Controversy over raw milk reflects the push-pull the Trump administration faces in rolling back regulations and offering consumers more choices. For now, the CDC still recommends against consuming raw milk and the FDA bans its interstate sale.
There’s literally no point in selling non pasteurized milk, unless you want to waste money and cause potential health issues.
Literally all pasteurization does is heat up the milk, moderately, for a short period of time, and thats it.
It’s more cost effective to do at scale, it’s easier to regulate, ensuring consumer safety is easier, and ensuring that something happens if your dumbass doesn’t do it properly, can also happen. The only reason you shouldn’t do this is if you want to pasteurize your own milk, for some reason.
Maybe if you hate having free time, and need more responsibilities you should go synthesize your own fucking motor oil. Not pasteurize milk.
I make yogurt all the time with pasteurized milk. Why would “thin yogurt” require raw milk? I have read that you get a thicker yogurt using regular pasteurized milk instead of ultra pasteurized milk, but I have had zero problems making yogurt with either.
its because it is dangerous.
There’s literally no point in selling non pasteurized milk, unless you want to waste money and cause potential health issues.
Literally all pasteurization does is heat up the milk, moderately, for a short period of time, and thats it.
It’s more cost effective to do at scale, it’s easier to regulate, ensuring consumer safety is easier, and ensuring that something happens if your dumbass doesn’t do it properly, can also happen. The only reason you shouldn’t do this is if you want to pasteurize your own milk, for some reason.
Maybe if you hate having free time, and need more responsibilities you should go synthesize your own fucking motor oil. Not pasteurize milk.
If you want to make Kefir at home you need raw milk. Obviously US goes into Soviet times so they will need it. This and potatoes in every home garden.
No you do not.
Buy and maintain some kefir grains, it’s not expensive or difficult and does not require raw milk.
https://culturesforhealth.com/collections/kefir/products/milk-kefir-grains
I make yogurt all the time with pasteurized milk. Why would “thin yogurt” require raw milk? I have read that you get a thicker yogurt using regular pasteurized milk instead of ultra pasteurized milk, but I have had zero problems making yogurt with either.
Kefir is delicious though