Discussion about this post

User's avatar
Rachel Joyce-Gibbons's avatar

I spent a year as a manager at a raw milk dairy farm in the UK. We tested our milk every week and had extremely strict cleanliness standards. And it was a lovely calf at foot dairy where the cows were well looked after. Nonetheless, bacteria count would creep up with changes in weather, unexpected external stress to the herd, and for other “who knew why” reasons. Ultimately I just don’t think it’s worth the risk because you can do everything right and there is just no avoiding the fact that you’re getting milk from an environment which is inherently risky. And pasteurised milk isn’t unhealthy or unsafe so there’s absolutely no reason to drink raw milk. If you really want to avoid industrial processing, find yourself a small dairy. That’s good for your local economy anyway.

Peggy O'Gara's avatar

My friend: Peggy you should try raw milk.

Me: No thanks I don't like bacteria

My Friend: Well, we boil it & cool it first

Me: So you pasteurize it rather than buy milk already pasteurized?

My friend:

Sooooo dumb

11 more comments...

No posts

Ready for more?