Post #2937519

2026-05-17 15:36 UTC

@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)

Replies (1)

@becomethewaifu@tech.lgbt 2026-05-17 15:50

@ahnlak@kavlak.uk @revk@toot.me.uk Can confirm from experience here in the US, milk from a normal shop generally doesn't like being turned into cheese, but the "raw milk" from a small farm by my parents turns into excellent cheese. (And is rendered safe because my parents' cheesemaking process of choice inherently pasteurizes it with heat) Said farm has very large disclosures of "you really should only use this for making cheese" right on the fridge. But yeah, don't drink the stuff unless you know exactly what you're getting into. And I'd say you probably don't if you're even considering it in this day and age. I grew up around said farm with the cows, so knew exactly why that stuff wasn't particularly safe to drink. Mostly because everything there was covered in cow poo at one point or another...

Open ##2937522