| |Raw milk is milk just as it comes from the cow, without being
pasteurized (over-heated and cooked). It contains the probiotic
organisms that an infant will need to populate their gut so that they
can digest their food and have a healthy immune system. It is illegal
in some states.
find out if raw milk is legal in your state or area, and where you can
get raw milk, go to realmilk.org Raw milk can
be left on the shelf
room temperature and will clabber,
forming a yogurt-like creamy consistency. This clabber can be added to
pasteurized milk, also cold or at room temperature, and it, too, will
clabber, restoring the micro-organisms that were destroyed by
pasteurizing. You could do the same with ultra-pasteurized milk, but
the extremely high temperatures in the UHT milk alters the proteins in
it and makes them unhealthy, so I do not recommend using UHT milk for
anything. But if you did, it would be better after you added the raw
milk clabber and let it culture, though still not better enough to be
worth eating it. Clabbered raw milk is an excellent food. Raw milk clabber can also be
heavy cream (double cream) to
culture the cream to use in making your own raw dairy ice cream. Just
add honey and fresh strawberries, crushed raw cocoa nibs and/or vanilla
to the cultured cream. Raw milk is not always the easiest
thing to come by in the US. In
Connecticut, for example, it is legal to sell it in health food stores,
but you have to know where to buy it. In Florida, it is illegal to sell
it for human consumption at all, but it is often sold as a "cosmetic",
although this may change as public opinion is beginning to shift back
to nourishing food. Other states have "cow-share" programs to get
around laws that prohibit selling raw milk directly to customers.
good for you, and one of the
best fats you can eat is butter. Try to get
pasture-raised farm butter if you can,
but if you can't, you
should still include butter in your diet.
If you are unable to get real milk
where you live, you should "re-raw"
pasteurized milk and cream by culturing it to get back the enzymes and
benefits of raw milk and cream
Raw Milk and E. Coli
that you wear cotton rags --after an Irish children's rhyme.
Enterobacteria ("e. coli") are kept in check by lactobacilli, a
probiotic found in raw milk. E. coli, or enterobacteria, are a normal
part of the intestinal flora and play a part in the overall functions
of digestion and enzyme production. It is only under conditions that
abnormally favor one intestinal microbe over the other that they can
contribute to ill health. Lactobacilli, a microbe that is found in
abundance in raw milk, balances the enterobacteria and keeps them in
check. Drink raw milk or culture pasteurized milk to restore the living
microbes killed by pasteurization to maintain healthy, well-balanced
Or clothes of
It's cause you got e. coli bug
From drinking past'rized milk.
A1 or A2?
Some research indicates that some cows' milk has been altered
genetically at some time in the past. The newer, altered milk is
referred to as "A1" (they never like to make it easy) and the original
milk is called A2. A2 is the preferred milk There is no easy way to
differentiate between the two, but most Jersey or Guernsey cows are A2,
and all cows from Africa are A2. This alteration has only occurred in
cows, so goats and sheep are unaffected and their milk is still A2.
Most cows in Africa have A2. Newer breeds of cow are more likely to
have the damaged A1 protein. All Holsteins have it and their milk
should be avoided. I have found that if the container does not
specifically say what type of cow the milk came from, it is almost
always because it is from Holstein cows.
The Milk Cure
This was an approved medical treatment up until about 1900, to treat
tuberculosis, diseases of the nervous system,
renal conditions, hypertension (high blood
pressure), anemia and in patients who were
underweight and run-down [Editor's note: I wonder if that was a
predecessor to what we now call AIDS?], heart disease, kidney disease
and edema. It consisted of withdrawing all other types of medication
and giving the patient bed rest and small quantities of milk at half
our intervals to a total of five to ten quarts of milk a day. In those
days there was only raw, pasture-grown milk, and the preferred cow was
Costs of Raw Milk
Los Angeles, organic -- $20/gallon at Whole Foods; $14/gallon at the
farmer's market; $12/gallon at the "hub store" (extra discount there --
buy 10, get one free)
Organic raw milk -- $12/gallon.
San Francisco -- Claravale brand raw milk -- $4 a quart
whole milk (2-3 inches of cream on top) --$7-8/gallon
$6.75 per half gallon milk with 3 inch cream and $8.00 per quart of
thick cream plus $25.00 one time cow share.
Milk -- $10-14 a gal, Cream -- $10-25 a qt
Jacksonville -- $10/gallon for unskimmed milk - it is almost a third
cream in the summer.
milk -- $6 a gallon with cream on top
herd share -- $40.00 a year, a gallon of milk a week for $6.00
Chicago -- $8/half-gallon, with the cream removed.
Kansas City -- $5/gal: cream for $2.50 a pint
another farmer -- $6/ gal
Seneca -- $3.00 a gallon, with the cream.
organic grassfed milk with cream on top -- $6/gallon
$6/gallon with cream skimmed off delivered from Pennsylvania
Boston: $5 per half gallon with the cream
outside Boston: $3.50 a half gallon with cream
$8/gal for organic all grass-fed milk
$6-$8 per gallon with cream
$7/gallon, delivered by person who drives 83 miles one way once a week.
Oakland County -- $7 per gallon for boarding fees plus yearly herd
lease of $42. Includes delivery to a drop point nearby rather than
going to the farm which is an hour's drive each way.
-- a couple years ago another farmer charged $10 per week boarding fees
and $4 a gallon plus one time cow share fee or $150, but no delivery,
but price may have risen by now.
-- $50 for "Milk Share" and $4 a gallon (fresh, out of the cow, all
-- $5.00 gal with cream on top, $5.00 pint for cream, Pastured cows,
og. hay grown on the farm in winter and small amount of organic corn to
entice the girls into the parlor for milking, not certified organic
$6.00 a gallon with cream on top
$6.00 a quart of cream
$8 a gallon. its a small place and not certified but is basically
as part of a co-op -- $6.50 a gallon plus 16% delivery charge. So it
ends up being about $7.50 a gallon.
Raleigh, milk bought from South Carolina where it is legal -- $6 per
gallon for milk with about 3" of cream on top $10 per half gallon of
light cream $4 per half gallon of buttermilk, plus cost of transport,
shared by a co-op, adds about $2 - $2.50 per gallon of milk
$6.50 a gallon, complete with the cream. This is Guernsey and Brown
Jerseys $6.00 a gallon - complete with cream.
raw milk from grass-fed jersey cows (The farm is not certified organic,
but uses no chemicals etc.) for $5 a gallon and cream for $9 a
cream on milk, not skimmed.
$6.50/gallon with 3-4 inches of cream on top.
cream $9/quart, It is ultra thick. Until last month I paid $8/gallon,
but it just went up.
$6.50/gallon for my raw milk and it has tons of cream. Someone sends a
truck to the dairy every other week where it is $4.00/gallon.
$7/gal for cow & $8/gal
for goat delivered.
$5/gallon/with cream on top for raw cow's milk
Central -- $10/gallon plus driving a couple hours' drive away, shared
by co-op (In TX a couple of hours drive is still considered in the
$6.50 gallon full cream on top, not "certified" organic, but grass fed
organic anyway, $8 qt cream, $12 lb grass fed raw butter
whole raw cow milk for $6/gallon
$6.00/gallon with cream on top
$5.50 to $7.00 a gallon plus up front cost per cow share.
organic grassfed milk with cream on top -- 6$/gallon
Puget Sound -- co-op $8.00/gallon for raw milk with cream on top; local
grocer about $10.00/gallon.
Western Washington--$8/gal with 2-3" cream on top
quarts of raw cream. $3.05/gallon raw
milk (this varies depending on how much milk you get per month
Produce Too! The Udder Real Thing Volume II Cheese Making & more by
Mary Jane Toth. It includes pasteurization in its recipes, but you
don't have to pasteurize, except for the mozzarella and yogurt.
Mozzarella has to be heated to 100F make it stretchy. All the others
can be made with raw milk and skip the pasteurization.
Untold Story of Milk
by Ron Shmid. This book has
the complete story of milk production and sales in the US, along with
the reasons why it is better to drink it raw.