Why Raw Milk is Great!

I have only recently found out the benefits of raw milk, but we are now getting through about 5 litres a week. Before this most recently we were drinking Koko coconut milk, but I am now a bit unsure of the additives in this. It is also meant be be very good while breastfeeding and for children, although the NHS advise against it while pregnant, so do your own research and decide.

We are lucky enough to be in driving distance of a fantastic dairy http://www.the-calf-at-foot-dairy.co.uk, which is just a few miles from Lowestoft.

The cows are 100% pasture fed, and the calves get to keep with their mum until they are weaned, which is a much more compassionate way of doing things. (Not all raw milk producers do this.) It is run by a lovely family who really care for the animals, and for great quality milk. They also sell beef and do mail order.

What is so good about raw milk?

Basically it contains more enzymes, vitamins and probiotics and is easier to digest. Grass fed Jersey and Guensey cows, goats, buffalo and humans produce A2 proteins, which are easier to digest than the A1 proteins from black and white Freisian and Holstein cows, although this is still disputed science.  It also tastes fantastic and has higher welfare standards.

Through the research I have done recently I have also realised that saturated fat is not bad for you, and sugar is much more important reason for weight gain. So don’t worry that it has more cream! Some books on the subject are mentioned here:-

The Weston A Price foundation are running a campaign for raw milk 

This American website sums it up quite well:-

The Weston A. Price foundation (W.A.P.F.) has done a survey showing some people with lactose intolerance can tolerate raw milk, this has certainly been the case with my husband who feels sick after drinking pasteurised milk, but can drink raw milk.

Any drawbacks?

It does cost more than pasteurised supermarket milk, but we have managed to save money in other ways by cutting back on processed foods. In my opinion it is a far superior product than supermarket milk, and it is worth it, to know the cows have the highest welfare standards. At The Calf at Foot Dairy the cows don’t get their calves taken away at birth to be shot or made into veal. I have realised that good producers have to be supported if they are to exist.

The safety of raw milk has been questioned but this is the information from the above W.A.P.F. page:

‘It is very difficult to determine the risk of drinking raw milk on a per-serving basis compared to pasteurized milk and to other foods.  For starters, the risk of illness from all dairy foods, raw and pasteurized, is very low compared to other foods—amounting to only 1 percent of all illnesses.

A government document published in 2003 indicates that on a per-serving basis, deli meats are ten times more likely to cause food-borne illness than raw milk (Listeria Monocytogenes Risk Assessment: Interpretive Summary, Center for Food Safety and Applied Nutrition, Sept. 2003, page 17).

For an analysis of the comparative safety of raw versus pasteurized milk see Those Pathogens, What You Should Know by Dr. Ted Beals. On a per-serving basis, raw milk is as safe or several times safer than pasteurized milk. See our press release on these findings, Government Data Proves Raw Milk Safe, and this Safety of Raw Milk Summary PowerPoint Presentation.’

I encourage you to all join the raw milk revolution!

Yoghurt Cheese and Whey Recipe

This is a successful recipe! It is from Nourishing Traditions by Sally Fallon. I used Yeo Valley Natural Yoghurt, and produced cream cheese, (which tastes a bit like Philadelphia, but better) and whey which is useful in loads of recipes.


You need to set up a bowl with a sieve on top, (I used a plastic one have read this is better when making kefir), and line it with muslin or cheesecloth. Then just take some yoghurt, (about 250g is a good amount, you can use more), put it on top of the fabric, and put a plate on top. Wait several hours, until the whey and yoghurt cheese separate, then tie up the cloth and hang over the bowl using a wooden spoon until the whey stops dripping. Then put in jars in the fridge. The yoghurt cheese should last about a month, and the whey about 6 months. Brilliant!

This can also be made with raw milk, pimma milk or buttermilk, see http://thenourishingcook.com/1-whey-cool/#more-37.

I tried it with raw milk, I thought it was ok, but my husband said it tasted like gone off milk and wouldn’t eat it!

Give it a go, I really recommend this recipe!

Increasing Milk Supply – Quinoa Milk

In Nourishing Traditions by Sally Fallon Morrell there is a recipe  for quinoa milk p.593, which is said to have come from Egypt, where fermented grain drinks were traditionally prescribed to nursing mothers. Variations include making it with rice, oats, rye or barley, which don’t need presoaking. I thought I would give it a go. Here is the result:-



I kept one jar and gave one to a friend who had recently had a baby. My boy was 11 and a half months, and still nursing. Like a lot of the drinks I have tried from the book I would say it is an acquired taste, but improved by the recommended honey and cinnamon! I ended up adding some to my evening warm drink, which is my own concotion of 3/4 tsp Barley Cup, 1/3 tsp raw cacao powder, 1 tsp coconut oil, 1/4 tsp molasses, 1/8 tsp cinnamon, (optional 1/8 tsp ground ginger) boiled and slightly cooled water and raw milk. Works for me! I try to make sure the water isn’t hot to deactivate the enzymes. However not sure the Barley Cup and raw cacao are strictly allowed with the Weston A Price recommended diet.

Not quite sure what my friend thinks of it yet, her husband said it looked like dishwater when I brought it round! Lol

The recipe is:

  • 1/2 cup quinoa
  • 8 cups filtered water
  • 1tsp sea salt (preferably celtic or himalayan)
  • 1/4 cup whey
  • 1/4 cup raw honey
  • 1 tsp cinnamon

Soak quinoa for 12 hours in warm water, rinse and drain. Cook quinoa in the water covered for several hours until mushy ( I cooked it in a slow cooker), put through a food mill (I used a hand held blender). Place in a 2 quart jug with rice and whey (for whey recipe see http://thenourishingcook.com/1-whey-cool/) (I used 2 x 1 litre kilner jars). Leave at room temperature for 2 or 3 days, transfer to fridge. (A certain amount of separatioin is normal). Serve with honey and cinnamon and enough water to reach desired consistency.