Every morning, I’ve got big choices to make: what to do with the 2-1/2 to 3+ gallons of raw Jersey milk I bring in from the barn. With limited refrigerator space, most of the milk’s gotta be turned into something almost right away.
I feel for the people who have 10s of gallons each day! I think I might go crazy. Just the yield from one milking of a first-time milker is as much as I want to handle.
Anyway, last week I turned on the video camera while splitting up one morning’s milk — so I could show you what I did with it. Not every day is the same, but I’d say this one was fairly typical. I also talked a little bit about my barn routine that saves me time and mess in the kitchen.
By the way, in the video when I said “wide mouth filter” I really meant “wide mouth funnel”.
From that day’s almost 3 gallons of milk, I:
- set 1 gallon to clabber — spontaneously sour
- set the creamiest 1 gallon to make Middle Eastern cheese
- set 1/2 gallon to make kefir
- put 6 cups in the fridge for drinking
If I was making feta or cheddar cheese, I would have used 2 gallons or more. Middle Eastern cheese is hard to handle using lots of milk, which is why I kept the amount to only 1 gallon.
Some days I don’t or can’t make cheese at all! But then the milk really piles up in the fridge and I have to make cheese for three or four days straight to catch up.
You can view video demonstrations and download print tutorials on how to make all these cultured dairy foods in the Cultured Dairy & Basic Cheese eCourse. I’m adding the Middle Eastern cheese method tomorrow!
If you’re in a similar position — perhaps with gallons of milk to designate for various purposes each day — please share how you divvy up your milk each day! I’m super curious.
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