Raw Milk
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.

To 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 at 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 added to 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.
   
Fat is 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 

It's not that you wear cotton rags
Or clothes of finest silk,
It's cause you got e. coli bug
From drinking past'rized milk.

--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 gut bacteria.

 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 Guernsey.
 Costs of Raw Milk 

 
(between June-December, 2008)

California
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

Colorado
whole milk (2-3 inches of cream on top) --$7-8/gallon
cream --$4-8/pint
$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.
Florida
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.

Georgia
milk -- $6 a gallon with cream on top

Idaho
herd share -- $40.00 a year, a gallon of milk a week for $6.00 (written contract)

Illinois
Chicago -- $8/half-gallon, with the cream removed.

Kansas
Kansas City -- $5/gal: cream for $2.50 a pint
another farmer -- $6/ gal
Seneca -- $3.00 a gallon, with the cream.

Maryland
organic grassfed milk with cream on top -- $6/gallon
$6/gallon with cream skimmed off delivered from Pennsylvania

Massachusetts
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

Midwest
$6-$8 per gallon with cream
$7/gallon, delivered by person who drives 83 miles one way once a week.


Michigan
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 cream included)
-- $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

Missouri
$6.00 a gallon with cream on top
$6.00 a quart of cream

New Hamphire
$8 a gallon. its a small place and not certified but is basically organic

New Jersey
as part of a co-op -- $6.50 a gallon plus 16% delivery charge. So it ends up being about $7.50 a gallon.

North Carolina
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

Oregon
$6.50 a gallon, complete with the cream. This is Guernsey and Brown Swiss.
Jerseys $6.00 a gallon - complete with cream.

Pennsylvania
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 quart.  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.

South Carolina
$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.

South Dakota
$7/gal for cow & $8/gal for goat delivered.

Texas
$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 vicinity.)
$6.50 gallon full cream on top, not "certified" organic, but grass fed
organic anyway, $8 qt cream, $12 lb grass fed raw butter

Vermont
whole raw cow milk for $6/gallon

Virginia
$6.00/gallon with cream on top
$5.50 to $7.00 a gallon plus up front cost per cow share.

Washington, D.C.
organic grassfed milk with cream on top -- 6$/gallon

Washington State
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

Wisconsin
$19/2 quarts of raw cream. $3.05/gallon raw milk (this varies depending on how much milk you get per month

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Goats 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.
The 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.


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