I’ve been using raw milk for my cheese for about 9 years.  My initial reasons were twofold:  I could get it more cheaply, and the curd was much more firm.  The cream content is higher, making a rich, creamy cheese.  I had also heard, years ago when I was milking goats, that homogenized milk contains an enzyme that attacks arterial linings, triggering the production of cholesterol within the body as a protective coating to the arteries.

Well, I came across an interesting article this morning, and I thought I’d share it with the community.  I realize that everyone can’t get raw milk; but if you can, you should!

Check this out:  https://thedolcediet.com/whats-really-in-your-milk

Its big in the UK, they have registered raw milk suppliers their. The Suppliers check their content every couple weeks, the health board checks every 6 months.

Here in the US there are only a very few states that allow raw milk to be sold commercially.  In my state, Arkansas, it’s legal to sell it, but it’s not legal to advertise it for sale.  So you have to ask around to find it.