Raw milk needs to come from the right animals, raised in the right fashion.
http://www.realmilk.com
I either drink it bottled, where it went straight from the cow, or in certain foods gently cooked at lower temperatures. There are other options - raw butter, raw cheese (which may have been heated up but not ”high enough” not to be called raw, and may or may not have been aged for a period), or something cultured, like yogurt, kefir, ”buttermilk,” creme fraiche, sour cream. I’m not talking about the commercially done products, some of which were pasteurized first, then had thei ...
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