I do believe I have a recipe for sour milk cookies or something like that if you would like. Also you can drain the whey from it and make cheese. PT ----- Original Message ----- From: Lisa To: [email protected] Sent: Wednesday, October 06, 2010 3:33 PM Subject: RE: CS>Excerpt from Ole Bob's CS Book
I've never thrown out any raw milk either (regardless of its age). I agree that it never spoils. it just changes consistency J But, certainly my kids won't drink the cheesy, clumpy stuff let alone put it on their oatmeal.and I haven't made cheese in awhile - so I rarely let it get to that point if when it does get to the stage where the flavor changes.I mix it in the chicken feed and they eat it like there's no tomorrow! No waste here. ------------------------------------------------------------------------------ From: Nenah Sylver [mailto:[email protected]] Sent: Wednesday, October 06, 2010 2:25 PM To: [email protected] Subject: RE: CS>Excerpt from Ole Bob's CS Book Excerpt from Ole Bob's CS Book: The History of Colloidal Silver Silver has been used throughout history by the aristocracy for plates and drinking vessels, and its use has been a source of protection from the ravages that affect the mass of humanity. Our pioneers would add a silver dollar to the milk buckets to prolong the useful life. If you so choose you can add a tablespoon of your silver product to a gallon of milk and it will not spoil for weeks. --------------------------------------------------------- [Lisa] Would adding EIS to a gallon of raw milk inhibit the benefits of actually consuming raw milk (for the healthy critters etc)??? --------------------------------------------------------- Great question, Lisa. Yes, adding CS to raw milk would kill the beneficial bacteria. However, the advantage to milk that's raw and unadulterated is that for the most part, it DOES NOT SPOIL. It will ferment naturally into something that's quite drinkable. I say "for the most part," because the types and amounts of bacteria in raw milk can vary and sometimes you get a fermented end product that's more drinkable than what you get at other times. CS is most useful for adulterated (pasteurized and homogenized) milk. Adulterated milk DOES spoil, and quickly (because there are no beneficial bacteria present to produce a natural ferment.) That's where CS can do the most good. When I have had raw milk in the past, I've gotten some lovely ferments simply by keeping the milk in the fridge for several weeks. I have very rarely had to throw it out. Nenah Nenah Sylver, PhD electromedicine specialist and author The Rife Handbook of Frequency Therapy (2009) & The Holistic Handbook of Sauna Therapy (2004) www.nenahsylver.com
