Back to Basics Series: The Real Scoop on Raw Milk

This week, we’re digging into everything Raw Milk in our Back to Basics series. I hope you enjoy learning about this incredible, whole food!

All Milk Begins Raw

Mammals produce colostrum first, and then raw milk to nourish their young. It is perfectly designed to be metabolized and easily digested. Raw dairy has been a primary component in traditional cultures for centuries as a fresh, daily source of nutrients, as well as its ability to be fermented, stored and aged in a variety of dairy products.

Raw Milk’s History

How did we get to the point of pasteurizing most of the milk in the U.S.? As cities rapidly grew at the turn of the 20th century, cows were moved from farms into cities to produce milk for the population. This began a major shift in raw milk production.

There was a lack of sanitation, hot water, and limited knowledge about bacteria and safety standards. The cows lived in cramp, dirty barns and were fed waste distillery grains that lacked nutrition. This created the perfect storm for pathogens that contaminated raw milk. The sicknesses from drinking raw milk were common and it became a major health concern. (source)

There was an alternative, however. The Walker-Gordon Laboratory Company in New Jersey pioneered safe, healthy raw milk production from 1897 - 1971. They recognized the incredible benefits of raw milk and how important it was for the health and development of children. Dr. Henry Coit founded the American Association of Medical Milk Commissions to provide responsible standards for raw milk, known as Certified Medical Milk, that was used in hospitals to feed infants and children. (source)

The largest raw milk dairy at the time was the Walker-Gordon dairy. They produced as much as 6,500 gallons of raw milk per day from 1,650 cows. The milk was kept clean and safe, was refrigerated quickly and distributed from Washington, DC to Boston, MA. The cows were well-cared for and kept clean. It was a remarkable dairy, especially for that period in history. (source)

Today’s Raw Milk is Different

Today, we as dairy farmers have access to stainless steel, piping hot water, food grade sanitation methods, laboratories & testing, knowledge, and cutting edge research about raw milk and food safety. We know about animal care, cow health, how to feed the cows so they stay healthy because a healthy cow will produce healthy milk.

We believe that raw milk should be even safer than pasteurized milk if it is handled carefully and processed properly. So, why is raw milk creating such a buzz? Let’s dive in.

Vitamins & Minerals in Raw Milk

Raw cows' milk contains bio-available Vitamins A, B, C, D, E, and K, has a balance of macronutrients in proteins, fats, and carbohydrates. (source) It also contains fat-soluble vitamins, CLA and omega-3's, and essential minerals such as calcium, zinc, and magnesium. (source) These vitamins and minerals are altered during pasteurization. Raw milk is one of the most nutrient-dense foods that you can enjoy.

Alternatively, pasteurization damages and alters the valuable nutrients found in raw milk:

Image credit: Raw Milk Institute

Raw Milk is Easy to Digest

Did you know that raw milk contains all of the enzymes required to properly digest milk? These valuable enzymes are lost in the pasteurization process. One of these enzymes, lactase, aids in the proper digestion of lactose. Many people who are lactose-intolerant can enjoy raw milk without any issues. (source)

Protein in Raw Milk

The two types of protein contained in raw milk are casein and whey protein. One cup of raw milk contains 8 grams of raw protein! (source) Protein is necessary for building muscle, cell repair, good health, and for growing children to consume.  Additionally, it is helpful in muscle recovery after working out. (source)

Supports Bone Health

Calcium, phosphorus, protein and, in grass-based dairy, Vitamin K2 are all found in raw milk, which aids in good bone health. Calcium in dairy supports healthy bone density and may prevent osteoporosis. (source)

It’s no wonder that raw milk is creating headlines! This is a superfood that nourishes. Dairy farmers are not allowed to make health claims about raw milk because then it would be categorized as a drug. But I can share the benefits and also, it’s delicious!

Cream On Top

The cream rises to the top of raw milk since it has not been homogenized. Homogenization is a commercial process that forces (crushes) milk through tiny holes so that the fat globules are so small that they will not separate and rise to the top again. Most pasteurized milk is also homogenized.

But with raw milk, the delicious, nourishing cream rises to the top and can be gently shaken to incorporate into your milk for truly whole milk. Or you can scoop it off for coffee or tea, cooking or baking, and butter-making.

Because raw milk is full of healthy butterfat, protein, and natural carbohydrates, it makes an enjoyable beverage! Cream is satiating and nourishing.

Did you know that the federal legal minimum requirement for whole milk is 3.25% butterfat? National dairy processors regularly skim whole milk down to 3.25% fat so that much of the butterfat is missing.

At Creambrook, all raw milk herd shares are whole milk - unaltered, wholesome and complete. Our raw milk has between 4-5% butterfat. You can see the cream line on your jug of raw milk!

Continue Learning

For further reading, I would recommend perusing the Raw Milk Institute website. They are the leaders in the raw milk industry and are doing research on raw milk that no one else is doing. We are a RAWMI Listed dairy farm and held to high standards and accountability through their program.

You may like to listen to this podcast episode on Paul Saladino MD where Paul Saladino interviews Raw Farm’s Mark McAfee, a personal mentor and friend of ours who runs the largest raw milk dairy farm in the world.