There are many commendable organizations and blogs fighting a great fight for raw milk and food freedom and I fully support them, but I think the movement is missing something. These fights, noble as they are, inadvertently keep raw milk in the frame of "fringe", "extreme", "questionable". Even places that just talk about it's health benefits tend to make raw milk the cure for everything (thus fringe, extreme, questionable).
Read MoreIt's great to have milk that keeps a long time, but that cream sure can get hard to re-incorporate and this makes the milk much less appealing. Shaking the milk vigorously is very damaging to it and doesn't even do that great of a job, but my husband came up with a really clever solution.
Read MoreGreat raw milk is made on the farm, but it's preserved at the customer. To ensure the greatest longevity and best flavor, make sure you do the following:
Read MoreI feed individual free-choice minerals. The first cows I bought were from a grass-fed, grain-free operation. When I started feeding these minerals, the cows nearly mauled me to get at them, they needed them so badly.
Read More"Your milk is too clean!" Yes, I've actually been told this. Many raw milk enthusiasts think a certain amount of bacteria in the milk makes it healthier for people, and that's what we should be selling. I disagree.
Read MoreWith a little experimenting, I developed a classic vanilla ice cream recipe for lightly sweetened raw cream. Using a combination of maple syrup and honey prevented the ice cream from tasting like either one and let the vanilla shine through.
Read MoreWhat happens when you take clean raw milk and give it a yogurt culture? Is it better or worse than pasteurized milk with it's "non-competitive environment"? I got my yogurt tested to find out.
Read MoreGrowing beautifully powerful leaders
