I know a few people who are doing an intensive 30 day program for strength training which involves drinking a GALLON of milk per day. They are both drinking pasturized, homogonized milk and I'm very certain niether of them would be willing to spend for raw. Hurts my gut just thinking about it! I'd like to offer up some info on culturing it somehow, I was thinking kefir but can't imagine anyone drinking a gallon of it? I think most people need to start slow with it? Any ideas or info links? One is very technically minded so I'd need to provide him solid science as to why culturing it would be better than not. I did a quick search on the internet for info but apparenly really stink at searching for stuff and both kids are crawling all over me so better go!
Thanks for any help.
