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 :/
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.
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