I am truly enjoying this series, keep them coming! One of my uncles died in 1958 from intestinal tuberculosis from raw milk. For that reason alone, I would not drink raw milk or advocate its use except as you mention, in aged cheeses. Being in the US, I am not sure I've ever seen it commercially available, though, so haven't tried it.
Thank you. The risks of raw milk certainly need to be balanced with the benefits. A lot of it depends on how trustworthy the source of milk is too. I think aged cheese is a good compromise, but it can be hard to come by.
Great video as always. I have a raw milk supplier not so far away and have made a fair amount of raw milk cheese. In the UK you can only buy raw milk direct from a relatively small number of farms and these are carefully regulated. To be honest though, side by side I haven't noticed any significant difference in process, coagulation or final result between raw milk and organic unhomogenised milk. I'll continue to use both.
We are able to get raw milk in a few select stores in our location still thankfully, mainly due to the efforts of one family several years ago. I have not had the chance to make any cheese with the milk available to us, but we used the raw milk and raw heavy cream to make baby formula for my younger two children. My wife even had a chance to speak with the owner of the dairy who kindly explained the modernized processes they used and how critical refrigeration was to keeping the milk safe.
I ALWAYS learn more about cheese watching your channel. I've made a few raw milk cheeses but haven't done it enough to form an opinion. I've only used raw milk for cheeses aged over 60 days. Glad to hear you confirm that same guideline.
Love your channel. I literally found it from searching “history of cheese”. This was months ago and I continue to watch your videos. I really prefer early civilization videos and would love more content on the start of the earliest cheeses
living i Indonesia suburbs, i had no problem getting raw milk, although i need to travel a bit far deeper into countryside for a chance to get raw milk. But yeah, those milk that packaged in boxes are UHT ones or Pasteurized. Any milk that made into the showcase which has expiry period between weeks to months are required to be pasteurized first.
I live in the US - I raise goats so I have my own raw milk and am a raw milk cheese making novice. I have zero complaints! I love having control over my food. I never thought about pasteurization until I was stationed in Europe. In the US, Heineken has a skunky aftertaste. We did a tour in Amsterdam and the beer was sooooo good! Tasted completely different. We also did a tour of Guinness while in Dublin. I cannot stand it here in the States, but liked it there.
Great episode. I remember when I was in the Peace Corps serving in Romania they told us to not drink raw milk and were very worried about TB. In the US I don't think I have access to raw milk cheese but I would definitely try it. I remember when I was pregnant that women are told not to eat soft cheese because it could make you sick.
I grew up on raw milk. My job for dinner as a kid was to go get the milk out if the bulk tank. No one in our families contracted diseases discussed in this video. Raw milk tastes way better than pasteurized milk. I could never understand as a kid how pasteurized was better. It seemed like a smoke and mirrors thing from the government, so I used to think of it as, “past your eyes milk”.
Thanks for sharing your experience. My understanding is that the risks of raw milk increase the longer it is sitting around after milking. As you were drinking it fresh, there weren't any problems. The longer it waits, the more time any bacteria have to grow.
I always thought I hated milk growing up because my parents exclusively bought skim milk. Now I’m wondering if skim is to whole milk, as pasteurized is to raw milk? Maybe this is the straw that breaks the camel’s back, the little push that compels me to throw off the chains of the FDA once and for all. When raw milk is outlawed, only outlaws drink raw milk…
I hate to be 'that guy' but I would really be afraid to try raw milk. I assume raw milk cheese has been heated so that would be on the maybe list. I am definitely not one to blindly follow government or anyone's recommendation, especially last few years, but pasteurized & homogenized is all I know and it got me this far. I would like to start making cheese when I get the time so I will have to research before I jump. Thanks for the knowledge dump
No problem. Raw milk is one of those topics where there are good arguments both ways, so I think everyone should just go with what they prefer. Pasteurized milk is more readily available in most places too and still makes great cheese, especially when made by small producers (in my opinion). Raw milk cheeses aren't heated to pasteurizing temperatures as that would kill off the cheese bacteria, which is why some places have limits on how long they have to age. Making cheese is so much fun and worth the time it takes. Here's hoping you find the time soon 😁
Thank you. Raw milk cheese can be hard to find depending on your countries regulations, so hopefully you can find some nice raw milk cheeses somewhere 😁
I am truly enjoying this series, keep them coming!
One of my uncles died in 1958 from intestinal tuberculosis from raw milk. For that reason alone, I would not drink raw milk or advocate its use except as you mention, in aged cheeses. Being in the US, I am not sure I've ever seen it commercially available, though, so haven't tried it.
Thank you. The risks of raw milk certainly need to be balanced with the benefits. A lot of it depends on how trustworthy the source of milk is too. I think aged cheese is a good compromise, but it can be hard to come by.
Great video as always.
I have a raw milk supplier not so far away and have made a fair amount of raw milk cheese. In the UK you can only buy raw milk direct from a relatively small number of farms and these are carefully regulated.
To be honest though, side by side I haven't noticed any significant difference in process, coagulation or final result between raw milk and organic unhomogenised milk.
I'll continue to use both.
Thanks. Your experience is useful to know about. It sounds like the regulations in the uk are similar to those in nz.
I'd been looking forward to the next episode! Love your channel and thanks for teaching me about cheese ❤️
My pleasure 😁
We are able to get raw milk in a few select stores in our location still thankfully, mainly due to the efforts of one family several years ago.
I have not had the chance to make any cheese with the milk available to us, but we used the raw milk and raw heavy cream to make baby formula for my younger two children.
My wife even had a chance to speak with the owner of the dairy who kindly explained the modernized processes they used and how critical refrigeration was to keeping the milk safe.
I ALWAYS learn more about cheese watching your channel. I've made a few raw milk cheeses but haven't done it enough to form an opinion. I've only used raw milk for cheeses aged over 60 days. Glad to hear you confirm that same guideline.
Thanks. All the raw milk cheese I have made were also aged for longer than 60 days, just to be on the safe side
Love your channel. I literally found it from searching “history of cheese”. This was months ago and I continue to watch your videos. I really prefer early civilization videos and would love more content on the start of the earliest cheeses
Thanks for the suggestion. There is so much I could cover, so I will probably be back in the early periods again at some point 🤣
living i Indonesia suburbs, i had no problem getting raw milk, although i need to travel a bit far deeper into countryside for a chance to get raw milk. But yeah, those milk that packaged in boxes are UHT ones or Pasteurized. Any milk that made into the showcase which has expiry period between weeks to months are required to be pasteurized first.
I live in the US - I raise goats so I have my own raw milk and am a raw milk cheese making novice. I have zero complaints! I love having control over my food.
I never thought about pasteurization until I was stationed in Europe. In the US, Heineken has a skunky aftertaste. We did a tour in Amsterdam and the beer was sooooo good! Tasted completely different. We also did a tour of Guinness while in Dublin. I cannot stand it here in the States, but liked it there.
Great episode. I remember when I was in the Peace Corps serving in Romania they told us to not drink raw milk and were very worried about TB. In the US I don't think I have access to raw milk cheese but I would definitely try it. I remember when I was pregnant that women are told not to eat soft cheese because it could make you sick.
Thanks. So interesting to hear about your experience in Romania. How long ago was it?
It blows my mind that a human decided to milk a cow for the first time. It blows my mind even more that someone tried making cheese out of it!
I grew up on raw milk. My job for dinner as a kid was to go get the milk out if the bulk tank. No one in our families contracted diseases discussed in this video. Raw milk tastes way better than pasteurized milk. I could never understand as a kid how pasteurized was better. It seemed like a smoke and mirrors thing from the government, so I used to think of it as, “past your eyes milk”.
Thanks for sharing your experience. My understanding is that the risks of raw milk increase the longer it is sitting around after milking. As you were drinking it fresh, there weren't any problems. The longer it waits, the more time any bacteria have to grow.
I always thought I hated milk growing up because my parents exclusively bought skim milk. Now I’m wondering if skim is to whole milk, as pasteurized is to raw milk? Maybe this is the straw that breaks the camel’s back, the little push that compels me to throw off the chains of the FDA once and for all.
When raw milk is outlawed, only outlaws drink raw milk…
Raw milk cheese is a go, but I wouldn't drink it myself. There is a farm in the UK that sells raw Buffalo milk. Very tempting.
One of my great-aunts died from diphtheria from raw milk in the 1920s (northern England)
Thanks for sharing part of your family history. It's really bringing home to me how recent the impact of pasteurization was.
I hate to be 'that guy' but I would really be afraid to try raw milk. I assume raw milk cheese has been heated so that would be on the maybe list. I am definitely not one to blindly follow government or anyone's recommendation, especially last few years, but pasteurized & homogenized is all I know and it got me this far. I would like to start making cheese when I get the time so I will have to research before I jump. Thanks for the knowledge dump
No problem. Raw milk is one of those topics where there are good arguments both ways, so I think everyone should just go with what they prefer. Pasteurized milk is more readily available in most places too and still makes great cheese, especially when made by small producers (in my opinion). Raw milk cheeses aren't heated to pasteurizing temperatures as that would kill off the cheese bacteria, which is why some places have limits on how long they have to age.
Making cheese is so much fun and worth the time it takes. Here's hoping you find the time soon 😁
Anxiously awaiting your video on the fine delicacy that is American cheese…
ok ok, American “pasteurized process cheese product”
Haha. It should be a good one when I get to it
Don't think I've ever had raw milk cheese, but it's something I want to try now.
You're looking in great health btw - chees-power?
Thank you. Raw milk cheese can be hard to find depending on your countries regulations, so hopefully you can find some nice raw milk cheeses somewhere 😁