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.
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.