Pasteurized milk

Discussion in 'Food & Cooking' started by koukouvagia, Aug 20, 2019.

  1. koukouvagia

    koukouvagia

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    I’m curious what kind of milk everyone uses here and where they get their milk. I shop at mid to upscale grocery stores and tend to buy organic dairy. Almost all the dairy I find in stores are ultra pasteurized. I haven’t come across this in Europe and there are some things I want to make that call for simply pasteurized milk. I want to make clotted cream for example and that can’t be made with ultra pasteurized cream.

    What are your thoughts about dairy and how do you make do?
     
  2. brianshaw

    brianshaw

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    To get anything but pasteurized dairy in the US you need to milk the cow yourself!

    For clotted cream... I buy the imported stuff.

    ... or I cheat and make a fake: whipped cream just short of breaking into butter. It’s not the same but...
     
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  3. fatcook

    fatcook

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    Our state allows for raw milk sales. We have a local farmer who sells hers at the farmers markets, and you can also go to the farm to get it. We live just up the road from the farm, so that's where we get ours. We get our beef from her as well.

    Look into your state regulations, you may be able to find some in your area.
     
  4. summer57

    summer57

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    Is that what they also call UHT milk? Ultra High Temperature pasteurization? Apparently, cheese can be made from nearly all grocery store milk in Canada. There's also this link that says that Canadian milk isn't UHT - https://albertamilk.com/ask-dairy-farmer/milk-alberta-not-uht/

    Perhaps not all milk in your area is ultra pasteurized?
     
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  5. brianshaw

    brianshaw

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    UHT, if I recall, is processed for shelf stability... unrefrigerated.
     
  6. summer57

    summer57

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    Yes, that's true, but when I searched ultra pasteurized, that's what appeared.
     
  7. mike9

    mike9

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    Look for Kosher Raw Milk. I used to get it in Manhattan in the early 80's.
     
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  8. brianshaw

    brianshaw

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    Your right. I didn’t know that they were synonyms.

    I don’t do too much shopping, but I see much more refrigerated pasteurized dairy than UHT dairy.
     
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  9. peachcreek

    peachcreek

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    When I moved to Vermont I became a dairy products snob. They make it easy with the availability of small local dairies. A half gallon of non-homogenized, 'gently pasteurized' milk from one of my fav. local dairy comes in a glass bottle. I love the stuff. To me is still tastes 'grassy'. I just tried a new local butter. I thought they put too much salt in it.
     
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  10. summer57

    summer57

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    We have a small, grass-fed, glass bottle dairy here, too -- right in the city of Vancouver, in an otherwise residential area. They're a 'heritage' dairy and have been at that location for over 100 years.
    They even provide traceable milk, as well as range of organic milk in yes, glass bottles. Good stuff!
     
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  11. rick alan

    rick alan

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    In the fall, if the cows are allowed to eat the dried leaves, the milk will have the unmistakable taste of walnuts. As a boy I noticed this phenomenon every year, though everyone else in my family thought I was nuts more so than the milk, as they couldn't taste it. I was vindicated when on a news short everyone heard the expert verify the walnut flavor and what caused it. I don't think most cows these days get dry leaves but, as I intimated, it was common in the Northeast half-century ago.

    There most certainly are farms that provide the high-A grade of milk that is low enough in bacteria count to forgo pasteurization, but many have been regulated out of business by government regulator folks trying to justify their existence.
     
  12. mike9

    mike9

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    There is a Mennonite family near me that sells their raw milk and by products. I don't do milk per se, but I hear tell it's very good. The Amish do the same where they are located.
    But back to the subject at hand - @koukouvagia do a search for Kosher Raw Milk near me. Enter your zip code and Google might point you in the right direction. You can probably find it at farmers market on the weekends, but it's going to be spendy.
     
  13. brianshaw

    brianshaw

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    So I did that search and found out that I was incorrect... kosher raw milk (and maybe even some that’s goy) is available where I live. I was completely unaware.

    And not to hijack the thread, but... one of the sites said that lactose intolerant folks can drink raw milk because it has probiotics in it. True? I’ve been intolerant since birth and never became a milk drinker. I tried Lactaid but didn’t like the taste. Would raw milk be better?
     
  14. fatcook

    fatcook

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    Why are you adding kosher? A search for just raw milk should work.
     
  15. fatcook

    fatcook

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    I think it is more that people who think they are lactose intolerant may not actually be LI. There was a study on the question, and they found well over half of the volunteers who thought they had lactose intolerance did not pass the test verifying the diagnoses.

    We've found that some people who don't do well with store milk can drink the raw milk, but it is probably not the lactose giving them the issue in the first place. One theory is the lack of homogenization makes it easier for those people to digest.

    Maybe you are one of the lucky ones who are not actually LI after all.
     
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  16. mike9

    mike9

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    Because in the early 80s it was the only raw milk you could by in the city. It wasn't trendy yet.
     
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  17. fatcook

    fatcook

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    Ah, that makes sense. Having always been country, it has always been around for me. Thanks for the explanation and additional POV.
     
  18. peachcreek

    peachcreek

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    moooo!.PNG
    Obviously, a passion for alpine skiing is an integral part of fine dairy products.
     
  19. koukouvagia

    koukouvagia

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    Thanks all, I’m planning a little excursion upstate and will see if I can find a farm that sells milk. I’d be happy with just pasteurized milk in the city but i can’t find it even at fancy stores.
     
  20. brianshaw

    brianshaw

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