What's the raw milk deal?

[chickensducks&agoose]

I know a farm where I can get raw milk for $5 a gallon, what exactly do I DO with it once I buy it? (filter, cook, drink?)

 

[delia_peterson]

 

[dragonlaurel]

Dance for joy- it's 8.00 a gallon where I saw it. Drink it, make cheese or yogurt with it, make ice cream, and cook with some too. Uncooked has some health advantages, so I put cooking last.

 

[freemotion]

Five dollars a gallon??? Buy it!!!! Ask if you can get a better price for a five gallon pail and make cheese! Make yogurt! Make butter! Drink it! Make kefir! Drink it!

It will be already filtered and ready to drink if the farm is licensed to sell raw milk. If they are not licensed, you probably wouldn't know about it. If they run a very clean farm, I would buy it either way.

Oh, are the cows on grass? If not, it is still better than pasteurized, but I wouldn't quite as much if the cows are confined. You may see some cows in the pasture, but eyeball their udders. They may not be the ones currently being milked.

Go to www.realmilk.com for articles on why is is so amazing.

Pasteurizing destroys the good bacteria along with any bad. The good bacteria, present in healthy cows (and human breast milk, btw) will quickly overwhelm any bad beasties.

The proteins in the milk have a certain shape that an enzyme in our body looks for so the we can use it as food. Like two puzzle pieces that fit perfectly together. Pasteurizing smashes the protein in the milk so that it is not recognized, and an immune response is mounted to attack the unrecognized invader. Hence the oh-so-common milk sensitivities, allergies, and the myth that milk is "mucous-producting."

Also, the calcium is destroyed by pasteurization so that it cannot be used by our bodies. You don't get calcium from modern dairy products. Hence the high levels of osteoporosis in countries with the highest levels of dairy consumption per capita. With the growing trend towards ultrapasteurization (which isn't always labelled as such), you cannot even make cheese from it without adding calcium.

And on, and on, and on.....

 

[Blackbird]

Have you seen this dairy? I would check in and see how the milk is handled and how the animals are kept.
If that seems satisfactory, ask if they filter it before they jar it up and sell. Most do, so you shouldn't have any problems there. From there you refridgerate it.
We only store our milk in glass, over time plastic can develop odors and such.

From there you can do whatever you want with your milk. We never pastuerize our milk, its much better raw. You shouldn't have any problems there if its handled properly.
We drink it, make yogurt, cheese, butter. You can make icecream and cook with it as well, like Laura said.

Glad you found a source!

 

[Blackbird]

Hi Monique!! I see you got most of it covered.

 

[big brown horse]

I just picked up my raw milk and it is 5 bucks per 1/2 gallon!!! I get a whole gallon's worth for the week.

We treat it like liquid gold and when the week's supply gets near its end we act like we are stranded on a deserted island and everyone gets a little ration of milk. (I have to sleep with one eye open too or it vanishes mysteriously!)

I make sure my 13 year old gets a cup every morning and she cant waste it! (I don't force it on her, she does enjoy the taste! I just save enough for her to get some before school.)

 

[FarmerDenise]

mmmm, real milk

 

[2dream]

Oh how I wish I could buy raw cow milk. Its not an option around here. I can by drugs easier and get less of a fine and less jail time.

Just mention raw milk to someone with cows and they turn three shades of purple all while backing away very slowly from you.

 

[Beekissed]

Isn't that sad? And in America, land of the free....... What a joke!