Re: drinking fresh raw milk, not cultured

[Guest guest]

I just put my raw milk out in a jug, covered by a napkin, and in a day or so it

soured but was

nonetheless very drinkable--kind of like buttermilk. After four days the bit I

hadn't drunk

separated, so I got the whey and a little 'cheese'.

J.

Carolyn Gutman-Dey schrieb:

>

> I may have missed the page in NT that addresses this, but I am still unclear

on one basic point about milk: is it recommended in NT that adults (that are

generally tolerant of milk products) drink FRESH uncultured milk. Like a nice

glass of cold, raw, whole milk. Because I have some in the fridge and I keep

intending on diving into the whole culturing thing, but haven't had the time. I

understand that cultures that ate/eat dairy primarily drink cultured milk. But

that was partially because they didn't have refridgeration, right? Or was it

mostly because they understood it was hard to digest. I understand that the

lactose is in the fresh milk. So is it okay to drink? I want to get the good

enzymes in the raw milk, but don't want to tax my body if it is difficult to

digest. I don't seem to have any digestive problems per se, but I did have an

energy-type (electric acupuncture) test done which showed I was sensitive to

dairy.

>

> I think Sally recommends fresh milk for kids, is that right?

>

> Thanks

> carolyn

>

>

[Guest guest]

Clabbered milk is excellent!

On Thu, 07 Mar 2002 15:36:52 +0100 son

<hjacobson@...> writes:

I just put my raw milk out in a jug, covered by a napkin, and in a day or

so it soured but was

nonetheless very drinkable--kind of like buttermilk. After four days the

bit I hadn't drunk

separated, so I got the whey and a little 'cheese'.

J.

[Guest guest]

,

What is the benefit of letting the fresh milk sour? Is it getting cultured that

way?

Sonja

[Guest guest]

I am still unclear on this point. If we have fresh raw milk and no

allergies or tolerence problems, is there any advantage to drinking it

clabbered or fermented? Please, someone, address this because my

counter is starting to look like a biology lab and if I don't need to

mess with this clabbering and fermenting, I'd just assume drink it

fresh and cold and clear off my counter!

TIA,

C.

[Guest guest]

>> I am still unclear on this point. If we have fresh raw milk and no

allergies or tolerence problems, is there any advantage to drinking it

clabbered or fermented? <<

Just my possibly muddled understanding, but I believe fresh raw milk is

a great live food that is improved even more by fermentation.

~ Carma ~

To be perpetually talking sense runs out the mind, as perpetually

ploughing and taking crops runs out the land. The mind must be manured,

and nonsense is very good for the purpose. ~ Boswell

Carma's Corner: http://www.users.qwest.net/~carmapaden/