Yesterday I went food shopping. I hit a few stores, Price Chopper, my health food co-op and Sam’s. I bought my normal four pounds of butter at Sam’s, but instead of the regular $5-6 I usually pay, I paid ten bucks for it! I am going to have to start baking my cookies with margarine and applesauce.
I also paid $3.50 for a gallon of milk. I will start mixing it with powdered milklike alicia suggested. My neighbor said he will sell me raw milk for $1.25 a gallon, but is worried about selling it to me because it is raw and is afraid we may get sick. I have read it is better for you like this, although it won’t keep very long. I would probably make it stretch by making yogurt out of it. Anyone know the scoop?
3 comments
Comments are closed.
If you are worried about raw milk, it isn’t that hard to pasteurize it yourself. The USDA used to have little brochures with how to – or you could look for some old cook books. I may even have the info around.
Have you ever made yoghurt? It isn’t that hard, I used to do it a lot. You need a starter with live culture and a way to keep the temperature warm (i used a water bath). Laurel’s Kitchen, and similar 70’s era natural foods cookbooks have info.
Oh – the trick for stretching butter without resorting to unhealthy margarine. You will need tubs of some kind to pack it in (I suggest the GladWare kind). Soften butter and whip it with equal part vegetable oil (that is 2 cups oil per pound butter) and then pack it into the tubs. It spreads well even cold, and you can cook with it for most recipes.
We’ve been known to drive 30 miles and pay $5/gallon for raw milk … if the farmer and his family drink it, wouldn’t that be a good safety test? People are really into raw milk … I don’t know why … it tastes good … I guess it sounds like you might have a good thing going there.