twice a week. And it's better than synthetic chemicals. Another great use for milk!
|Posted - Jul 31 2014 : 7:03:48 PM
I've been drinking thermized Jersey milk and I never noticed any "salty" taste. But this summer is the first time I've ever had raw Jersey milk so I'm not an expert. Is your milk still tasting "salty"? Did you ever find a reason for it or was it just you? Have you made cheese yet?
|Posted - Jul 24 2014 : 08:58:00 AM
It's probably just my taster. Like I said I haven't had "good" naturally raw unadulterated milk for a while so may just have to get use to it. I don't think I can get much "cleaner" unless I run Nellie and all the equipment through an autoclave. :) I'm pretty thorough with the cleaning. Thank you for your input, I will watch for anything I may be missing. I will continue to thermize as I want to make cheese and yogurt too. I asked my husband, his reply, "It tastes like milk!" Go figure.
|Posted - Jul 24 2014 : 08:44:53 AM
Can't say that I've noticed a "salty taste." If you're confident that you're getting everything super clean, go raw! It's just that thermized milk facilitates cheese making and yogurt as I've pointed out in my book and the milk lasts a tad longer, a plus with us.