Milk processing

So I got a gallon of fresh, raw whole milk from an Amish market in South Carolina. That's right, unpasteurized milk. Let's face it folks, we all have Louis Pasteur to thank for getting the dairy industry through a rough time (the dirty mid-1800's) but nowadays dairy cows are kept in pretty good condition in healthy clean environments. Especially from farms that sell raw milk! Pasteurization is controlled heating to kill pathogens, baterial and such; and while this is noble it also kills milk proteins and enzymes right along with it, leaving you with less milk than you had before.

So what, right? Well if you could taste the milk I'm drinking you just might see where I'm coming from. The other benefits are: more nutrition, higher yeilds if you make cheese; and more often than not you will have cream to skim off of the top! We have been drinking pasteurized, homogenized milk for so long that we lost our connection to real milk.

Thank you South Carolina, for not restricting raw milk to animal consumption only.