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I get raw milk and to somehow pasteurize it, I boil it. The milk strongly curdled showing that it is spoiled and rotten (definitely, not suitable for drinking). Is it totally bad milk and I should throw it away? or it still can be used for making yogurt and cheese?

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Are you saying that the milk curdled when you boiled it, or that it curdled later? If it curdled when you boiled it, that's normal. Milk doesn't do well at high temperatures. –  sourd'oh Jul 5 '13 at 16:30
    
@sourd'oh it's not a normal curling like forming cream, it generates sponge-like bunches. –  All Jul 5 '13 at 19:04
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I was going to close this as a duplicate of Can soured raw milk be used to make yogurt? but I guess there is a distinction - that question is talking about milk that is only on its way to spoiling, for which the answer is "maybe", and this one is about milk that's actually spoiled, for which the answer is definitely "no". Still, I think the OP might have inferred that if soured milk is a bad idea, then spoiled milk is a very bad idea. –  Aaronut Jul 6 '13 at 1:42
    
@Aaronut thanks for the informative description. –  All Jul 6 '13 at 15:13
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up vote 4 down vote accepted

Even if it is possible, it is a very, very bad idea as you don't know what cultures or pathogens are in the already spoiled milk.

Fermented dairy products should only be made from fresh milk in good condition—and in most cases, that milk should be pasteurized while fresh absolutely as soon as possible from the source cows.

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To add to this, it is certainly "possible" to do (since curdling is curdling is curdling), but decidedly unwise. Many varieties of Streptococcus grow very well in milk, and many of the wild varieties are well-known pathogens. Assuming you made it into cheese and then completely cured it, that would do nothing to remove the high levels of the toxic waste products produced by those pathogens that contribute to those pathogens' associated illnesses. –  OmniaFaciat Jul 5 '13 at 18:31
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