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How to tell if raw milk is indeed raw?

Answered on August 19, 2014
Created March 18, 2013 at 3:10 PM

We have been buying raw milk from local farmer's market for a few months now. At first it smelled like milk, which reminded me of times on my grandparents' farm, and supermarket milk doesn't smell of anything, unfortunately now raw milk doesn't smell of anything and the seller has been a bit dodgy with their use by dates, which made me doubt them. Is there a way I could find out if it's raw milk indeed in the comfort of my home? Also I have never seen this milk have any cream at the top, they say cows are milked in the early AM and the milk is brought to the market, from my experience it takes some time for milk to have cream at the top even if most of it has been skimmed after milking the cow. Is that something I should be concerned with? Many thanks

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on March 18, 2013
at 04:47 PM

A good point on the variability of butterfat in milk. Store-bought whole milk is skimmed milk with 3% butterfat added back.

A8dc0864e48ea2e8368b7a93f06dd850

(115)

on March 18, 2013
at 04:07 PM

thank you, your comment was very helpful :)

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1 Answers

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3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on March 18, 2013
at 03:28 PM

Step 1: Leave a cup of milk in a warm, dark place in an airtight container. Do not touch it after this point.

Step 2: Come back in 48 hours. It should have separated into 3 distinct layers - milk fat, whey (pale yellowish liquid) and semi-solid milk at the very bottom.

Step 3: Smell it. If it smells FOUL and poisonous, it's pasteurized. If it smells fermented and sour, it's raw milk. Pasteurized milk will most likely not have the "fizzy" texture of fermented raw milk. In addition, spoiled pasteurized milk may become yellowish, whereas only the whey in the fermented raw dairy is yellow, but if you mix up all 3 layers, it will revert back to its original color.

Fat content/cream layer is dependent on the cow's diet and the cow BREED. Not all cows produce milk with a lot of cream. My raw milk is about 6.3% cream. The same raw dairy people I get my 6.3% from also have 4.8% and a 8.5% (which is almost always sold out unfortunately.)

A8dc0864e48ea2e8368b7a93f06dd850

(115)

on March 18, 2013
at 04:07 PM

thank you, your comment was very helpful :)

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on March 18, 2013
at 04:47 PM

A good point on the variability of butterfat in milk. Store-bought whole milk is skimmed milk with 3% butterfat added back.

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