I introduced another friend of mine and her husband to the joys of raw milk last night. This week I MUST make some cheese because we have a surplus of milk. I keep saying that every day and I have not made any cheese in 2 weeks at least. But I am enjoying the cream this week, it’s made for some delicious coffee.

Speaking of cream and coffee, have you ever looked at the little containers of “cream” you get in the restaurants nowadays? They say something like “no chill needed” or “no refrigeration needed.” I have noticed this phenomenon for a while and have been very suspicious about what type of dairy product would be fine without being kept cold. Well, I just read an article the other day about super or ultra pasteurization and I guess if you have cream that has undergone this process it has absolutely nothing left in it that even remotely resembles anything to do with dairy, so it’s fine for it to sit out on your shelf, your kitchen table, or your pantry.

My advice is avoid such products if possible. Certainly you can find something better to put in your coffee than dead cream. Then again if you are sitting at your local coffee shop or diner-type restaurant you may not have much choice. I personally am not a fan of milk for my coffee, even raw milk, although I guess that would be better than the ultra pasteurized debacle.

And I won’t even start on a rant about coffee because I’d be here all night. Coffee is one of my passions and I roast my own coffee here at home. That is probably enough information to let you know that I have a few things to say on the subject. I’ll have to start a new blog soon I think, something coffee related.

But in the meantime enjoy your raw milk and raw dairy products, and if you haven’t tried it yet now is a great time!

Oh and here is the source of our raw milk:

Ayrshire dairy cow