The old guy we met at Walmart who said he’d be here on Fridays at 6 a.m. . . he was right on time. I set my alarm for 5:30 a.m. to be sure I was up on time but I was up before the alarm went off. The morning routine . . take Oscar out, come in and feed Oscar. Take Rita out, come in and feed Rita. Her food has to be mixed – part commercial dog food, part a mix of brown rice, pumpkin, peas and carrots, ground flax seed and egg. Then we had probiotic. I feel like I’ve fixed a meal by the time Rita is fed. I mix it all up in large quantities, freeze it in containers, then defrost the containers one at a time and add a scrambled egg. Each container will last her about 3 days.
Anyway, I walked back in the house at 6:02 and Vince said “He came! I gave him the cookies and got the milk!”
I’ll go ahead and pasteurize part of it for Vince so he won’t worry about drinking it.
I love making tapioca pudding with the farm fresh milk with the cream. Yesterday I got cherries from the Azure order and kept out about a pint of them for adding to my tapioca pudding. That will be today’s dessert.
Ana says
You’re gonna love it. Here in Spain all the milk must be pasteurized so those old time when fresh milk could be bought are long time passed. Enjoy the fresh cream with a nice slash of bread. Yummy
judy.blog@gmail.com says
We get raw milk fairly often here. There are several dairies around but this is the only one that delivers.
Cilla says
Thankfully NH is one of the states that is legal to see Raw milk and creams. In ME raw cheese is now legal, not yet in NH but soon. The taste of raw milk is so outstanding. Enjoy!!!!!
Teri says
Curious how do you pasteurize your milk?
judy.blog@gmail.com says
145 degrees for 30 minutes using sous vide, then place containers (jars) of milk in ice water til the temp drops to 40 degrees. Very easy. The milk is delivered in half gallon jars but I put it into quarts to pasteurize. I pasteurized one half gallon and kept the other half gallon raw.
Teri says
Thanks. Another use for the sous vide!