Home Cooking 2

non-ultrapasteurized and raw milk

Tom Meg | Jul 2, 200508:58 PM

Greetings from Vermont, where I'm spending the summer, and where I've been intrigued by the easy access to glass-bottled non-ultrapasteurized milk and cream in the local food co-op, as well as the possibility of obtaining RAW milk and cream from local dairy farms.

I've already made a fantastic batch of ice cream out of n-u-p milk, cream, fresh eggs, and fresh strawberries. I'm looking for other dishes and ideas for enjoying these ingredients. Ice cream and custards, of course, are already on my list.

I've never tried fresh raw milk/cream. Is it noticeably finer than n-u-p milk? I've found some info on all the supposedly good health and environmental reasons to drink raw milk, but very little about how it actually tastes.

Thanks for any info!

Link: http://tomness.blogspot.com

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