Quality of Milk

July15

I have heard here and there that raw milk is good for you, but I never really understood on a scientific level until today.

Every time I went to the chiropractor, he asked if I was drinking raw milk because it has the best absorb able calcium in it.  As soon as it is heated, it becomes hard for your body to recognize.  I also have a cookbook called “Nourishing Traditions” that I use, which really touts the benefits of raw milk (they are connected to the Weston Price Foundation).

Julie came over today to make some milk.  She doesn’t have a raw milk source, so she just brought the Lucerne brand of milk from Safeway.  We followed all the directions to make the cheese, but at vital stages of the cheese making process, it became clear that the milk was inferior, and that the pasteurization of the milk had actually damaged it.

She was making mozzarella.  Everything was fine until it was time to stretch the curds.  Despite the fact that they heated up to the temperature necessary for stretching, they remained in tight little sand gradual balls.  Nothing would make them stretch, not even with a lot of coaxing.

We then moved on to making Parmesan, and when the rennet was put in, it simply curdled.  It didn’t turn into curds and whey like it is supposed to, it too turned into sand curds and whey.  It was completely unable for cheese.

The good news is that she was able to get her money back from Safeway because the milk did not work, but it came abundantly clear to me that the milk I am working so hard for IS superior to what I can get at the store.

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