Hi everyone - raw milk (when pasture fed) does wonderful things on its own with all the enzymes still present; it just changes form - but every form is STILL edible - it turns to buttermilk first (and you can make pancakes or salad dressing), then sour creme and so forth -- We're a small licensed raw milk goat dairy in CT - and our customer base is mostly Europeans. You have to actually add culture to pasteurized milk to turn it into buttermilk. Pasteurized milk is missing those enzymes (lactase is removed when they pasteurize, which means you must add back in afterward - and the biggest reason most people cannot tolerate processed milk - LACTAID is lactase, so you are adding it what was removed from nature in the first place. Before we had a dairy, I was never able to tolerate milk - and actually bought this Lactaid garbage - about 6 years later, and a goat breeder - I am a bit more educated) that allow the milk to continue on it's merry process of naturally changing form. As one of my farmer co-workers once said to me, "Pasteurized milk gone bad will kill you - raw milk won't.....pasteurized milk rots." I just learned to make the Greek form of strained yoghurt, because I wanted it raw - as opposed to pasteurized...only problem is that it took 2 whole quarts to make about 12 ounces.
In one of the previous posts, I noticed questions to ask farmers who sell raw milk - and here in CT, those who hold a raw milk license automatically do testing for somatic cells, brucellosis, TB, etc. so you will know if they hold that Grade A license, they are automatically doing these tests. If you want to go a step further, ask the farm if they participate in DHIR (dairy herd improvement testing) - anyone who does DHIR testing is testing each animal individually every month...and are really on top of each girls' health - it's an even better way to keep track of things and keep quality high .