“I had my first sip of raw milk last summer. It was sweet, rich and tasted surprisingly good.
I drank the pure milk, straight from the glass jars it had been pumped into a few hours earlier without any further processing or pasteurization. The goat milk came from a farm outside of Boston run by a caring woman, Jeanette, who feeds her animals organic carrots and allows them sunshine, fresh air and movement.
Supporters of raw milk argue that its benefits include essential bacteria and enzymes that aid in digestion and immune support that are lost during pasteurization. It’s popularity has been growing rapidly in recent years and has slowly started to reach the kosher market. Continue reading