Use soured raw milk as garden fertilizer (just pour around the base of your plants or trees). The difference is that pasteurized milk is a dead food – there are no enzymes or probiotics present. So, when store milk goes bad, it becomes a huge food borne illness risk to consume it and it must be discarded. Raw milk, on the other hand, is loaded with enzymes and probiotics. When raw milk starts to sour, it simply means that beneficial bacteria called probiotics have started to use up the lactose (milk sugar) which causes the milk to no longer taste as sweet. Raw milk that tastes sour is still very much safe to drink and is even more beneficial to health as the higher level of probiotics have initiated the fermentation or clabbering of the milk. thehealthyhomeeconomist/101-uses-for-soured-raw-milk/
Posted on: Wed, 14 Aug 2013 16:17:10 +0000
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