More about my cow....

Raw Milk Resource:
http://www.realmilk.com/where2.html

I know that many raw foodies are vegan raw foodies but I figured that there will be people who are interested in it anyway. A lot of what people have a problem with it is related to the way most milk is produced. Sick hormone and antibiotic filled cows that are milked to the point that they get sores on their udders and then the milk is pasteurized and homogenized.

Milk USED to make me sniffle.

I went from regular milk to organic milk and saw some improvements in my allergies. Then I went from mass produced organic milk to a locally produced organic milk that was pasteurized but not homogenized. Again, less reaction to the milk. Then my sister told me she had a cow share and I tried her milk - no allergic mucousy-ness and I bought a cow share.

Buying or selling raw milk in many states is illegal but it is not illegal to own a cow and drink the raw milk from it. Thus I plopped down $70 for the share and then $20 for 6 glass bottles from the farmer (prices vary from farm to farm and prices may change with inflation as well.) I then pay a $30 a month for cow maintenance.

I now get a gallon of raw organic non-homogenized milk from my farmer once a week. It is SO much better tasting! And in a weird way it's also more versatile. I can let it sit for a couple of days and skim off the cream to make butter or whipped cream or ice cream if I want. I can warm it to about 110 degrees and make lemon cheese or vinegar cheese or yogurt.

Again, I will say that it may not be for everyone.

Raw milk is however delicious and much more nutritious than the homogenized crap I drank growing up.

More info and a story about my farmer:
http://www.businessweek.com/smallbiz/content/nov2006/sb20061121_167591.htm?chan=search