We like it raw.

After reading up on the health benefits of raw milk - yes, completely unpasteurized, straight-from-the-cow milk - we finally found a local purveyor. We took a little drive out to the country today to pick up a few other things and stopped by a lovely little farm in the shadow of Mt. Hood, where cows and horses grazed (as nature intended) on lush green grass. There we purchased four big glass jars of unadulterated, unpasteurized raw milk. For pet consumption only, of course, as per Oregon law. Ahem.

Anyway, we got it home and Keith poured us each a glass. "To your health," we toasted, and drank. We found the raw milk to be a bit sweeter and creamier than grocery store milk. Of course we haven't noticed the health benefits yet after that one glass but it'll be interesting to see how it all works out.

We got more than we need because I plan to make some raw butter out of some of it, and I'm going to try my hand at making cheese. I have the citric acid, vegetarian rennet, and salt for making ricotta and mozzarella. Supposedly those fresh cheeses are even easier than bread, and in making them myself I can add whatever herbs, sun-dried tomatoes, and other ingredients that I might like. Later in the summer, I can trade my homemade butters and cheeses for produce I'm not growing. Everyone wins!

I'm also thinking of making kefir later on. Sounds like the perfect nutrient booster for those morning post-workout smoothies.

If this works out we'll probably make a little trip out to the farm every other week or so. It would be nice if our co-op here in Portland could sell raw milk - Lord knows, they would definitely have a market for it - but as long as large corporations and processors own the USDA and FDA that's unlikely to happen. Oh well, it's worth a half hour's drive in the country on a pleasant day to stick it to the man.