31–40 of 109 posts
Earlier quoted context omitted.
There's almost no discernible difference between unhomogenized pasteurized milk and raw milk, both tasted directly and in the final cheese. As a working chef* I had to be taught to detect the difference, and now that I'm not doing it regularly I doubt I even could. * at the time at a michelin star restaurant, not to brag but because the finesse of my palate is directly relevant and likely to be called into question.
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"Raw Farm has been associated with over a dozen other outbreaks and many recalls in the last 20 years, according to Bill Marler, a personal injury lawyer specializing in food poisoning outbreaks who has kept a record of the company’s outbreaks. Those outbreaks have been caused by a range of pathogenic bacteria known to be risks in unpasteurized dairy products, including E. coli, Salmonella, Campylobacter, and Listeri…
One thing to be aware of, pasteurization adds costs to dairy products. So it is being done for a real reason, not just "because". Companies will never pay to do anything unless not doing it will open them up to a law suit. So, raw milk does have some risks just based upon the the fact it costs to pasteurize milk.
"Raw Farm has been associated with over a dozen other outbreaks and many recalls in the last 20 years, according to Bill Marler, a personal injury lawyer specializing in food poisoning outbreaks who has kept a record of the company’s outbreaks. Those outbreaks have been caused by a range of pathogenic bacteria known to be risks in unpasteurized dairy products, including E. coli, Salmonella, Campylobacter, and Listeri…
One thing to be aware of, pasteurization adds costs to dairy products. So it is being done for a real reason, not just "because". Companies will never pay to do anything unless not doing it will open them up to a law suit. So, raw milk does have some risks just based upon the the fact it costs to pasteurize milk.
I make cheese (ricotta and paneer) from raw milk all of the time at home. Raw milk is easy to buy here in Switzerland. I get a noticeably better result with raw milk than pasteurized, and terrible terrible results from ultra-pasteurized milk. By 'better' I mean quantity per liter but also the size of the curds. The thing that I find amusing is that I think people in the USA actually just chug raw milk like it's regul…
People’s blindness to the benefits of things like pasteurization, washing their hands, and vaccines is crazy to me. What’s the next trend? Don’t refrigerate meat because “big-fridge” is out to get ya?
Fermented meat is a thing. I know the thought of it is disgusting but corned beef is fermented meat. The best is when the bacteria eat at the connective and the meat gets a slightly foam texture. I make it about once a year.
He himself is very pro-dairy, (thanks to lobby groups i imagine... Several dietary advisers appointed during his tenure have ties to the meat and dairy industry.
Earlier quoted context omitted.
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1 Michelin star is like _only_ in the top 0.1% of restaurants instead of the top 0.001%. It’s still impressive, difficult, and time consuming. Highly recommend you check out any starred restaurants nearby where you live. They tend to be expensive, but they are worth the high sticker price
People’s blindness to the benefits of things like pasteurization, washing their hands, and vaccines is crazy to me. What’s the next trend? Don’t refrigerate meat because “big-fridge” is out to get ya?
I don't really see a solution here. It just seems like human nature.
I make cheese (ricotta and paneer) from raw milk all of the time at home. Raw milk is easy to buy here in Switzerland. I get a noticeably better result with raw milk than pasteurized, and terrible terrible results from ultra-pasteurized milk. By 'better' I mean quantity per liter but also the size of the curds. The thing that I find amusing is that I think people in the USA actually just chug raw milk like it's regul…