Raw Milk

Raw milk is primarily consumed as a beverage but is also used as a starting material for making dairy products such as cheese, yogurt, butter, and kefir.

Raw milk typically contains about 150 calories per 8-ounce glass (240 ml).

It provides about 8 grams of protein per 8 ounces (240 ml, or about 1 cup).

The fat content can vary depending on the source, with an average of 8 grams per 8 ounces (240 ml).

Raw milk contains about 12 grams of carbohydrates per 8 ounces (240 ml).

It is a good source of vitamins such as B2 (riboflavin), B12, and vitamin D.

Raw milk is rich in minerals like calcium, phosphorus, and magnesium.

Advocates of raw milk claim that it contains beneficial bacteria that aid in digestion and boost the immune system. The enzymes and vitamins present in raw milk are also said to be more bioavailable.

The consumption of raw milk carries a risk of foodborne illness due to harmful bacteria such as Salmonella, E. coli, and Listeria. Pregnant women, children, the elderly, and immunocompromised individuals are advised to avoid it.

Raw milk can be used in recipes for homemade cheeses, kefir, cultured butter, and traditional desserts.

While raw milk is often consumed without heat treatment, it can also be gently heated for use in custards and sauces to avoid destroying its natural enzymes.

Raw milk pairs well with honey, fruits, nuts, and can be used in smoothies or milkshakes.

Raw milk is a traditional food ingredient with a rich history and a variety of uses in the kitchen. It offers a unique taste and nutritional benefits but comes with potential health risks that must be considered. Its application in culinary practices spans from direct consumption to a base for various dairy products. When using raw milk, it is important to source it from reputable suppliers and handle it with care to minimize the risk of foodborne illness.