Raw Milk Limitations – Cherry Goody

When we switched from store-bought processed homogenized/pasteurized milk to raw milk a little over a year ago, I never gave using raw milk in recipes a second thought.  Whenever a recipe called for milk, I automatically just used the raw milk, not thinking that some ingredients might not interact well with it.

About a month ago I decided to make an old family favorite recipe that everyone loves — Cherry Goody.  I have been making this for probably 15 years, but hadn’t made it for more than a year. The troops decided it was time, so I pulled out the recipe and whipped up a 13 x 9 pan of it.

Original Cherry Goody Recipe

1 Box Graham Crackers

2 Boxes Instant Vanilla Pudding

3 Cups Milk – Homogenized

1 Tub Cool Whip

1 Quart plus 1 Pint Tart Cherry Pie Filling

  1. Combine pudding and milk in large bowl.  Whip until blended then let sit for five minutes.  Add Cool Whip and mix well.
  2. Line bottom of 13 x 9 baking pan with a layer of Graham Crackers. Cover this with a layer of the cream mixture. Top with another layer of Graham Crackers.
  3. Continue layering until you have three layers of Graham Crackers and three layers of cream mixture, ending with the cream mixture.
  4. To with pie filling.  Cover and refrigerate overnight.

The day after I prepared this, using raw milk, I served it for dessert after dinner.  I took one bite and spit it out.  It was awful.  It tasted rancid.

Hubby and the kids agreed it didn’t taste right.  I threw it out.

At the time I thought that the Cool Whip I had used might have been bad.  It had been in the freezer since Christmas and perhaps it wasn’t any good.  So, not giving up on enjoying this favorite dessert, I headed out to the store, bought all fresh ingredients (as fresh as processed ingredients can be) and whipped up another pan of it.  This time however I did not put the canned cherries on top because I couldn’t risk losing more jars of pie filling from the pantry if things didn’t work out.

Once again, the night after I made the cherry goody, I brought it to the dinner table and served it for dessert.  One bite into it and YUCK!  Same horrid taste.

Now I was really pissed.  What in the world was going on?  I’d made instant pudding without incident many times in the past couple of months, I’d used Cool Whip on top of waffles and it tasted fine.  What was the problem?

Well, I pondered this situation for a couple of weeks and finally decided it had to be the combination of the raw milk with the Cool Whip.  Cool Whip is not actually whipped cream, it has an oil base.  Combining the raw milk with oil must somehow be producing the rancid taste.

Knowing the reason behind the failure didn’t resolve the problem however.  What were my options? One I could buy milk from the store and make the dessert as I had previously. This option however would mean that Grace could not eat it because she cannot eat or drink anything made with homogenized/pasteurized milk without suffering stomach cramps.

The only other option I came up with was to make fresh whipped cream, combine that with the instant pudding and raw milk and see if the recipe turned out.  I opted for fresh whipped cream.

Cherry Goody (With Raw Milk)

IMG_4697

1 Box Graham Crackers

2 Boxes Instant Vanilla Pudding

3 Cups Raw Milk (possibly use only 2 1/2)

2 Cups Whipping Cream, whipped

1 Quart plus 1 Pint Tart Cherry Pie Filling

  1. Combine pudding and milk in large bowl.  Whip until blended then let sit for five minutes.  Add whipped cream and mix well.
  2. Line bottom of 13 x 9 baking pan with a layer of Graham Crackers. Cover this with a layer of the cream mixture. Top with another layer of Graham Crackers.
  3. Continue layering until you have three layers of Graham Crackers and three layers of cream mixture, ending with the cream mixture.
  4. To with pie filling.  Cover and refrigerate overnight.

I actually cut this recipe in half because I didn’t want to risk wasting 3 cups of raw milk and 2 cups of whipping cream on a recipe if it again turned out to taste rancid.

When I pulled out the 9 x 9 pan of cherry goody for dessert the other night, the family groaned. They were as tired of getting their hopes up and then not having dessert to enjoy, as I was of making this dessert. Still, everyone sat there and waited as I dished it out.

The whipping cream left the dessert slightly less firm than the Cool Whip, but when we tasted it — SUCCESS!  It was perfect. So my conclusion about the Cool Whip not mixing well with the raw milk was right.

The only change I would make to this recipe when I make it again is to decrease the amount of amount of raw milk from 3 cups to maybe 2 1/2 so it will set firmer when combined with the whipped cream.

I am so glad I didn’t give up on this dessert.  After the second failed attempt I was tempted to just throw the recipe out and accept it just wasn’t meant to be.  Perseverance paid off and now we can once again enjoy this refreshing dessert whenever we want, and for this I am — Simply Grateful.

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