why raw milk?
In an effort to eat as nutrient dense and unprocessed as possible our family switched to raw milk this year. Raw milk has all it’s fat intact and because it’s not pasteurized it also keeps it’s vitamins, minerals and beneficial bacteria and enzymes. It’s truly the way God intended it to be!
According to Raw Milk Institute founder, Mark McAfee, “raw milk is a living food with healing properties that help us avoid chronic illnesses and can build our immune systems.”
After doing my own research I have to agree! Listen to more from Mark McAfee about raw milk here.
how to get started
So let’s talk about how to start drinking raw milk and what to do if you can’t find any in your area.
The first place to check is your local farmers market. Ask some of the insiders there if they know any raw milk dairy farmers. Many of these farmers are found through word of mouth.
If no luck there then check a couple resources online such as Real Milk , Get Raw Milk , Raw Milk Institute and your local chapter of the Weston A Price Foundation.
Here in Tennessee I found our farmer through a recommendation from a friend but I had to wait several months until I was able to join their herd share. You’ll likely find that the demand is greater than the supply. And I understand that many states have banned raw milk altogether.
A couple thoughts if you have trouble finding a farmer. Look into going across the state line if possible and sharing the effort through a co-op. I have heard of co-ops where they take turns alternating weeks of driving to pick up milk for the group. Consider raw goats milk. I have sources that say it is delicious! Culture your pasteurized milk into kefir so it can gain back beneficial bacteria and enzymes. Eat raw cheeses. Check out Azure Standard for this.
what about safety?
According to Sally Fallon Morell, author of Nourishing Traditions and president of the Weston A Price Foundation, “all outbreaks of salmonella from contaminated milk in recent decades have occurred in pasteurized milk.” Why is this? Because raw milk contains lactic-acid-producing bacteria that protects against pathogens and pasteurization destroys those helpful organisms.
With that said know your farmer and make sure they are observing clean practices. Don’t be afraid to ask questions or visit their farm first. You are creating a relationship here vs grabbing a gallon of milk made by a stranger at your nearest super market. That’s another beautiful reason to drink raw!
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