No metal nails were used to support the frame. In place of nails, a spike of green sapling wood was driven into holes in the logs made by a hot iron spike. These wooden nails are still in place and hold the barn together yet today. After the cows are milked, the milk is cooled immediately to 35 degrees and then bottled in half gallon and gallon jugs. Our milk is not pasteurized, homogenized, or standardized.
Nothing is added or taken away.
Our raw skim milk has virtually no butterfat. Pasteurization of milk kills some bacteria, all enzymes, and makes some of the proteins less digestible. Reduce heat so that water in bottom part of boiler does not boil. Beat eggs slightly, stir in a little of the hot milk mixture. Cook over hot water 5 minutes, stirring constantly.