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Discussion Starter · #1 ·
I've always been told to be very careful to keep my raw milk VERY cold at all times "just to be safe". But....I want to make a bread recipe today that calls for milk and then a couple of long rises. I'm assuming others have done this without getting sick right? Will the warmness of rising (3+ hours) make anything undesirable to grow in my milk/bread dough?
 

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Keeping raw milk very cold is for the taste (if it gets warm, it sours more quickly). Raw milk doesn't spoil the way pasteurized milk does. I leave mine on the counter regularly including when I make yogurt.
 

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Discussion Starter · #3 ·
Thanks - I suspected so much (I mean, we make yogurt with our raw milk practically everyday and we're fine...) I'm not sure why the bread thing got me caught up on mainstream food safety all of a sudden.
 
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