- Heating raw dairy products
- Freezing raw milk and butter
- Spray dried milk
- Bovine leukemia virus in milk?
- Finding safe source of raw milk
- Nutritional value of raw vs pasteurized milk
- Is there growth hormone in milk
- Skim milk and acne
- Safety and value of raw cheese
- Raw milk and lyme disease
- Pasteurization of fat in cream
- Use of raw milk in German hospitals
- Aseptically packed rice milks
- Milk from cows that are not fed grass
- How much milk should you drink?
- Is it better to drink raw milk or no milk?
- raw milk consumption for children with compromised immune systems?
- whey
- vat-pasteurization
- buttermilk
- milk-borne illnesses
- Amazake
- raw milk & osteoarthritis
- radioactive particles in dairy
- Does pasteurization change or denature the fatty acids in milk?
- goat’s milk vs. cow’s milk
- Does freezing raw butter would destroy the wulzen factor?
- lab testing raw goat milk samples
- insulin-like growth factor and oestrogen
- heating the yogurt
- Is it true that grass-fed raw milk is a culprit of causing anemia?
- dementia or Alzheimer’s
- Is pasteurized milk from biodynamic, grass fed cows OK?
- eating raw whole eggs
- frozen salmon roe
- chronic yeast infections
- egg yolks & raw meat that has been frozen, greater than the 14 days
- non-dairy sources of calcium
- store bought organic milk
- answers from experienced users of raw milk
- good source of quality tea towels
- stories of getting sick from raw milk
- Greek yogurt
- Australian milk
- skim milk depletes vitamin A
- vitamin D2
- difference between goat & cow milk
- freezing goat milk
- can cheese be addictive
- clabbering milk
- cold pressed raw milk
- raw cheese labeling
- milk cure
- safety studies of raw milk
- eczema and psoriasis
- A1 & A2 milk
- whey smell
- raw sour cream
- A1 cheese
- lyme & raw milk
- vitamin K & butter
- milk aging limits
- cooking with sour milk
- effect of milk fat on testosterone
- kefir safety
- freezing whey & yogurt
- raw milk cleanse
- BLV from raw milk
- calcium from milk
- pasteurization
Dairy
Q. Does it harm raw cheese and other dairy products to heat them – particularly when you put raw cheese or butter over warm meals and it melts?
A. Gentle heating is probably okay, such as putting cheese in an omelet, warming milk (but not more than you can touch it without burning). But high heat does change the dairy products. If you have a high tolerance to dairy, heated cheese is probably okay in small amounts.
Q. Is it okay to freeze raw milk and butter? Is it okay to freeze milk in glass?
A. Yes It is fine to freeze raw milk and butter. There is no harm to the enzymes in milk nor to the fat-soluble vitamins in butter. Dr. Price actually tested frozen butter after a year and found no degradation. You can freeze milk in glass if the container is open and not completely full, although plastic is safer from a breakage standpoint.
Q. I have heard that spray dried milk is bad for you. Is dried cheese also and what about freeze dried cheese and milk?
A. Carcinogens are always formed in the process of spray drying. I don’t know about freeze drying, but I would suggest sticking to real, unprocessed cheese.
Q. I am considering switching my family to raw milk. However, I have only one remaining concern, I have been reading about the bovine leukemia virus that is transmitted through raw milk and there have been breast cancer studies that have found it in tissue. I’m also finding on nomilk.com that dairy farmers who drink raw milk have higher rates of leukemia. Will you comment on this?
A. Please show me this website where they say that drinkers of raw milk have more leukemia. This is a completely unsupported statement! There have been no studies of drinkers of raw milk in the US for over 60 years. Milk from pastured cows is perfectly safe to drink. These cows do not have leukemia. But I would not drink raw milk from confinement cows.
Q. I have just found a source for raw cow’s milk, who would I contact to find out what to look for and what questions to ask to know if the cow is clean and a good milk source?
A. Here are some summary guidelines. The last one is not really necessary if all the others are followed.
- Cows graze on unsprayed pasture except during the coldest time of the year and then are fed mostly hay and silage when in barns.
- The herd is tested free of TB and brucellosis.
- When a milking machine is used, the cow’s teats are washed with iodine before putting the milking caps on.
- The milking shed and surrounds are clean and tidy.
- Milk is kept chilled in a stainless steel tank or individual containers.
- Milk is tested regularly to ensure the absence of human pathogens.
Q. Do you have information showing the nutritional value of raw milk vs pasteurized?
A. The closest thing we have to an article on the nutritional composition of raw milk is the powerpoint presentation on raw milk on the splash page of realmilk.com. The problem is that when you do an analysis for vitamins and minerals, raw milk does not look that different from pasteurized. But what is destroyed is the carrier proteins, which are destroyed by pasteurization. But the tests don’t look for this.
Q. Is there growth hormone in milk?
A. All cow milk contains growth hormones, which are identical to human growth hormones. These are being sold as a health food and are considered beneficial in the health food industry.
Q. My acne seemed to get better when I stopped drinking skim milk.
A. Skim milk could cause acne for several reasons, notably because it depletes vitamin A and also because, if it is pasteurized, the body mounts an immune response to it. Raw whole milk often clears up acne.
Q. I would like to have information on the safety and value of raw cheese.
A. There is a book called, American Farmstead Cheese, The Complete Guide to Making and Selling Artisan Cheeses, by Paul Kindstedt (with the Vermont Cheese Council). It has a chapter about raw milk cheese safety, although no recipes. It’s a pretty interesting book. I would contact him directly at the University of Vermont, Dept of Nutrition and Food Sciences.
Q. I was recently advised not to drink milk because of the possibility of it causing Lyme Disease. Please comment.
A. This is just one more slur against raw milk. Raw milk contains components that kill all pathogens. One body of opinion believes that Lyme is caused by pesticides, not a virus. One of our members, Dr. Ron Schmid, cured himself of Lyme disease by drinking lots of raw milk.
Q: What does pasteurization do to the fat in cream?
A: Pasteurization is much more damaging to the proteins than the fats. The only thing ruined in the fats will be the Wulzen Factor, which protects against arthritis. If only pasteurized cream is available, you can get the Wulzen Factor by taking high-vitamin butter oil.
Q: In your Real Milk brochure you mention German hospitals using raw milk, what are they doing?
A: In many hospitals they just give raw milk as part of the diet. They may also be using the milk fast, described here: http://realmilk.com/milkcure.html
Q: Is it lawful to purchase raw milk for personal use and take it across a state line?
A: There is a federal regulation prohibiting raw milk for human consumption in interstate commerce. According to an FDA official, the agency’s position is that it is illegal to purchase raw milk for personal use and carry it across state lines. Having said that, I can tell you the FDA has never taken any action against a consumer who has done this. I would not let the FDA’s position dissuade you from obtaining foods that you believe are healthy for your family. I believe that the regulation is unconstitutional. The FTCLDF (ftcldf.org) is currently representing an Indiana farmer that is challenging their ruling.
Q: Which whey is better to use for fermenting vegetables and fruits, the whey obtained from raw goat milk cream cheese or the whey obtained from a 24-hour (heated goat milk) yogurt goat milk is the only milk I use? I find the whey from the cheese culture mild, almost sweet tasting compared to the whey from the yogurt culture which is sharper, more lemony tasting. Since I’ve been making the cream cheese more often than the yogurt, I have more of the cheese whey on hand however, I wouldn’t want my recipes to spoil on me.
A: Whey from sour milk, yogurt or cream cheese are all fine. But best not to use the whey from other cheeses–this whey has undergone an additional fermentation and I don’t know what the results will be We have found that using cheese whey for the baby formula causes it to curdle.
Q: I used the recipe below to make whey using raw milk. However after 4 days I strained it and I don’t think it had separated enough, because I only got about 1/2 cup of cream cheese and the whey looks pretty thick. It does smell sour. I was wondering if I should let it sit out longer?
A: Yes, you should let it sit out longer. It might help if you added a spoonful of yoghurt to the milk, it might separate more quickly.
Q: To separate milk, do I need to open the milk bottle in the first place, or can I take a sealed and un-opened bottle of milk and place it on the counter to separate?
A: You may let it separate in the bottle if the milk is in glass bottles but the problem with letting the milk separate in a milk bottle is the small opening at the top–it is very difficult to pour out. Also, I think it would take much longer if you had not first exposed the milk to air.
Q: Can you tell me about the raw milk diet and specifically an article by J.W. Crew? Also, is the raw milk diet helpful for alcoholics?
A: The only reference I have for this is the original article by JW Crewe, which we have posted at _http://realmilk.com/milkcure.html_ Since raw milk is an excellent source of vitamin B6, that alone would make it helpful for alcoholism. Also, since on the raw milk diet, one gets off all grains, this would also make this diet helpful.
Q: If I skim cream off raw milk, is the remaining milk considered skim? Is that okay to drink and will it make him fat?
A: If you skim the cream off the milk, it is “skimmed” milk. It is probably the equivalent of about 1% milk. If you use the cream and also drink this skimmed milk, this is fine. But if you just drink the skimmed milk without consuming additional butterfat from butter or cream, you might develop nutrient deficiencies and even have weight gain.
Q. Why do you not recommend aseptically packed rice milks?
A. Because they are highly processed and contain emulsifiers, synthetic vitamin D (toxic), sweeteners.
Q. In Arizona, I can only get raw milk from one source and since there is little grass here, the cows are fed: 50% organic alfalfa, 50% organic tritical hay and oats, probiotics in the water and hay, and Redmond sea salt, bentonite clay and kelp for minerals. I wonder if these cows contain many of the benefits bestowed in grass-fed milk?
A. This is a good question! My reply is that I would still recommend this milk and here’s why: When my children were little, my only source of raw milk was Alta Dena Dairy in California–this was a large confinement dairy and the feeding program was probably not as good as the one you describe. Yet my children thrived on this milk–it is still way, way better than pasteurized milk. And fortunately there is no soy in the feed. Just make sure you tell people what the feeding program is when they ask about raw milk.
Q. How much milk do you recommend drinking?
A. We recommend 1 quart per day for pregnant and nursing women. We don’t have any specific recommendations for children and other adults–it really depends on their personal tastes and preferences.
Q. I’m well-aware that raw milk is best, and that’s what we drink in our family, but if someone doesn’t drink raw milk, I assume it is best to at least be sure to drink whole milk, but if heating/pasteurizing the milk oxidizes the cholesterol, is it better to say drink either raw milk or NO milk?
A. Regarding milk, the more I learn about pasteurization, the more I realize how harmful it is (for other reasons than the oxidation of cholesterol). And now most milk is ultra-pasteurized, especially most organic milk. I think if people can’t get raw milk, the next best thing is pasteurized (not ultra-pasteurized) cream diluted with water. The fats are much less prone to damage by pasteurization than the water portion of the milk, and at least the fats in cream have not been homogenized. This is what I did for my family when we could not get raw milk. We used diluted cream on porridge and in cooking.
Q. Do you know whether the heat process of clarifying butter would destroy the “x factor” in grass feed dairy ghee?
A. Answer from Chris Masterjohn: My understanding is that heat destroys the Wulzen anti-stiffness factor but not the X factor, which is consistent with heat having little effect on vitamin K2.
Q: I am convinced through my recent research that raw milk and dairy are superior to conventional. However I’m concerned about feeding raw milk to my four year old who is currently in treatment for leukemia. He LOVES dairy and, while I only allow him to drink/eat organic milk products, I can’t ignore the health benefits of raw milk. My question, then, is what is the recommendation for raw milk consumption for children with compromised immune systems? I can’t seem to find the answer in any of the raw milk literature. Just curious if you guys had any information on the topic.
A: Raw milk is designed to BUILD the immune system, so would be great for that. Another thing for leukemia is bone marrow. There is an article on bone marrow at westonaprice.org.
Q: I have made whey twice following Sally Fallon’s directions in Nourishing Traditions. The first time I got the jar out of the refrigerator to use it about a month after I’d made it, and it had what looked like a cotton ball floating in it. Is that normal/ok? I’m making new whey now, using commercial yogurt from the local health food store. It is warm (I live in the desert, and the temp in the kitchen is in the mid-high 70s, mid mostly). The top of the whey is clearish yellowy, and the bottom looks kind of like a stratus cloud…is this normal/ok?
A: Both of these are fine. The “cotton ball” floating on the top can be carefully lifted out with a spoon and discarded. And just don’t use the “stratus cloud” on the bottom, only the clearish whey on top.
Q: I recently found a milk producer in my health food store’s dairy section that I happened to pick up. The company is Kalona Super Natural. They seem to be doing everything by the book, except that they vat-pasteurize their milk at 145 degrees F. I know that any sort of pasteurization is bad for milk, but is this an okay temperature to heat milk to without it losing the majority of its enzymes, protein and Wulzen Factor? I do not know how stable these components of milk are. This would be a good transition milk for my family and friends before going all out raw if the pasteurization part turns out to be somewhat acceptable!
A: It is just hard to know about this–145 F does not fit the definition of pasteurization–it is supposed to be about 163 F I think, so I really doubt that they are only going to 145 F. In any event, even that heat would be harmful to most of the enzymes. But for sure, this would be better than conventional pasteurized milk. I assume it is whole milk and not homogenized.
Q: I have been buying raw milk from the farm now (thank you for educating me on that) and I have been taking some of the cream and making butter just in my kitchen aid, paddle attachment. When it turns to butter, it separates into a chunk of yellow (the butter, which I then clarify in the oven) and a liquid that resembles milk. What is that liquid? skim milk? buttermilk? do I culture it into buttermilk? Or just throw it out? Can I do anything with it?
A: This is called buttermilk and you can use it to soak grains. (The word buttermilk is also applied to whole milk that has been cultured) On a farm it would be used to feed chickens or pigs.
Q: I am a supporter of raw milk. I recently read an article on Fox News just to see what it said. They claim that 82% of milk-borne illnesses between 1973 and 2008 were from raw dairy products. Where did they get these statistics? Can you refute them? As I said, I am a big supporter of raw milk and don’t like articles like this, but want to be able to refute it to my friends.
A: The Fox News report was using CDC data. Here is a press release we did on this: http://www.westonaprice.org/press/flawed-government-report-thwarts-state-raw-milk-initiatives
Q: What are your views on Amazake please? I couldn’t find too much about it on westonaprice.org. A company here in the UK has recently started selling 3 different organic varieties – Oat, Millet and Brown Rice. I was wondering if the fermentation process might improve the situation with regard to phytic acid and other antinutrients.
A: Does not look like they are fermented. A poor substitute for raw dairy.
Q: I have been drinking milk kefir made with raw milk for several months and it is aiding in my digestion tremendously. I was wondering if there is any research that found that milk kefir would help relieve pain from osteoarthritis. I read on the internet that stopping dairy all together helps rheumatoid arthritis. Also, a friend’s fourteen year old son has dysautonomia and he was tested positive for lactose intolerance. Even so, I was wondering if either water kefir or milk kefir would help his debilitating symptoms.
A: I think both raw milk and kefir would help osteoarthritis–we have had testimonials about this. The boy should also be on cod liver oil and high vitamin butter oil, and off all processed foods–probably a tall order.
Q: I totally agree with having raw milk, raw cheese and butter before and during pregnancy, but I am concerned about radioactive particles in dairy after the nuclear power plant accident in Japan. I live in Arizona and we get most of our dairy (except milk) from west coast. Do you still think it is a good idea to get a lot of dairy? Can I get enough minerals and vitamins from dolomite powder or liver or eggs or something like that without dairy? I am taking cod liver oil/ butter oil blend, nutritional yeast, dolomite powder, coconut oil daily. Should I consider ordering cheese from Wisconsin or east coast away from west coast?
A: I think the risk of radioactive particles is minimal and the dairy foods are fine. But a second choice would be raw cheese from the East Coast.
Q: Does pasteurization change or denature the fatty acids in milk? If so, then since most butter is made from pasteurized milk, would it be significantly inferior to raw butter?
A: The fatty acids in milk are mostly saturated and monounsaturated, so fairly stable. So pasteurized butter should be OK.
Q: Do you have information on the benefits of goat’s milk vs. cow’s milk? If so, is it available on your web site, or do you have information to email me?
A: Raw goat and raw cow milk are both very healthy. Goat milk is higher in fat (and higher in saturated fat) which might explain why some people digest it better. But cow’s milk is higher in B12 and folate (goat milk is deficient in folate) so cow’s milk is better for our baby formula.
Q: I wonder if freezing raw butter would destroy the wulzen factor?
A: I don’t think so. Price tested butter that had been frozen for a year and found no degradation of the fat-soluble vitamins. I would assume the same for the Wulzen factor.
Q: I am trying to find out if there is a place where I can send in my raw goat milk samples and have them analyzed for vitamin and mineral content. I send the samples to Langston DHI lab in Oklahoma to determine the Protein, butterfat, and Somatic Cell count levels – but I am not sure how to tell if their milk is lacking in any nutrients, or what it is very high in – in you have any information I would be happy to hear it – thank you
A: I would use DBE laboratories in Fullerton, California http://www.ube-lab.com/ Ask for Danny.
Q: Thank you so much for your wonderful website. I have just been reading your Raw Milk article and FAQs and I wonder if you could help me with some questions that I could not find an answer to on the site. Basically, I love milk but have stopped drinking it – even the organic, grass-fed, raw type – because of worries about high levels of insulin-like growth factor and oestrogen. Please could you let me know whether you are aware of what the levels of these are in raw milk and whether they are significantly lower than conventional milk, or alternatively if you have any idea where I could find
A: I don’t know whether they are lower or higher, but I would not worry about it. Healthy people have consumed raw milk for millenia. In one study, milk consumption was associated with PROTECTION against premature puberty, so I don’t think one needs to worry about the estrogens. Of course the milk should be raw, whole and from pastured cows.
Q: A question for Sally Fallon: I have a supply of organic raw cow’s milk and looked up how to make yogurt in Nourishing Traditions. To my surprise, you advise to heat the milk to 180 degrees before cooling it to 110 degrees and adding the yogurt culture. I thought the point of getting raw milk is to avoid pasturization, which, as I understand it, can occur at varying temperatures and times (145 degrees for 30 min, 161 degrees for 15 sec., 280 degrees for 2 sec.). Doesn’t heating the milk to “scald” it kill the precious enzymes that we want to preserve in the raw milk? I notice that you don’t recommend that kind of heating at all in your kefir recipe….. Can you explain?
A: The rationale for heating the yogurt is to kill off competing microorganisms. However, in later printings of the book I also have a raw yoghurt–it will be more liquid than yoghurt made from heated milk.
Q: I need your help. My grandson has anemia. It’s believed that the cow’s milk he drinks is a major cause of this. Is it true that grass-fed raw milk is a culprit of causing anemia??? Or is it that the scientific findings are due to pasteurized milk and not raw milk? Or is it cow’s milk itself, regardless of cooked or uncooked? I know full well the nutrient density of raw cow’s milk and it’s non allergenic effect vs pasteurized milk. Is iron deficiency milk causal or something else? Please help! Please refer me to articles that have been written on this matter. I need scientific evidence to defend raw milk consumption for my grandson. HIs pediatrician has suggested a 16oz maximum limit per day. He’s 18 months old and hasn’t been on breastmilk since 8 months due to mom’s second pregnancy. I’ve been buying Organic Pastures raw milk to replace mother’s milk, along with chicken stock added to the bottle half (or less) the time. I’m a grandmother not the mother.
A: Raw milk should not cause anemia as the lacto-ferrin ensures the complete assimilation of the iron in the milk. However, he does need other sources of iron. He needs liver several times per week (can be a chicken liver puree) and egg yolks. Cooked beets frequently. Also cod liver oil, as vitamin A is needed for the assimilation of iron. Anemia is not something to take lightly, but I would find another physician who is not hostile to raw milk. Contact your nearest local chapter leader for the name of a holistic pediatrician near you.
Q: I have a question regarding the research that has been done on the raw milk and its benefits… Has any research (documented or otherwise) been done on those with dementia or Alzheimer’s? Any with the beginning stages of dementia or memory problems? I have a few people in the family who are in this category and would like to know if this is something that would help….I realize that the milk is beneficial, but is it helpful in reversal of the type of medical problem?
A: I don’t know of any research along these lines, but it makes sense that raw whole milk would help.
Q: I have recently discovered your website and think it’s great. I am however, unable to purchase raw milk in my area (I am in Australia) but I do have access to unhomogenized milk (it is pasteurized) from biodynamic, grass fed cows. I was wondering if this is an acceptable substitute for raw milk, or am I better off avoiding milk altogether?
A: Might be best to make kefir out of the pasteurized milk.
Q: I have been reading Ramiel Nagel’s Cure Tooth Decay. In the book, he quotes Vonderplanitz’s We Want to Live, and says that pregnant women who are eating raw eggs should take a break after every five days, because more than that would cause thinning of uterine mucus. I am pregnant myself, and have been trying to eat raw egg yolks as often as I can manage. It’s probably not every day, but I was concerned about this advice.
A: I have not heard of this, but in any event, we do not recommend eating raw whole eggs, only raw yolks. The whites should be cooked.
Q: I’ve got this great-looking, frozen salmon roe that, at 9 wks pregnant, looks lots more manageable than cod liver oil. However, I know (as you teach) that raw, unfermented fish can contain parasites. Are fish eggs exempt from this? I’ve searched, and can’t find any info about this–other than the fact that I so trust you guys and don’t think you’d recommend them without reservation for babies and in pregnancy if they were risky in this way. I just came through years of chronic gut-imbalance parasite-influenced sickness. Therefore, this issue is important to me. I seek advice, as it seems foolish to needlessly avoid eating these eggs at such a critical time!
A: Are the salmon eggs fermented with salt? In other words, are they caviar. If they are, then they would be fine.
Q: One woman is on fertility treatments and has had two miscarriages. She’s 35 years old. She has chronic yeast infections so I think it’s candida. She craves sugar, is depressed and always tired. I’m sure her depression is partly because of the emotions and hormones with the fertility treatments and of course her processed foods. She’s Indian and too bad her mom used to make homemade cheese and now “doesn’t have time for such things”! If she will agree, I know I can help her transition from a processed food to a traditional WAPF diet but I’m not sure what to do about her candida. The GAPS diet is so strict and that may be too much for someone who is trying to get pregnant. Sally do you recommend a probiotic or something else?
A: The first thing I would recommend is lots and lots of animal fats. Big dose of Green Pastures cod liver oil, tons of butter or ghee (must be real ghee, not the fact stuff made of vegetable oil), egg yolks, meat fats, etc. She should eat fish eggs, shell fish and liver. Also lacto-fermented foods for the candida, and NO sugar!!
Q: I’d like to make smoothies during my pregnancy. I will try to follow the WAPF pregnancy diet… Is it okay to eat raw, pastured, egg yolks? What about raw meat that has been frozen, greater than the 14 days?
A: Yes, these are fine, although we don’t recommend the raw egg white, as this can cause digestive problems
Q: I have eaten Weston A. Price Foundation diet for several years. I have weak teeth. I eat bone broth and cod liver oil while home. I will be traveling without access to a refrigerator. What I can supplement to support my teeth? I am allergic to all dairy except ghee.
A: Without dairy (milk, cheese, yogurt, etc) it will be hard to get enough calcium. However, the fermented cod liver oil can travel and be stored at room temperature. When traveling look for an Asian store. I have seen powdered bone in Asian shops.
Q: My parents are completely against raw milk. They will not let me drink it. What are your thoughts regarding store bought organic milk? Can it help heal teeth?
A: Many brands of organic milk are ultra-pasteurized. Not good. Instead for teeth health, eat a lot of the best quality cheese. The calcium in cheese from pasteurized milk is still quite available. Cheese has all the nutrients for dental health.
Q: Is there a forum on realmilk.com? A place that beginners can get answers from experienced users of raw milk?
A: We do not have a forum. Email us the question(s) and we’ll try to answer. Forward a list of questions, we’ll write up the answers for the journal. Might make for a good article!
Q: What is a good source of quality tea towels? I’d like to strain my clabbered raw milk to capture the whey. I see many opinions from cheese cloths, linen, cotton or a blend of the two.
A: Either cotton or linen is fine.
Q: I just had some questions based on raw milk. I read your website as well as others, and I did tons of research, but I am still confused. There seems to be many one-sided stories with raw milk, the people who love it and the people who hate it. I stumbled upon a website called www.realrawmilkfacts.com they had a lot of videos of people saying how sick they got from raw milk. Do you know whether these stories are true?
A: This is the website of Bill Marler, a longtime opponent of raw milk. Needless to say, he greatly exaggerates. For example, he shows a video of one child on a ventilator, sick from raw milk. But when Mark McAfee from Organic Pastures dairy visited the child (the next day) he was sitting up in bed talking and laughing!
Q: How does Greek yogurt with live cultures made from pasteurized milk compare with raw milk?
A: Made from raw milk would be better, but this is still a good food.
Q: Can you please respond to this Australian news? They are calling it raw milk. Would it still contain all enzymes and immune components etc. intact?
http://mobile.abc.net.au/news/2016-06-01/unpasteurised-milk-to-be-sold-legally-in-australia/7467176
A: Probably not. If the process destroys bacteria, it will certainly also destroy the many life-giving components of the milk.
Q: Why would drinking skim milk deplete the body of vitamins like vitamin A?
A: Your body needs vitamin A to digest the protein in the milk. If you are drinking whole milk, the vitamin A will be there. But with skim milk, your body has to draw on reserves of vitamin A in the liver, and these can be depleted. Also, there are many other important factors in the fat–milk should always be consumed as whole milk.
Q: My daughter is “dairy-free” and a couple of her children are also (out of six). She has been using plain Califia brand almond milk. Not to act as a milk replacement, but just when a creamy sort of substance is needed. One of my concerns is that, although this brand does not have many additives like other brands do, it does have vitamin D2 added. I remember from hearing Sally’s talks years ago that vitamin D2 is not a healthy form to use and that it used to be what was put in fortified milk products until the industry realized it was causing problems. I can’t remember precisely what the problems are, and a search on your website didn’t bring up the information. Could you tell me again what the issue is with vitamin D2 and where I might find some information on it?
A: Yes, the D2 is likely to cause calcification of the soft tissues–many tests have shown this. Your daughter should consider trying raw milk for herself and her children. If raw milk doesn’t work, then raw cheese.
Q: Do you have any information on the differences between goat’s milk and cow’s milk? What is the nutritional value of goat milk?
A: Goat milk is higher in fat than cow’s milk, and higher in saturated fat. But it is lower in folate and B12. These are the main differences. For infants, cow’s milk in the homemade formula is preferred.
Q: Does freezing raw organic goat’s milk affect the nutritional profile and digestibility of the milk?
A: Freezing does not hurt the nutritional qualities but may affect the texture of the cream.
Q: I have heard that cheese can be an addictive food. I have had two people recently tell me that there is something in cheese that makes it addictive. Have you heard this?
A: Processed cheese may very well be addictive, it contains MSG and similar compounds. But natural artisan cheese is not really addictive—it is delicious and a good food to eat, but your body will soon be satisfied because of all the good fats in the cheese, and will stop eating it.
Q: Does it make any difference if I shake my milk up before setting it out to clabber for whey and cream fraiche? The cream is usually separated when I take it out of the refrigerator.
A: Yes, I think it best to shake it first.
Q: We are unable to get raw milk in Victoria, Australia as it’s illegal. I came across this product today which is cold pressed raw milk.
I’m wondering what your thoughts are on cold pressed raw milk and is it as safe to drink as raw milk?
A: Not at all, we do not recommend it. Contact your nearest chapter leader of WAPF, they may be able to help you find raw milk.
Q: I want to find real, unpasteurized raw milk cheese. Is there a certain labeling nomenclature to indicate this? For example, is “unpasteurized” something different than “raw” in a legal sense? I did some research online about this but came up dry. Would much appreciate the help.
A: It’s hard to tell from the label because they can call milk heated to 158 degrees “raw.” The best thing is to use our Shopping Guide.
Q: Just getting into the world of raw milk (not exactly, since I live in Virginia) and have a question about raw cheese labeling. I bought some cheese labeled “raw cheese” at Whole Foods only to later discover that it is actually pasteurized around 158 degrees and is only labeled “raw” as a legal requirement.
A: Right, you need to use our Shopping Guide to find really raw cheese–it’s hard to tell from the label. And there is a lot of raw milk in Virginia. Go to realmilk.comand click on Raw Milk Finder.
Q: I was reading about the Milk Cure at your website. I would like to know whether the treatment of anemia through the Milk Cure would last two weeks. You’re supposed to take a quart on the first day and increase it by a pint each day. Is that right?
I’m thinking about the cost of all that milk.
A: No, you start off with four to five quarts, whole, raw pasture-fed milk, sipped throughout the day. You also do hot baths or steam baths and enemas to detoxify. Not sure this would cure anemia but it might help. After the milk cure you should add cod liver oil, liver and egg yolks to your diet.
Q: I am a WAPF member and mother of three. My youngest is turning one this week and I had started bringing raw cow’s milk to daycare for about two bottles a day about a month ago (I stopped pumping) and was very open about it with them and told them it was raw milk. Another family must have heard and complained to the director, who is now forbidding me to bring that milk for my daughter unless I have a doctor’s note stating that it is best for her health. She read the information on the CDC’s website and thinks it is extremely dangerous, that other children could get food poisoning even if they do not ingest it. I explained how ridiculous of an idea this is (I have a master’s degree in biology). I need to convince my pediatrician, or at least do my best, so my daughter could have raw milk while she is there. I still nurse her when she is home with me and plan on continuing for as long as she wants.
Please send my way any peer reviewed papers showing data in that regard (lower risk of asthma, etc). I do not do well with pasteurized milk but have no issues digesting raw milk. We have her one-year appointment this Friday, but rest assured, she has not had any vaccines and is not getting any.
A: We have lots of studies listed at http://www.realmilk.com/safety/real-milk-powerpoint/
But maybe the best thing is to find a new day care and just not tell people you are sending raw milk. I doubt you will convince your pediatrician. When my children were growing up, I was very careful not to say anything about non-conventional things I was doing, like giving raw milk or not vaccinating.
Q: What do you think about healing with raw milk and fermented raw milk for eczema and psoriasis sufferers? Can those people add it to their diet in order to heal their gut even though eczema and psoriasis patients normally deal with indigestion and absorption problems?
A: Yes, it is worth trying. In fact, I would suggest doing the Milk Cure for eczema and psoriasis.A
Q: I’ve been reading about A1 and A2 milk. I’m not wanting to consume A1 milk because of my gut problems. Will cows with A1 milk produce butter that has some of the A1 protein in their butter? Is goat milk always A2 type of milk?
A: The most important thing about milk is that it be raw and full fat–the A1 and A2 is secondary. There is always a little milk protein in butter, but I wouldn’t worry about it. I believe that goat milk is always A2.
Q: I would like to know what whey is supposed to smell like. Should it have a sour smell?
A: It can have various smells, but the best whey actually has a slightly fruity smell.
Q: I have a question about making my own raw sour cream from raw cream. Do the natural probiotics kill any negative bacteria in the cream? I have been told this happens when making sauerkraut and I wondered if it is the same with soured cream
A: Raw cream is intrinsically a safe food, but if there are any negative bacteria, the natural probiotics would crowd them out.
Q: I would appreciate knowing which cheeses are free from the A1 beta-casein and which ones you would recommend for an eighty-year-old man who has had a history of chronic inflammation from dairy consumption.
A: Start with the best recommendations in our Shopping Guide and then call the individual farmers to see whether they are using A-2 cows.
Q: Do you have any information about Lyme or Bartonella being transmitted through raw cow’s milk? My thought was that nutrients and antibodies in the milk would counteract either disease.
A: I don’t think Lyme or anything else can be transmitted through the milk, and in any event, raw milk is protective.
Q: Does butter have enough vitamin K to meet our nutritional needs?
A: It’s hard to say, because everyone has different needs, and there are different levels in butter according to the season, soil, etc. But if you are eating plenty of grass-fed butter, pastured egg yolks, aged cheese and some goose/duck fat/liver weekly, you should be getting enough vitamin K.
Q: Is 6 or 7-month old raw goat or cow milk and cream too old to make yogurt or butter? When is the cut off point for raw milk and cream before it should go to the garden?
A: Yes, 6 or 7 months is way too old. I would say about a month is the cutoff point.
Q: Do you have any suggestions or recipes for cooking with milk that has soured?
A: You could try these: https://www.westonaprice.org/health-topics/food-features/learning-to-maximize-the-use-of-your-real-milk-and-cream/
Q: I was a member a few years ago and been doing WAPF diet for about 10 years.
I have come across studies that suggest full fat milk has negative effects on testosterone for men and low-fat milk has positive effects. They said that cows pregnant most of the year for lactating and have high estrogen levels. Thus the estrogen gets past to us affecting males. Should I be concerned about the effects of whole milk on testosterone levels?
A: I have never seen any studies (good studies, not just speculation) showing that whole milk reduces testosterone. As Coach Vince Lombardi used to say, he never saw an athlete that was not a big milk drinker–these were strapping farm boys drinking whole raw milk. It would be strange if whole milk reduced testosterone.
Q: I read all the time on the raw milk controversy, but I was wondering about the raw milk KEFIR debate? I mean is raw kefir a safe bet?
A: Yes, raw kefir would be very safe, especially if the pH is 4.0 or under.
Q: I’m currently a member and I have the Nourishing Traditions cook book and I have a question about the making of Beet Kvass. Can I use whey that I defrosted for this use or did I destroy it by freezing it? What about using defrosted yogurt for my next batch of yogurt making? Did I destroy that also or are both good to use?
A: I think this is OK–you can freeze milk and still keep all the good features of it, so I think this would be OK with whey and yogurt. But it isn’t really necessary to freeze whey–it keeps for months in the fridge.
Q: I am wondering if you have ever heard about the raw milk cleanse? If so, do you have any information on it?
A: The Weston A. Price Foundation was the organization that brought the Milk Cure to the public. It is described here. https://www.realmilk.com/health/milk-cure/
There are a few comments saying that the raw milk diet worked well.
Q: Can you send me some information regarding this Virus and why they are warning people not to consume Raw Milk and why it can cause breast cancer risks? My daughter is sending me links about the dangers of this virus/unpasteurized milk and I don’t know how to respond?
A: I do not know of any cases of BLV from raw milk. Raw milk would reduce your breast cancer risk, not increase it. This is all just scare tactics.
Q: Someone told me recently that drinking milk brings a net loss of calcium to the body, because the absorption of the protein from the milk takes more calcium than the milk contributed. Have you ever heard about this argument, and what do you think about it?
A: Never heard that but I do think that pasteurized milk doesn’t contribute much calcium. But raw milk is really good for giving calcium to the body, the calcium is easily absorbed from raw milk.
Q: Sorry, I forget the short comings of low heat pasteurized milk. I ask because there is a new micro-dairy in the area that is offering this milk (locally produced) and a lot of moms are touting it as the healthy choice they’ve been looking for.
http://www.walnuthillfarmcreamery.com/our-product/
You’ll notice that their cultural practices leave much to be desired. They also tout non-organic, non-GMO grains for their herd. Non-Organic GMO-free generally means ‘we use too much glyphosate to ever be considered organic. Does anyone know if this is a fair accusation to make against people advertising they use non-GMO grains?
A: Pasteurization is pasteurization–it destroys all the goodness of the milk. I can’t comment on the grains; it certainly would be best if they used organic grains.
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Lyme and Raw Milk
I read what you posted that some believe that lyme is caused by pesticides and not a virus… You should know that NO ONE says lyme is caused by a virus. It is caused my a bacteria. This is well supported in that the spirochette repsponds to antibiotics. I have lyme – and am thinking about switching to raw milk. I find your response to this readers question to be illadvised and lacking well thoughtout “good science” OR “intuition”. I would appreciate some more information about this topic that is less opinion and advocation for raw milk.
VAT Pasturized milk
What do you think of VAT pasturization? I have access to organic, VAT-pasturized, non-homogenized milk. We used it mostly for making kefir. Would you consider it a good option?
Thank you.
How long will raw milk keep in the fridge? At what point should I take it out to let sour? What can I do with it once it sours? Are there any resources recommended with step by step insctructions for using raw milk to make cream, butter, and more?
A1: Devil in the Milk
I just read about the dangers of A1 milk in the book from New Zealand: Devil in the Milk. Do you have insight into this problem which is almost unheard of in the USA? Thanks
Black specks floating in my raw milk
Hi – I am new to raw milk. I got some yesterday, and this morning when I went to skim cream off the top, I noticed black specks floating in the cream? Any ideas what this could be? I’m totally freaked out.
Molly the flecks you see are normal. I purchase my milk from a local Amish community and if I get there early I get to watch them put milk through a filter, which catches these flecks. So if you have them it just means the milk wasn’t filtered. Just run it through some cheesecloth or a teatowel and you can easily get rid of the flecks.
Carrie as far as how long milk will last in the fridge depends on many, many variables. If it is chilled to 32 degrees within 30 minutes and kept there, kept in stainless steel or in glass then the milk will last much longer. My milk is not chilled quickly since I get it from Amish who do not use electricity, but I do keep it in glass and bring ice to chill it quick once I receive it. Normally my milk will stay for about 10-12 days. However, when I first started getting milk I put it in plastic pitchers and it would start to sour the third night and by the next morning my kids wouldn’t drink it. You can take the milk out to sour whenever you want. I get 6 gallons every Wednesday morning; so whatever I have left in the fridge I pull out and let it sour over the next couple days. Usually it’s sour on Saturday, so that night I start soaking a bunch of grain with it and then Monday morning I make biscuits and pancakes and freeze them for the rest of the week. That all seems like a long hard process but after a couple weeks it became second nature and hardly takes any time.
Anna- You seem to be an expert on raw milk or at least very familiar with it. I am brand new to the idea and want to make the switch and i am in the process of finding a source as i live in Northern NJ. In the meantime what should i know about how to handle it and use it. Do you know of resources for me to learn about how to handle consume and different ways to make use of Raw Milk? Also is it common to pay over double the cost of pastuerized milk for raw milk? I pay $3 for half a gallon of organic whole milk and the one source i have found so far that is somewhat near me is $8 a gallon. that is going to be a big hit to my grocery budget itself, but i am willing to sacrifice to make the switch i just know that i would never be able to get more than one gallon for my small family at the present moment. Just curious what i should consider normal pricing for raw milk as most people who i have come across that consume raw milk go through more than one gallon a week for their households.
Thanks in advance for any advice.
I live in CA and I pay $7 for a quart! But it’s worth my health so I skimp somewhere else in my grocery budget to get my raw milk. I’d forgo eating out or the movies or something else to get my raw milk. Give up taking a multi vitamin. Most of the vitamins in a multi vitamin are worthless. Some taken together cancel each other out. Some need to be taken with a fat food. You are better off getting your vitamins from a whole food diet of fresh organic fruits and veggies and grass fed meats, pastured eggs and sprouted grains, raw nuts. Healthy fats like unrefined coconut oil and avocados. Raw dairy products.
Sadly, unless you have a large garden and your own variety of fruit trees and living on an organic pastured animal farm then having to buy theses healthy foods is expensive compared to conventional and processed foods. But it’s worth the cost to be heathy. Being sick is more expensive. People pay a gym membership but eat from unhealthy food sources. It doesn’t make sense to me.
Breast cancer and raw milk?
I have read at nomilk.com, (which I think might be crap) that milk and dairy products of any kind seriously highten your chances of breast cancer due to the IGF-I factor found in milk which is identical to the one found in humans, which causes breast cancer. What do you think? Breast cancer runs in my family and the last thing I want to do is drink my way to the grave. help..
@erin: the IGF-I factor you are talking about is found with elevated levels in cows (usually at a factory farm) that are treated with monsanto RBGH injections. nomilk.com that your talking about may just be crappy because they dont know the WHOLE story (or perhaps they dont care to?). there is a mini-docu on YOUTUBE http://www.youtube.com/watch?v…=1&index=6
Dangers of Milk Playlist.
In the case of IGF1 i would avoid milk from treated cows at all cost.
thanks!
Commercial yogurt?
Is commercial yogurt like Astro brand good to use occasionally? I know the milk is pasteurized and probably homogenized, but the bacteria have been very helpful in the absence of any raw milk or lacto-fermented foods. We haven’t been able to find the former in Toronto (Canada) and don’t have much time to spare for the latter.
We follow a mostly WAPF diet, albeit with supermarket-bought meat and produce, and take cod liver oil every day. Just wondering if it would be somewhat okay to use the commercial yogurt for the probiotics.
Wulzen factor sources
Hi,
I don’t have access to unpasteurized dairy so I decided to google for sources of butter oil. While searching for “wulzen factor” I came across an entry on Wikipedia that states the Wulzen factor is another name for stigmasterol, and according to the same article it’s found in other foods besides raw dairy.
http://en.wikipedia.org/wiki/Stigmasterol
I also found this link at the bottom of the article:
http://top200foodsources.com/Nutrients/Stigmasterol/638/mg
Also found plenty of google hits for “wulzen factor” + sugar cane
Please elucidate.
Best,
Nuno
new raw milk user
I just started drinking raw milk this week after watching the DVDs by Sally Fallon. I don’t know if it’s the milk or not but I have been feeling queezy (stomach rolling) since. I agree with the raw milk thing but if I am going to feel like this I don’t know how much I can do it. Does my body just need to adjust?
Dear Shyanne
I started to drink raw milk last summer and also felt queasy, my kids were fine and so was my neighbour who also started to drink raw milk at the same time. I couldn’t find any information about this, but I carried on and it just stopped happening. I think that it is something to do with your own personal colony of gut bacteria.
oxidation is caused by “spray drying of milk or egg yolks”
What about egg white powder (meringue powder) – is it also oxidized?
medium chain triglycerides in butter and cream?
I have read that butter is a source of medium chain triglycerides (mct). Since butter is made from cream, is cream also a source of mct’s (it seems obvious…)?
Is there an approximate percentage of raw cream that would be in the form of mct’s?
How much mct is contained in raw cream compared to cocount oil?
Would consuming raw cream would be of similar benefit to consuming raw coconut oil in boosting metabolism, aiding weight loss, and minimizing fat storage when used in conjunction with a carbohydrate limited diet?
using cream instead of milk on low carb diet
I am using mostly cream instead of milk in order to avoid the carbs found in raw milk.
in the raw cream, am i still getting all of the benefits found in raw milk including minerals, vitamins and enzymes?
what does raw milk have that raw cream doesn’t have. What am i missing by consuming raw cream instead of raw milk?
Breakdown of raw milk
I am curious to know what is contained in the cream portion and the whey(liquid) portion of milk.
Barry Groves states on his website that “I use cream because almost all the useful nutrients in milk are actually in the cream, not the watery milk part”
http://www.second-opinions.co.uk/skim-milk-cows.html
and then he states “the fact that all the calcium is in the milk, not in the cream”.
http://www.second-opinions.co.uk/unhealthy-food-3.html
In which part of the milk (whey or cream) is the following located?
vitamins
calcium and other minerals
lactose (sugar)
enzymes
protein
I drank raw milk for 5 months. In that time my menstrual cycle stopped and I gained 15 lbs! In the first two weeks after I stop drinking milk, my cycle returned in two and I lost 6 lbs.
Please comment.
More Info
I just bought my first quart of raw milk today!!
I found lots of great information that helped settle my nerves. Like why it’ll take time to adjust to raw milk.
http://www.organicpastures.com/index.html
where?
I live in Wisconsin, is there really no where i can get raw milk
where to buy
to Jamie from Wisconsin, there are a few places I know to buy raw milk in Wiscnsin
Right on, Robert
Agree with Robert. Glad his comment got posted. You want to destroy a nation, adulterate and weaken its food supply. The more people wake up to the power and necessity of nutrient rich foods, the faster the lies and deception will be unmasked.
Re raw milk: it’s a fantastic food. My son totally notices the difference – in taste and how he feels. I make yogurt from it and don’t get sniffles, as with regular yogurt.
Thanks so much to Sally and the whole WAPF crew.
Does culturing raw dairy reduce the growth hormones?
Does anyone know if culturing RAW dairy from grass fed /pasture-raised cows reduces the level of naturally-inherent growth hormone? The discussion and concern of consuming even raw dairy came up during a talk on breast cancer remission, and what foods to avoid to prevent cancer growth. And since even raw milk contains growth hormones (so the little baby calf can grow) – the question came of whether perhaps cultured raw dairy (made at home) can help mitigate that issue. Does culturing minimize or multiply the growth hormone that naturally occurs in the milk? Would heating have a similar effect?
Also – another interesting question. The raw dairy that we seem to have available YEAR round — have we looked into how those cows are being milked? Are they non-pregnant cows? or pregnant cows in their late pregnancy? I ask as this also has an impact on how much growth hormone is contained in the final milk product. Apparently the traditional Mongolians milk their cows during their non-pregnant term for 5 months out of the year. Refer to this article from Harvard Gazette: http://www.news.harvard.edu/ga…airy.html;
adjusting to raw milk
hi
just wondering about how to adjust to raw milk. i am not lactose intolerant and the milk is from a trusted source. my husband and daughter do great on it. i have had stomach cramps, gas, and diarrhea for two weeks since i started it. i am taking probiotics and only having 1/4cup milk per day to get used to it. what else can i do?
Raw milk is full of pro biotics. Maybe you’re overdoing it with taking additional supplements with the milk?
Vitamin A content of butter made from pasteurised milk
Could someone tell me if butter, made from pasteurised milk, contains any Vitamin A ?
Need More Info on Raw Milk and Raw Milk Kefir
I have consumed raw whole milk and raw milk kefir (cold process) from a farm for 4 years with no problems. At present I drink only the kefir. I need to know, particularly w/ respect to the kefir, how many calories/how much sodium, potassium, calcium, magnesium are in a quart, how many calories from fat, how many calories from protein; how many grams of fat, lactose, and protein are in a quart? Also, can you quantify the substitution of raw milk for meat, ounce per ounce, as the main protein source in a meal? Like, how many ounces of kefir would substitute for a 6-oz. meat portion? In short, I need a label! Thanks.
Low-temp pasteurized?
The only options I’ve been able to find are:
1. Raw milk from confined cows fed GMO corn
2. Low-temp pasteurized milk from pastured cows
Which is better? Please comment on low-temp/slow pasteurization. Is that a good option if I cannot find raw milk? Or is low-quality raw milk still better?
Do you really want to contribute to the preservation of ethically unacceptable animal husbandry? The cow is a grazing animal.. it enjoys to spend its days outside eating pasture, breathing fresh air and ruminate under real sun rays. Hope this helped.
I would go with the second option for sure! I’d never drink milk from confinement cows, pasteurized or not.
Kelly
Cows are ruminant animals (four stomachs)
Ruminant animals cannot digest grain, it makes them sick, then they usually have to receive antibiotics to keep them alive and giving milk.
Lyme and Raw Milk
I was specifically looking for information on Lyme disease and the risks of acquiring it via raw cows milk. I would like to switch my family to raw dairy but have concerns about Lyme after battling it for years. My dear daughter also has it. Lyme is caused by a spirochetal bacteria and is transmitted most commonly by ticks. Humans can also transmit it to their babies in utero and also via breast milk.If a human mother can transmit Lyme to her child via breast milk, can cows to the same? to their young? to others that drink raw milk? Do cows get sick with Lyme is bitten by an infected tick? Do they carry Lyme?
Maybe the key is in the gut. Not everybody who gets bitten bij an infected tick, gets Lyme disease. I think it is all about strengthening your defenses (gut lining and gut flora , the immune system).
Mrs.
I’ve been getting raw milk from a local farmer, skimming the cream off the top and making sour cream, butter etc… The last 2 times we got the milk, the cream is not fully separating from the milk. There is not a definite line between the milk and cream as there has been in the past. Do you know how this could happen?
My experience is that the fresher the milk, the LESS separated is the cream. Shaking the bottle effectively re-blends the milk and the cream — which is good if you are wanting to drink whole milk. But as the milk ages, it becomes increasingly difficult to re-blends them. I don’t know why this is; it is just my experience over 15 years of using raw milk from multiple Farms in three countries.
I have access to raw goat dairy nearby. However, the goats are not pasture-raised. They are fed spend beer grains and alfalfa, and other grains, too, I think. They are not organic feeds. I can also buy raw cow’s milk in a local store. It is about 1.5 times the price, but it is certified organic and the cows get at least some pasture.
Between the non organic raw goat’s milk and the organic raw cow’s milk, which is better?
If the answer is that the cow’s milk is better, how much better is it (how bad would it be to buy the goat milk instead in comparison)?
Thanks!
Goats are by nature ruminant animals (four stomaches) just like cows.
Ruminant animals cannot digest grain, it makes them sick, then they usually have to receive antibiotics to keep them alive and giving milk.
There’s a lot more that raw dairy farmers have to deal with than your typical store milk dairy farmers, hence the price difference.
Has anyone else experienced weight gain or change in menstrual cycle after starting drinking Raw Cow Milk?
I consume dairy daily, non-homogenized and about one third of it raw. One thing still keeps me worried: What about the evidence about dairy consumption causing prostata cancer and acne?
It seems that insulin-like Growth Factor-1 and milk steroid hormones play a role in the development of these pathologhies. IGF-1 may be either absorbed from milk, or stimulated by its ingestion, or both.
http://www.ncbi.nlm.nih.gov/pubmed/22891897
http://www.ncbi.nlm.nih.gov/pubmed/21335995
http://www.ncbi.nlm.nih.gov/pubmed/20046583
Thanks!
would like to follow this thread if someone replies to you though out of all the questions posted i only saw one get a reply. But if someone happen tot reply to you please tag me 🙂
I make homemade yogurt on a constant basis. I’ve learned that I enjoy it better when I strain it. My questions is: What am I removing nutritionally by straining out the whey? I do save the whey and use it to ferment kraut, etc. but I am not in the habit of taking any amount of the whey as a supplement daily. Should I be?
Thanks in advance for any insight!
Hi Allie, How do you make yogurt? I would LOVE to make some, a little nervous. thanks! If anyone else has yogurt making experience…please share!
@barby…I haven’t experienced menstrual challenges, or weight gain…good luck!
tks-
Kathryn, here you go:
http://kellythekitchenkop.com/yogurt-in-the-pressure-cooker-homemade-yogurt-questions/
whulzen /x/anti stiffness factor ,are all one and the same ?
or is one ‘vitamin k2 ,while the other stigmasterol ?
Concerning an association between bovine leukemia virus and breast cancer, here is a link to the most recent study: http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0134304
This applies to all milk produced in the US, but presumably the virus is killed by pasteurization. BTV has been eradicated in some countries, but not the US. The virus is transmissable to goats and sheep.
I drink raw milk, but I think this is something to keep an eye on.
I just found this site.I am happy that so many peopleare informed about raw milk–I know of a source to get organic milk for 5 dollars a gallon from the Amish, Now I would like to learn how to make yogurt without heating the milk.. I am recovering from a stem cell transplant which cured my leukemia. I nearly died when I let the hospital pressure me into a flu shot and I spent to months in hospital.Now I am trying to detox and consume health building foods.I would love to hear from people who can help
Can I heat raw (unpasteurized) whole milk at 180 degrees for 12 hours to make clotted cream, and is the leftover liquid safe for use in baking or to drink?
Thank you.
How can I know if the milk I am buying is truly raw? Is there a way to test my milk at home either by observation or by some other means? I have been drinking raw goat’s milk for a few months now, but this week’s pick up seems to taste more like cow’s milk than goat’s milk. How can I be certain I am receiving raw milk ? Is there an easy way to test the milk I am getting to be sure it is actually raw? Thank you!!
Hello. I am new to drinking raw milk. I buy the milk from a near by farmer. The milk tastes more like skim milk than a creamy tasting milk that I was told it should taste like. The milk has about an inch or less of cream on each 1/2 gallon. Should I be concerned that some of the cream may be skimmed off before it is put into the jars for sale? Also, could the diet of the cows be any indication of the taste and/or amount of cream on top of the milk?
Hello Louise, certainly so little cream is both disappointing, and affects the nutrient content of your milk. The diets of the cattle have a profound impact on the nutrient content of milk of course, but so does the breed. Holsteins produce a much lower fat content, for example. Are these cows on pasture? What breed are they?
I briefly participated in a herd share in my state of Virginia and quickly learned that, while the herd were fully pastured Jerseys, the milk was being skimmed-and quite a lot!. The cream was then offered for sale separately which meant that, no matter how much I tried to convince the farmer to just charge a higher price for their milk with full cream intact, our milk was always weak. After just a month or two of this I gave up and went to another farm’s herd share.
Lyme Disease cure with RWM. What about the co-infections??? Bartonella and Bebesia. Did he have these? My husband and I did over 3 years of treatment due to latent infection. Scared to death that it will re-manifest. Any ideas?
I am writing from Australia where a child died from the consumption of – illegal – raw milk. I am curious to hear your response as this has me horrified.
Response from Sally:
My understanding was that this was a child with cancer on chemotherapy, so it is unfair to blame raw milk. I know of no deaths that can be attributed to raw milk since the CDC started keeping records in the 1960s–but there have been dozens of deaths from pasteurized milk and pasteurized milk products.
Is a scratchy throat after drinking even raw milk a sign of allergy? I have been tested a few times and have not tested positive for milk or dairy. Sometimes when I have not had milk for a while I will get a scratchy throat when I do, but if I keep drinking it after awhile I seem to be able to tolerate it, but if I get really carried away with lots of ice cream and milk I seem to get the scratchy throat again.
Symptoms of food intolerances are widely varied; the best way to know is to test yourself several times by completely eliminating a food group from your diet, and then re-introducing it after a period of weeks or more. If you do this several times and experience the same results, chances are that’s a sign that your gut can’t handle that food. But of course we all know that damaged guts (the root of such problems, and a multitude of others) can be healed, and healing should be pursued; not just to enjoy that food, but to enjoy better health!
Hi,
I’ve started consuming raw goat milk. Found it delicious. The thing is it seems my body is reacting to it. I get this itching in my body right after consuming it. Am I allergic to it? Or is it just a common occurence that’ll fade away eventually?
I have heard that the milk protein can cross-react with gluten. The body detects it as gluten and starts attacking itself.
Any clue?
Regards,
Alejandro
My dog has chronic kidney disease. I would like to add a little raw unfiltered local honey & cinnamon to his Raw Goat milk. As you know honey is very difficult to dissolve (unless heated)…So can I heat the goat milk and then add the honey? Or what do you think is the best way to get the honey dissolved in the goat milk? If I heat the goat milk, will it turn sour or will it lose any of it’s beneficial factors?
No need to heat anything. Take a spoon of the honey and put it in a small amount of room temp water, enough to just barely cover it. Then with a spoon move it around in the water to break it apart, it will dissolve completely into the water. It’ll look like a juice. Then pour that into the raw goat milk. That way you won’t settle for anything less than raw for all the ingredients.
I purchase raw milk in the UK the other week the farm who produces jersey raw milk state from time to time that when they bottle the milk sometimes the bacteria count is a little higher then they would like. I asked why they just said well we have to tell you A long time purchaser said she always buys it even if bacteria count is high??
Could you please explain the bacteria count not heard about that until recently.
Many thanks Joann UK Chapter Leader
My son and i love raw milk but my daughter is always itchy after drinking it. She actually tolerates pasteurized milk much better. Any thoughts on why this happens and whether anyone else has had success with perseverance ?
We just started keeping dairy goats and we want to pasteurize some of it (more for peace of mind of our family members, not so much us), but all of the countertop pasteurizers I find only heat the milk to 158 degrees F but I have found that to pasteurize goat milk it should be at 165 degrees F for 15 seconds. I cannot seem to find any consistency in temperature/time charts for pasteurization. Any thoughts on this please?
Thanks,
Amanda
Hi, I was diagnosed with a mild lactose intolerance. I have access to a good quality grass-fed organic Jersey raw milk and products made from this milk. I purchase lactase drops (https://www.lacteeze.ca/lacteeze-drops) which can be added to milk and after 24 hours the lactase from these drops should eliminate lactose in the milk. My question is – does the added lactase change any properties of the milk or enzymes in raw milk? Thank you.
Is “freeze-drying” a good way to store raw milk? How does it change the composition, nutrition or taste?
I have been able to find raw milk in my area but every farmer I talk to supplements with gmo feed. This makes up 10-15% of their diets in the winter (the cows are pastured) and goes down in the spring, summer and autumn.
My question is: is it better to buy the raw milk listed above or organic, pastured milk that is pasteurized but non-homogenized?
Thank you.
I have vat pasteurized, non homogenized butter and it smells like Parmesan Cheese. Is that a normal smell or has it gone bad?
Hi, on your post answer about raw cows milk not being a cause for the lady’s child having anemia, is not correct. There is proof that cows milk stops iron absorption in many. The proto Indo Europeans that drank raw cows milk were stronger and bigger and of the yemanya tribe and let’s not forget violent. There remains have been scientifically recently analysed and it is said that although they were were very strong, they were anemic, iron deficient. Science said this is from cows milk. I do not know about a2 cow milk but with conventional raw or pasteurized , the either whey, protein or fat blocks iron absorption in many. Raw goats milk is safer, yet lower in iron. But still doesn’t block nutrient absorption. So the liver and raw egg suggestion is good however this lady and her child should switch to raw goats milk. I myself can’t handle raw cows but I can handle goat. Haven’t had a2 yet or Buffalo or sheep etc, but Goat milk I can handle.
I drink around 3-4L of milk a day but in total that has around 200g of sugar in it already which is a lot more than the recommended 50g of sugar that is advised. I was wondering whether the sugar in milk might be an exception and whether consuming that much milk daily is healthy.