Raw milk, so controversial to buy and drink, can also be used in the kitchen for everything from cheese and yogurt to soufflé and custard.
A big benefit of running the private and FDA-certified Bob-White Systems Dairy Lab is that we get to see what works and what doesn't work to keep milk clean. “Clean," for our purposes, means that it passes Vermont's Tier II Raw Milk Standards, which happen to be some of the most stringent in the country — more stringent than federally regulated pasteurized milk standards. At the lab we perform FDA-certified testing to ensure raw milk producers are compliant with Vermont’s standards.
How and why I started using leftover raw milk as a natural soil supplement and fertilizer on my dairy farm.
Using fresh raw cream to make butter by hand.
The cold, hard facts about how Annie Warmke, goat herder extraordinnaire, found her calling in a barn with Eleonore Rigby and her two tiny kids.
In our culture we are used to government regulations telling us what to do – can we talk on our cell phones while driving? Or, should I wear my seat belt? Or has this food been properly processed? Raw milk is your chance to embrace your rights and freedoms and do your research and ask the hard questions – you have no one else to rely on to do this for you.
Why raw milk? Why goat milk? Things to consider for good health and nutrition for you family. Also a trick to get stubborn kids to nurse from a bottle.
If you have access to raw milk, it's surprisingly easy to pasteurize it on your own kitchen stove. Here are the basic steps you need to follow.