As I mentioned in a previous post, I found a new raw milk supplier, Rich Farm in Oxford, CT. My usual supplier won’t be supplying over the winter, and having had raw milk for all of these months, I am not willing to go back to cooked milk.
Rich Farm is a locally famous Ice Cream venue run by David Rich. The raw milk side of the business is run by his brother Don Rich. The ice cream stand is closed for the season, but the raw milk is available throughout the winter. The milk bears the Ajello label, named for their grandfather, Thomas Ajello, who began the dairy farm.
To get raw milk, call in your order a day in advance (203-888-3171) and pick up your milk at the farm.
Since I’m purchasing a small quantity (I only go through about a half a gallon a week), I looked into freezing raw milk. I read in an online forum that the only negative side effect is that the fat does not defrost well, so you could end up with globules of fat on top of your cereal, which would not be visually appealing. Someone on the forum suggested using a stick blender (aka a boat motor) to recombine the milk and said it would be fine.
I told Don of my plan and he gave me a quart to test. I did two experiments. I put the quart directly in the freezer and I poured about a pint from the half gallon into a mason freezer jar and put that in the freezer as well.
A few days later, I defrosted the pint in the mason jar and blended it with the boat motor. Due to the blending, it was rather foamy, like latte. The foam went down in about an hour. The milk tasted and behaved the same as never-been-frozen milk.
A few more days later, I defrosted the quart. I did not blend it; I merely shook the bottle (because it’s creamline milk), and poured it right on top of my cereal. It too looked, behaved, and tasted like never-been-frozen milk.
So, the experiements were a success and I can keep a backup in my freezer in case weather prevents me from getting out.
Much thanks to Don for participating in this great experiment!
