A milk question

[Guest guest]

Hi folks,

I'm new to this list and very happy to have found you! I don't

even have NT yet, but I'm slowly trying to improve the foods

I put into my body.

So, here in NYC I do not have access to raw milk. I DO have

access to organic, grass-fed, past., homog., milk (Natural by

Nature). I want to make it non-homog., so I buy nonfat milk

and heavy cream (not ultra past.) and mix the two. Question:

what would the ideal milk to cream ratio be? I figured adding

1/4 c. (2 oz.) cream to one quart (32 oz.) of milk would give

me a butterfat content of 5.8%. Assuming I did the math right,

am I on track here? Anyone else do this too?

Thanks!

p.s. is the shopping list everyone refers to the one on Dr. Byrnes'

website?

[Guest guest]

Hi, !

I didn't know Natural by Nature was grassfed! That's pretty neat. Anyway,

when I buy raw milk straight from the cow (Jersey cow) I average 2-3 cups of

cream per gallon milk (sometimes even up to 4 cups). I skim some of the

cream to make butter, sour cream, ice cream etc. I know this doesn't really

answer your question. I just wanted to let you know what comes straight

from a Jersey. A Holstein yields less - maybe 1 to 1 1/2 cups cream per

gallon milk?

ine

[Guest guest]

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>so I buy nonfat milk

>and heavy cream (not ultra past.) and mix the two.

While I can't be sure about what Natural By Nature does, I believe all 2%

and lower milk has milk powder added, which is full of oxidized cholesterol

and one of the worst things you can eat. Ronnybrook's dairy is all

unhomogenized, and I believe Natural By Nature feeds their cows soy in the

winter whereas Ronnybrook only uses corn. It is a little more expensive,

though.

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