Comment on breakfast
Im_old@lemmy.world 1 day ago
2 day room temp raw milk? That’s basically yoghurt. Or liquid shits potion
Comment on breakfast
Im_old@lemmy.world 1 day ago
2 day room temp raw milk? That’s basically yoghurt. Or liquid shits potion
jagermo@feddit.org 1 day ago
I hope the first, but i’d guess its the later.
What the hell is their fascination with raw milk? Pasteurization does not add chemicals, it makes it safer!
Where does this come from?
InvalidName2@lemmy.zip 22 hours ago
Where I live in the USA, it’s become a trendy thing amongst rural conservatives. If someone is talking about how they switched to raw milk, it’s almost a guarantee they are MAGA supporters. Which is wild, because when I was growing up, it was almost the complete opposite. Raw milk was a “hippy” thing for fringe, counter-culture liberals.
My clearly biased opinion is that in this part of the US, drinking raw milk is at least partially a way to virtue signal and participate in the counter-culture. And when you think about it, drinking raw milk kind of actually makes sense in this context. It appeals to a lot of conservatives’ cultural beliefs – anti-science / mistrust of science, “rules for thee but not for me”, and appeal to convention. Scientists are wrong. Nobody can tell me what I’m allowed to do. People drank raw milk for thousands of years and survived just fine.
Speculative opinion aside: The people I’ve met over the years who seek out raw milk have mentioned a number of different reasons.
Some say it tastes better than pasteurized milk. Some claim that raw milk is more nutritious than pasteurized because the heating process destroys or binds proteins, vitamins, immunity boosting components, etc in milk. Some do it because it’s quicker or cheaper than a trip to the store (because they know the farmer, farmer lives close or delivers because farm is a friend/family member), and they’re supporting local producers instead of giant conglomerates. Also, pretty uniformly, they’ll claim that with modern practices, there’s very little risk of getting sick if you’re careful, and not riskier than buying pasteurized stuff from the store.
And let me explicitly state this because some people on Lemmy seem to have reading comprehension issues: These are not my opinions and I’m not saying they are accurate, I do not drink raw milk, and I don’t condone it, particularly if you’re feeding it to unsuspecting people and children.
Anecdotally, it seems like a good solid chunk of these folks eventually get sick enough or frequently enough from drinking raw milk that it’s very common to find out 4 or 5 years down the line that they no longer drink raw milk. And that’s just the ones who admit it, because I would not be surprised if it’s even more common than I think – a lot of people are too stubborn to switch back or too prideful to admit they were wrong.
the_crotch@sh.itjust.works 2 hours ago
Same with anti vax. Before COVID fear of vaccines was crunchy as fuck.
jagermo@feddit.org 10 hours ago
Fair point, my family has done this as well. However, I am not sure how much the us differs from German farmers. Here, the milk gets pumped and stored directly in a drum that warms it gently, pasteurizing it right after the milking. It is not yet homogenized, so you get the cream on top (and yes, that tastes different, fat is tasty). The only places where you might get “Udder-to-Table” might be the mountain farms, but I think even those pasteurize or use most “raw” milk immediately for cheesemaking
However, I get the counter-culture argument, people want to be special
HeyThisIsntTheYMCA@lemmy.world 3 hours ago
I mean, I wasn’t involved in the milking, I just bucked hay and tended the farm cats, but I’m pretty damn sure the milk on the family farm was pasteurized similarly (they’re Swiss immigrants). You started milking when you were 12 and the farm sold when I was 10. We’d spend the equivalent of a couple months up there a year, a week or so at a time.
The taste everyone is trying to replicate that you “can’t get” that’s on farms, it’s aluminum cups. Drink milk from aluminum cups. Tastes better.
compostgoblin@piefed.blahaj.zone 21 hours ago
I have multiple friends with dairy goats, and I end up with milk a lot of the time. They’ve always told me it was raw, and I never was too worried about it, because they’re small operations and I trust their hygiene practices. Hell, I’ve milked the goats myself! And I went on for a few years happily drinking raw milk and making raw goat cheese. And if I ever shared it, I would tell people it was raw, but I never thought much about it.
Somewhere along the way, over the past few years, I noticed that the conservatives were getting more and more into raw milk. And you know what I did? I read more about the risks, learned how easy home pasteurization is, and started fucking pasteurizing my milk. It’s not hard, and it’s better to be safe than sorry.
Plus, I want to be the cool friend who knows how to make their own cheese, not the weird conspiracy theorist talking about how they’re oppressed by the FDA.
Imacat@lemmy.dbzer0.com 22 hours ago
There are heat sensitive compounds in milk that break down during pasteurization. They’re important if you’re a baby cow. I don’t think it’s worth risking your life for though.
ExistingConsumingSpace@midwest.social 21 hours ago
When I was lifting, that’s why some lifters would use raw milk for GOMAD. I was skeptical, as I’m sure GOMAD works because the overall amount of calories and high fat/protein content without having to think about other changes to your diet. I don’t think those compounds would make much difference, if any.
SSUPII@sopuli.xyz 23 hours ago
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