Benefits of raw milk in cooking

[Chinese Pistache]

I know that raw milk has many benefits, but if you used it for nothing but cooking or yogurt making (in which is what heated somewhat), would it benefit you any more than pasteurized milk?

Thanks.

[Chinese Pistache]

anyone?

[Attached Mama]

Originally Posted by Chinese Pistache

I know that raw milk has many benefits, but if you used it for nothing but cooking or yogurt making (in which is what heated somewhat), would it benefit you any more than pasteurized milk?

Thanks.

I think it would still be best since you know that you are getting a clean source of milk to begin with - not one in which puss and other substances are being pasturized out of it. Also, you can make yogurt with minimal heating in which you preserve all of the natural goodness of the milk. If it's taste you are concerned about, what about smoothies? That's how I drink most all of my milk.

[Chinese Pistache]

Thank you. I'd read that high heat pasteurization changes the protein structure so it's harder to digest (aside from missing good bacteria and enzymes). We're dealing with some food allergies, including dairy, but my dd recently passed her dairy trial, so she can have milk now. Problem is, she won't drink it or eat cheese (she's never consumed it directly until now). Thanks for the reminder about smoothies!

[velcromom]

I feel the same way, that if I have a choice, raw milk from a source I trust is probably healthier even if it is cooked. That said, it's so darn expensive most places that keeping it only for drinking, yogurt/kefir, etc. makes sense too.

[handzfull]

Not only is it from a healthier source, but it seems most pasteurized milk is also homogenized, which pretty much ruins the milk, changing the molecular structure. So, I would avoid it in cooking for that reason as well.