What to do with raw milk that isn't necessarily "clean"

[SAmama]

We live in rural China and the standards of cleanliness here is NOT like anywhere in the west. We found someone who is willing to sell us raw milk. Usually we can just get a sort of low fat yogurt - they take out the cream to make butter, for butter tea and let the leftover milk culture. I am fine with eating the yogurt, because it is cultured, but I was wondering about the raw milk. I want to try giving it to dd, who has issues with pastuerised milk, so cooking it would defeat the purpose. So, do I have no other choice than to make kefir with it? Dd so wants to drink milk.
For what it's worth, the cows are mostly grass fed, although quite skinny after the winter.

[WuWei]

There is a big difference between commercial, homogenized, pasteurized milk which has been transported to/from some place before you buy it, and heating "raw" local whole milk from a farmer you know.

Personally, I'd recommend heating it, even before culturing, based upon the potential risk in your environment (TB) and available health care, in the event of an infection and dd's immune system issues with allergies.

(We go across state line an hour each way to get raw milk and I'm convinced raw is healthier than commercial milk. But, still, I'd heat and culture the milk since cultured milk is so much more easily digested.)




Pat