Jonny, the farmer I have mentioned before (it’s he and his father whose cows graze our field) has started a new enterprise, selling milk from the farm gate. The farm and cows have gone through the necessary testing of course, and he is licensed to sell raw milk. Now, the thing is, I want to support him but I don’t use a lot of milk and what I do, the milkman delivers. Of course, I want to support doorstep deliveries too, so won’t cancel that, and besides, not everyone wants to be given unpasteurised milk and I wouldn’t offer it without telling them.
I’m not going to start taking milk in tea and coffee or drinking it, but I do make a point of eating yoghurt, for the sake of the calcium. Yes, I have discussed a bone density test with my doctor. But anyway, that seems to me something I can do with the milk, make yoghurt. So I am asking you for advice.
I looked up Delia you see, who is always first point of call for basics, and she suggests bringing milk to the boil, simmering it to evaporate somewhat, cooling it and going from there. That seems a bit of a faff to be honest, so I looked elsewhere and found a method that just brings it to the temperature you want and doesn’t boil it at all. Boiling the milk would seem to negate the benefits of raw milk – though I appreciate that it makes it possible for small children to use – and I’ve never been fond of the taste of boiled milk. So, is it a good idea? I have made yoghurt before, but not for 30 years and I can’t remember what I did, or even how successful it was. So I’d appreciate some advice, please.
Thank you, darlings.
By the way, I gather that this is already over Facebook and Twitter, but it’s a genuinely unpleasant watch, whatever the back story is.