I love milk. Always have.
As an adult, I have learned so many things that makes me love it even more.
Like butter. I grew up thinking Country Crock was butter. Nope. The real deal tastes even better!
And creamer. Oh, creamer. In my coffee. On top of my coffee (as whipped cream). It is God’s gift to man.
Yet, here we are trying to say it’s bad for us. The funny thing is, it wasn’t bad for us a century ago.
We have made it bad.
But then there are people who strive to make it right again. Who want to give the cows that provide our milk a good life. Give them good food to eat (grass, not corn) and a place to roam.
A step further is buying it as close to raw as we can. For me that means non-homogenized and low pasteurized. The first simply means it hasn’t been shaken to mix the creamer in with the more watery milk. The second means all the enzymes haven’t been cooked out of the milk. The former gives it good tastes and the latter means your body can process the milk. Many people who are lactose intolerant actually just need one of the enzymes that get killed in the cooking process. Also, whole milk makes you fat because another enzyme that helps to digest the milk has been cooked out.
We have made milk bad for us. We need to take a stand and get good food back. Food that we can trust, we need to know who made our food.
I plan to bring you good whole-some recipes and ways to make them pretty and presentable. And bring food back to the way it should be. I also hope to explain why these steps are important- to you, to your community, to the animals and to the world.