Hi, Pat. We buy 3 to 4 gallons of raw milk at a time. When we started
we were told that if we kept it below 40 degrees F it would keep for
a long time. We have found this to be true for the unopened gallons.
Now we open a gallon, put half of it in a 1/2 gallon bottle and
freeze the other half. This works great. We leave the other unopened
gallons in the fridge unopened.
Gene
At 09:13 AM 5/2/2008, you wrote:
My raw milk always sours before a week is up. I only use about 8 oz
a day in my whey shake. The place where I buy it is a little out of
the way so I can't just go there a couple times a week. Has anyone
figured out if using colloidal silver in the milk to keep it fresh
would destroy the enzymes or make it no better than pasteurized milk?
Pat
