Make Milk Raw Again!
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One of my brothers is lactose intolerant. He bought some raw milk from an Amish farm with the idea he was going to try making cheese. Long story short he also drank some of it and had none of the issues he experiences when drinking pasteurized milk.
A lot of people are lactose intolerant because our dairy cows have been bred having the A1 casein protein. Historically we drank milk with the A2 casein protein and I believe the European dairy cows still are A2.
I follow a lot of homesteaders on Insta and they anlmost all test to get A2A2 cows, usually Jerseys.
I only drink A2 milk. More easily digestible and fine for lactose intolerant folks. If you live in Pennsy Guernsey milk is also A2 and is nice and rich. Today's half & half is basically the whole milk I grew up on.
Is there any way of telling it is A2 milk in the store?
I think it is labeled as such. Costs a bit more. https://www.a2milk.com/find
Costco sells A2 milk
A raw milk place here in Texas runs Jerseys.
Jersey milk is rich.
Because pasteurization kills the beneficial bacteria. Leave it in and no intolerance.
Yeah. I mean raw milk is good but she shelf life is the issue
Did the milk man deliver raw milk in the 50s? That would have made a lot of sense as to why milk man is gone. Other than men being suspicious he was fucking their wife, while they were at work. Of course.
I thought that it was the mailman, the milk guy was early morning before hubby left for work. lol
I’m not sure what the “shelf life problem” is.
I buy real milk every week. Because of ebb and flow in consumption we are often drinking 2 week old milk.
IF the real milk starts to sour it is still fine for you to drink; even healthier. It has just started to become more like yogurt or cheese.
If the adulterated (pasteurized) milk from the store starts turning/going bad it actually becomes a food like product that is very unhealthy for you to consume.
Here’s a tip for any kind of milk- Bring it home. Transfer it into 1 quart pre cooled glass jars. Fill to the brim. Cap it. Consume one quart at a time. Helps greatly with freshness. All types of milk have “enemies” like oxygen, light, warmth.
My Grandma used to make sour milk pancakes. Oh my goodness were they delicious. Epic battles for every six pancakes that came off the griddle. She would make about 100 pancakes for Sunday breakfast.
What an awesome Grandma! ✨💕
I noticed that guacamole lasts longer in glass containers. Im going to try your recommendation.
Only caveat is you are opening the milk to pour which exposes it to the air again. I've been squeezing the plastic containers to remove excess air as it gets drank.
I buy a two to three weeks supply at each visit to the dairy and freeze the excess but there is a slight deterioration in quality upon thawing. It is still better than the pasteurized milk. I like your idea of using pre cooled and sealed glass jars to extend the shelf life and am going to try it. I remember years ago when my mother allowed the milk to clabber and used it for cooking, especially for baking. My older brother liked to eat the clabber but I wasn't as adventurous as him.
Was he successful making cheese out of raw milk? I didn't think it was possible.
Raw milk is the best for cheese, butter, yogurt etc. The cream, fat is commonly removed from milk to make these things.
Stilton cheese used to be made with raw milk until...
https://cheesescientist.com/rants/what-happened-to-raw-milk-stilton/
He was. I’ve also traveled in France a bit and they have a lot of artisanal raw milk cheeses.