3 ms·

The raw milk I used to have tasted a lot better to me. I do not know whether that was because it was very fresh (bought from a vending machine at the farm) rat

The raw milk I used to have tasted a lot better to me. I do not know whether that was because it was very fresh (bought from a vending machine at the farm) rather than because it was not pasteurised.

Spivak 1y ago
It's almost surely because of where you sourced it rather than its rawness. I have a friend who is a cheese monger, which like what a cool job, and they source fresh high fat content milk from a local dairy farm. He brought some home to us to try since he talked it up so much—apparently it's what they use in their coffee while working—and oh boy it's the best milk I've ever had. My guess is some wires get crossed where someone tries a raw milk and it's the first not grocery store milk they've had and so clearly the difference must be that it's raw. Can't really blame anyone for the confusion, until my friend talked my ear off about cows I thought milk was milk.
- hadlock 1y ago
  Feed stock for the cattle matters a lot, it's not for marketing reasons that varieties of cheddar range from white to yellow to cartoonish orange. Certain types of cheese (particularly Friesland in the Netherlands) end up with a lot more butterfat than other types of milk.
  - graemep 1y ago
    Good point. I am now wondering if there is another source of fresh local milk.
BugsJustFindMe 1y ago
Almost certainly just the fat percentage. It's common for cows to produce milk at notably higher fat percentage (often more than 5%) than the mandatory minimum standard for "whole milk" (3.25% in the US) that large commercial producers centrifuge and re-blend down to to maximize profit. Most consumers are unaware that "whole milk" is a specific commercial regulation that does not mean "all the original milkfat", and this gets in the way of educating people about the danger of drinking milk raw. Add a bit of pasteurized cream back into your pasteurized milk and see that it tastes much better.

The raw milk I used to have tasted a lot better to me. I do not know whether that was because it was very fresh (bought from a vending machine at the farm) rather than because it was not pasteurised.

Spivak 1y ago

It's almost surely because of where you sourced it rather than its rawness. I have a friend who is a cheese monger, which like what a cool job, and they source fresh high fat content milk from a local dairy farm. He brought some home to us to try since he talked it up so much—apparently it's what they use in their coffee while working—and oh boy it's the best milk I've ever had. My guess is some wires get crossed where someone tries a raw milk and it's the first not grocery store milk they've had and so clearly the difference must be that it's raw. Can't really blame anyone for the confusion, until my friend talked my ear off about cows I thought milk was milk.

hadlock 1y ago
Feed stock for the cattle matters a lot, it's not for marketing reasons that varieties of cheddar range from white to yellow to cartoonish orange. Certain types of cheese (particularly Friesland in the Netherlands) end up with a lot more butterfat than other types of milk.
- graemep 1y ago
  Good point. I am now wondering if there is another source of fresh local milk.

BugsJustFindMe 1y ago

Almost certainly just the fat percentage. It's common for cows to produce milk at notably higher fat percentage (often more than 5%) than the mandatory minimum standard for "whole milk" (3.25% in the US) that large commercial producers centrifuge and re-blend down to to maximize profit. Most consumers are unaware that "whole milk" is a specific commercial regulation that does not mean "all the original milkfat", and this gets in the way of educating people about the danger of drinking milk raw. Add a bit of pasteurized cream back into your pasteurized milk and see that it tastes much better.