Sometimes we’ll want fresh milk, but it only comes once a’long time. We’ll use a simple way to get the milk flowing again.
In many cases it will make sense to buy fresh milk from your dairy man. This’s the perfect time to remove the milk’s plastic cap and shake it to remove some of the milk’s water. This’s also the time when it would make sense to add yeast to the milk. But it’s worth it to use the quick and very free method of removing stales from milk that Mom.Me has taught us and our family. If your milk seems stuck to the bottom of your jug, look under the cap. If your milk comes out clear, it is almost ready. But if your milk comes out in chunks, it’s a sign your milk is not very fresh.
So there you have it folks—another way to remove the water from your milk. But I don’t want to leave you sitting there. I’ll ask you a few questions to make sure that you do it right this time!
What’s the milk’s color? Is it a solid yellow color or is it dark yellow with some water? If it’s a thick yellow color with some water it probably needs more time in the strainer. A solid yellow color, almost opaque, will stick to your fingers and not give you a good grip. This is a great thing to do with a very warm cup of coffee or tea as it is a very good way to release the milk. Do not use a microwave for this!
How long does it take to remove all the water? The sooner you do this the better. I know you don’t want to leave your milk sitting for hours. I know the idea of leaving milk in a heated fridge for days doesn’t sound appealing, but that is the only way my mother-in-law will make her yogurt.
After you finish with the milk, how do you remove the old yogurt? If it gets hard, this will be your next step in the process—it needs to be very warm so that it can pull out. Once you remove the cream, the cream and the rest of the cheese will come out easily.
What is the biggest milk container you use for milk removal? I use two large glass milk containers, one for milk and one for the cheese.
Now, the milk will need a little bit of time in the freezer. To do this, pour the milk into a glass container, cover the top with plastic wrap or freezer-baking paper and set the container in the freezer for ten minutes. This is to give it time to get colder. Then take the milk out of the freezer and place into your regular milk jug from which it came. If you do not have two large containers (one for milk and one for the cheese) use a large pot for the milk and one for the cheese if you have a large pot.
After the milk gets cold, it doesn’t need much stirring to get it ready to use.