After my previous vies for raw milk had fallen flat, I’d resolved myself to the prospect of simply not having access to raw milk, instead, I served my family vat-pasteurized, non-homogenized milk from grass-fed cattle. It was the best we had considering our resources.
The idea of raw milk is, still, a bit unnerving even after reading plenty of raw milk/pasteurized milk comparisons, reading up on the legalities of cow shares and the differences and other goodies for foodies. Raw milk is a source of enzymes not present in pasteurized milk, and the fatty acids present in raw milk are considerably altered by the pasteurization and homogenization process.
But it seems to me that properly cared for animals, properly milked with their milk properly stored and routinely tested will produce quality, safe milk.
Perhaps I shouldn’t count my buckets before they’re filled, as the legalities of the cow share won’t be complete until September, but it’s looking up for me.
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