Friday, November 9, 2012

Soured Goat Milk Makes Great Pancakes!


Growing up, I remember my Depression Era grandmother not wasting anything- including milk that had gone past date. We have all smelled pasteurized milk that has spoiled, it doesn't really sour, it putrefies.

Raw milk acts differently.

Last week, I milked late in the afternoon right before we ran out the door to some kid activity. I usually strain and put warm milk in the freezer for 90 minutes, but there was just no time. I strained it and stuck it in the fridge.

The next day, I noticed that it smelled a little soured. Not spoiled, just not what you'd want to drink fresh.

Then I had houseguests, and life just happened, and that little quart jar labeled "Cook" got pushed to the back of the fridge. I got it out this morning and did a tentative sniff test. It smelled the same as it had a week ago. A little like buttermilk.

Buttermilk of course reminds me of pancakes so I whipped some up. They're wonderful. Freshly ground flour, farm fresh eggs, Hammock Haven honey, North Georgia apples and soured goat milk.

Bon Appetite!

4 comments:

  1. Sounds & looks delicious!!! Where do you get freshly ground flour?

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    Replies
    1. I have a mill and grind my own flour from wheatberries. It makes whole wheat the way it is supposed to be-- delicious and very healthy.

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  2. Great job .Thanks for sharing such an amazing blog.Keep up writing.
    honey onyx

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