If you put a little Collodial Silver in the milk it will last a lot longer; probably 2 weeks. But, I buy the milk at the store; sure wish I could get raw milk.
Leslie --- Gene Wolfe <[email protected]> wrote: > 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 > ____________________________________________________________________________________ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Address Off-Topic messages to: [email protected] The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <[email protected]>
