How do you use raw milk? Not only do I enjoy a cold glass of milk as a beverage of choice but even more importantly in my cooking.
It's even fun to realize how easy I could make my own dairy products.
Although sometimes I get the idea that most of the milk I buy is already not that pure, I would have to go extra far looking for organic milk every time I use a recipe that calls for it.
I sought out to learn more about raw milk and how it was different than the milk available from my local grocer.
Here are the few things I've gathered wonderful about raw milk.
Raw milk forgoes a method called homogenization, a process that breaks down butterfat globules.
After the cow is milked and the milk settles, "butterfat", or a layer of cream naturally rises to the top, forming a sort of cream.
This thick cream is better quality milk that contains vitamins C, B12 and B6, along with some "friendly" bacteria components that aid in digestion and improve the body's immune system.
Raw milk is pure, contains no additives and is not pasteurized.
Pasteurization is the method of heating liquids for the purpose of destroying bacteria, protozoa, molds, and yeasts.
When milk undergoes pasteurization process, it destroys milk proteins, enzymes, vitamins and beneficial bacteria which all aids in digestion.
Among the friendly bacteria are lactobacillus acidophilus, immune-globins, lipase and phosphates, all of which are killed by the heat treatment.
Raw milk is generally sourced from old-fashioned breed of milk cows such as Guerneys, Jerseys, Red Devons, Brown Swiss and genetic lines of Holteins along with sheeps and goats, and are feed with fresh green grass during summer or warm days, and stored hay or root vegetables during winter or cold days.
Raw milk is mostly purchased at the farm and cooperatives designed to support hard-working dairy farmers, and to obtain real "raw" milk directly from the farm.
Commercial milk is derived from exclusively-bred Holsteins raised by farmers for their amazing ability to produce large quantities of milk.
While these cows eat the same fresh or dried grass and silage, they require special feed and antibiotics to maintain such levels of milk production.
All these may be surprising to learn, but this simple research has led me to know more about using raw milk.
I and my wife would perhaps make weekend trips to a local farm to pick up raw milk.
This could also be a perfect opportunity to buy baskets of organic foods I can call farm-fresh.
When buying raw milk, remember that it should be cooled and kept at an optimal 36 to 38 degrees F to ensure the milk will stay fresh for seven to ten days, considerably shorter than pasteurized milk.