posted on Apr, 8 2009 @ 01:51 PM
I have my own backyard Jersey that I raised from 4 weeks old. I've been milking her for three years now. We filter, chill then drink. It tastes as
fresh as a milkshake. There is no skunky aftertaste that you get from cooked/pasteurized milk.
When you buy milk at the grocery store, it is never fresher than a couple of days. By the time it comes from the farm, goes to the dairy, then the
store several days have passed.
When milk is cooked, so are the healthy enzymes necessary for your intestinal tract and the enzyme "lactaze" which breaks down lactose.
Since I am responsible for the health of my family, I am very clean with the whole process. I always have bleach out in my barn to keep the floor
clean. I milk into a stainless steel bucket. I brush my cow before milking her. I clean her teats off before milking. If my cow could talk, she
would tell you she is a very content and spoiled cow. She spends her day grazing fresh grass during the summer. When she gets too hot, she comes up
to the barn and I hose her down with cold well water.
She never gives me a hard time when I milk her. She comes into the barn and knows she will get brushed and fed molasses covered grain. She is
allowed to keep her calf with her until it is weaned. She has never gone through the stress a normal dairy cow would at the birth and separation of
I make butter a couple times a week, cheese and yogurt. My mozerella cheese is so gooey and stretchy on pizza. My chocolate chip cookies melt in
your mouth because the butter is so perfect. Grilled cheese sandwiches are addicting too.
The promised land was a land flowing with milk and honey. I believe cows are a gift to us for their meat and milk. I also believe in taking loving
care of the animals that provide for us.
I know what is in my milk and what is not in it.
There are no hormones or cooked puss in our milk. If my cow gets an infection, I know immediately before it is a problem and I know how to treat her.
I have nine barn cats and a dog who are more than happy to drink the milk I do not take into the house.
Homogenization is worse for you than cooking the milk. It is a very fine screen that slices the fat globules into smaller pieces and suspends the
cream into the milk. Unfortunately the fat isn't the only thing being sliced open. Cow dung does get into the milk, but that is ok, if it is cooked
and killed, but when the dung and cooked infection gets sliced open you are exposed to everything that was in the cell. If you do a google search you
will find that is the cause of allergies.
I am totally sold on raw milk. Currently my cow is dry and awaiting the birth of her third calf. She had a year off between her 2nd calf and this
one. She has the good life.
The downside of having my Annabelle is I have to milk her twice a day whether I want to or not. It keeps me close to home ten months a year. I have
a neighbor who trades milk for eggs and he helps out when I need him to.
When the shtf, I hope I can help neighbors out with our milk. I do get 3 gallons a day and the calf gets the rest. There is no way a calf can or
should drink that much milk a day anyway.