So, found disturbing info. Was looking for natural salt sources in il should shtf. Cheese without salt is just rotted milk and imma need cheese.
Illinois had slaves. The saline river in illinois has an interesting story. Slaves in a free state, decimation of forests, etc. I bet they seasoned a whole lot of cheese with all that salt On Tue, Dec 1, 2020, 12:44 PM Ken Hohhof <af...@kwisp.com> wrote: > My son drinks Fairlife milk. AFAIK he is not lactose intolerant, just > likes it better. I’m not totally sure what the deal is with it being > “ultra filtered”, they say it removes most of the sugar, which I assume > means lactose (milk sugar). Their website says 50% less sugar, 50% more > protein. So if you’re lactose intolerant, taking out half of it probably > isn’t good enough. > > > > Looks like Fairlife is now 100% owned by CocaCola, not sure if that’s good > or bad. Coke has always been healthy, right? > > > > *From:* AF <af-boun...@af.afmug.com> *On Behalf Of *Chuck McCown via AF > *Sent:* Tuesday, December 1, 2020 12:21 PM > *To:* 'AnimalFarm Microwave Users Group' <af@af.afmug.com> > *Cc:* Chuck McCown <ch...@go-mtc.com> > *Subject:* Re: [AFMUG] Ot: the milk rabbit hole > > > > We will look for it. Lactaid milk works a bit. But I become resistant to > it somehow after some time. It may not be 100% blamed on lactose. > > > > *From:* AF [mailto:af-boun...@af.afmug.com <af-boun...@af.afmug.com>] *On > Behalf Of *James Howard > *Sent:* Tuesday, December 1, 2020 11:02 AM > *To:* 'AnimalFarm Microwave Users Group' <af@af.afmug.com> > *Subject:* Re: [AFMUG] Ot: the milk rabbit hole > > > > Have her try getting some A2A2 milk (I think there’s a company actually > marketing it) to try in a recipe. Maybe you can bring the odds to 40/60 or > better. > > > > *From:* AF <af-boun...@af.afmug.com> *On Behalf Of *Chuck McCown via AF > *Sent:* Tuesday, December 1, 2020 11:52 AM > *To:* 'AnimalFarm Microwave Users Group' <af@af.afmug.com> > *Cc:* Chuck McCown <ch...@go-mtc.com> > *Subject:* Re: [AFMUG] Ot: the milk rabbit hole > > > > Killer, like pain so bad you hope you can die. I passed out from it > once. But it is a 50/50 proposition. So I keep doing it to myself. > > > > *From:* AF [mailto:af-boun...@af.afmug.com <af-boun...@af.afmug.com>] *On > Behalf Of *James Howard > *Sent:* Tuesday, December 1, 2020 10:45 AM > *To:* 'AnimalFarm Microwave Users Group' <af@af.afmug.com> > *Subject:* Re: [AFMUG] Ot: the milk rabbit hole > > > > It would be interesting (from a scientific observer standpoint with > reports of effects of course) to see if you are able to drink milk or eat > dairy products from an A2A2 cow. Apparently many people who are lactose > intolerant don’t have issues with it. Cows can be tested but it’s far more > common in some of the “heritage” breeds than in Holsteins. If it’s killer > soup, seems like the roulette would be more of whether you die than > diet….. or did you mean killer in a slang sense? > > > > *From:* AF <af-boun...@af.afmug.com> *On Behalf Of *Chuck McCown via AF > *Sent:* Tuesday, December 1, 2020 11:12 AM > *To:* 'AnimalFarm Microwave Users Group' <af@af.afmug.com> > *Cc:* Chuck McCown <ch...@go-mtc.com> > *Subject:* Re: [AFMUG] Ot: the milk rabbit hole > > > > I used to have to crank my fricking arm off churning butter as a kid. Hot > summer days. I think it was warm milk from the cow. Left to set so the > cream would separate and then we churned it. My folks had a cream > separator but my brother ran used engine oil through it to see if he could > reclaim it. Nope… We only milked one cow by the time I came along so the > separator was not needed. > > > > Made lotsa cottage cheese too. Not something I ever ate. > > > > I didn’t even like butter back then. But I did enjoy the manufacturing > process. Severely lactose intolerant. I still have psychological > aversions to eating creamy sauces and soups. I love them, my wife makes > killer mushroom soup. So it is a bit of Russian roulette as to whether the > soup turns into a diet meal or not. (TMI ?) > > > > *From:* AF [mailto:af-boun...@af.afmug.com <af-boun...@af.afmug.com>] *On > Behalf Of *James Howard > *Sent:* Tuesday, December 1, 2020 9:42 AM > *To:* 'AnimalFarm Microwave Users Group' <af@af.afmug.com> > *Subject:* Re: [AFMUG] Ot: the milk rabbit hole > > > > It will turn to butter typically but it does depend on the temperature of > the cream. Apparently the ideal temp for butter making is to have the > cream at 60F (15.5C for those in undeveloped countries). We used to just > pull the cream from the refrigerator and would often have trouble making > butter. Once we learned about letting the cream warm to the proper temp, > it also greatly reduces the amount of time that it takes to make butter and > I can usually get one of the kids to do it now. Cleaning the buttermilk > from the butter so that it doesn’t go sour quickly is actually more work > than making it…… > > > > *From:* AF <af-boun...@af.afmug.com> *On Behalf Of *Cameron Crum > *Sent:* Tuesday, December 1, 2020 10:27 AM > *To:* AnimalFarm Microwave Users Group <af@af.afmug.com> > *Subject:* Re: [AFMUG] Ot: the milk rabbit hole > > > > Where I am heavy cream is relatively cheap. I can find Kroger brand for > $0.99/pint and sometimes can find a quart for $1.49. Of course it is more > expensive than a full gallon of milk, but to me that seems inexpensive. I > haven't tried making butter, just whipped cream, but if you over whip it, > it starts to get more solid. I'm wondering if the mixer will allow the > buttermilk to separate or will it just keep blending it back in? > > > > > > On Mon, Nov 30, 2020 at 10:54 PM Steve Jones <thatoneguyst...@gmail.com> > wrote: > > So I eat a ton of butter, like a pound or two a week, I love the stuff. > > I've made basic butter a few times, but heavy cream is pricey and butter > is work heavy. > > > > I also eat a ton of cheese, I love real smoked string cheese, but it's as > expensive as beef. > > > > I never looked into making cheese because I always assumed it required raw > milk. > > > > My mom's church food pantry has to dump a boatload of milk every couple > weeks because of the way the government works, if you dont take all they > offer, they begin to cut you off. > > > > Mostly 2 percent. So out of curiosity I wondered if there was a cheese > that could be made (turns out pasteurized 2 percent is the milk required > for parmesan) > > > > That's a hard cheese and takes a press and 6 to 12 months to ripen. > > > > Anyhow, once I found out pasteurized commercial milk is actually preferred > for most common cheeses since the milk fat is consistent, I've been reading > more and more about the cheese, the byproduct of cheese, the uses of the > byproduct and the byproduct of the byproduct. > > > > Low and behold certain cheese like cheddar have a byproduct of sweet whey, > from which sweet cream can be extracted to make butter. So now I'm hooked > on reading more. According to most recipes 1 gallon whole milk will yield a > pound of hard cheese like cheddar or two pounds of soft cheese and the whey > will yield a third to half pound of butter. With the remaining byproduct > having a couple uses from protein additive to plant food. Not to shabby for > something that can be got for a buck 50 on sale per gallon at retail. And > is a waste product of food banks (sadly they cannot accept back processed > cheese and butter) > > > > But anyway this rabbit hole just goes deeper, turns out the demand for > Greek yogurt has caused damage for the environment and the demand for > protein additives has caused commercial cheese prices to not rise with > inflation or even go down. Companies actually start making cheese to get > they sweet whey byproduct to convert into protein. > > > > The massive demand for Greek yogurt created an excess of acid whey that > used to just be sprayed on farms. But there is too much now, it will kill > waterways because the organics it it and produce algae blooms. A lake was > killed because of cheese. An entire industry has been created to research > what to do with it. > > > > Whole point is milk is some pretty complex shit. It's like an addiction > trying to find out more about this. If you're looking to kill some time, > start reading about cheese making > > > > > > > > > > -- > AF mailing list > AF@af.afmug.com > http://af.afmug.com/mailman/listinfo/af_af.afmug.com > > ------------------------------ > > *Total Control Panel* > > Login <https://asp.reflexion.net/login?domain=litewire.net> > > To: ja...@litewire.net > <https://asp.reflexion.net/address-properties?aID=242260993&domain=litewire.net> > > From: af-boun...@af.afmug.com > > *You received this message because the domain afmug.com <http://afmug.com> > is on your allow list.* > > > ------------------------------ > > *Total Control Panel* > > Login <https://asp.reflexion.net/login?domain=litewire.net> > > To: ja...@litewire.net > <https://asp.reflexion.net/address-properties?aID=242260993&domain=litewire.net> > > From: af-boun...@af.afmug.com > > *You received this message because the domain afmug.com <http://afmug.com> > is on your allow list.* > > > ------------------------------ > > *Total Control Panel* > > Login <https://asp.reflexion.net/login?domain=litewire.net> > > To: ja...@litewire.net > <https://asp.reflexion.net/address-properties?aID=242260993&domain=litewire.net> > > From: af-boun...@af.afmug.com > > *You received this message because the domain afmug.com <http://afmug.com> > is on your allow list.* > > > -- > AF mailing list > AF@af.afmug.com > http://af.afmug.com/mailman/listinfo/af_af.afmug.com >
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