We drink raw milk as many people who prefer clean and unadulterated foods do. Traditional dairying cultures studied by Weston A Price always consumed their milk in a raw and unadulterated state. Pasteurization, invented in the 19th century, began to applied to milk and cream in the early 20th century. Raw milk is extraordinarily rich in nutrients: natural vitamins that are otherwise destroyed by pasteurization, food enzymes that help you to better digest the milk and beneficial bacteria that support immune system health.It is critical, however, that the raw milk you drink is not ordinary raw milk; rather, make sure you’re choosing a good supplier. Your supplier should keep his or her cows or goats on pasture, fed on grass and fresh hay, with plenty of room to move around. The milk area should be impeccably clean, free from manure, stray hay and other potential sources of contamination. The milk should be immediately chilled and it should be regularly tested for pathogens (with the results of those tests being made available to you).
What if you can’t find raw milk? Choose a low-temperature pasteurized or vat-pasteurized raw milk produced from free-ranging grass-fed cows.
ready? here’s how to use raw milkIf you’re ready to try raw milk, you can use it much in the same way you might use any milk or cream; however, to maintain the bulk of its benefits, it’s best not to heat or boil raw milk. Instead, simply use the milk raw, slightly warmed or stirred into cooked foods at the very last minute.
- Drink it plain or slightly warmed.
- Cultured Dairy: Milk Kefir, Raw Milk Yogurt
resources to investigate furtherWant to look into it more? The following books provide greater information about the benefits of raw milk and the push from raw milk to pasteurization.
- Nourishing Traditions
- The Untold Story of Milk
- The Raw Milk Revolution
- The Whole Truth about Milk: Raw-vs-Pasteurized