milk: using clabber

Raw milk is the perfect food. Probiotic from the moment it leaves the udder, its proteins, fats and sugars are complete nutrition -- no other food necessary. Its combination of amino acids are the ideal food for growing infant brains. Milk seems to have been excepted when the rest of creation fell.

Raw milk does not readily 'go bad'. Left at room temperature for a day or so, raw milk will be transformed by its native lactobacilli into a soft curd or 'clabber', which has many uses:

-- drink it

-- hang it in cheese cloth to make a soft lactic cheese; feed the whey to the pigs and chickens

-- stir it with a whisk and warm it on the stove to make cottage cheese; feed the whey to the pigs and chickens

-- use it to make biscuits, pancakes, cornbread, or muffins -- with clabber you can use baking soda instead of baking powder (don't forget to reduce the amount)

Or, since your good grass-fed ruminant is giving you gallons of milk every twenty-four hours, so you know more is coming all the time, you can do what farmwives over the ages mostly did, and use clabber as the perfect pig and chicken food. When you feed grass-derived dairy products to pigs and chickens, even your bacon and eggs are coming straight from the pasture.