1) you would probably get a better discussion if you put this in politics, and if you made a brief comment of some sort. 2) I've bought raw milk twice. It doesn't taste different enough for me to care, but it is damn good for making yogurt. There I can taste the difference. But not enough to justify the expense.
Thanks, yeah I really debated with myself back and forth on where exactly to put this...but in the end I decided that it had a bit more to do with food than politicis. But I'll probably take your advice later on today and post it over there as well...unless you'd like to do me a favor???
http://www.foodpoisonjournal.com/fo...breaks-in-2012---152-sickened-some-seriously/ Raw milk is not a good idea.
Seems like a perfect example of natural selection. I will continue to select pasturized milk if you don't mind.
Hey, "Family Cow Dairy" supplies the store where I tried raw milk. Well, a couple of sips. Like I said, I can imagine buying it when I feel lke making my own yogurt, but I am not going to be a regular customer
I've gone head-to-head with food poisoning many times and have won 99% of those battles. I've had raw hamburger meat, rare burgers, even rarer steaks, have been reckless with raw chicken and mayo and eggs and I've been known to eat raw hot dogs. Listeria's kind of my bitch. And I've ate all sorts of bizarre redneck dishes that include animals not located in your local grocery store. But cows are ********ing nasty. I will eat their meat all day long, but there is NO way I'm drinking milk that came straight out of a cow's udder and into a jug. Even if they wipe their teats down with alcohol every 5 minutes. And I LOVE dairy products. I just think that if the government is putting in that much effort to regulate raw milk (and even prevent its sales entirely) there might be a good reason why. You don't see cops busting down the door of a Fudrucker's because someone got served a rare burger.
I saw some sort of raw milk product on TV that was yellow in color. "Beestings?" I dunno, but I don't want my milk to be yellow, even if somebody invents lemon milk (in the same vein as chocolate milk or strawberry milk). I went to my neighborhood farmer's market oday, and some place was selling raw cheese, IIRC, and another was selling raw pies and cakes and such. My GI is super sensitive, a secondary effect of spina bifida. So, I avoid stuff like that, but it is just plain fascinating.
We had a pretty good discussion about this a few years back: http://www.bigsoccer.com/community/...erstate-traffic-of-unpasteurized-milk.954023/
Made yogurt just this weekend. In fact, when I get home, I have to doctor up the more tangy batch to turn it into raita for the Indian food I'll be whomping up tonight. If I'm not posting over the next few days, blame the raw milk (which actually isn't raw any more, since the temp was raised to 185 and then kept at 110 for about seven hours (actually... 11 hours for this particular batch I'm using tonight, since I wanted it to be a lot more tangy).
This Wisconsin farm boy drank a helluva lot of raw milk back in the day. Put hair on my chest and gave me the strength of 10 men, I kid you not.
