Ernst, Hartland, MI

[Guest guest]

I'm Ernst of Livingston County, Michigan (sort of

central-south-east in the Mitten). I am just getting started

reading Nourishing Traditions by Sally Fallon and this is what leads me

to join this rawdairy group. In Michigan, cow-shares are legal and I'm

visiting a farm, on Tuesday May 31, that I am highly likely to join.

This particular farm was visited by Sally Fallon and reportedly named

one of the cleanest dairy farms she'd seen. There is a driving group in

my area to share responsibilities of going to pick up the milk (1 hour

away from my home), but there is so much interest among people that I

know right now that I may end up coordinating a new driving group. I

also joined a co-op this year so I can sometimes purchase raw cheese.

To my knowledge, which extends no further than www.realmilk.com, raw

cheese is the only product available commercially in Michigan. Raw milk

(and yogurt?) are not legal to sell, so you must obtain it through cow

ownership, such as a cow-share program.

I am interested to learn why cheese would be substantially different

enough from yogurt to merit its legality, while yogurt and kefir would

not. I also want to know which dairy products like cottage cheese,

ricotta and cream cheese might be made with raw dairy (if any), and if

any are legal. I'm interested in both the non-homogenized products as

well as the non- or lightly-pasteurized.

Firstly, I want to learn how to make kefir and about making it thicker

like yogurt, etc. I've never even tasted kefir, but I love yogurt. I

also want to learn what people mean when they say " Raw milk doesn't

spoil... it only changes. "

My mother provided me with non-homogenized/lightly pasteurized milk

when I was a child (after breastmilk). We then switched to homo/past.

milk when I was a teenager and I put on weight during that time (I

loved milk and drank lots of it), although with my good genes and a

pretty good diet, I never became obese. I have drunk only minimal milk

in the past few years, and that was the pasteurized, homogenized kind.

I only drank that when I was eating out at a restaurant, and only then

because I have been pregnant and lactating in the past 2 years and felt

that it was better than not getting any dairy products (and it was

prior to reading Nourishing Traditions). I have never participated in

any fad diet except for the Atkins diet in support of my husband about

5 years ago, and I learned enough from Dr. Atkins' book that I am not

afraid of fat! I have been drinking soy milk at home and enjoy that

very much. I prefer almond milk to any other milk, including cow's

milk. I had already decided, based on very little info, and mostly a

gut feeling about processed foods, that I would not feed

pastuerized/homogenized milk to my child. But, I was not sure if I

needed a substitute. In walks Sally Fallon (Weston Price), so to speak,

and I'm sold on the benefits of raw dairy for my family.

My email address is rachelernst (dot) com (at) gmail (dot) com. I have

an informal website at www.rachelernst.com and even more recent info at

www.rachelernst.com/forums/

I also participate in many yahoo groups, including moderating a couple.

My most active one is a local group for Families for Natural Living.