I have friends who travel miles to purchase raw milk. I know farmers who won’t touch the milk they produce in their own barns, preferring to purchase their dairy beverages from the local supermarket–pasteurized, homogenized, stable-ized for long shelf-life. For many, this is a big deal: raw milk vs. processed milk. A really big deal. It’s even made it to the NPR Ombudsman’s column.
I’m not much of a milk drinker, but I owned a family Jersey for many years, making butter, buttermilk, fresh cheeses and yogurt in an effort to use all that milk. Friends would pick up a jug of milk from time to time, all gushing about the joys of raw milk. (Again, I’m not a milk drinker, so raw milk appealed to me only as the starting point for other dairy products.) My old neighbors all made “cottage cheese” from their cows’ milk (set a dish of milk over the heat register overnight…voila! cottage cheese); or, they’d pour some cream in a jar and shake the daylights out of it until it turned into butter, pouring off the sweet buttermilk as a favorite drink.
Okay, the gate is open: what do you think about the raw milk wars?