Here’s a charming personal story from a family which is recently experimenting with raw milk instead of pasteurized.
“We’ve noticed lately our 2yo seems to break out in hives after eating dairy products. While we aren’t entirely sure this is the culprit, we are actively trying to change our dietary habits so that we can comfortably feed this child without having to break out the Benadryl afterwards.
With great trepidation, we made the switch to ‘raw’ milk. That’s fresh from the cow, unpasteurized, whole milk. Priscilla, thankfully, took to it right away, and we’ve had next to no issues with hives since making the change. Michael and McKenna are blissfully unaware that their sneaky mother is mixing our regular milk with the raw milk, so they are well on their way. After the initial shock of creaminess and flavor, I started to really enjoy it as well, and now I think I like it better. Dave? Well, he’s all for the rest of us drinking it, and he doesn’t mind me cooking with it…but he’ll probably never drink it voluntarily. So, our milkman won’t be out of a job altogether.
Since we already make our own ice cream, I started thinking about yogurt as well. I was planning to buy a yogurt maker, but was a bit concerned about the heat ruining all the good enzymes that make the raw milk so tolerable. My dear friend, Mr. Google, led me to this post about making yogurt in the crockpot. Genius!
I gathered together the necessary supplies, and got to work. Such hard work it was, too. Read the recipe, and you’ll see…plug the crockpot in and turn it on, pour in the milk, cover…yeah, this was almost unbearably easy to make. So easy I was convinced that it would never come out right.
Sure enough, though, when I sniffed it in the morning it smelled just like yogurt. The smell made me brave and I tried a little taste. Perfect! I had a yummy bowl of yogurt and fruit for breakfast….”
