Does anybody drink raw milk?

originally posted by Nicolas Mestre:
Does anybody drink raw milk?
As I consider buying into a raw milk cow boarding program at a nearby farm...
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Fuck no. Don't be an idiot.
 
originally posted by Cory Cartwright:
For about three years now. The real question to ask is how much milk do you drink?
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Really? Why?

If it's flavor, I understand.

Milk can be a conduit for lots of scary shit.

Personally, I don't touch the stuff (milk, raw or otherwise).
 
The raw milk I get tends to last about 6 days before it gets weird. It's worth it if you drink fast, not worth it if you tend to forget. Raw cream, however, is the best thing you can ever put in coffee and it makes the best butter you'll find stateside.

VLM: Of course it's flavor. I know the farmers who get the milk, and they haven't let me down yet.
 
originally posted by Cory Cartwright:
The raw milk I get tends to last about 6 days before it gets weird. It's worth it if you drink fast, not worth it if you tend to forget. Raw cream, however, is the best thing you can ever put in coffee and it makes the best butter you'll find stateside.

VLM: Of course it's flavor. I know the farmers who get the milk, and they haven't let me down yet.
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Cory, I figured, but you never know. Mom's with autistic kids have their kids drinking raw milk as part of some kind of magic cure. People ascribe all kinds of fucked up magical powers to shit.

I don't use cream in my coffee, but I do use tons of butter that I get from a local source (although it's not as good as the stuff my folks get from the Amish farmers in Montuckey).
 
Fuck VLM, Nicolas; check that the producer is conscientious about quality control - testing routinely and making the results of the tests easily available to share-holders. If s/he does these things, go ahead.

We were in an arrangement like this for about a year or so and it worked out quite well. The milk is interesting, because it changes palpably with the seasons and different feeding regimes. It's great for kids, too. We stopped after a while because access wasn't convenient and our son stopped drinking milk, but I would buy in again without hesitation if circumstances changed. You may also meet some interesting folk.
 
The net/net on the other powers is outweighed by the disease transmission.

Listeria is not great for kids.

But I understand about taking risks for stuff that tastes good.
 
I wonder if the families who don't get their kids vaccinated are the same ones feeding their infants raw milk. That is scary.
 
Is there micro-filtered milk available in the US, or is it all pasteurized? (I mean, aside from untreated totally.)

I don't drink that white stuff, but it seems like an interesting compromise. It's one of the ways you see fresh milk, here.
 
originally posted by VLM:I don't use cream in my coffee, but I do use tons of butter that I get from a local source (although it's not as good as the stuff my folks get from the Amish farmers in Montuckey).
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Really? And I thought I was the only one who put butter in coffee.
 
There's nothing in clean raw milk from healthy animals that will hurt you. The stuff that hurts you comes from unclean equipment.

In fact, pasteurized milk is the source of most milk and cheese related illnesses, as a sterile environment is easily overrun by bacteria. Most of the more recent outbreaks of listeria, etc. have been traced back to pasteurized products. So an unclean pasteurization facility worries me more than raw milk does.

One note: When you start drinking it, you may have the runs for 4-5 days. Then it goes away as your body accepts all the new enzymes and healthy bacteria. Funny enough, when you stop drinking the raw milk, you get the runs for 4-5 days. Well, its not that funny...

But the extra flavor dimensions, vitamins and healthier gut flora are worth it.
 
I sometimes use raw milk from a local dairy when I'm in Vermont, and it's actually sold in major grocery stores just across the border in New Hampshire (bedecked in dire warnings, of course) but the trouble is that there's another local dairy that pasteurizes yet still has better-tasting milk, and puts out a creamline version, which is milk as I remember it from my childhood. (Step one: root around for a while with a knife, punching holes in the thick cap of fat blocking the bottle. Step two: reseal and shake the hell out of it to semi-reintegrate the constituent parts. Step three: enjoy the fat globules.)

I'd like the second dairy to try raw milk, and they'd like to try it too, but they're a little scared.
 
I did when I lived in California, but more often used it to make my own cream, butter and buttermilk. Flavour was better, and I didn't really care about the health benefits.
 
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