When I buy raw milk I never cook with it. The raw milk costs $11 a gallon here, so you bet I'm not going to waste any of it by heating it up! I buy pasteurized un-homogenized milk and use that often for my yogurts, baking, chai, etc.
Cooking with raw milk
I've been wondering if I could get away with pasteurized, homogenized milk when it's cooked into food, like in bread, since the cooking will kill the beneficial microbes in the raw milk anyway. My kids and I drink raw milk but my DH doesn't like the taste so I still by organic milk at the store and could save a little money by cooking with it instead of the raw milk.
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