Is this yogurt?

Kye022984 · #1 05/26/10, 03:56 PM

I was cleaning out my fridge when I realized that I had a pint mason jar of raw milk from one of our Nigerians in the way back part of the fridge. It's been in there for about three weeks. I took it out thinking that it is old but, when I went to throw it out the consistency wasn't like sour milk. It is very thick and creamy white. It looks exactly like yogurt. I dipped my finger in to taste it and it tastes very much similar to plain yogurt. It has that tangy/bittery taste to it like plain yogurt. I don't know how to make yogurt but, could it have possible turned to yogurt? Is there anything I can do with this milk? Cheese maybe?

Minelson · #2 05/26/10, 05:52 PM

I don't know...but you are very brave to take a taste of it!

shiandpete.1 · #3 05/26/10, 06:37 PM

Raw milk doesn't go bad it just changes form. Not sure what you have, did it separate into curds and whey or just thicken? You could use it to cook with...or a great treat for chickens..

jBlaze · #4 05/27/10, 12:54 AM

LOL. I have a couple of those in the other fridge now. THey are not like soured milk, they are creamy, but you are braver than I. LOL. I will have to get the nerve to taste them before I feed it to the chickens.

Laverne · #5 05/27/10, 01:28 AM

You could pasturize in a double boiler, 140F for a half hour, add some water if too thick, then drain in a fine cloth, like cotton sheet material. Result, yogurt cheese, add some garlic powder and some salt.

Cannon_Farms · #6 05/27/10, 08:28 AM

it takes heat to make yogurt unless im mistaken.

Kye022984 · #7 05/27/10, 09:28 AM

Quote:

Originally Posted by Laverne

You could pasturize in a double boiler, 140F for a half hour, add some water if too thick, then drain in a fine cloth, like cotton sheet material. Result, yogurt cheese, add some garlic powder and some salt.

Ooo. Sounds yummy. I just may try that!

Yeah I don't know. I thought for sure it was going to smell nasty but, it didn't and the consistency is just awesome. I don't have any chickens however only goats and dogs

laughaha · #8 05/28/10, 12:27 AM

The dogs will love it!!

Laverne · #9 05/28/10, 01:17 AM

here's what you have. From Nourishedkitchen.com.

1. Bonny Clabber

Bonny clabber is a traditional cultured dairy food in both the Southern United States and in Scotland. In the United States, it was customarily eaten with molasses, cinnamon and nutmeg for breakfast. Bonny clabber is a wild-cultured dairy food in that it requires no starter; rather, it’s probiotic properties stem directly from the natural flora in the milk and in your home. In that respect, it’s similar to a wild sourdough. Preparing bonny clabber is simple: take raw whole milk (and, yes, it absolutely must be raw) and leave it on your counter until the milk solids naturally separate from the whey – developing a thick and yogurt-like consistency. You’ve made bonny clabber as simple as that.

And if it smells really good like you say, you got a great flora in it.
One time I got a mozarella ball from the store sealed in plastic. I put it in the fridge and it puffed all up with bubbles. tripled in size. I just left it like that for a year and then I thought I'd try it and it was the most wonderful swiss cheese I'd ever tasted.