I didn't know if the cream line would show on these quart jars, so I made a little mark on the outside.The first quart of milk is what I got from Bonnie when her calf wasn't nursing and she wasn't letting her milk down. The second two quarts are what I got when the calf was nursing. Not only twice as much milk, but over twice as much cream on each quart. Too much cream, really.
Amazing. Bonnie does not intend for her baby to starve. You know, Cliff and I would be better off with lower-fat milk anyhow. Maybe I should take the hint.
Wow, big difference
ReplyDeleteare you going to make butter?
ReplyDeleteMV,eventually I will; trouble is, to have enough cream to make a decent amount (1 lb), I need a half-gallon or so of cream. I do NOT need as much milk as it takes to get that much cream. But yes, when I get the calf lined out, I will. Sometimes.
ReplyDeleteThose last two were almost half cream. I could see it really good. Helen
ReplyDeleteCream or no cream I bet that milk is delicious anyway. It is amazing how nature works isn't it.
ReplyDeleteI don't know anything about fresh milk, other than I used to drink it at my grandparents house many years ago. Can you use it for home made ice cream?
ReplyDeleteGuess the milk with so much cream is really for the weaning calf.
ReplyDeleteI know it suppose to be better for us - but boy I love whole milk.
ReplyDeleteI don't know why you can't have whole milk? Pasteurize it first. Milk fat became bad for us when the dairy bottlers started homogenizing the final retail product. When the milk's homogenized the butter fat is broken up into such small particles it easily blends with the skim milk. Then those homogenized fats may enter the human body through the intestines walls, thus getting into the blood stream, the blood stream passing through the heart. There you have it, dairy fat sticking the vein and artery walls. I can’t say I’ve ever heard anyone became ill drinking whole milk.
ReplyDeleteOh, it's been found butter is no better nor worse for you than oleo. Soooooo, enjoy fresh churned butter. Tell me about it, I just may drool with envy.
Better yet look up the history of homogenized milk and let me know if I’ve got it right or wrong?