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Discussion Starter · #1 ·
Dh found a local supplier.<br><br>
Mmmmmmmmmm...'nuff said. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
Dd spooned out the milk from the bottom of her cereal bowl this morning. She said "It's so sweet, mama!"
 

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I've got a question about raw milk...<br><br>
We can't get raw milk easily around here, but I'm sure if we really wanted some I could find a source. I can get raw milk cheese in our health food store and it's "the yum".<br><br>
Anyway, a couple months ago I wanted to try this raw milk thing - we don't drink a lot of milk in our house, I even managed to get DH off it and he used to be a dairy addict, he'd drink a carton a day! Especially after getting into the cheese... but the store doesn't carry the milk, only the cheese.<br><br>
They did have organic non-homogenized milk, so I thought well, that's the next closest thing, right? It's pasteurized but that's it. Right?<br><br>
DH tried it, and declared it disgusting! Gritty or something. I didn't even try it -- I'm not a huge milk fan to start with.<br><br>
So my question is -- is the taste/texture of raw milk at all similar to that of pasteurized non-homogenized milk? If not, what are the differences?
 

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Discussion Starter · #3 ·
You know, I'm not sure.<br><br>
I've had straight-out-of-a-cow milk as a kid. And I agree, it was very separated, so that there was very thin liquid milk intermixed with chunks of cream.<br><br>
This raw milk we bought is billed as 'not homogenized', yet is more blended than the milk I remember. I shake it up in the jug before pouring it, but it's not significantly separated in any case. Maybe they do some other method of homogenizing that is different than the classic way? Simple blending maybe?<br><br>
What are others' experiences?
 

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I get raw milk in gallon plastic jugs and there is quite a lot of cream on top, but I just shake it up and the cream mixes right in, no lumps.<br><br>
What I can't understand is the 3-4 times I've tried that non-homogenized creamline milk, it had thick lumps that did not mix in, no matter what. I had to strain the milk through a strainer to get the lumps out. I don't see how people drink that. The taste is good, compared to regular homogenized milk, but..it is almost gritty, like Tankgirl said. Raw milk is much smoother. No lumps at all as long as it's not old.
 

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Discussion Starter · #5 ·
So there must be something in the pasteurization process that makes the separation more pronounced. My raw milk wasn't lumpy either.
 

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Our raw milk is from Jersey cows and has a huge cream line but "shakes up" very smooth. Very light but creamy tasting- not heavy like pasturized whole milk. Definitely not gritty. Never tried non-homog. milk before, though.
 
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