What a great article. I especially like that quote "cheap food makes for expensive health care."
It's so lame that the government, instead of just mandating stricter standards for farm cleanliness, requires our food supply to subjected to various radiation/chemicals/cooking/etc. Yuck. It's like saying that shooting someone would solve all their problems.
Raw milk doesn't turn vile like the processed stuff. Amazingly, it just turns into something akin to yogurt and buttermilk (clabbered milk) and is still quite usable. The cow's natural bacteria ferment the milk as it sits out. As long as the milk is from a reasonably good source this does not inherently make it more dangerous since the dominant types of bacteria in the milk are harmless or even beneficial. It's just more probiotics.
Most of the farms that sell raw milk do regular testing to help ensure their milk and cows are not infected with pathogens.
So you need not worry about trasporting the stuff if it's from a good source.
Mmmm butter. Although I think you have to separate the cream from the rest of the milk to make the butter (but that's an area I have a lot of ignorance of... and yet I'm sure was common knowledge a few generations ago).
I wish it was easier to get raw cream. I'd really like to get some because I need it to make proper raw milk ice cream. I tried just using the whole raw milk but it got way too icy I think from not enough milk fat. And heck, more cream would make it creamier! Have you ever tried making ice cream? I'm sure there must be other solutions rather than spiking with more cream since there's all sorts of lowfat abominations on the store shelves.
The other thing I wish I could get is raw goat milk.... or, even better, raw camel milk. I hear camel's milk ice cream is really good.
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It's so lame that the government, instead of just mandating stricter standards for farm cleanliness, requires our food supply to subjected to various radiation/chemicals/cooking/etc. Yuck. It's like saying that shooting someone would solve all their problems.
Raw milk doesn't turn vile like the processed stuff. Amazingly, it just turns into something akin to yogurt and buttermilk (clabbered milk) and is still quite usable.
The cow's natural bacteria ferment the milk as it sits out. As long as the milk is from a reasonably good source this does not inherently make it more dangerous since the dominant types of bacteria in the milk are harmless or even beneficial. It's just more probiotics.
Most of the farms that sell raw milk do regular testing to help ensure their milk and cows are not infected with pathogens.
So you need not worry about trasporting the stuff if it's from a good source.
Reply
(The comment has been removed)
I wish it was easier to get raw cream. I'd really like to get some because I need it to make proper raw milk ice cream. I tried just using the whole raw milk but it got way too icy I think from not enough milk fat. And heck, more cream would make it creamier!
Have you ever tried making ice cream? I'm sure there must be other solutions rather than spiking with more cream since there's all sorts of lowfat abominations on the store shelves.
The other thing I wish I could get is raw goat milk.... or, even better, raw camel milk. I hear camel's milk ice cream is really good.
Reply
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