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Oh my god, wrong wrong wrong. Stop drinking raw milk. Louis Pasteur is spinning in his grave. https://arstechnica.com/features/2025/07/its-shocking-massive-raw-

Oh my god, wrong wrong wrong. Stop drinking raw milk. Louis Pasteur is spinning in his grave. https://arstechnica.com/features/2025/07/its-shocking-massive-raw-milk-outbreak-from-2023-finally-reported/ https://arstechnica.com/features/2025/07/its-shocking-massiv...

mothballed 1y ago
Does it still taste good if you pasteurize it yourself? Maybe in a more controlled way than industry does it? I'm wondering if it is the freshness that partially makes the non-pasteurized milk taste good, since it is illegal to sell over state lines and possibly to sell at all, it is probably much fresher.
- graemep 1y ago
  Yes, it may well be the freshness. In the UK it has to he sold directly by the farm (either on premises, or they can take it to a market AFAIK). I think pasteurising it yourself would be worse as its harder to control temperatures precisely without the right equipment.
- Spooky23 1y ago
  It’s more likely higher fat content.
  - graemep 1y ago
    I do not think pasteurisation affects fat content? Homogenisation is a separate process and it is possible (at least in the UK) to buy not homogenised pasteurised milk which should have the same far content. To me filtered milk (which is filtered to remove bacteria and other things before pasteurisation to keep it fresh for longer tastes very good, which favours the argument it is the freshness that matters.
    - Spooky23 1y ago
      It doesn't but processing does. I think some dairies extract the fat and re-add it later to a consistency. That's why I don't buy retail milk and do a farmer-consumer milk-man! :)
  - giardini 1y ago
    Yep! Can confirm that the fresh milk from my grandfather's cows is tastiest before being run through a separator to remove the fat.
- maxerickson 1y ago
  Industrial pasteurization is going to be far more controlled than whatever you bodge together in your kitchen or garage. Do you think that profit mongers are going to waste energy and time overcooking it?

mothballed 1y ago

Does it still taste good if you pasteurize it yourself? Maybe in a more controlled way than industry does it? I'm wondering if it is the freshness that partially makes the non-pasteurized milk taste good, since it is illegal to sell over state lines and possibly to sell at all, it is probably much fresher.

graemep 1y ago
Yes, it may well be the freshness. In the UK it has to he sold directly by the farm (either on premises, or they can take it to a market AFAIK). I think pasteurising it yourself would be worse as its harder to control temperatures precisely without the right equipment.
Spooky23 1y ago
It’s more likely higher fat content.
- graemep 1y ago
  I do not think pasteurisation affects fat content? Homogenisation is a separate process and it is possible (at least in the UK) to buy not homogenised pasteurised milk which should have the same far content. To me filtered milk (which is filtered to remove bacteria and other things before pasteurisation to keep it fresh for longer tastes very good, which favours the argument it is the freshness that matters.
  - Spooky23 1y ago
    It doesn't but processing does. I think some dairies extract the fat and re-add it later to a consistency. That's why I don't buy retail milk and do a farmer-consumer milk-man! :)
- giardini 1y ago
  Yep! Can confirm that the fresh milk from my grandfather's cows is tastiest before being run through a separator to remove the fat.
maxerickson 1y ago
Industrial pasteurization is going to be far more controlled than whatever you bodge together in your kitchen or garage. Do you think that profit mongers are going to waste energy and time overcooking it?