Raw Milk – The Way God Intended

We bought a Jersey cow a few weeks ago and are reaping the benefits of 3 gallons of milk a day. We make yogurt, butter, ricotta cheese, cottage cheese and will be venturing into mozzarella and a hard cheese in a few days. 

Here is the fresh, raw milk on the left. I read in the “Untold Story of Milk” that milk and butter is white because the cows are confined. When they are free to graze fresh, green grass their milk takes on a warm yellow color.

See the cream on the top? I scoop it out to make butter and then make raw milk yogurt with the rest of it each night.

This is what real butter looks like.

Ricotta – We had this in lasagna last week. It was absolutely delicious!  Recipe – Heat 1 gallon of milk to 185 degrees, add 1/2 cup of white or apple cider vinegar, stir then strain in a cloth over a bowl until it stops dripping.

Our milk in the refrigerator now.

A cultured milk pancake. Now I must share something with you. Raw milk will not get bad if you let it sit out.  It cultures beautifully into a lightly sweet malt flavored milk after about 3 days and then it starts to turn into a more cheesy flavor and smell. This is how most of the world drinks their milk. Abraham did. When you pasteurize milk it kills an enzyme which inhibits bacterial growth, that’s why pasteurized milk sours into a bacteria infested, smelly waste product.  Please see for  yourself about cultured/clabbered milk:   http://astepofhealth.blogspot.com/2010/03/clabbered-milk.html

Real Cream – Some of it we let culture for a couple of days to increase the beautiful flavor and healthy enzymes.

Some of our pretty land

A place for the cows to graze

Another view from the pasture

And here comes “Daisy”

Coming over to say hello

Walking with her friend. She was a bit skitish when she arrived so Norman, the Amish man who sold us this pregnant, milking cow for only $500 had loaned us another cow for a time to let her settle in.

Daisy, our first milker cow. We love her.

2 thoughts on “Raw Milk – The Way God Intended

  1. ohh shes beautiful! my hubby loves cows.. he grew up at a Christian camp centre his parents ran and they had free range cows they used for milking. those were the days when u could serve raw milk to the guests! so he grew up on raw milk, just like your kids are. 🙂

  2. Mmmm! I love raw milk! What a blessing to have a cow of your own! Last Sunday I put raw milk in my 1 1/2 year old’s sippy cup at the potluck afterward. She didn’t drink it all by the time we came home and my DH opened it up to top it off for naptime. And there was something white and chunky inside that really freaked him out. I came out to take a peek and when I I tore it in half and gave it a sniff we realized it was CHEESE. It had turned into cheese. We had a good laugh over our baby making cheese in her sippy cup on the way home from church. 😀
    And on that note, I’ve made yogurt from POWDERED pasteurized storebought milk before but not out of raw milk. Please share how to make yogurt out of raw! The time I tried, I added some yogurt starter and left it in a warm place overnight and it did absolutely nothing except the cream floated to the top and the yogurt I’d mixed in for a starter settled to the bottom. This is the same yogurt I always use to start yogurt so I’m not sure what I did wrong. I tried 3 more times with the same result and then a final time I left it out to culture for 3 days and it was more like cottage cheese than yogurt. *confused*

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