Controversy over raw milk reflects the push-pull the Trump administration faces in rolling back regulations and offering consumers more choices. For now, the CDC still recommends against consuming raw milk and the FDA bans its interstate sale.
Do any of you know what clotted cream is? Made in the UK, perfectly safe, delicious, and legal there. Completely illegal here, as made from raw milk. If the brits can figure it out, why can’t Canada and the US? There’s a large number of European products simply can’t be made with pasteurized milk, it’s not like it’s killing Italians. And it’s not just processed forms, it’s legal to buy raw milk itself in the UK (except Scotland). Milk sold in the states doesn’t even taste like milk anymore, and after the USMCA signing, that stuff started showing up in Canada, straight garbage.
But If it helps get you all the way there, Clotted Cream is safe because one of the steps in how it’s made is heating the milk slowly to a temperature that essentially kills the harmful bacteria, essentially, pasteurizing it in the process.
So, you’re pretty much eating pasteurized milk. Hope this helps!
I doubt you even knew what it was yesterday, don’t tell me to look up how to make it, I’ve been handling that myself a long time. Be surprised if you know what real butter is supposed to taste like either.
My brother and I are American born of Irish parents. They both have dual-citizenship and wanted us to grow up in the US (Things were different back in the early 70’s). Trust me, I know clotted cream.
And real butter??
Yeah, so…. My girlfriend and I make it all the time when we’re able to buy heavy cream in bulk, because it takes a LOT of it for such a small amount of butter due to the process of how it’s made.
It’s also a bit of an effort that we’re not always in the mood to do.
Do any of you know what clotted cream is? Made in the UK, perfectly safe, delicious, and legal there. Completely illegal here, as made from raw milk. If the brits can figure it out, why can’t Canada and the US? There’s a large number of European products simply can’t be made with pasteurized milk, it’s not like it’s killing Italians. And it’s not just processed forms, it’s legal to buy raw milk itself in the UK (except Scotland). Milk sold in the states doesn’t even taste like milk anymore, and after the USMCA signing, that stuff started showing up in Canada, straight garbage.
Clotted Cream isn’t the same thing as raw milk.
https://www.roddas.co.uk/faqs/
"IS CLOTTED CREAM PASTEURISED?
Yes it is pasteurised and therefore is it safe for both children and pregnant women to eat and enjoy.
IS CLOTTED CREAM SAFE FOR PREGNANT WOMEN TO EAT?
Yes, it’s pasteurised, so it’s perfectly safe for those with a bun in the oven."
Removed by mod
One of the key manufacturers of clotted cream says in their very own FAQ page, TWICE, that you’re wrong.
The reason it’s not for export is that it’s not shelf stable enough to export. Totally different issue from pasturuzation.
Removed and temp banned for repeated misinformation.
So… you’re partially correct!
But If it helps get you all the way there, Clotted Cream is safe because one of the steps in how it’s made is heating the milk slowly to a temperature that essentially kills the harmful bacteria, essentially, pasteurizing it in the process.
So, you’re pretty much eating pasteurized milk. Hope this helps!
Little more than partially correct because the temperatures aren’t that high, hence it being illegal by NA standards.
I’d suggest you look it up.
I doubt you even knew what it was yesterday, don’t tell me to look up how to make it, I’ve been handling that myself a long time. Be surprised if you know what real butter is supposed to taste like either.
My brother and I are American born of Irish parents. They both have dual-citizenship and wanted us to grow up in the US (Things were different back in the early 70’s). Trust me, I know clotted cream.
And real butter??
Yeah, so…. My girlfriend and I make it all the time when we’re able to buy heavy cream in bulk, because it takes a LOT of it for such a small amount of butter due to the process of how it’s made.
It’s also a bit of an effort that we’re not always in the mood to do.