Originally Posted by *Jessica*
I just use raw milk for everything. I'm not comfortable with consuming homogenized milk on a regular basis and I've never seen store bought milk that wasn't homogenized. I pay $4 for a gallon of raw milk anyway, and a half gallon of Organic Valley costs over $4 around here.
Oh, and we don't eat cottage cheese but my farm does offer it. Have you checked with your source? It's $3.50 per pound here but I don't know how that compares to store-bought.
I use raw. But Organic Valley has come out with non-homogenized milk, so I would be using that or Strauss if I didn't have raw. Well, probably Strauss, since it comes in glass and they do seem to be grassfed, from their website. I'm not certain about OV. But I try not to cook the milk. If it's a soup or something, I add milk or cream after I take it off the heat and right before serving. I can't think of anything I make now that requires cooking milk, just heating it maybe to 90 degrees.
When it comes to butter, I don't cook with my raw butter. I buy Strauss or Kerrygold for cooking.