Bill and I have been on the fence about raw milk for awhile now. Turns out, even though he’s allergic to cow dairy, it’s the pasteurization, which apparently alters the milk protein molecule, that creates the allergy for him. Raw milk poses no problem, as we learned when we got a friend’s spare share of milk and made ice cream.
The issue isn’t whether or not to consume raw milk. Instead, it’s finding a local source that is convenient to make it an easy resource for us to procure.
Luckily, we found Ginger in Bangor, Michigan. A Jersey cow–known for buttery milk –she’s the charge of Matt Steele, who is offering cow shares for people interested in raw milk.
I think it’s important to know your farmer, so when Matt invited interested cow share contributors to visit over the weekend, Bill and I took advantage of the opportunity. Matt is a graduate of Michigan State University with a degree in food microbiology and knowledge of the FDA’s Hazard Analysis and Critical Control Points (HAACP) food safety management system.
Ginger was in the milk house when we arrived but eagerly came to meet us, munch on some hay, and head out to the pasture to visit the other cows.
Her calf, Carmello, was born October 12 of this year.
Not only did we get to meet Ginger, but we also sampled some of her milk products: raw milk, cream cheese, and paneer (a fresh cheese used in Indian cooking).
I can’t wait to start making raw milk ice cream, butter, and yogurt–indulgences for Bill especially, who’s been limited to goat and sheep products in the dairy category.
If you live in West Michigan and you’re looking for a raw milk source, contact Matt Steele. There are still some shares available!