7 ms·

Yes, but because of the way that the milk industry is shaped in the US it’s exceedingly hard to get and many people are afraid of it.

why_only_15 2y ago
What is this typically called? Are you referring to raw milk? I think this is a different thing.
- Retric 2y ago
  Raw milk isn’t inherently more flavorful than pasteurized. It’s by necessity consumed sooner which enhances the flavor profile vs milk that’s spent weeks going through the typical logistics chain before you buy it. But, the safety concerns are significant and you could also get pasteurized milk that isn’t particularly old.
  - rmosolgo 2y ago
    I've been drinking raw milk almost exclusively for about 5 years (and milking my own cows for the last 1.5 years). Whenever I get store-bought milk, I'm hit by the "cooked" flavor of it. I assume it's the pasteurization that makes the difference because I've also scalded milk on the stove -- same taste.
    - Retric 2y ago
      You’re likely noticing several other factors. Scalded milk is much larger impact via higher temperature for far longer. The real test is to blind taste milk immediately before and after pasteurization and I couldn’t tell the difference with High-temperature short-time which only hits 71.5C for 15 seconds. At home you can try a blind taste test after heating to 60C for 20 minutes, but we use HTST because it’s basically undetectable. UHT has a longer shelf life, but there’s just a hint of a taste difference.
- MillironX 2y ago
  Raw milk is milk that has not undergone pasteurization or homogenization. Depending on the state (in the US), raw milk may be illegal to sell, but there are ways to work around that for the determined. Creamline milk is milk that was pasteurized, but not homogenized, so the cream floats to the top. It doesn't store well long-term in grocery stores, but can often be found at farm-to-table stores and other specialty boutiques. Note that the U.S. (including my parents growing up before we got milk cows) has an obsession with "reduced fat" milk. Switching from 2% milk to whole milk makes a world of difference for taste, even without going cream line. My favorite milk was raw from our Jerseys (they have average ~5% fat compared to national average of 4% [1]), but I've had raw Jersey milk, mixed-breed creamline milk and store-bought whole milk depending on what's available, and they all taste better than 2%. [1]: https://queries.uscdcb.com/publish/dhi/current/hax.html https://queries.uscdcb.com/publish/dhi/current/hax.html
  - a_t48 2y ago
    Alexandre Milk has creme top milk, in the bay area. It's pretty good, but tbh a little much for me usually.
gr3ml1n 2y ago
You're conflating some sort of heritage cow breed with raw milk. It's being intentionally misleading.
- gavindean90 2y ago
  I was because I can’t imagine somehow finding a heritage cow breed pasteurization group here in the US.

why_only_15 2y ago

What is this typically called? Are you referring to raw milk? I think this is a different thing.

Retric 2y ago
Raw milk isn’t inherently more flavorful than pasteurized. It’s by necessity consumed sooner which enhances the flavor profile vs milk that’s spent weeks going through the typical logistics chain before you buy it. But, the safety concerns are significant and you could also get pasteurized milk that isn’t particularly old.
- rmosolgo 2y ago
  I've been drinking raw milk almost exclusively for about 5 years (and milking my own cows for the last 1.5 years). Whenever I get store-bought milk, I'm hit by the "cooked" flavor of it. I assume it's the pasteurization that makes the difference because I've also scalded milk on the stove -- same taste.
  - Retric 2y ago
    You’re likely noticing several other factors. Scalded milk is much larger impact via higher temperature for far longer. The real test is to blind taste milk immediately before and after pasteurization and I couldn’t tell the difference with High-temperature short-time which only hits 71.5C for 15 seconds. At home you can try a blind taste test after heating to 60C for 20 minutes, but we use HTST because it’s basically undetectable. UHT has a longer shelf life, but there’s just a hint of a taste difference.
MillironX 2y ago
Raw milk is milk that has not undergone pasteurization or homogenization. Depending on the state (in the US), raw milk may be illegal to sell, but there are ways to work around that for the determined. Creamline milk is milk that was pasteurized, but not homogenized, so the cream floats to the top. It doesn't store well long-term in grocery stores, but can often be found at farm-to-table stores and other specialty boutiques. Note that the U.S. (including my parents growing up before we got milk cows) has an obsession with "reduced fat" milk. Switching from 2% milk to whole milk makes a world of difference for taste, even without going cream line. My favorite milk was raw from our Jerseys (they have average ~5% fat compared to national average of 4% [1]), but I've had raw Jersey milk, mixed-breed creamline milk and store-bought whole milk depending on what's available, and they all taste better than 2%. [1]: https://queries.uscdcb.com/publish/dhi/current/hax.html https://queries.uscdcb.com/publish/dhi/current/hax.html
- a_t48 2y ago
  Alexandre Milk has creme top milk, in the bay area. It's pretty good, but tbh a little much for me usually.

gr3ml1n 2y ago

You're conflating some sort of heritage cow breed with raw milk. It's being intentionally misleading.

gavindean90 2y ago
I was because I can’t imagine somehow finding a heritage cow breed pasteurization group here in the US.