Raw dairy
TrailBlazzinMN
Posts: 509 Member
Anyone here eat/drink raw dairy products?
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Replies
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Goat milk0
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Werd.0
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I don't dare. We invented pasturisation for a reason!0
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Ooh, today I learned
point stands, after pasteurisation became widespread deaths due to dairy-borne illnesses dropped.
You might not get sick from raw dairy of course, but it's not recommended to drink/eat it.
http://www.cdc.gov/foodsafety/rawmilk/raw-milk-questions-and-answers.html#hurt
http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm079516.htm0 -
I did. I got some milk, fresh from the cow.
I didn't like it.
Nonfat, store-bought for me.
I do get fresh eggs, though. They don't have to be refrigerated, so it saves a little space in there, too. 0 -
Sometimes. It's a pain to get the raw stuff in my state, though.0
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No. I did not grow up with animal milk --- it seems weird. And because of lactose intolerance.0
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I do get fresh eggs, though. They don't have to be refrigerated, so it saves a little space in there, too.
I've heard this for so long but I've never actually attempted it. It terrifies me to leave eggs out of the fridge. I have no problem eating/drinking things with raw egg in it when they've been refrigerated but for some reason leaving them on the counter and then eating them makes me think I'm going to die.0 -
I'm assuming you're American. We generally buy our eggs refrigerated and they say that once refrigerated, eggs should remain refrigerated.abetterluke wrote: »
I do get fresh eggs, though. They don't have to be refrigerated, so it saves a little space in there, too.
I've heard this for so long but I've never actually attempted it. It terrifies me to leave eggs out of the fridge. I have no problem eating/drinking things with raw egg in it when they've been refrigerated but for some reason leaving them on the counter and then eating them makes me think I'm going to die.
Raw eggs, though, do not require it. I promise. Most of the world doesn't bother.
If I'm making something that will sit out and not be refrigerated, I will use pasteurized eggs and I do keep those in the fridge.
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I'm assuming you're American. We generally buy our eggs refrigerated and they say that once refrigerated, eggs should remain refrigerated.abetterluke wrote: »
I do get fresh eggs, though. They don't have to be refrigerated, so it saves a little space in there, too.
I've heard this for so long but I've never actually attempted it. It terrifies me to leave eggs out of the fridge. I have no problem eating/drinking things with raw egg in it when they've been refrigerated but for some reason leaving them on the counter and then eating them makes me think I'm going to die.
Raw eggs, though, do not require it. I promise. Most of the world doesn't bother.
If I'm making something that will sit out and not be refrigerated, I will use pasteurized eggs and I do keep those in the fridge.
You are correct I'm American. I do usually buy refrigerated pasteurized eggs. Although we do get fresh eggs once in awhile from my wife's sister who has chickens. We usually refrigerate those too. I guess we don't have to though 0 -
TrailBlazzinMN wrote: »
Or to prevent horrible disease and as a necessary evil for milk to be able to be shipped great distances from farms while supplying a safe to use product.0 -
I've had it a few times from my friend's parents' dairy farm. Best milk I've ever had.0
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I make my own nursing mama, hahahahaha!0
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An alternative "natural" way to preserve the milk is to sour it with friendly bacteria and yeasts. We have the yogurts and kefir. But I am pretty sure here in North America the milk is pasteurized before being seeded with friendly bacteria.
I don't think I have ever knowingly drunk raw milk. My son in law, who comes from an African tribe where milk is regularly consumed, had a great deal of difficulty accepting the milk as we deliver it here. It was ingrained in him that soured milk is the only safe milk to drink.
The large gourd is for making butter. The largest container is for storing milk, and the remaining four jugs in descending order were for adults, children and babies.
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An alternative "natural" way to preserve the milk is to sour it with friendly bacteria and yeasts. We have the yogurts and kefir. But I am pretty sure here in North America the milk is pasteurized before being seeded with friendly bacteria.
I don't think I have ever knowingly drunk raw milk. My son in law, who comes from an African tribe where milk is regularly consumed, had a great deal of difficulty accepting the milk as we deliver it here. It was ingrained in him that soured milk is the only safe milk to drink.
The large gourd is for making butter. The largest container is for storing milk, and the remaining four jugs in descending order were for adults, children and babies.
Which tribe? That's pretty cool how do they use that big gourd. I wonder if the reasoning for the differing size jugs was possibly another innate way to control harmful and beneficial bacteria. Sorry tangent that's just really neat.
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abetterluke wrote: »
I'm assuming you're American. We generally buy our eggs refrigerated and they say that once refrigerated, eggs should remain refrigerated.abetterluke wrote: »
I do get fresh eggs, though. They don't have to be refrigerated, so it saves a little space in there, too.
I've heard this for so long but I've never actually attempted it. It terrifies me to leave eggs out of the fridge. I have no problem eating/drinking things with raw egg in it when they've been refrigerated but for some reason leaving them on the counter and then eating them makes me think I'm going to die.
Raw eggs, though, do not require it. I promise. Most of the world doesn't bother.
If I'm making something that will sit out and not be refrigerated, I will use pasteurized eggs and I do keep those in the fridge.
You are correct I'm American. I do usually buy refrigerated pasteurized eggs. Although we do get fresh eggs once in awhile from my wife's sister who has chickens. We usually refrigerate those too. I guess we don't have to though
It's a washing process in America that makes eggs unsafe to leave unrefrigerated. Part of the shell is stripped away and it becomes more permeable to bacteria. I'm pretty sure if you refrigerate those farm eggs for a day or 2 and then take them out of the fridge and leave them on the table, they'll still be fine. Possibly, that's a little pedantic, and the "once refrigerated, keep refrigerated" maxim seems like a reasonable rule of thumb.0 -
cow, goat and sheep we get them raw but I don't think we've ever consumed them raw. We always boil them then cool them before consuming. I had raw cow's milk every day as a child straight after milking the cows and straining it through a cloth back when my grandmother had cows.
Edit: as for eggs when we buy them local (not store bought) or when some of my mother's patients bring some as a gift they are of course unpasteurized. It doesn't matter though because we always cook them anyway as using them in applications where they could be used raw feels like a "waste". Local eggs have shells that are usually darker in color yellowish to brown, feel less "porous" than store bought eggs, and the yolk is richer and thicker than store bought. They are also a pain in the butt to peel if you have them boiled so we usually use store bought for boiled eggs.0 -
@ldrosophila , this is the eastern Africa tribe of the Tutsis, in Rwanda. The same tribe that suffered that terrible genocide.
Here's a fun and fashionable article on the plight of the rare Rwandan refugee.
http://america.aljazeera.com/articles/2015/9/11/rwanda-runway-former-refugee-twins-fashion-week.html#0 -
Thank you all for the feedback. All very interesting and informative. I know cow's milk, if drank raw, is much easier to digest. Goat milk is much easier to digests since, if I remember correctly, the protein molecules are much smaller.0
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On the eggs and refrigeration: http://www.npr.org/sections/thesalt/2014/09/11/336330502/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt"They're different approaches to basically achieve the same result," says Vincent Guyonnet, a poultry veterinarian and scientific adviser to the International Egg Commission. "We don't have massive [food safety] issues on either side of the Atlantic. Both methods seem to work."
The important thing, he says, is to be consistent.
"Once you start refrigeration, you have to have it through the whole value chain, from farm to store. Because if you stop — if the eggs are cold and you put them in a warm environment — they're going to start sweating," says Guyonnet.
I also thought this was funny:A 38-country survey by the International Egg Commission found that people feel strongly about how their eggs should look. The Irish, French, Czechs, Hungarians, Portuguese, Nigerians and Brits hanker for brown eggs. Canadians, Finns, Americans and Indians prefer white shells. Dutchmen and Argentines don't seem to care.
Personally, I don't really care but if forced to choose and size (and everything else) was identical would probably go with brown.0 -
LOVE me some raw milk. and homemade raw milk yogurt....OMG. too bad it's $16 a gallon here so I cant get raw milk too often.0
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