After three months of searching high and low, I have finally gotten ahold of raw milk. Straight from the cow. Unpasturized, nonhomoginized. Ready to make all sorts of delicacies!
In my efforts to learn how to cook more naturally, I have been researching the health benefits of drinking and cooking with raw milk. The process which most milk is put through destroys much of the nutrients that are found in abundance in milk. Most grocery store milk has also come from cows fed growth hormones and eating pesticide-laden grass or grain. To learn more about the benefits of raw milk, read more here.
However, because of the slim potential dangers in unpasturized milk, the laws concerning ataining it are difficult to get around. In Illinois, it is not illegal to drink or sell it, but it is illegal to advertise that you sell it. In Iowa it is illegal to sell it at all. Fortunately, I live in Illinois:-)
However, because of the laws against selling it, it has been extremely difficult to find. I have been able to find some distributors, but they are at least an hour away. And raw milk only keeps for 7-10 days. In a providential turn of events, Stephen drove past his aunt one early morning in Clinton, an hour away. Each wondering what the other was doing there, they called each other, and Aunt Melinda relayed to him that there was a milk distributer in the area that she and another gal took turns driving to!
She picked me up gallon, and I am not on a monthly rotation to grab raw milk for myself and these two gals. I am SO excited! Today, I put 2 quarts of milk on the counter to sit at room temperature for a couple days so that the curds will separate from the whey. After that, I will skim the curds off the top and strain the whey into jars.
Among some of the many delights I intend to make with my curds and whey, here is a sampling:
-homemade ginger ale