Many people who drink raw milk enjoy benefits. Some of these might include; improved lactose intolerance, protection from asthma and allergies, easier digested fat, and an increased immune system. When we pasteurize milk to kill off a few bad bacteria, we kill off the good bacteria too. Recent research suggests that drinking raw milk gives you a high absorption of necessary vitamins and minerals.
Pasture-fed cows make milk that is 2-4 times richer in heart healthy omega 3 fatty acids, higher in good unsaturated fats, 3 to 5 times higher in CLA content, and is over 400% more in vitamin A and E. Raw milk is rich in minerals, biologically active vitamins, and beneficial bacteria that can be harmed or killed during pasteurization. Raw milk contains 20 amino acids- all 8 of the essential amino acids- many of these are heat sensitive.
Is Raw Milk Safe?
We believe so. All food carries pathogen risk; spinach, peanut butter, and hamburger are just some that have been contaminated recently. Even pasteurized milk contains risk. Raw milk carries a low risk of becoming ill from contamination. We acknowledge because of the nature of our milk being raw, there are precautions we have to take to ensure we are producing quality safe milk. We regularly test our milk, along with mandatory state testing. Please feel free to ask us about sanitation and cleanliness procedures and standards.
It is important to do your own research and make sure the milk you are getting from your farmer is safe. We recommend taking a look at RealMilk.Com run by the Weston A. Price Foundation. Please feel free to contact us if you have any questions.
What do you feed your cows?
100% percent grass! We never feed GM alfalfa, or GM-anything. We don't feed grain, even in the barn. In the summer months our cows graze in the pasture and in the winter months we supplement hay. We provide minerals to keep them healthy. In the winter, we feed a little cane-molasses to increase their carbohydrates to keep them warm, producing lots of milk, and eating their hay.
How long does raw milk keep?
That's a fun answer! Your raw milk is alive, really! Lactase is an enzyme in your raw milk that is continually breaking down the lactose. Lactose is a simple sugar that gives milk it's sweetness, so the longer you let it sit the less sweet it becomes. Other factors can influence it too, such as leaving it on the counter, leaving it open, etc. If you want your milk to keep; keep it cold and unopened. Typically, our milk is sweet for 7-14 days. However, many people like it clabbered or don't mind it sourer and will keep it longer. When it's soured past the point you want to drink it, there are still many uses for it. Your milk won't actually ever go rancid. People drink clabbered (soured) milk all the time and it's a great source of probiotics. It's great to cook or bake with, make yogurt or kefir, or to clabber.