Mike, also consider making raw milk yogurt (whole foods sells the starter packages of yogoumet)... SCD style, powerful stuff:

http://www.scdiet.org/2recipes/scdyogurt.html


link explains the basics, but with raw milk I believe it is better that you do not boil the milk however.

Reminds me of my childhood. I grew up on a dairyfarm. My dad brought the milk from the barn and mom ran it through a tea strainer/filter to get the hairs and flies out. Tasted so good after it was chilled. She also churned butter from it. I also remember her wringing a few chickens necks. That fried chicken was good! I never had homogenized milk until I was about 6 when we moved away from the farm into the city and I remember all my family saying yuck! It tasted so different. Almost chemical tasting. I don't drink milk anymore but I did find some raw milk about a year ago and it was so tasty good! yum! I have to drive 30 miles to find it and take an ice chest with me. They also make chocolate pies at that farm that make you want to slap yo mamma! Ok, now I am hungry, cheers!

I started drinking raw milk about 12 years ago after learning about the primal diet. Worked really well for a long time, then at some point I must have regenerated my enzyme systems and it didn't pack the same punch.

Here is an interesting bit of information concerning pasteurized milk. It looks to me that the problem is too little heat. Raw milk has its obvious benefits, but after studying ayurvedic medicine for some time where milk is a big part of their tradition, I tried boiling pasteurized milk really well for a few minutes. Successful results -- I had no reactions to it at all. The theory is that pasteurization only results in a partial breakdown of the milk proteins which is enough to denature them but not enough to make it digestible, so you get the worst of both worlds.

Also be sure to distinguish between homogenization and pasteurization, whereby the former might be even worse than the latter.

In any case happy trails suckling from the teat.