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