The Milk Thread

Shaquilleoatmeal said:
Here’s a question:

Why is raw milk not sold but raw meat is sold?
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Idk about America but in my country laws were set for the farmers that all milk had to be sold to processing plants before being sold to consumers because the farms closest to the city were establishing a monopoly, thus evening out the market for dairy farmers, pasteurization was more of afterthought. In so doing a monopoly was ironically created since one company, owned by the farmers, controls the dairy industry. The libertarians hate it but it works very well.
It is difficult to set up a system were you keep small farms if you would just let the free market set the course.
 
Got some A2/A2 raw milk coming. Farmer suggested to buy in half gallons, because once opened, he stated it'll begin to sour in 2-3 days. He recommended 38 degrees fahrenheit.

I had raw regularly in Vietnam and it would sit in the fridge for a week, no problems. Obviously, it was probably a completely different process/cow breed.

It ain't cheap here, so just making sure I do this right and wanted to get anyone's advice. I've seen some on here suggest 7-10 days is good.

Excited to give to my boy. He's 4, so should I start slow or pour a full glass for him? Daughter is nearly 2.

Thanks brothers.
 
I've recently started using half and half on cereal, instead of regular milk. I had bought some half and half for a recipe that called for it, but the recipe only needed a cup, so I figured I'd try the remainder with granola.

I love the extra creaminess. I haven't tried drinking a glass of it. I think it would be too rich.
 
I tried this milk for the first time just for the novelty. It comes in a glass bottle to keep the cold and improve taste.

It reminds me of drinking raw milk, holy cow. I felt super human after drinking a glass of this it makes my coffee and cereal. Taste quite a bit better.

southmountaincreamery.com

Organic Milk – South Mountain Creamery

Trickling Springs Organic milk is a product of South Mountain Creamery, who works in partnership with local PA organic farmers to make farm-fresh organic milk.
southmountaincreamery.com southmountaincreamery.com
 
Most milk has a max shelf life around two weeks. However, some milk is hyperpasteurized, and it has a far longer shelf life. This stuff is particularly common in convenience stores, which would otherwise have problems with lots of product going out of date.

Unfortunately, hyperpaseurized milk tastes like it has been cooked. It has no freshness in its flavor. Avoid at all costs.

I've never had raw milk, but I wonder if raw is to regular pasteurized as regular pasteurized is to hyperpasteurized.
 
It seems that most people here have easy access to raw milk. However, around my place, I haven't encountered any places where I can buy raw milk; even internet searches yield minimal results.

I first became accustomed to milk during my university days. Often, when there were evening classes, the canteens/cafeterias at my university were already closed. Eating outside the university could get expensive, so I often went to the nearby supermarket to buy a loaf of bread. Over time, I realized this was too many carbs, so I started looking for other options. Eventually, I began buying bunches of bananas for better nutrition. However, finding bananas at the correct level of ripeness for direct consumption was challenging; most of them were green and unripe.

Then, I stumbled upon packs of 1-liter UHT milk. I thought, why not give it a try? I discovered that milk is one of the most versatile foods. For example, if I drank milk in the early evening, I wouldn't feel hungry until late at night or even the next day. From that point on, milk became my go-to option for additional nutrition and even as a meal replacement. I would add a multivitamin tablet to make up for the nutrients lost during the UHT process.

I also found that pasteurized milk tastes much better than UHT milk, although it is more expensive and requires constant refrigeration. Pasteurized milk is only available in larger stores capable of maintaining 24/7 refrigeration.

I don't understand why some people try to create their own versatile foods, such as Soylent. Milk is already very capable of fulfilling that role.
 
Starting noticing with pasteurised milk my stomach was feeling queasy even though I drank it most of my life. Maybe I'm becoming more sensitive to my bodily reactions. Have been drinking almond milk for 4 months and the difference is noticeable. Just hope the almond milk hasn't been through an industrial process that has effects I'm unaware of. Haven't tried raw cow's milk, as long as it hasn't come from an industrial process I'm sure it's good for the stomach.
 
The UHT milk has become the norm in many European countries unfortunately. My experience shopping in France is that regular pasteurized milk was almost impossible to find in grocery stores. In Switzerland it was a bit more common.

One thing that's interesting is that they sell the UHT milk at room temp. In America, they sell it refrigerated because no one would buy it here if it was warm. Same goes for eggs in Europe. Even though eggs and UHT milk will not go bad outside the fridge, Americans just don't like that. Unfortunately, that means I have to read the labels when buying milk here to make sure I'm not getting the burnt UHT. In Europe I just checked if it was refrigerated or not.
 

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Raw milk is so good… once you find a good grass-fed farm, never let ‘em go. If you’re lucky, some make their own butter and ice cream. Weston Price Foundation has a site called Real Milk and you can search near you to find some, some states easier than others. I am totally buying this half gallon of chocolate milk for pet consumption only ;)

Home - Real Milk

www.realmilk.com www.realmilk.com

“As described in Nutrition and Physical Degeneration by Weston Price, the Maasai tribes of Africa allowed men and women to marry only after spending several months consuming milk from the wet season when the grass was especially lush and the milk much denser in nutrients. Maasai milk is higher in fat and cholesterol and lower in sugar than commercial American milk. The highest quality Maasai milk, used for preconception diets, is even richer: compared to to commercial American milk, it has over 2x the cholesterol, nearly 3x the fat, and over 5x the quantity of choline than the milk available in grocery stores.”
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-The Nourishing Traditions Book of Baby & Child Care by Sally Fallon

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Homemade Baby Formula Using Raw Milk

My friend had a breast reduction pretty young, and of course the doctor neglected to mention this would affect her ability to breastfeed later on, so she and her husband used this recipe to make their own formula. Their baby did very well on it with no issues, super fat and happy, but it was a lot of work since it has to be made fresh regularly. You could use goat’s milk, but it’s not recommended here because it’s much lower in B12.


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*for cod liver, Rosita is the highest quality


Check out Nutrition and Physical Nutrition by Weston Price and Pottenger's Cats: A Study in Nutrition by Francis M. Pottenger.
 
I've been buying 2 gallons every 2 weeks of raw milk from the farmer and me and my kids love it. I add a little quality protein powder as a treat for them. I jar a half gallon at a time and freeze the others. I'm 50 and have really been packing on a lot of muscle recently.

They also sell first day and 4th day colostrum (comes frozen) and I was curious if anyone had ever tried that? I've noticed it sells out pretty quickly.

In addition, they sell quarts of liquid whey for $4 that's separated from the yogurt they make.
 
One problem I have with milk is that it starts tasting old fast. The use-by date can be over two weeks out in the grocery store cooler, which you would think means you could buy it, open it, and use it anytime within that two weeks.

However, I find it starts tasting old within 4-5 days max, and it smells bad if you take the lid off and smell it. I only like the taste when it is really fresh.

If I buy it and use some the first day or two, I often don't get around to having any more over the next few days, and end up pouring the rest out.
 
Thomas More said:
One problem I have with milk is that it starts tasting old fast. The use-by date can be over two weeks out in the grocery store cooler, which you would think means you could buy it, open it, and use it anytime within that two weeks.

However, I find it starts tasting old within 4-5 days max, and it smells bad if you take the lid off and smell it. I only like the taste when it is really fresh.

If I buy it and use some the first day or two, I often don't get around to having any more over the next few days, and end up pouring the rest out.
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How’s your fridge? Is it maintaining temp? I had this issue come on slowly, and one day the fridge compressor failed and stopped cooling entirely. After getting a new fridge, milk lasts as long as it’s in there, up to 2 weeks before taste starts changing (for raw).
 
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