The Astonishing Story of Real Milk

Most modern dairy products are mere shadows of their rich, creamy, soul-satisfying predecessors. Come with us on a journey to discover how wonderfully delicious and nutritious milk can be.



Jersey Cow and Sheep
Around the world, people rely on the milk of many animals — not just cows and sheep, but also goats, water buffalo, yaks, and even reindeer.
FOTOLIA/STEVE LOVEGROVE
Dairy Products
Versatile milk can be transformed into many wonderful forms: cheese, cream, milk, yogurt and more.
PHOTO: FOTOLIA/VALENTYN VOLKOV
Soft Cheese
Many soft cheeses are incredibly easy to make yourself.
FOTOLIA/LILYANA VYNOGRADOVA
Milk Bottle and Glass
Got real milk? Today’s legal minimum standard for the fat content of “whole milk” is 3.25 percent. But is this milk “whole”? In 1929, major dairy cow breeds showed milkfat ranges from 2.9 to 8.4 percent. The average for American industrial dairy herds today is about 4 percent, with the best herds easily achieving 5 to 5.5 percent.
TIM NAUMAN PHOTOGRAPHY/WWW.TIMNAUMAN.COM
Yogurt
Fresh, delicious yogurt is easy to make at home.
FOTOLIA/LIV FRIIS-LARSEN
Boy Milking Goat
It may seem strange to use another creature’s milk for food, but wherever the custom has taken hold around the world, milk has become a staple.
CORBIS/TOM STEWART
Jersey Cows
Jersey cows are well-known for giving incredibly rich and creamy milk. Hopefully, more and more dairies will turn back to this wonderful heritage breed.
FOTOLIA/MAKSYM GORPENYUK
Milk Pitcher
The creamier mouthfeel and fresher flavor of whole raw milk at a well-run farm reflect not just actual freshness but the fact that the basic milk structure is intact.
ISTOCKPHOTO
Milk Splash
Got boiled milk? Since about 1970, most supermarket milk undergoes “ultrapasteurization” — heating at or above 280 degrees Fahrenheit for about 2 seconds.
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