Posted on 08/04/2022 10:24:02 AM PDT by mikelets456
I get fresh raw milk from a farm that delivers to a store about an hour from here. The store stocks up, and by the time a jug hits their sale floor, they’ve had it for a week or two. When I’m able to get it direct from the farm truck, it lasts longer. I’d like to pick it up at the farm, but that’s almost three hours away. When I get it, I transfer it into cold jars and vacuum seal the jars.
There are a few small chicken farms within a half hour drive, but they don’t produce enough to guarantee they’ll have eggs available. Any time the grocery stores are out, so are the farms. I always find eggs before I run out. They might not be the size I want, and I might have to go to three different stores to find them, but I haven’t run out yet. Still, it’s frustrating. And I really miss my cheese and crackers.
Growing up, we made Ukrainian Easter Eggs. The eggs had to be room temperature to be worked on. Some times, they’d sit on the table for 3 weeks before we got to blow them out and they were fine.
It was actually rare for one to be rotten.
Eggs keep much better than most people realize and there are ways of keeping them for many months. Something called water glassing them.
Also, keeping your fridge set low helps.
Ours is set for 33° - 34°. We turn it down until it starts to freeze the milk, then nudge it up until it just stops freezing it and leave it there.
Leftovers last forever that way.
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