Post #2649198
2026-05-17 15:29 UTC
Replies (5)
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@ahnlak@kavlak.uk 2026-05-17 15:36
@revk@toot.me.uk it's been trendy in the US for longer; still happily a bit of a niche thing here. It's favoured by quite a few 'artisan' cheese makers, but at least that has enough processing that it's less of a hazard - I think that's at least partly because they're fed up with getting their milk messed around with. (homogenised milk isn't great for cheese making, and most "mainstream" milk is homogenised)
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@dan@axillae.telent.net 2026-05-17 15:41
@revk@toot.me.uk on the other hand, "way higher hygiene standards" seems like a good thing - and probably correlates with higher animal welfare standards
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@danlyke@researchbuzz.masto.host 2026-05-17 15:57
@revk@toot.me.uk I grew up on raw milk, with an anti-vax mom, and here in the US they're inextricably linked. As an adult I don't drink milk, because pasteurized and homogenized milk doesn't taste good to me, but/and I'm also unwilling to take the health risks and participate in the raw milk ecosystem...
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@lispi314@udongein.xyz 2026-05-17 16:31
@revk@toot.me.uk > (and raw milk did not help that). They also forget that people boiled their milk before drinking it.
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@nowster@fedi.nowster.me.uk 2026-05-19 20:54
@revk@toot.me.uk I had grew up with raw milk in the UK from about 1970 to 2000. Local farm with doorstep delivery. Very high standards with regular brucellosis and TT testing. Milk was guaranteed to be no more than 48 hours from leaving the cow. Never any problems. I wouldn't go for raw now. However most milk is homogenised nowadays and I miss the ritual of shaking the bottle to mix in the cream layer. The taste was subtly different due to the different fat structure.