Spot a trend: have you gone raw?

It looks like we're pretty good at trend spotting, aren't we now? Last week I posted about our cow share and weekly supply of Nutmeg's raw milky goodness, and this week two major newspapers in the country published articles about raw milk.

The NYT asked, "should this milk be illegal?", and the Washington Post wondered if raw milk is udderly foolish.

And me? I'm on to my third pound of butter. Perhaps when I got to my tenth I'd have this figured out so I coould tell you all about it. Bordier, watch out, there's a new crémière in town. ;-)

Meanwhile, here is a whole other kind of raw. A tad, um, NSFW, if you asked me.

Comments

[B]

ever the trendsetter! and that other link (the nsfw one)... i don't even know what to say except, well, live and let live!

B
http://www.handtomouthkitchen.wordpress.com

[barbara]

Growing up on a farm we made butter like this with fresh milk. It was so long ago I can't give you any tips though. Yours looks like butter. How was the taste?

[veron]

I'm on the fence on this one. It's kind of hard if your body is already used to pasteurized milk although I do remember when I was growing up I had a fondess for goat' milk and when we get it it is actually so fresh it is still warm.

[conor]

fascinating article about the vegan social realm.

[Kevin]

Yeah, I'm in. Cultured butter is at the top of my list of things to make right now.
sincerely,
graveyard for dead animals

[Jennifer]

I betcha anything that those reporters read your blog--so you're probably not a trend spotter, but rather a trend setter!

[foodette]

Your last blog about this set me off on reading everything there was on this "new trend". I have tried two different brands (the only two that sell in stores) here in CA, and I can definitely taste the difference. I am not sure if it's doing anything special for my body, but I do know I don't have any of my mild symptoms of lactose intolerance. I do have to say, though, to me this trend is so much more about treating our animals, and our land, well. Even if this just opens up people's eyes about how we have to pasteurize our milk because of the poor treatment of cows in this country, that would be good enough. I know it's opened my eyes! Thank you for all of your posts on this subject.

[almost vegetarian]

All I know is that unpasteurized cheese is head and shoulders tastier than pasteurized cheese - and the French and Italians and Greeks and a host of other people have been eating it without any horrible effects that we are aware of. So ... food (if you forgive the dreadful pun) for thought.

Cheers!

[Amy]

That butter looks like pure heaven!

[Matthew]

I second Amy. Fantastic looking butter.

Nice photo as well.

[joyofcooking]

keep it coming! speaking of bordier, I noticed that the seaweed butter isn't as good as it used to be. hint hint. cepe butter, hint hint.

[Liz]

I grew up on a dairy farm where the cows were not housed in free stall housing, but spent most of their time in a pasture. My father was quite proud of the fact that the bacteria count on his milk was usually lower than that required for pasteurized milk. As long as cows are monitored for health (so that undulant fever doesn't become a problem) there shouldn't be any need to avoid raw milk from clean dairies. I'd drink raw milk all the time, if I could only get it. It's illegal to sell it in stores around here, so unless you can find a friendly farmer who isn't already over his limit for private sales, you have to travel to New York state. Unfortunately, in upstate NY in our area there aren't any stores that we know of that sell it either. I think the whole thing is a conspiracy of the corporate dairy people. We can't even buy raw milk cheese in this country unless it's been aged for a certain period of time. This despite the fact that the problems with cheese came from cheese made with pasteurized milk.