How fresh does raw goat milk need to be to make good chevre?

[narnia]

I have a friend who wants me to make several pounds of chevre for him by Thursday.  I have 11 days worth of our own goat's (Lamancha) raw milk sitting in our milk fridge.  Right after milking and straining, we put the milk in the freezer for 2 hours to quickly bring down the temp.  Then we transfer to a dedicated fridge that stays at 36 degrees to keep it cooler than our regular food fridge.

I am wondering...how far back can I use the milk for successful chevre?

[Sweet Leaves Farm]

3 days is the oldest as per the PMO.

[narnia]

What is the PMO?

[SOSEATTLE]

Also, you should make yourself aware of the legalities of fresh cheeses made from raw milk that are beyond your own consumption. Technically, making fresh raw milk cheese for someone else is not legal and you need to be very careful. I use raw milk for fresh cheeses and those aged less than 60 days for myself, but don't give to anyone else.



Susan

[narnia]

It's legal in our state to sell raw dairy for pet consumption.

[narnia]

Could I mix 1/2 milk from yesterday with 1/2 gallon milk from the 5th?  Would it make alright?

[narnia]

What is the science behind the milk needing to be fresh?

[Gregore]

The main problem will be Bactria and pathogens of some sort or another , the milk will also be getting more acidic as it sits so it will form a curd quicker. 

New studies show that milk is safer when left at room temps than when cooled , the cooling seems to favor the pathogens as apossed to the good Bactria , I seem to recall  listeria is one of those that gets a foot hold when  milk is cooled .

I think it is quite legal to give away raw milk and raw milk products , the law says you can not sell them.

It might be hard to sell the story of chèvre cheese for animal use. 

[lovinglife]

I have made great cheese from week old milk.  I don't use any fancy meters or starter cultures just kefir, if you are worried just pasturize your milk first.

[Sweet Leaves Farm]

PMO is the pasteurized milk ordinance, i.e. the government regulations on how milk should be handled. This is a good place to start, unless you feel like running tests on every batch of cheese you make. If you stick with the PMO, you are less likely to make anyone sick, or litigious, or both.

[Sweet Leaves Farm]

Also, mixing newer milk with older milk would inoculate the new milk with any pathogens from the older milk. Not a good idea.

[narnia]

The main problem will be Bactria and pathogens of some sort or another , the milk will also be getting more acidic as it sits so it will form a curd quicker. 

New studies show that milk is safer when left at room temps than when cooled , the cooling seems to favor the pathogens as apossed to the good Bactria , I seem to recall  listeria is one of those that gets a foot hold when  milk is cooled .

I think it is quite legal to give away raw milk and raw milk products , the law says you can not sell them.

It might be hard to sell the story of chèvre cheese for animal use. 

Wow!  I have only read that one needs to get milk cooled as quickly as possible!!  We have drunk milk that is 2 weeks old in the fridge and still been fine.  We take every precaution to make sure that the milk is clean.  We sanitize the teats with chlorhexidine and strip 3 squirts from each teat and machine milk in a closed system.  Then we strain and put in glas 1/2 gallon containers with canning lids and put in freezer for 2-3 hours. 

When we open the milk jars, there has been a seal formed that needs to be broken.  So, where and how could listeria enter the milk?  Our goat has been tested for every goat disease and has been declared to be disease-free.

[lovinglife]

I drink our raw milk as long as it tastes good, actually have had very few ever start to go bad.  Usually they just turn into something else, like a clabber.  I don't buy all the hype about the dangers of raw milk, how many food recalls have there been from produce this year?  We have pastured goats and are careful with the milk, all our jars and milking equipment get sterilized, never had an issue.  That said, does not mean it is right for everyone.  I just get so tired of all the raw milk scares.  I would NEVER drink raw milk from a huge cow dairy, no way!  Thousands of cows all in a crap pit side by side laying in again crap..That can't be good.  I have 5 healthy goats in a pasture, my milk is fine.  I know each and every goat whose milk I drink, unlike dairy milk, or store milk, how many millions of cows milk are you drinking?  It all goes into the big milk tanks, my husband used to haul semi milk tanks across the country to add to more milk to make cheese, Idaho milk hauled to Wisconsin I think then made into cheese and packaged in another state, I can't remember.  Just my point Idaho milk went clear to Wisconsin in its raw state to be mixed with milk from who knows where, ok, getting off my soap box now.

sorry for the rant....

[Gregore]

As far as drinking milk that has been in the fridge for a week or 2 , all of the bacteria are being suppressed from growing so their levels should be low enough not to be of any harm. 


The danger in raw milk if there is any , and I should say that I too feel the dangers are over blown, but  the one thing that does increase the risk is warming the milk that has been sitting for a week or 2 in the fridge  and then making cheese with it , this long time in the fridge gives the listeria a chance to  increase in numbers more than the envimental levels and then when heated it has a head start on the other good bacteria.



I, use raw milk all the time to make soft cheeses that are aged less than  60 days  and I have no fears about getting sick.  I actually think it makes us healthier.

[lovinglife]

I agree with you Gregore, if you have lots of the good bacteria in your gut from eating a healthy diet full of raw foods, not just milk, but whole foods and live foods we are better equiped to handle the bad bacteria that sneaks into our bodies.