Udderly Delicious

Back in Australia, it was relatively easy to find organic raw goat milk. I made the BEST kefir, yogurts and goat cheese (if I do say so myself) that were so sublimely delish, creamy and EASY! So once I got back to New Jersey, the hunt was ON to find raw milk where (eek!) it’s illegal! Yes, here in NJ and most of the USA, the government believes it is much better to cook all the enzymes, good and bad bacteria out of the milk to come up with a deranged, nutrition-less concoction that has to be re-fortified again (huh?) – all for the good of the consumers’ welfare and safety. Us poor misguided souls who don’t know any better and aren’t given the choice of raw or pasteurized. Gee, thanks.

Luckily I stumbled upon the best solution ever – UdderMilk! Those cheeky mavericks over there have set up a delivery service in which they source quality organic raw dairy AND pastured meat and eggs locally and deliver it to your doorstep in the tri-state area. It’s awesome! I just set my cooler outside and like the old-fashioned milkman of the ’50s, my milk appears on delivery day.  Genius!

So far this is what I’ve tried from UdderMilk:
1) raw goat milk – excellent
2) raw cow milk – excellent (but low fat content so not if you want cream)
3) raw goat kefir – good but a bit sour; prefer to make my own
4) raw cream cheese – ok taste but had ice crystals on it from being chilled
5) pastured eggs – nice orangy yolk and better price than WF (when you consider that most of the eggs offered at WF are cage-free not pastured, which is very different! Choose pastured.)

Unpasteurized milk is really SO important to keep the enzymes alive that digest the lactose and the bacteria that ferment the milk naturally. I left my milk out at room temperature for 3 days to separate the cream and it was fine, even smelled sweet. If you do that with pasteurized milk – well, I don’t have to tell you how nasty spoiled (pasteurized) milk smells and tastes – blech!

Here’s an excerpt from RealMilk.com. They can explain it much better than I can.

If we are to be compelled to drink pasteurized milk, we should at least understand what pasteurization means. It set out to accomplish two things: Destruction of certain disease-carrying germs and the prevention of souring milk. These results are obtained by keeping the milk at a temperature of 145 degrees to 150 degrees F. for half an hour, at least, and then reducing the temperature to not more than 55 degrees F.

It is undoubtedly beneficial to destroy dangerous germs, but pasteurization does more than this-it kills off harmless and useful germs alike, and by subjecting the milk to high temperatures, destroys some nutritious constituents.

With regards to the prevention of souring; sour raw milk is very widely used. It is given to invalids, being easily digested, laxative in its properties, and not unpleasant to take. But, after pasteurization, the lactic acid bacilli are killed. The milk, in consequence, cannot become sour and quickly decomposes, while undesirable germs multiply very quickly.

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Tagged as: Nutrition, raw food diet