Cooking with raw dairy - Mothering Forums

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#1 of 7 Old 07-03-2006, 03:08 PM - Thread Starter
 
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If you're just gonna cook it, do you still use raw dairy? Ex: cheese cake-does it matter if I use the good stuff from the farm or should I just use organic from Whole Foods? It seems silly to use the expensive stuff if I'm cooking it anyway. Does it make a difference?
Suzy

Also, does anyone get raw cottage cheese? My mom loves cottage cheese but I hate to see her eating that grocery store stuff. Bleh!

: mama to 4 boys
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#2 of 7 Old 07-03-2006, 03:50 PM
 
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No one wants to hear this, but my raw milk source is 1/2 the cost of store-bought organic. But if that were not the case, I'd use a non-homogenized pasteurized for cooking, b/c cost is a big factor for me. But I am one for whom non-homog. is even more important than unpasteurized.

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#3 of 7 Old 07-03-2006, 05:18 PM
 
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You could make raw dripped yogurt cheese and then use that to make a no-bake, raw cheesecake. I believe Gale Force posted about something similar in an old NT thread I was reading.

To answer your question, though, I still use only raw milk, even if I'm going to cook it. I know where that milk comes from, so I'm more comfortable using it. It is cheaper than store-bought organic milk for me, too. ($5 per gallon as opposed to $7 + per gallon, depending on which store I purchase it from.) And that would still be pastuerized, homoginized organic milk, and I think the pastuerization and homoginization are just as important as the organic factor.
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#4 of 7 Old 07-03-2006, 10:37 PM
 
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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.

Jessica, wife of Marc and Momma to Nikolai (10) and Nathaniel (9) and Olivia (3).
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#5 of 7 Old 07-04-2006, 11:24 PM
 
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I just started making kefir, and I found that non-homogenized Strauss, and Trader Joe's organic milks make great kefirs. So I save raw milk mostly for drinking, unless I need to use some up before it turns on me. I just started making a quart of kefir every morning(for about a week now) so I have thought about this alot lately.
Also, I think anything where you would be cooking or baking with it-it would be okay to use non-homogenized. Because essentially you are killing stuff when you cook it.

Due with number 5 in August. We do all that crunchy stuff.
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#6 of 7 Old 07-05-2006, 08:33 PM
 
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Quote:
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.

Ann
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#7 of 7 Old 07-05-2006, 08:48 PM
 
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Organic Valley is grassfed, actually. The OV cultured butter is recommended on the WAPF site for this very reason. I didn't know that they'd come out with a non-homogenized version, though. Wonder who I'd have to bug to actually see that in a local store?!?
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