To a lot of people, there seems to be a certain romance attached to the idea of milking your own cow or goat.
Yes, I’ll admit that they are days when it’s pretty cool to walk outside and bring in a couple gallons of fresh milk that was produced right out my front door. But there are plenty of other days when it ain’t so romantic….
Like milking during a blizzard…
Or trying to find a non-mucky place to put your bucket after a big rain storm when the entire barnyard is soupy…
Or dodging the cow’s tail when she’s swatting flies or just plain trying to whack you in the face…
Or having an obstinate goat insist on laying down right on top of your milk bucket…
So yeah, it’s really rather un-romantic to tell ya the truth.
Thankfully, we don’t keep our own dairy animals just for the romance of it– there is actually a more important reason:
We personally keep a family milk cow because we are fanatics about drinking raw milk. Since purchasing raw milk is illegal in our state, owning a cow is our best option.
Now– I know that many of my readers are avid fans of raw milk themselves, and they could probably write this post even better than I can. However, sometimes I forget that there are still raw milk newbies out there, and I often get questions about why we go to all the trouble to get this precious liquid.
Today, I wanted to share a few of the reasons that raw milk is so important to our family.
*Important Note* When I talk about raw milk, I am referring to fresh, unpasteurized, unhomogenized milk from healthy, grassfed cows.
Why We Drink Raw Milk
1. It’s really, really good for you.
This is the most important reason that I go to so much trouble to have raw milk for my family. I firmly believe that the health benefits of raw milk are worth the effort. I am of the opinon that pasteurization destroys many of the important qualities of milk, such as beneficial bacteria, enzymes, and vitamins.
In her book, Nourishing Traditions, Sally Fallon writes:
“Raw milk contains lactic-acid-producing bacteria that protect against pathogens. Pasteurization destroys these helpful organisms, leaving the finished product devoid of any protective mechanism should undesirable bacteria inadvertently contaminate the supply. Raw milk in time turns pleasantly sour while pasteurized milk, lacking beneficial bacteria, will putrefy.
But that’s not all that pasteurization does to milk. Heat alters milk’s amino acids lysine and tyrosine, making the whole complex of proteins less available; it promotes rancidity of unsaturated fatty acids and destruction of vitamins. Vitamin C loss in pasteurization usually exceeds 50%; loss of other water-soluble vitamins can run as high as 80%; the Wulzen or anti-stiffness factor is totally destroyed. Pasteurization alters milk’s mineral components such as calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur as well as many trace minerals, making them less available. There is some evidence that pasteurization alters lactose, making it more readily absorbable. This, and the fact that pasteurized milk puts an unnecessary strain on the pancreas to produce digestive enzymes, may explain why milk consumption in civilized societies has been linked with diabetes.
Last but not least, pasteurization destroys all the enzymes in milk— in fact, the test for successful pasteurization is absence of enzymes.”
The website RealMilk.com is packed with useful info regarding raw milk. This portion of the website contains a fascinating number of abstracts reporting the change of milk’s nutritional value after it has been pasteurized. It’s definitely worth a look if you are interested in the science of milk.
In his book, Cure Tooth Decay, author Ramiel Nagel suggests consuming raw milk, as well as fermented raw milk products, as a part of a nutritional protocol for remineralizing and strengthening teeth. If you consider the amounts of calcium that raw milk contains, it definitely makes sense. And there is evidence of this protocol working– I especially love this blogger’s story of how she healed her teeth through diet (and raw milk!).
Some folks who are lactose-intolerant report being able to consume raw milk without a problem (it doesn’t work this way for every single person– but it has for many.) When I was younger, I had a milk allergy of sorts– whenever I would drink it (we only ever had pasteurized stuff), I would get super stuffy and dark circles would develop under my eyes. However, I can now drink raw milk without any reaction at all. Coincidence? I doubt it. 😉
2. It’s a whole food.
I’m a big fan of consuming foods in their most natural state possible. And let’s face it– while store-bought milk looks innocent enough, most varieties have been seriously altered…
Those cartons of white stuff at the store are usually stripped of some (or all) of their fat content, not to mention being pasteurized and homogenized…
Homogenization not only eliminates the option of skimming that delicious, most-perfect-substance-ever (aka CREAM) from the top of your milk, but many people believe homogenized dairy can contribute to heart disease.
People have been consuming whole, un-cooked, unhomogenized milk straight from the cow for thousands of years. That’s good enough for me.
3. It tastes better.
Seriously– I have always rather disliked drinking milk. Until now. Growing up, I avoided consuming tall glasses of the stuff because (a) it make me feel icky (b) it always left a sour taste in my mouth.
But oh, how my tastes have changed! I l-o-v-e the fresh milk from our cow (and goats too, when we milk them.) It’s rich and creamy and sweet. I love drinking it for breakfast especially- it helps to balance out my blood sugar and keeps me from getting hungry too soon before lunch.
I have heard some people say that they think raw milk has a “stronger” taste, but I personally haven’t really noticed that. I wouldn’t be surprised though– most homegrown foods usually have far richer flavors that their flavorless counterparts at the grocery store.
(Okay. I’m back. I had to go grab a glass just now– writing that made my mouth water.)
4. You can do lots of stuff with it.
Pasteurized milk is high-maintenance stuff. If you leave it out on the counter for 30 minutes too long, it starts to get icky. And once it goes bad, it’s enough to make you want to loose your lunch…. It stinks– don’t give it to your dog, don’t give it to your chickens, just toss it!
However, raw milk is a different substance entirely. If you leave raw milk out on the counter, it clabbers. That is, the whey and curds start to separate– leaving you with a healthy, cultured dairy option. Clabber is awesome for chickens or dogs as well. Raw milk doesn’t go “bad” like cooked milk does– it just changes forms.
As a part of home dairy month (which is happening right now!), you can expect a whole bunch of ideas on how to use your fresh, raw milk.
But are there risks?
If you Google “raw milk,” you’ll find a million-and-one articles with stern warnings regarding the dangers of raw milk. Government organizations do everything that they can to discourage folks from drinking the stuff.
To be honest, when you first start reading, it’s a little scary.
BUT. Isn’t there a risk every time you put something into your mouth?
- In 2011, 33 people died in Colorado from eating contaminated cantaloupe.
- In 1993, over 600 people became ill, and 4 people died after eating at a popular fast-food chain.
- Cheeseslave has this post highlighting the documented outbreaks of illness after consuming pasteurized milk. (Yes– the “safe,” cooked stuff…)
The cases of folks becoming sick from drinking raw milk are incredibly small compared to people getting sick from consuming other items.
The decision to drink raw milk is personal choice. I would never coerce someone into drinking it if they weren’t comfortable with the idea. However, I personally have spent a lot of time weighing the risks and benefits, and it is a choice that I wholeheartedly pursue for my family.
If you are wanting to obtain raw milk for your family, it is very important to choose the source wisely. There is a BIG difference between raw milk destined for pasteurization from a conventional dairy and raw milk from a “raw milk dairy.” I would never, ever grab a glass of raw milk from the bulk tank at a conventional dairy.
I know our cow and I know she is healthy. She has been tested for brucellosis, as well as tuberculosis. I know she eats a good diet (she is grassfed), and I am very particular in the way I milk her and how I handle the milk afterwards. (More details on that in an upcoming post!)
I am comfortable in the way that we have minimized our risk. In fact, I feel as though there is LESS risk in us consuming our raw milk, than there would be in taking a gamble with the health issues that can arise from the consumption of pasteurized milk.
So there you have it– that’s why we have a milk cow, plain and simple. 🙂 If raw milk interests you, I encourage you to do the research for yourself– learn about the laws in your area, visit with local farmers, and read everything you can.
May is Home Dairy Month at The Prairie Homestead! Stay tuned for lots of recipes, milking tips, and maybe even a video…
This post contains Amazon affiliate links and was shared at Frugally Sustainable.
Being a city of Sydney chick, and moving my Tribe of kids to the top of the world, we never bought a zoo, we bought a farm, in Saskatchewan Canada. 160 Acres in the prairies. We don’t have animals as yet (have ordered our wallaby) but with The amount of milk my 4 year old drinks, I am buying a bloody cow for sure! What a fantastic idea, love full cream milk, and I see the dairy cow as a valuable investment
Sydney, if you are close to me, in Saskatchewan, i would be happy to “show you the ropes”. I have 9 miking cows, everything from the gentle Jersey to Holstein, brown Swiss & little Dexters! I am west of Saskatoon. Email me at foggyvalleyranching@gmail.com for more info
I would love to have a dairy cow, but haven’t looked into it much yet. How much milk do you get every day & what do you do with it all? I can’t imagine that DH & I would be able to use it fast enough.
Thanks!
When we have too much milk, which doesn’t happen often, I make icecream. I’ve saved the gallon ice cream buckets to freeze it in. But usually there are enough family and friends that want some milk that we don’t have too much excess.
I grew up on a 28-30 head dairy farm in PA. Each cow is different, each cow has different butterfat content. Some people do not understand you have to milk cows every 12 hrs. each day, everyday. You must feed them at least a 16 % grain, for milk production. After you breed the cow, it takes 9 months, after birthing, the calf must have the first three days of her milk. Then the milk is suitable for humans to drink. She needs grass in the summer months and her grain, hay in the winter with grain. A cow on a hot summer day can drink as much as a barrel of water, not enough water and she will not produce enough milk. A cow comes in heat every 28 days and will need to be rebreed. Mark on the calendar what day she is breed. You have to dry her up at least 2 months before she delivers her next calf. This gives her the rest she needs. Then it starts all over again, feeding the calf her milk is best. you can raise the calf to be butchered when it is 6months or 9 months for beef, you can sell the calf at auction when a week old. choice is up to you. She can eat 40 lbs. of hay a day.
Good luck!!
Why do you feel okay with the babies of cows being sent off to be killed? I think it is one of the saddest things in this world.
Man this makes me wish even more that I lived either in a state that doesn’t have a stupid perspective on raw milk, or lived where I could have dairy animals. I’m stuck with whole conventional milk and I’m not a fan…
I live in Wisconsin – a.k.a. The Dairy State. Would you believe raw milk is illegal here too?? There are ways around it where you can buy a “share” in a dairy farm and then get raw milk supplied as your “profit sharing”. But it’s just ridiculous that you have play games just access a food product that pretty much every household depends on. Another example of the Safety Police thinking they should decide what’s best for the rest of us. Harumph!. And I”m a city dweller, so I have no easy access to farmers willing to sell me a “share” in their farm. You’re very lucky!
It IS crazy that WI doesn’t allow raw milk– although I suppose it makes sense since the state is all about “Big Dairy.” It’s so frustrating. 🙁
What’s the best way to skim off the cream from raw milk?
I personally just let the milk sit for about 24 hours, and then skim it off with a ladle. Pretty low-tech, but it works. 😉
where did you get a ladle small enough? I have tried to find a small ladle but can’t seem to find one that will fit in the jar and they are wide mouthed.
Hmmm… Well, my gallon jars have extra-wide mouths (different than canning-jar wide mouths) So, a normal size ladle fits (the photo of the ladle in this post isn’t mine– it’s a stock photo)
My flatware set from JCPenny’s came with a very small ladle, it’s barely bigger than those big soup spoons it’s just got a bent handle basically. It was appropriated to my kids play kitchen since it was too small to serve soup with hehe. My great gramma used a turkey baster to suck the cream off the top of the jar when she needed cream for anything though, it worked for her mother so she never bothered with anything else. If memory serves she had a glass one that you could replace the bulb on but that was a long time ago.
Oh yeah- that sounds like a perfectly sized ladle!
You can try the ladle the comes with a flatware set. I believe its for gravy! It works perfectly for ladling out the butter fat when I make ghee.
We bought some gallon jars with a spigot at the bottom. The milk drains off nicely and leaves the cream in the jar. I have to tilt the jar a little as the cream nears the bottom so I get almost all the milk without the cream. Then I can scrape the cream out and use it separately for making butter, whipped cream, ice cream, etc.
I’m lucky enough to live only a few miles away from a raw dairy, and their milk is cheaper than the grocery store’s! I love the taste and can easily drink a quart at a time. I have plans to try making my own butter, but I can’t get enough cream out of one gallon of milk, and I can’t drink more than that fast enough before it sours. I have loads of sour cream in my fridge!
Did you know that you can freeze cream? Just keep freezing your cream in small amounts until you have enough to make butter. Then just thaw it all out together. 🙂
I didn’t know that. I’ve frozen the milk for my parents who live 3 hours away, but never thought about freezing just the cream. Thank you so much!
Wish I could get raw milk near me!
With pasteurized milk, I am one who gets TERRIBLE stomach aches (& other very bad digestive symptoms). AND, drinking raw milk makes my whole digestion better than drinking no milk at all!! I notice bad things if I run out of milk, especially when I have to be in a relatively “high” chemical environment (high for me). So as you can imagine, I am passionate about raw milk. 🙂 I am very, very, very thankful that raw milk sales is legal in our state (South Dakota) and that we have a fantastic, certified provider. If not, we would kind of “have” to get a goat or cow for my health!! We buy 14-16 gallons of milk at a time (because supplier is an hour away), freeze most of them in our chest freezer, and thaw them out one at a time. 🙂
wow– way to go SD! I did know raw milk was legal there– luck you! 🙂 I love that raw milk helps your digestion– it’s really amazing stuff, huh?
Yes, amazing stuff!!!
PS And actually, I would LOVE to get a cow or goat someday if the Lord opens the door for that…. 🙂
I love raw milk and all it’s benefits. Unfortunately for us, raw milk here in California is VERY EXPENSIVE. Try $9.55 for a HALF GALLON. We easily go through 4 gallons of milk a week. So it’s cost prohibitive. However, I just recently contacted a local farmer about a pig share only to find out she’s going to be getting a milk cow soon and offering a milk share! !!!!!! I am so excited about this I can hardly stand it. This will give me the opportunity to learn how to make cheese, maybe butter too… all of the good things!
I LIVE IN CA. WHERE CAN I GET RAW GOAT AND COW MILK?
I believe raw milk sales are legal in CA– I would check your local farmers market or health food store.
Starter drinking raw cow milk a few weeks ago, oh what joy, i love it. Here in south carolina the sale of raw milk is legal. Started right away at making my own buttermik. I plan on making butter and kefir soon and other milk products too. I purchase raw milk at a near by dairy for 5.00/gallon. So thankful God made raw milk. Its sad people had to try to improve something God made for our good.
That’s a great price for raw milk- you are so fortunate to have easy access to it. 🙂
Here is the website to the dairy for those interested….http://www.scmilkywayfarm.com/
Love this post! Been contemplating drinking raw milk for a while now. Still haven’t taken the plunge but did find goat’s raw milk sold a town away (right next to my work too)! Here in MA it is still legal to sell raw milk. Great post. I look forward to more this month!
Lucky you that it’s legal in your state! 🙂
Interestingly enough, all these things are LAWFUL…..meaning that in a country/state with valid Constitutions, we certainly have the unalienable right to eat as we choose as well as do pretty much everything else. It’s when the ghouls who like to take over everything and make things “legal” or “illegal” for our own good that we have a problem. Unless and until we begin to stand up, TALL, en masse, we will continue to lose our rights in their eyes and become a nation of dependent peasants who depend on their totalitarian government to toss us GMO crumbs, drugs and vaccines. As some have noted here, Wisconsin, the “dairy state”, is only promoting and protecting BigDairy at the expense of the health of all of us. They won’t stop this until WE have had enough. Have we?
I know I have had enough– I wish more folks felt the same, though! 🙂
Once they become informed about the differences, and why the laws have been put in place to favor corporate dairy, they will! You are doing a good job toward that. Keep it up!
HEAR HEAR!!!!
Interesting article about possible affects of homogenized milk. Since goat milk is naturally homogenized, would it carry similar risks? I would imagine that it’s probably better, as it is a whole, natural food, but I have to wonder. We are planning on eventually getting dairy goats, and I’ve read a lot about the health benefits of goat’s milk vs. cows milk… but now I have a tickle of doubt! Plus I’m a little sad that we wouldn’t be getting as much cream… maybe I should look for some sort of miniature cow instead…
Hi Corey,
No, naturally homegenized milk (goat milk) wouldn’t be the same as the processed stuff. 🙂 But yes, the one downfall of goat milk is that you won’t get the cream!
Thank you for this post. the timing is so pertinant! I had my first go at milking my goat this morning. Persistance…. We did ok but the inevitable bucket getting kicked over towards the end happened. I won’t let it dash my hopes..keep on swimming, keep on swimming!
A book that got me convinced of the goodness of raw milk was “The Untold Story of Milk” Ron Schmid. Recommended from the fella that sold me my first goats. I’m so excited !!
Thanks for all the help in your site!
Kind Regards, Heather Winch
Yes- that is a wonderful book! And congrats on your first milking– it WILL get easier– promise! 🙂
I have had goat and now I have jersey that I milk only when I need milk the rest of the time I let the calf nurse I bred her to aminature and she had heifer so I will breed her to a mini when she is old enough. Have another heifer that will calf in Nov always fun teaching to be milked .Keep on milking
Hi, We bought our first milk cow 6 weeks ago and she is going to calve any minute. So far, I have still not figured out what I am planning on washing her with before we milk. Do you have any suggestions? I don’t want to use bleach, which most books suggest. But on the other end of the spectrum some people just say warm water and I don’t think I’m comfortable with that. I did get the Country Encyclopedia that you reccomended but it doesn’t say in there( or maybe I just haven’t found it yet). Also, some people suggest using iodine on her teats. Do you think that is needed or overkill? Thank you for all the information you put on Prarie Homestead. I’ve learned so much! Christina
Hi Christina,
I know people use a lot of different things, but I personally just use a warm towel to wipe her down. I also squirt the first 3-4 sprays from each teat onto the ground, instead of my bucket. That way any bacteria hanging out in the teat is flushed out.
I would really avoid bleach at all costs.
I milked my own cow for 13 years, and I always carried a bowl of warm soapy water to wash her teats, using a washcloth, and a warm wet rag to rinse, and then a small towel to dry. Plus the first squirt or two went on the ground. Never had a problem with the cow or the milk.
We started drinking raw milk in January. I have been amazed at how much healthier we all have been. If we get sick (cold flu bug etc) the duration is not nearly as long and the symptoms not as severe. It’s amazing how something that was an ordinary part of life for thousands of years can be so controversial now. Thanks for the great post!
So can I freeze cream and buttermilk? Some weeks I have so much extra and don’t want it to go to waste. If so, what’s the best way to freeze/store the cream and buttermilk? Thanks!
I just put it in a canning jar with a tight fitting lid and pop it in the freezer. Leave a little room at the top for expansion.
I’ve also frozen them in ice cube trays and then put them in a freezer bag. Great for when you only need a little cream for coffee or a small amount of buttermilk for a recipe.
We are an urban family goat dairy in Tampa. I get it from people all the time how they are going to buy a couple goats and milk for themselves. I love what I do….most of the time….but you are right, on rainy days, hurricane weather, cold blustery winter days and those days I just don’t feel like dealing with stinky animals it can be rough. My advice, unless you REALLY know what to expect (trade off and offer to milk for 6 months for a farmer to make sure you get the full experience) and are willing to do your homework and not call me at 3:30am because your goat is sick and you don’t even have the common sense to take a temp, buy from a farmer that is willing to maintain the level of effort required to run a good operation. It is easy to get someone to cat sit or dog sit, but milking a few goats twice a day – that is a major challenge!
I agree- it’s a REALLY good idea to know what you are getting yourself into first. 🙂
Illegal here in Iowa. Get caught selling raw milk, and lose your farm. Get caught cooking meth? Probation.
Ridiculous, huh? Makes me angry….
Wow!Shows the days we live are where good is called evil and evil good! Eye opening.
We have an awesome raw dairy about an hour away. Our Homeschool group has started a rotation where we take turns picking up milk for everyone weekly. It’s wonderful and makes it possible for us to be consistent with our raw milk consumption. We had to cross state lines to get it. However, our state just legalized raw milk sales (Arkansas). We’ll keep purchasing from the dairy an hour away because their clean facility and grass fed cows are a tough act to follow. BTW their milk is $4. a gallon, which it seems from some of the comments is a great deal!
Another question. Is it neccessary to heat up the milk to 185 to make yogurt? My husband makes it a lot. However, I would like to preserve more of the beneficial bacteria and enzymes. Maybe you’ve addressed this before. I’ll search your blog. Thanks!
Yes, $4 gallon is a wonderful price! I have always heated my milk before adding yogurt culture… From what I hear, trying to make raw yogurt is tough, b/c the raw milk bacteria and the yogurt cultures kind of counteract each other. Personally, I’m ok with heating our homemade yogurt, mostly b/c I’m still adding lots of good bacteria. Hope that helps!
great post. i found this recipe that uses raw milk and cream and doesnt heat all of it so a lot of the good stuff remains. i get good results and have been making it for months now.
http://holisticsquid.com/simply-spectacular-homemade-yogurt/#ixzz2lCo63qPL
Love your Vanilla Ice-cream
recipe!
Tanya, where do you get your milk from? I’m in Oklahoma near the AR border and would love it if there were a dairy nearby! Also, I wouldn’t worry too much about the bacteria if you are drinking a lot of raw milk AND making yogurt. It kind of all evens out I would think.. Plus, the longer you let your yogurt culture, the more bacteria there will be. I use the crockpot method to make yogurt and I let it culture overnight and for most of the day.. usually about 20 hours before I chill and strain it.
Lomah Dairy in Oklahoma.
When I milked our cow, I used to tie her tail to her back leg. That stopped the swatting in the head whilst milking.
But you MUST remember to untie it before you let her go. I forgot one day and spent the next 30 minutes chasing her to untie her tail. LOL
Ha- yes! My grandpa suggested tying up her tail, but I know myself, and I KNOW I would forget! 😉
With making butter from cream, we used to just put it in a jar and shake it.
I had bought a butter churn, but needed a lot of cream to make the butter and it took forever.
With the jars, you can do a small amount. I used to give the kids a jar to shake while they were eating their breakfast each morning.
You just shake it until it turns. So simple. I also used to make my own cottage cheese, but just putting the milk in a large bucket, covering it and just letting it sit until it separated. I would then pour it through some muslin cloth and hang it to drain.
You then had whey in the bottom and cottage cheese in the cloth. Mmmmm, yummy.
I looked through your recipes hoping to find one for yogurt. I see May is your dairy month…..I look forward to the recipes you’ll share, and keep my fingers crossed for yogurt:)
Yes! Yogurt is on the list for May!
Yea! Thank you:)
Here’s how I separate milk and cream the easy way: http://cindeesrecipes.blogspot.com/2013/04/place-raw-milk-in-dispenser-and-wait-12.html
Also, I make butter in my kitchen aid mixer. Works pretty well!
I found a farm that will sell me raw milk and I’ve gotten some several times, but I am running into a couple of problems…. First, I am not getting any cream rising to the top (which I was really looking forward to using) and second, the milk is spoiling within a week…. I grew up on raw milk from a friends farm and I remember how the cream would be several inches on the top and we used to shake it before pouring a glass and I also remember it lasting to as least a week. Because of these issues, I haven’t went back for awhile to get raw milk. Do you have any ideas to why this is happening? As far as not getting any cream, I think it might be because the opening for the tank is towards the bottom of it, so the cream might be at the top of the tank…. I remember when getting milk as a kid that we opened a lid type opening from the top of the tank and used a pitcher to scoop and pour our milk into our jugs. I also remember though that there was this paddle in the tank that contantly stirred the milk to keep it from separating in the tank… so I don’t know if the farm I was getting it from recently has that or not…. But my main concern is the spoilage…. I only get a gallon at a time and it spoils in like 5 days…
Hmmm… You might ask them if they are skimming/separating the milk before they sell it? Most raw farms will not, but you might double check. Or it’s very possible as you said– perhaps the cream is rising to the top of the bulk tank, and you are getting the bottom stuff.
Also, my cream levels depend on my cow’s lactation cycle– however, even during the “low” periods I will still get a minimum of an inch or two.
As far as the spoilage, is it just *slightly* sour by 5 days, or is already clabbered? If they milk is older when you get it, it might not be lasting as long. Also, if the milk jars/containers aren’t super clean, sometimes that will contribute to early spoilage.
My raw milk was souring within a similar number of days in my father’s refrigerator. I finally bought a thermometer and discovered that the temp was not low enough. Other things had a penchant for spoiling soon as well……duh. I turned it down and, voila!……no more souring.
ah-ha! Yes– I bet having a thermometer was very helpful!
I live in Pennsylvania where raw milk is legal. I recently started purchasing it from a farm about an hour or so away that delivers to a drop off point five minutes from my house. The drop off is every other week. They also sell butter and yogurt from grass fed cows, homemade cheeses from both raw cow and goat milk, grass fed and pastured beef, chicken and pork as well as eggs from truly pastured chickens – they don’t even trim their beaks! Apparently, they did have an illness outbreak a year or so ago from their milk. They have since increased their testing policies and their products are now safer than anything you can purchase at the grocery store. Oh, and they are also certified organic!
Lucky you Denise! I dream of the day when it is legal in WY. 🙂
Do you live at all near the Idaho border? I live in Jackson and an amazing farm from Idaho who is certified organic/demeter/raw delivers to Jackson 🙂 So weird that in WY where practically nothing is illegal compared to other states that raw milk would be!
I know– it makes me crazy! We actually live in SE Wyoming. However, my parents live in Idaho and always buy raw milk from the store when I’m there–just because I can! 😉
I too live in PA, I just moved back from florida, so glad to be home , love it here never want to leave again! what was my husband thinking! lol,
I live near Lancaster PA, the place where you get milk is it near there I am looking for a raw milk farm that is trusted, Only been back a couple weeks, I found some organic chicken and some beef. I found an Organic Amish Dairy, I notice they produce for Horizon milk, not sure I want to go to dairy that does big production, any thoughts. I am new to raw milk. I have also noticed since I started drinking big glass right away . big amount with my cereal its so good, but my stomach not so much! have had some stomach aches and I’ll leave it at that. my neighbor says that I need to ease into it because, all the enzymes and good bacteria my body is not used to? I hope this is the case, cause I really like the raw milk. any insight from anyone would be great. and would like to find a smaller dairy I think. thanks
ps anyone with any, info for pa dairy farmers or getting used to raw milk, advice soboro63@msn.com
We’ve been drinking raw milk for a few months now and absolutely love it! Fortunately here in Oklahoma, we can buy raw milk directly from the farmer, but they are so far away. I do have a few concerns though. I’ve only bought raw milk from one farmer and they seem like good people; no hormones or antibiotics, grass fed, etc. I’ve noticed several different times that the milk starts to have white floaties in it. Sometimes it’s 7 days after we get it and other times it doesn’t happen until about 11-12 days after we pick it up. I know the cream separates but even after we shake it, there are still floaties. It usually doesn’t smell or taste bad, except for one time, it smelled awful. But after we notice the floaties, if we drink it, well, I’ll just say the next day we have bad stomach problems until it all passes through. Everything I read though says it’s safe to use raw milk after it turns. So what gives? I will not go back to pasteurized milk, but I’m confused as to why this milk can go bad like that.
Hmmmm… Well, sometimes the cream does stick together in little white clumps, even after you shake it– and that’s still perfectly safe. However, if it smells really icky, definitely don’t drink it.
I wonder how old the milk is when they give it to you?
I live in NJ (where almost everything is illegal), so I have very little opportunity to get raw milk on a regular basis. The first (and, sadly, only) time I tried raw milk, I had terrible gas, bloating and diarrhea (sorry if that’s TMI). I imagine this is because my system was not used to the milk, because it only lasted a couple hours after I drank it. I wouldn’t say i was sick, but it was uncomfortable and it is one f the factors that has made me a little nervous about trying it again or switching permanently. Has anyone else had similar experiences when switching from pasteurized to raw milk? How long after the switch does it last?
Hmmm… I personally haven’t heard of an experience like that, but I’m pretty sure you are not alone. 🙂 I’d be interested to hear from others.
Shanna, I had that happen, too! I can’t remember the article I was reading, but it said when you’re first startig raw hour system isn’t used to all the beneficial stuff in it – so hence the diarrhea, cramps, etc. My cramps started about half an hour after drinking. It’s just like if you we’re starting a new probiotic … To start slow and work up. The article suggested starting with a small amount and working up – also holding a sip in your mouth ’til it warms up, then swallowing it – warm milk is easier to handle than cold. Sorry that happened to you! Gives you a little scare!
I just had this happen to me too, 2/3 times actually. I’m starting to wonder if I just can’t handle raw milk? I don’t drink pasteurized milk at all because it makes my skin break out horribly. And yes, it was very uncomfortable!
I just came here to reply to the raw milk and upset stomach situation. I am new to raw dairy & experienced sudden diarrhea (seriously, I thought it was a toot, lol). I don’t have an upset stomach or cramping, but of course when I went to Google it was all about how contaminated and disease-ridden raw milk can be. etc.). Not being convinced that this was the reason, I figured it had to do with quite a difference in enzymes, bacteria, etc. that the raw dairy provides. I haven’t had regular cow’s milk in years (simply due to the higher sugar content), but I’ve had plenty of dairy based products (cheese, HWC, etc.) so I’m currently going to chalk this up to new stuff in my system, I’d love to read that article if anyone can source it. Thanks!
I am so bummed. My mom has recently gotten a milk cow, and everyone rants and raves about the milk and I don’t like it. 🙁 I have always LOVED milk, but to me the raw milk tastes like a barn. I was trying to find others that had the same experience; wondering if it’s a taste bud problem or something LOL.
I am a large person. Along with that I drink ALOT of milk. Always have. I can find nothing to back up my hypothesis that store bought milk is the reason for my size. Up until I was 7 years old, my family lived on a 22 acre farm in south central KY. We raised our own meat, grew our own vegetables and fruits, and milked our own cows. During this time, I was average size. maybe even a little skinny. When I turned 7, we moved to a much smaller area closer to town due to my moms health and to be closer to her doctor. We were still able to have a garden, were able to buy meat from friends of the family that raised livestock, but had to change from the beautiful creamy raw milk to the watery flat stuff they sold in stores.Within weeks I began packing on the pounds, and the only dietary change was the milk. Now it could be growth hormones given to the cattle to produce more, it could be something in the processing that makes my body unable to digest it as well, but I am convinced something in the milk caused the weight gain. I would love to be able to get back to raw milk. My wife and I now have a 7 acre farm and beginning to try and make a go at being more self sufficient. However I am not so sure that milk production is in our future.
Hmmm… I’m not sure Joe– but it would be interesting if you could try some raw milk and see how it goes. Dairy goats are a great option for small acreages. 🙂
Idky, but it seems like whenever the government tells you something is bad, it is actually good for you and vise versa. It’s happened enough that probably the safest thing anyone can do is to do exactly the opposite of whatever the government says. Lol. ^_^
Yeah– that’s what I’ve been thinking too… What a topsy-turvy world we live in…
I agree. When I heard eggs were bad for you I thought, the heck they are. God made them and he made the raw milk of animals so I never paid any attention an did as I always had. The Bible says all things in moderation. I did drink a lot of grocery milk. While cleaning the house and got thirst I took the milk out of the refrigerator and drank it. I did not seem to want water; I wanted milk. Someone said they believe the store mile put lbs on them. I weighed 102 lbs and I am 5-2. At 83 I weighed 110 and my dr. was concerned I was loosing weight. A cup of coffee with a DONUT, each morning, took care of that. I now weigh about 120. When I want to snack I eat POPCYCLES. Without the donut I would probably go back to 110 or 102. Remember eat pop cycles for a snack; not food
We purchased two shares in a local herd this year and have been drinking raw milk for about 4 months now. My 82 year old mother lives with us, and although she loves milk, she hasn’t been able to drink it in over 25 years. The last time that she tried milk, she had such bad cramping and other problems that she swore off. Well, she can drink the raw milk with absolutely no problems. In fact, she has now has 2 – 3 cups of milk a day, and not only does it not make her sick, it appears to have helped her get healthier. She’s had digestive problems for many years, and a lot of these straightened out within a week of starting raw milk.
I am like you, where I never cared much for milk…until now. I crave the raw milk and have to have at least one glass a day. Amazing!
I know that I’m preaching to the choir here, but I a constantly astounded that the people in charge have no trouble letting us eat mounds of preservatives, herbicides, pesticides, and other chemicals, yet outlaw raw milk. Too weird.
Wow– that is so amazing about your mother!! And I agree- the laws relating to raw milk are absurd, in my opinion…
Thanks, Jill for speaking our for raw milk. It is a perfect food, just the way nature intended. The stuff they sell in the store has no resemblance to what originally comes out of a cow, goat or sheep. If you have ever had real, raw milk from a heritage (Jersey, Guernsey, Brow Swiss, etc.) cow you will also see it is far from the pure white stuff in the dairy commercials. It is instead liquid gold, a beautiful buttery color, evidence of the Omega 3 healthy fats it contains.
Yes! Our lovely Brown Swiss milk is a beautiful golden off-white color– so different than the stark white milk at the store!
Should I be suspicious of my raw milk for being completely white? I don’t think it even tastes that different from pasteurized.
Hi,
I live in california where Raw milk in legal. My parents recently bought an acre land and was planning to get Jersey cows and goats for milking. But I was curious if you know how much room would the milking cows and goats need to move around? Not sure, but if you can help me I would greatly appreciate it.
if you go with a miniature cow, one acre should be enough for it and several goats. on average the full size cows generaly require 1 acre per for grass feeding. a mini cow will generaly give about a gallon or so daily, while goats give about a quart if my memory serves me right. remember that you will also need a shelter for the animals as well as a protected place to milk them.
you may be able to get by with a single cow, but goats are social creatures and are best raised with 2 or more.
Sorry. Mini-cows are generally claimed to be ok on a half acre.
Thank you so much, I greatly appreciate it. And I also love the taste of raw and organic milk. Amazing……
I was wondering where abouts by saskatoon a girl could get some raw milk? The first few comments mentioned Saskatchewan so can’t hurt to ask 🙂
I grew up on a farm in Oklahoma where my grandparents had a dairy farm. I have drank raw milk since an infant born in 1939 and have tried to find it ever since. I now live in Pennsylvania and am so lucky to have a wonderful dairy farm about 30 miles round trip from me and I go once a week. I buy 4 gallons per week, make butter, yogurt etc. The reason I am writing is very interesting. Although I am 74 years old I do not have one wrinkle on my face. Today had a conversation with a doctor and she insisted on knowing what my diet consisted of because according to her I look around 50 and she wanted to know everything. I truly believe that it makes me younger looking and feeling. Aside from being in a horrible car accident I am extremely strong, healthy and active for my age.. I do eat organic and toxic free including what goes on my body and one thing is certain. I will never give up my raw milk,.
Just wondering..Did you drink raw milk while pregnant? We have been drinking it for several months now and the boys love it. I personally have a lactose issue and can’t drink much. But now I just found out I’m pregnant and a little scared to continue drinking it.
I personally do drink raw milk while pregnant–but it is a choice that every person must make for themselves. Because we have our own cow and I know her health and the cleanliness of the milk, I feel as though the risk is very, very small in our situation. 🙂
I personally drink raw milk and my entire family as well. My daughter and I have Celiac and dairy can make the pain increase for Celiac but I find with raw milk it does not and I make cheese out of our raw goats milk. Farmers have been drinking raw milk for years and eating veggies pulled right from the earth no problems. I think it is funny how some people become so concerned about drinking raw milk when they will pick up a bag of chips full of killer chemicals and eat them. Great post!
Amen and thank you!
I love RAW milk especially from the Guernsey Cows..
I have regained my health and all digestion issues!
I recently started making Raw Butter, this was my first time
doing so.. I noticed that the smell is quite strong compared to,
well i use to purchase kerry gold which is from Holstein Cows.
The Color is very yellow so i know thats a good thing, and there is tons of
buttermilk that comes out after blending..
But just the smell, maybe i am doing something wrong?
That sounds pretty normal Bob– if the cream has soured at all, it will make the butter have a tangy flavor.
I live in northern Georgia and like so many have said it is too illegal in my state. I had heard of a small farm who had raw milk for sale, but it is for pet use. I had never had raw milk in my 27+ years. It’s crazy because all there is around here it seems are cows. Anyway I stumbled across this blog looking up chicken coops and I think I’ve read about every post now. After being inspired by the raw milk post, I got the “guts” to try it . Thanks to the info about raw milk I knew the questions to ask the people of the farm about how they handled milk. Well sure enough they handle it the same way for “pets” as they would people. It’s even packaged very people like.:) So I got some and we love it and I’ve went back for more. It cost $8/gallon there.We normally pay that anyway because I have some lactose intolerant kids and we buy “special “milk. Who hoo they can have the raw milk and are just fine.Also have a friend ask me about where to get the raw milk because get this her oncologist suggested it for her because of what is in pasturized milk (something to do with estrogen) and to avoid milk stored in plastic.
I have been getting raw milk for a few months and loving it. Last night when I made butter the remaining buttermilk had a pinkish hue and the butter wasn’t it’s normal yellow. This hasn’t happened to me before and I’m a bit concerned if it’s safe. Do you have any idea why it turned color?
Hmmm… sometimes the milk will slightly change color, depending on the cow and what she is eating. As long as the butter smells/tastes fresh, I would think it would be OK.
I’ve been milking goats for about a year now and love it! I’m curious how young your children were when you started letting them drink raw milk. I plan on asking my pediatrician about this soon, but wanted your opinion, too!!
I am new to home dairying. Growing up I didn’t grow up on a farm but I just recently bought my first milk cow. She is a jersey and just has her calf on Christmas Day.
What all do you have your cow tested for before drinking the milk? Do you test the milk or test the serum? I have tried asking my local co op and even my local extension office and they just tell me to pasteurize…but that defeats the purpose of having a family milk cow. I know she is healthy, but before we start drinking the milk I want to have peace of mind.
Thank you!
She was TB tested before we started drinking the milk. I’m sure there are other tests you can run on the milk itself, but that’s all we’ve done so far.
Thanks for all the information on raw milk. This article was very useful for me.
I had a quick question. I live in Georgia and its illegal in this state. I found a farm that will sell raw milk. However, they sell it in a normal plastic 1 gallon jug (similar to what we buy a normal milk from the grocery store).
Is there any concerns I should have if its stored in a plastic and we keep it for a week or 10 days in it? Or should I immediately transfer it to a glassware once I buy it?
Thank you!
Hi there– I wouldn’t worry too much about the plastic jugs.
I couldnt find anywhere to leave an individual comment so Im replying here…sorry for the random reply. But here is a silly question…does raw milk taste good with cereal…Im a college student looking to transfer to raw milk, found a farm in my county that sells is. Also how to you know you have cream? Or how do you get the cream from the milk..? Is it sweet like commercialized cream or does it have a different taste? Thanks so much!
Yup– it’s great on cereal. You’ll see a cream line rising to the top of your milk after it sits in the fridge for a day or two, then you can skim it off with a ladle. Fresh cream has a clean, slightly sweet taste. I think you’ll really enjoy it!
Thank you for taking the time to write this, the information was very helpful. I have a question which I can’t find the answer to , we always heat up the milk to drink it after milking the cow, is that still considered consuming raw milk with all its benefits or do we have to consume it as it is produced?
Does anyone know how fast RAW milk is digested? I’ve read how fast pasteurized milk is digested but how about RAW milk?
Does anyone know how long it takes RAW milk to digest? I read how long it takes pasteurized-homogenized grocery store milk but how about RAW milk? I can’t find the answer anywhere in a search. I really need to find out. Pease help if you can.
Hey Jill.
I have a question. I had gotten raw milk from a local shop that seems to be supplied by more than one farm. They have their customers wash the jars (or be “fined” as it were) before bringing them back.
I cancelled my name on the list because the milk was spoiling so fast. I know some of the cows were calving so they were a bit short supplied, but it seemed odd to me that it would spoil so quickly.
I had milk last for about 6 days, MAYBE 7, before it started to stink. It wasn’t “pleasantly sour” at all. It was delicious the first few days, but I went to use sour milk that was two weeks old and it was putrid smelling.
I ended up canceling my weekly order (also because it was $8.50 per gallon and I wasn’t going to pay that for something that spoiled so quickly).
Could it be that the farmers aren’t washing the jars after customers (and customers not washing correctly)? Or is it likely that it hasn’t been handled properly before I got it?
It’s really sad. That was the only raw milk source I could find in the area 🙁 We have to go back to pasteurized now.
Great job, I never thought that drinking raw milk can be so beneficial. Also, I wonder why Government put’s ban on purchasing such beneficial and healthy stuff?.
Really late post but wanted to comment on those that seem not be able to drink the store bought milk vs Raw. Not as much the pasteurization but the homogenization process that breaks the fat molecules down to microscopic size allows the fat now to directly enter the blood stream in the digestive system. done much research and I too suffer from store bought, heavy mucus build up in lungs every time. But can drink raw or just non-homogenized milk just fine all I want. But do agree as long as from healthy cows everything is kept clean raw is much better for us. Another side effect of drinking homogenized milk, is fortified with calcium, the fat now being able to directly enter the bloodstream coagulates in spots, the the calcium which has been absorbed by the fat molecules solidifies, this is now considered the primary cause of plaque buildup in arteries.
Hallo
It’ shocking for me, that raw milk is ilegal in US. We in Slovenia (Europu Union) can buy it on the machine. https://www.google.si/search?q=mlekomat&client=ms-android-samsung&prmd=imvn&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjq3L3KwcDeAhXDe8AKHWJvAUoQ_AUIEigB&biw=412&bih=652&dpr=2.63
Here is location in our country where you can get raw milk any time 24/7.
http://www.mleko-mat.si/
I eat sour raw milk with bread every morning and have newer any problem. It’s the best breakfast for me.
Hi Jill!
We are new owners of Nigerian dwarf goats as of last spring and would love to be able to drink our does raw milk. She has been bred so we are hoping for babies in a few months. As I’m doing my research on blood tests for safe raw milk consumption, it’s difficult to find what is necessary. When you were drinking your goats milk what testing did you find necessary ? I appreciate any info you have on the subject. I love your blog and have been cooking and baking from your new cookbook like crazy and love all of it! You are inspiring and I hope you continue to encourage others in this amazing lifestyle for a long time to come!
God Bless!
Here are some tips for safely handling raw milk that should help: https://www.theprairiehomestead.com/2013/05/from-barn-to-fridge-6-tips-for-safely-handling-raw-milk.html