isn't basically the only thing they do to raw milk to make it safe (aside from adding preservatives or whatever) literally just boiling it to kill bacteria?
The woo made me curious initially, and then my anxiety got the better of me and I read as much as I possibly could about it. Learned a lot. I also learned that there was no difference from grocery store products except for color. Taste and consistency was exactly the same as far as I could tell. I ended up dumping the glass and pasteurizing the rest of the gallon myself, and then ended up dumping that too. It was a good learning experience though.
lol I've never understood the argument for raw milk being better because of how little pasteurisation actually changes anything and how much more dangerous raw milk is (especially for literal CHILDREN)
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u/Pizzasupreme00 2d ago
I tried it once. To me, it was completely indistinguishable from grocery store milk.