The raw milk people are wild to me, because raw milk is disgusting even without the bird flu, and they’re so committed to it. The more people point out that it’s gross and unsafe, the more they want it. Drinking pus to own the libs, I guess?
I will say I’m a huge fan of having it around for cooking.
It think its as good or better than pasteurized in a sauce, and then when it starts to sour, the coolest thing is I can separate it and turn the cream into butter and get buttermilk leftover.
I can then keep using both for cooking and baking.
I think raw milk has a place with understanding of what you are buying, but I don’t know if other people are like me and actually just gulping it down.
I was going to express a similar sentiment: having the milk be unpasteurized can be an important difference when it’s a base ingredient that’s being further processed (e.g. to make fancy French-style cheese or something), but you’re not really supposed to just straight-up drink the stuff.
The raw milk people are wild to me, because raw milk is disgusting even without the bird flu, and they’re so committed to it. The more people point out that it’s gross and unsafe, the more they want it. Drinking pus to own the libs, I guess?
I will say I’m a huge fan of having it around for cooking.
It think its as good or better than pasteurized in a sauce, and then when it starts to sour, the coolest thing is I can separate it and turn the cream into butter and get buttermilk leftover.
I can then keep using both for cooking and baking.
I think raw milk has a place with understanding of what you are buying, but I don’t know if other people are like me and actually just gulping it down.
I was going to express a similar sentiment: having the milk be unpasteurized can be an important difference when it’s a base ingredient that’s being further processed (e.g. to make fancy French-style cheese or something), but you’re not really supposed to just straight-up drink the stuff.