Cow milk is usually around 100 to 105 degrees F straight from the udder. In order to control bacterial growth it needs to be cooled to at least 60 deg...ees. Also 60 degrees is ideal for churning cream to butter. Once the raw milk is screened through cheesecloth, it needs to be either worked for separation for cream and skim milk or the raw milk cooled to 40 degrees. Actually 35 to 37 degrees is best. But storage under these conditions allows the milk to be good for 14 days. For longer storage. I shut the door, but didn't lock it, as I stood there it slowly crept open under it's own weight. I could see him in the mirror, still at the urinal, his head turned watching me. There was no turning back now, I waited there nervously. I pushed the door closed, I could here him walking towards the stall. I stepped back and let him enter. He quickly turned and locked the door. With I'm hands on my waist, I shyly whispered "Hi." Slowly moving my hands forward I undid my jeans and opened them. He. More

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