Not so long ago, I told how much I love The Encyclopedia of Country Living.
And you all chimed in in the comment section and joined me in singing the praises of this incredible volume. This book as been a much-loved and referenced resource on homesteads across the country for decades.
If someday my blog is even 1/10th as useful as this book is, I will be very, very happy.
In my review of the book, I found it hard to fully express the enormity of the material you’ll find in it’s pages. Simply listing off the names of the main chapters really doesn’t do it justice.
So today, I decided to dig in a little deeper (with the permission of the publisher, of course).
Since so many of you are home dairy fans like myself, I often get questions about fresh milk. Ever had raw milk that tasted, well… a little “off”?
You’re not alone, and Mrs. Emery has an excellent list of possible explanations for these funny flavors on page 786 of the Encyclopedia of Country Living.
(Note: This list only applies to RAW milk. If your pasteurized, store-bought milk is smelling/tasting strange, please throw it away.)
16 Possible Reasons for Off-Flavors in Milk
(Reprinted from page 786 of The Encyclopedia of Country Living with permission. My comments are in blue.)
1. Did you use something other than seamless stainless steel, food-grade plastic, or glass to milk into, strain into, or store milk in? (Check out my improvised milking equipment ideas.)
2. Was there exposure to sunlight or fluorescent light? That causes oxidation and off-flavor.
3. Is the drinking water for your milker extra high in iron or copper?
4. Did you add warm milk to chilled milk or let chilled milk turn warm?… [Continue Reading]
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