RAW MILK IS NOT PASTEURIZED
Okay, so it's another food post.
After much finagling, I finally managed to get my first order of unpasteurized milk. You see, it's not legal to sell this stuff in stores in Massachusetts, so if you want to get it, you have to buy it more or less directly from the farmer.
Unfortunately, there aren't really any dairy farms within biking/public transit distance of Cambridge, and so I had to sign up with a co-op called Just Dairy, who delivers it to a refrigerator in someone's back yard in North Cambridge where I go to pick it up.
It's pretty tasty, by the way. In spite of the charming label.*
I'm kind of impatient for it to go "bad" actually. The main practical difference between pasteurized milk and raw milk being that while pasteurized milk exists more or less unchanged for about 2 and a half weeks and then turns rotten and disgusting, raw milk is very much a living substance. If properly cared for it will survive almost indefinitely, converting itself into many familiar dairy products along the way. The healthy bacteria keep the mold at bay and the milk does not rot.
Oh, by the way, I wasn't aware that my order for the raw milk was going to be filled so soon, and so I bought a half gallon of whole milk and a half gallon of 2 percent, both from Organic Valley. If anyone wants milk, let me know. It's free! You can have the whole thing.
* Does this remind anyone else of our attitude toward midwifery?
After much finagling, I finally managed to get my first order of unpasteurized milk. You see, it's not legal to sell this stuff in stores in Massachusetts, so if you want to get it, you have to buy it more or less directly from the farmer.
Unfortunately, there aren't really any dairy farms within biking/public transit distance of Cambridge, and so I had to sign up with a co-op called Just Dairy, who delivers it to a refrigerator in someone's back yard in North Cambridge where I go to pick it up.
It's pretty tasty, by the way. In spite of the charming label.*
I'm kind of impatient for it to go "bad" actually. The main practical difference between pasteurized milk and raw milk being that while pasteurized milk exists more or less unchanged for about 2 and a half weeks and then turns rotten and disgusting, raw milk is very much a living substance. If properly cared for it will survive almost indefinitely, converting itself into many familiar dairy products along the way. The healthy bacteria keep the mold at bay and the milk does not rot.
Oh, by the way, I wasn't aware that my order for the raw milk was going to be filled so soon, and so I bought a half gallon of whole milk and a half gallon of 2 percent, both from Organic Valley. If anyone wants milk, let me know. It's free! You can have the whole thing.
* Does this remind anyone else of our attitude toward midwifery?