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Will cooking with homogenized milk be 'ok'

post #1 of 3
Thread Starter 

We've been drinking raw milk for probably 3 years now, but we are also getting WIC coupons.  If I used the grocery store whole milk for cooking would that negate the fat globule problem by breaking them apart?  I'm trying to think how to use this stuff :/

post #2 of 3

I've read/heard other moms use their wic milk to make yogurt (supposed to be better to heat your milk and use a uniform starter culture, so why waste good raw milk on that?) or make soft cheeses, like farmers cheese or ricotta, since you have to heat the milk anyway.

post #3 of 3
Thread Starter 

great idea, it's been a while since I tried cottage cheese I'll give it another whirl!

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