I know I’ve asked before, but do you buy raw, local or commercial dairy? This year we are getting our milk delivered from a local dairy. After going back and forth about it for awhile, we decided we’d rather pay a little more for our milk, and know where it is coming from.
The thing is, commercial milk is one of those kind of borderline if-y sorts of foods. One gallon could contain milk from literally thousands of different cows–and it has been heated, fortified, homogenized, separated and reconstituted. If you want to get right down to it, it is a shadow of its original self. It is stripped of a lot of its health qualities. In days gone past, people drank milk straight from the cow. It had inconsistencies, cream at the top–and occasionally, it wasn’t white, but instead a cream color. When pasteurization was born, mostly out of a response to poor milk handling practices, people started to believe that real, raw milk wasn’t safe and “grocery store milk” became the standard.
To make commercial dairy, the milk is put into HUGE industrial centrifuges, where it gets separated into fats, proteins, etc. Then, the parts are recombined to make whole, low-fat, and skim milk. It is pasteurized and then bottled and sent on its way.
A lot of peeps I know are starting to go back to local dairy milk or raw milk, so I think it’s starting to make a comeback.
So, do tell, what is it for you: raw, local, or commercial milk? And can you taste the difference?
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.