[mama-a-llama]

How much benefit do you lose if you cook with raw milk? I have more milk than we can drink, so I'm looking for ways to use it.

 

[twins10705]

I cook with it a lot, and while you do lose some enzymes it is still much better than heat treated processed organic or commercial milk. You can also freeze it with decent results. NAK!

 

[tboroson]

You do lose all the benefits of it being raw - the enzymes and so forth. But, there are still a couple of advantages: you know it was cleaner than pasteurized milk to begin with; if it was grass-fed, it's much higher in minerals than feedlot milk; and it isn't homogenized, which makes it more healthful. If it's a really expensive luxury, though, I would opt to use Organic Valley or Natural by Nature milk for cooking. I know for a fact that NbN's cows are entirely grass-fed, and it rings a bell that OV's are as well. So, it's better than cooking with regular pasteurized milk. Personally, I get raw milk from the farm cheaper than I could get pasteurized organic milk at the store, so I don't go that route. But, OV's butter is way cheaper than even butter I make myself with fresh raw cream; so, I frequently use their pasteurized butter for cooking, and save the raw for eating raw or melted but not seriously cooked (melting over veggies, melting gently for dipping artichoke, etc.)

 

[Vaquitita]

tara -i think you mean organic valley. organic pastures is pastured raw milk.

carly -i personally use strauss pastured, non-****, pastuerized milk for cooking because the raw is so expensive. but if you have more raw than you know what to do with, well then cook with it by all means!

 

[tboroson]

Oh, you're right. I knew that sounded wrong when I wrote it.

Going back and correcting... Thank you!