An anecdote Raw Milk

[Luise Kunkle]

On Fri, 5 Sep 2008, tamarque@earthlink.net wrote:

Years ago I gave a small series of talks at what would be close to the
City School for Adult Education on Traditional Chinese Dietics.

One senior citicen came popping up after every two or three of my
sentences about the benefits of sour milk (which would be something
like what you are talking about and used to be something of a
traditional food for many people here).

I was rather nonplussed and rater irritated almost to anger, since it
had nothing to do with what I was talking about and certainly was not
part of the TC diet. So I asked him why he kept coming up with that
topic.

Well, he was in the wrong lecture - he had thought that it was a talk
on general nutrition:-)

Regards

Luise
--
One thought to all who, free of doubt,
So definitely know what's true:
2 and 2 is 22 -
and 2 times 2 is 2:-)
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[Tanya Marquette]

a little embarassing! but maybe some others got more information than
they expected that day
tanya

[Luise Kunkle]

Hi Tanya,
Yes indeed:-)

But after I sent the mail it came to me that, what I had said about
the sour milk being used traditionally is not *quite* correct. People
always used to scald the milk before using it - so it would not be
equivilent to what you have been talking about.

Regards

Luise
--
One thought to all who, free of doubt,
So definitely know what's true:
2 and 2 is 22 -
and 2 times 2 is 2:-)
==========> ICQ yinyang 96391801 <==========

[Tanya Marquette]

that's okay
tanya

[Shannon Nelson]

On Sep 5, 2008, at 4:09 PM, Luise Kunkle wrote:
?? That I've never heard. Perhaps this was in times / places where
people had learned to be wary of diseases in the milk, and were doing
their own pasteurization? The older "traditional" ways do not involve
scalding first; at least not that I've ever read or heard. But,
certainly there have been various traditions at various times and
places!
Shannon

[Irene de Villiers]

No nor me. Scalding the milk was done for very specific reasons - but
never if the milk was to be cultured.
Scalding the milk (heating it to less than boiling for a short
while ) was done before making certain baked things to *prevent* the
milk from thickening at all during the process - also for making
custard (hot pudding sauce with no milk skins on it) - and also it
was scalded before baking bread for example, as the bread will rise
better if the milk used is scalded. (Something to do with protein in
the whey part but I'm not sure what - just that this was the
technique used.)
But if you wanted cultured milk - buttermilk or clabbered milk
etc - as my dad used to make when the family had a cow - then you do
NOT scald it, you have to use fresh raw milk, not pasteuriized or
scalded as scalding it would defeat the object of culturing it(as it
kills the bacteria) - you'd have nothing to culture:-)

Namaste,
Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

[Luise Kunkle]

Hi Shannon,
This was the reason. As people who read books by James Harriot will
know, up to the 1950's, i. e. before antibiotics against tuberculoses
were available and over the next years bovine tuberculosis no longer
was an issue, very often people got sick with tuberculosis from
drinking milk of tuberculous cows. Also milking was done by hand,
and thus other pathogens may have been transmitted.

The older "traditional" ways do not involve scalding first;

Well, it depends what one would call "traditional". I used it for the
way people around me - ordinary folk - did it herre and had learned to
do it from their mothers ...

Regards

Luise

But, certainly there have been

--
One thought to all who, free of doubt,
So definitely know what's true:
2 and 2 is 22 -
and 2 times 2 is 2:-)
==========> ICQ yinyang 96391801 <==========