raw-milk-msg – 5/20/12

Finding and using raw milk.

NOTE: See also the files: dairy-prod-msg, cheesemaking-msg, cheese-lnks, fresh-cheeses-msg, clotted-cream-msg, almond-milk-msg, kumiss-msg, cattle-msg.

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    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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Date: Fri, 4 Aug 2006 09:53:02 -0400
From: "Saint Phlip" <phlip at 99main.com>
Subject: [Sca-cooks] Fwd: [EK] Raw Milk at Pennsic
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

In case anyone's interested...

Phlip

---------- Forwarded message ----------
Wrom: CRTNHGSWZIDREXCAXZOWCONEUQZAAFXISHJ
Date: Aug 4, 2006 6:35 AM
Subject: [EK] Raw Milk at Pennsic (was Pennsic Chocolate Milk)
To: East Kingdom <sca-east at indra.com>
Cc: carolingia at indra.net

From the discussion regarding the change in the chocolate milk at Pennsic I
have done some scouting and found good news.  I have been talking with Adam
Dean of :
Dean Farms-Pasture Maid Creamery,
571 Cow Path Lane, New Castle PA

and he's quite excited to have our business. He knows of the SCA and has
been looking for new and exciting ways to sell his product. He has just been
certified this past January to sell raw milk from his farm.  He produces
about 300 gallons a day so supply is limited but available.  The milk has a
1 week shelf life and is fresh milked the morning it will be purchased.
Here's the procedure -

   - Call him at 724-944-7894 for availability of product for that day,
   or reserving a set amount for another day - this is a must
   - Calls and pick up must be between 8:00am and 12:00pm.  Since he is a
   small dairy he would like to consolidate times so he can focus on the farm.
   This is perfectly understandable
   - Bring your own container.  PA law does not allow him to sell outside
   of his dairy so people must have their own vessel
   - Raw whole milk (the only product) is $4.00 a gallon

Directions - 422 West toward New Castle.  Go right at the red light at 388.(north)
Go right at the second cross road intersection is 388 & Frew Mill.   
Drive a mile and a half.  Go right into a dirt driveway.  A half mile up the  
road you will see the sign for Cowpath Lane to the dairy.
YiS,
Jacob Simon
--
Saint Phlip


Date: Sat, 05 Aug 2006 10:52:32 -0400
From: Tara Sersen Boroson <tara at kolaviv.com>
Subject: Re: [Sca-cooks] Raw Milk at Pennsic
To: sca-cooks at lists.ansteorra.org

That's a pretty good price - around here, where I can buy from, oh,
geez, maybe a dozen different farmers, I typically pay between
$4-$5/gallon if I bring my own bottles, plus fifty cents if I use a new
bottle from the farmer.  BUT... the milk I buy is all Jersey cow milk.
This farmer is using mostly Holsteins (plus a few Jerseys), which
produce far more milk, but of much lesser quality (about half the
butterfat, a fraction of the CLO).  If his cows are 100% grass fed,
though, it's a great resource even if his cows are Holsteins.

There's also a goat farm that sells raw goat's milk in Evans City, which
is a little west of Butler - Bryner's Haven Dairy, 123 Mt. Nevo Lane,
Evans City.  724-865-2418.  There are a bunch of farms closer to
Pittsburgh, too, but I'm not familiar with their reputations - if
they're grass-fed, what kinds of cows they raise.  You can find them
listed at www.realmilk.org.

Coupla notes, I've found that fresh raw milk has a much longer shelf
life than 1 week.  It starts souring at one week, but it's still
entirely safe and edible at that point - I find that, with
refrigeration, I can typically keep it 14-15 days before it gets so sour
that it curdles.  Of course, it might not last that long in a cooler -
but then, it never lasts that long here either because it gets used too
fast ;)  Also, it's not accurate that he cannot provide bottles - all
the farms I have bought from offer that option, and they are all
licenced by the state.  The funky thing about PA law is that the milk
must be constantly agitated until it is sold to the consumer.  This
means that he has to bottle it and hand it straight to you.  He can
certainly do that in his own bottles legally, he just doesn't feel like
paying for the bottles.  That's fine, I have no argument with that; but
to present it as illegal for him to sell you a bottle strikes me  
as... odd.

Another thought, though it might be too late to coordinate this, out on
the eastern side of the state, there are a *lot* of great raw milk
sources (great = grass-fed Jersey cow, IMO).  If someone wanted to do a
course on homemade dairy products, someone headed out from here could
rein in a few gallons of cream and milk for making cheese, butter,
clabber, yogurt, cottage cheese, etc.  Hmmm.... you know, now that I
think about that, maybe I'll run a course like that some year I get back
out to war :D

-Magdalena vander Brugghe
-- 
Tara Sersen Boroson


Date: Sat, 05 Aug 2006 11:10:37 -0400
From: Tara Sersen Boroson <tara at kolaviv.com>
Subject: [Sca-cooks] More thougts on raw milk...
To: sca-cooks at lists.ansteorra.org

I just remembered that one of the farmers I've bought from raises Dutch
Belted, so I was inaccurate in saying that I only buy Jersey cow milk.
But, I've only bought from him once.  I prefer to buy pork from him...
Dang, I've never seen pigs that big in my life.  I don't remember the
breed, but they were as big as freakin' trucks - and the ham was *so*
flavorful!

Anyway, on the tail of the chocolate milk thread... last year, I brought
to Pennsic raw milk and Midnight Moo chocolate syrup from Trader Joe's.
Now, THAT is freakin' crack.  Let me tell you, I was never a great
appreciator of Pennsic chocolate milk.  I mean, I liked it... but not
that much.  It sure hit the spot after walking around in 94 degree
weather in three layers of clothing, but I never felt the urge to write
odes to it.  However, Jersey cow milk and Midnight Moo... now, there's
chocolate milk worthy of a sonota.

I'm on the verge of providing ya'll with a treatise on raw milk, healthy
cows and safety ;) but, I think it would be less preachy to direct
anyone interested to the book "The Untold Story of Milk" by Ron Schmid.
Having drunk raw milk for several years now, without ever knocking
myself out to keep it cold during transport or sterilize my glass
bottles (just washing them by hand with a bottle brush), making my own
butter and some cheese, ice cream, raw yogurt and kefir (yes, I let my
raw milk sit out - on top of the refrigerator where it's nice and warm -
for 48 hours at a time to culture it), I just want to say - if it's
certified, don't be afraid of it.  It's not potential medical waste.  In
studies, it tests cleaner than pasteurized milk, and it's harder to
accidentally contaminate because, when it's fresh, it's very
anti-bacterial (just like breastmilk).  Yeah, use common sense - don't
leave it sitting in a hot car for four hours while you cruise the rest
of the farmer's market.  But, don't freak because it wasn't refrigerated
for ten minutes while you walked it from one end of the farm to your
car, either.

-Magdalena vander Brugghe
raw milk enthusiast ;)
-- 
Tara Sersen Boroson


Date: Sat, 5 Aug 2006 10:10:28 -0700 (PDT)
From: Kathleen Madsen <kmadsen12000 at yahoo.com>
Subject: Re: [Sca-cooks] Sca-cooks Digest, Vol 4, Issue 29
To: sca-cooks at lists.ansteorra.org

Oh dear, I think I may have caused confusion.  When I
said it was illegal to sell raw milk cheeses under 60
days of age I was not referring at all to the milk
that the producer makes.  PA licenses milk producers
to be able to sell raw milk legally.  Federal law
states that *cheeses* that are made with raw milk
*cannot* be sold under 60 days of age.  This does not
refer to raw milk in PA.

I was putting out the warning that while you can't
sell raw milk cheeses, you *can* offer them as tastes
or as gifts.  I didn't want someone to make cheese
with raw milk, offer them for sale, and then get
burned for a regulation they were unaware of.

Eibhlin

****************************************

That's fine, I have no argument with that; but
to present it as illegal for him to sell you a bottle
strikes me as...
odd.


Date: Sat, 05 Aug 2006 14:37:15 -0400
From: Elaine Koogler <ekoogler1 at comcast.net>
Subject: Re: [Sca-cooks] More thougts on raw milk...
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Tara Sersen Boroson wrote:
> Anyway, on the tail of the chocolate milk thread... last year, I brought
> to Pennsic raw milk and Midnight Moo chocolate syrup from Trader Joe's.
> Now, THAT is freakin' crack.  Let me tell you, I was never a great
> appreciator of Pennsic chocolate milk.  I mean, I liked it... but not
> that much.  It sure hit the spot after walking around in 94 degree
> weather in three layers of clothing, but I never felt the urge to  write
> odes to it.  However, Jersey cow milk and Midnight Moo... now, there's
> chocolate milk worthy of a sonota.
>
> -Magdalena vander Brugghe
> raw milk enthusiast ;)

I really envy you folks who can get it locally (raw milk, that is....).
Evidently Maryland has a law that prohibits the sale of either cow or
goat milk unless it's been pastuerized...I even tried purchasing some
"under the counter" from a local Mennonite farmer, but he was afraid
that he'd be caught and barred from selling his wares at our Farmers'
Market.  Sigh.

Kiri


Date: Sun, 6 Jun 2010 11:11:07 -0700
From: "Dana Kramer-Rolls" <danadkr at yahoo.com>
To: <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Raw Milk

I get raw milk, in Northern California, East Bay, Berkeley, at both Berkeley
Bowl and Whole Foods.  For those in my area, I prefer Claravale Farms, which
produces milk from Jersey cows, lovely and rich, much as remember as a
child, and as a young adult living in Germany.  I trust it implicitly.  So
far, I have been drinking it, but am making great plans for cheese making.
Maybe something to age from the curds and ricotta from the whey. Also for
locals around here, try Saint. Benoit yoghurt, if you don't have a good
culture or time to make your own. Again, full fat Jersey cow milk, not
homogenized. Both come in glass returnable bottles. We have a couple of
organic cheese makers locally, one of whom turns up weekly at the Berkeley
Farmers' Market, so I guess that is making me lazy.  Perhaps I am just
exploring tastes.  We also have a wonderful charcuterie at the market, The
Fattened Calf, where I can try all sorts of wonderful things.  Sausage
making is another interest of mine. At least I am supporting local farms and
business. You know, if we didn't have massive agri-industry, we wouldn't
need to be so afraid of our food, but I suspect I am preaching to the choir.
Do any of the Westerners on the list know of a local goat farmer?

Sir Maythen
Mists, West


Date: Mon, 07 Jun 2010 13:24:28 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Raw Milk

And there are states with active TB cases, so no you may not want
raw milk. In the case of Michigan we have active
Bovine Tuberculosis in the Michigan Deer herd which means
that dairy cattle in the same regions could also be infected.
We have one of the strictest anti-raw milk laws on the books.

Johnnae

On Jun 7, 2010, at 10:43 AM, Susan Lin wrote:
<<< I'm guessing if you google "raw milk" you will find as many proponents as
opponents.  It is still illegal to sell raw milk in a number of states.  The
way around this is that farmers sell "shares" of a cow - that way you "own"
a share and are therefore entitled to get raw milk for your own consumption.

snipped
Shoshanna >>>

<the end>
Edited by Mark S. Harris	raw-milk-msg	Page 5 of 5