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Low Temperature Pasteurized Milk
My family is fortunate to have a local source of raw cow’s milk, but recently the supply has diminished. Two-thirds of our farmer’s cows are due to give birth this month. Our family relies on milk as a source of fat and protein. We utilize milk for drinking and cooking.
My family did not experience any adverse reactions to the low-temp pasteurized milk. We did cut back our consumption of milk because the store-bought, low-temp pasteurized milk turned out to be more expensive than the raw milk from our farmer. In addition to the increased cost, each gallon of milk contained much less cream than the rich milk our farmer provides. Another factor was that the store-bought milk was often sold out in gallon sizes, forcing me to buy the more expensive half-gallon sizes. I believe the sudden demand for the milk caught the store off-guard and they weren’t able to increase their supply quickly enough.
I am glad to have found what I call the “happy medium milk”. I can recommend this milk to health-conscious friends who are a bit squeamish about drinking raw, unpasteurized milk. I am comfortable giving low-temp pasteurized milk to my family for short periods of time. No pasteurized milk can replace the health benefits of raw milk, however. As well, while using low-temp pasteurized milk I couldn’t make whey for soaking grains. See, pasteurized milk doesn’t simply sour. It completely ruins and becomes dangerous to consume after its expiration date.
If you find that raw milk is difficult to source, seek a better alternative to homogenized and high-temp pasteurized milk by looking for low-temperature, non-homogenized, grass-fed milk.