Soured or Spoiled Milk? And help finding a milking forum????

[Rosetta]

I didn't really know where else to ask this, but I've been on Google for about 40 minutes, and cannot find anything on wether or not this is spoiled or just soured. I've read on many different websites that sometimes it is just buttermilk, and sometimes it's just sour cream sitting on whey...? Also, do any of you know a good milking forum that I could join?
B.T.W This is raw, unpasturized goats milk

 

[frustratedearthmother]

Soured milk will smell soured - spoiled milk will smell rancid. Some people deliberately leave raw milk out at room temp to make clabber.
https://www.butterforall.com/traditional-cooking-traditional-living/clabber-milk/

 

[Mini Horses]

I agree with FEM

Part of the answer is in how the milk was handled from milking to the stage you pictured -- i.e. chilled fast, kept room temp, in frig & all of these, for how long.

With no details, I would say that is old milk, soured for a while. That's mainly because I see a clearer base, which happens if milk is old, in frig, soured & clabbered. My chickens would get that and thank me.

I use raw goat milk all the time. Many of us here do -- some pasteurize. Don't know about any "milking" forums. Many on here have goats & cows that we milk -- use milk, have cream, make butter, yogurt, kefir, cheese, soaps, etc.


ETA: Welcome to BYH!!

 

[Ridgetop]

How long was the milk in the fridge for it to turn like that? If you strained and refrigerated the milk rght away and it turned like that within a day, it might be mastitis. There are some dark spots in the curds, and what looks like stringy bits above the clear liquid. Can you do a mastitis test on the fresh milk from the doe that produced that? I had milk once that turned like that quickly in less than 12 hours and the doe was coming down with mastitis. Doesn't hurt to do a mastitis test on the fresh milk from that doe.

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