Cooking with / Steaming Raw Milk
We switched to drinking raw milk about 6 months ago and all of a sudden I realized that I don't know whether I should be cooking with it all.
1. Is it worth it to steam raw milk (for coffee) or cook with it? Is there any nutritional benefit or should I just use low temp pasteurized milk for this and save some money?
2. If there is no nutritional benefit--should i avoid using milk in its heated forms (ie no more lattes or panna cotta?)