Category Archives: Raw Milk

I can’t believe it’s not butter!

Me either Fabio!

Ah, hello.

Recently my wife and I picked up some raw cream from the farmer that sells us milk. I have to say, this stuff is amazing! By far the best tasting cream I’ve ever had- just look at it:

This is cream sticking to my spoon…

I just had to brag!

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Artois the Goat

Artois

If you like your sarcasm paired with a tangy, sweet cheese, might I recommend the movie Artois the goat.

A 2009 indiepix film, Artois the goat follows the journey of a food chemist underling as he struggles to find the perfect cheese, and, um, the meaning of his existence too.

Though overly dramatic at times, the word that best describes Artois the goat is CHEESY! It’s a really funny and surprisingly cute romance that highlights the contrast between commercially mass produced foods and artisan foodcraft, with particular attention to the role of RAW milk in the creation of fine quality cheese. Definitely a WAP friendly script, this movie is of the artsy variety, and a well done sample of that type.

The FDA is introduced as the supervillian of the film, and the sidekick of our hero gives them a fair tongue lashing throughout. In that vein, the dialogue writers did a fantastic job, adding verbal humour to the already amusing setting. I think all raw milk enthusiast would have fun watching this film

My wife and I found the trailer some time back, but were excited to see the film show up on Hulu. While I did enjoy the Hulu version, you may prefer the advertisement free DVD if you can find it.

I give this film a 5 out of 5 for creativity, originality and humour, and a 4.5 out of 5 for overall experience. The middle part seemed a tad drawn out, but I enjoyed the whole thing. I think this is a great date movie, particularly for any raw food enthusiast.


Sprouting Grains

A recent Archeological expedition in Egypt unearthed the remnants of an ancient silo, used to store grain about 4,000 years ago. Several Lentil seeds were discovered, and when planted, one actually sprouted and grew (although the scientists claim it is a somewhat weaker plant than the modern variety). The practice of storing grains dry, as I have just proved with superior logic, is about as old as the hills. Or at least as old as growing grain on the hills. Famine being as common as either you getting your ancient god mad at you, or some other ancient god getting mad at your favorite in-charge-of-growing-grain god, the idea of growing food that can be made shelf stable has dominated food industries since ancient Egypt.

 This bring me to one of my favorite Sally Fallon topics: Sprouting Grains.

Depending on who you ask, un-sprouted grains are responsible for every bad thing from ADD to the (unproven) death of Elvis. Ok, I did make one of those up, but it could have been true. The advantage of sprouting grains before eating is really quite significant: It’s an important step in making Beer. But aside from the practical reasons, some wives may also be concerned about the vitamines (mostly B and C) that are produced, and digestibility of the starch and sugars that result from the sprouting process.

Whether you are attempting to prove that ancient Lentils can still make it in this tough economic climate, or want to whip up a batch of your very own soaked flour pancakes, I recommend sprouting method of pre-preperation for every meal.

For grains which you are not able to obtain whole and sprout, soaking the flour overnight can achieve much of the same advantage as far as the sugar/starch content goes. To soak your flour, simply measure out the amount you will be using for baking or cooking, and mix with equal parts Raw Milk or homemade kifir. I prefer the sweeter taste of the Raw Milk soaked product, but there is some legitimacy to claims that the kifir version offers more in the way of nutritional fallout. For those of us confining our baking endeavors to the Gluten Free flours such as Buckwheat, this soaking method provides a smoother product that holds together better, always a difficulty with Gluten Free flours.

 Soaked flour pancakes are a particularly good way to start a Saturday morning. Throw in a side of bacon, and you have a great start to the weekend. I loosly follow the recipe on page 478 (look here), which produces a distinctly sour pancake, that I feel pairs with my general morning attitude. Once the sour pancakes have bonded with my sour mood (from having left the restful peace of sleep), I am ready to face the day. So try your own this weekend, I think you will be pleasently supprised.


Raw Milk

When learning to cook at a young age, I was mostly interested in making dessert. The problem with desserts is that they are typically the hardest recipes to follow. Very near the top of my favourite dessert list was Tapioca Pudding. The delicious substance derived in it’s entirety from South American substances, the traditional Manioc root, Vanilla bean, eggs and milk, and the modern sugar. Since I am a baker by personality, I religiously followed the directions on the box. These instructions were, I think, intended to keep kids from making Tapioca Pudding. The first step was to boil milk, and then add the sugar. Any kid who can get past this daunting step with out scorching his mother’s pans reaps the reward of sugar headaches all day long. For almost 2 decades, this is the only context in which it ever occurred to me that one might boil milk. Oh sure, I had heard of Pasteurisation in middle school science class, but I never really thought about what it meant for milk. I just accepted Pasteurised milk as a fact of life.

I vaguely remember that Pasteurisation had saved the world from certain death, and that good ‘ole Louis had stopped the Bubonic plague or something. Maybe it was that he discovered France. Wait, that would have been History class… OK, never mind. I have no idea what he did. Except boil milk. Since then, the process of making milk drinkable is called Pasteurisation. If you want to make it really drinkable, you can Ultra-Pasteurise it. Just don’t tell Sally Fallon (or her army of young mothers) what you are up to, or they will flog you with organic bamboo reeds.

To be completely honest, I am sceptical about a few of the miracles claimed by raw milk. I have been consuming raw dairy almost daily for about 2 years now. It tastes identical the the store bought stuff, and I have approximately the same number of colds/flues as before. I will say that my teeth have fared a lot better, but even those are pretty shot this late in the game. No, I have not been cured of anything by eating raw milk in my cereal. But I have also, strangely, not died. My limbs haven’t fallen off, I have not been struck with blindness, and Listeria has yet to make a comfortable home in my intestine. Raw milk may or may not help you, but in my experience, it is safe.