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I was fortunate enough to be given two gallons of milk (with the cream), about 2 lbs of fresh butter and some cheese curds.

I have no idea what to do with everything. Should I just freeze the milk with the cream until I'm ready to process it? Or do I need to get the cream off of the top, do something with that, then freeze the milk?

The cheese curds I'm also completely lost on. The butter I'll just freeze until I need it.

I was fortunate enough to be given two gallons of milk (with the cream), about 2 lbs of fresh butter and some cheese curds. I have no idea what to do with everything. Should I just freeze the milk with the cream until I'm ready to process it? Or do I need to get the cream off of the top, do something with that, then freeze the milk? The cheese curds I'm also completely lost on. The butter I'll just freeze until I need it.

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[–] • 2 pts

man cream on top milk is the fucking best.

i usually just shake the shit out of the milk so the cream remixes with the milk and drink it that way "dont you get the weird chunks?" yeah and their super creamy and fucking delicious.....we bought that milk once and frankly i cant stand the processed milk anymore i want more raw milk :(

you could freeze it all if you really wanted to im unsure if the freezing process would damage the proteins in the cream, but the milk and cheese curds would be fine.

my favorite mac n cheese uses these garlic cheddar cheese curds and 4 tablespoons of milk? basically you cook your pasta and then melt the cheese with milk on the stove top pour it over the pasta after it cools off a bit. shit is so much better than anything store bought. i wish i still knew amish people.

[–] • 0 pt

Fuckin'a right. We use the curds for poutine.

[–] • 0 pt

Yeah, I think I read somewhere you could use the cream off the top for cream cheese or cottage cheese. I wouldn't want to freeze that until I had processed it, bc yes, it will be weird and chunk if you don't thaw it right.