What is raw milk?
Raw milk is milk straight from the cow. It is never damaged by heat or adulterated by obliterating the fat molecules. Pasteurization is a heat treatment of the milk and kills the essential nutrients found in milk. It destroys the milk on a cellular level, dumping histamines in the milk - creating allergies in some people. Homogenization is a process that alters the fat globules in the milk to keep the cream from rising. Processing milk alters the proteins so much it creates a new fat molecule that has been linked to heart disease. After homogenization, milk can no longer be used to make cheese. In raw milk, all the essential bacteria, nutrients and enzymes are left intact and vitally nutritious.
Did you know…?
**Many people who are lactose intolerant can drink raw milk. The processing alters the milk that many people are unable to drink it creating a pseudo allergic reaction. In its natural form, raw milk has lactose bacteria which aids in digestion.
**Raw milk is good for the immune system. It is filled with enzymes, immunoglobulins and healthy bacteria. All the vitamins are left intact and readily absorb-able.
**Raw milk has absorbable natural calcium blended perfectly with magnesium and it is digestable. Processed milk is filled with synthetic vitamins which are toxic and linked to heart disease. Synthetic additives are difficult to absorb.
**When store bought milk spoils, it becomes rancid and putrid. When raw milk sours, it is nutritious. Older generations drank and cooked with clabbered (sour) milk. Those who experience true allergies to milk can often drink fermented milk products or clabbered milk with ease.
How did pastuerization begin?
At the turn of the century corporate greed led many dairies in New York and surrounding states to begin producing mass quanties of milk. The cows were fed poor quality feed called swill. The milk was of such poor quality and missing so many nutrients it was bluish in color. The cows were so sick many times they would place them in a hoist, milk them and the cow was dead before their feet touched the ground again. The outbreaks of illness and death because of these practice created an epidemic. Pastuerization made the milk safe although the milk was of low quality. Heat treating the milk improved shelf life of the milk as well. With today’s stainless steel equipment and refrigeration, pastuerization is not necessary.
How long does raw milk stay fresh?
There are many factors influencing freshness. The cleanliness of the dairy farmer is important. Clean equipment, udders, and milk parlor are crucial. The milk should also be cooled within an hour of milking. Clean glass jars aid in the freshness of the milk. It is important to rinse jars with tepid water first. The butterfat tends to stick to the surface if hot or cold water is used. This will cause a milkstone to form which harbors bacteria. Then, wash with an alkaline soap. It is best to air dry the jars. Keeping the milk cool during transporting is also important. If all necessary precautions are taken raw milk will stay fresh five days or even longer. If the milk sours, it is still very nutritious. It can be used in a variety of recipes. Adding cultures to it like kefir or yogurt will improve the flavor and add extra health benefits. Sour milk makes a wonderful cheese called Queso Blanco. The recipe is as follows:
Queso Blanco Cheese (White Cheese or Panir)
Heat lightly soured milk to 180 degrees. Remove from heat. Add one to two tablespoons of vinegar per quart of milk. Stir. The milk will start to separate into curds and whey. The curds are clumpy and may stick to the spoon as you stir. The whey is straw colored. Drain the curds in a colander, save the whey. It is very nutritious. See the Whey Fact Sheet for more information on how to use whey. Salt the curds. Eat fresh and warm or use in any recipe calling for melted cheese. Queso Blanco can be made from fresh milk but it is not as flavorful.
For more information on the benefits of raw milk visit: RealMilk.com and Mercola.com.