We’re back in business as far as our raw milk is concerned. Luckily it’s much easier to come by in Maine that in Ohio. Back in Ohio, we were lucky that our dairy farm was only a few miles away, though I would have driven a long way to get milk from them. They stocked us up with lots of milk before we left and we were on our last jar.
I had a list of farms to call and visit, but then our neighbor gave me the name of a friend who does dairy on a small scale. We headed down the road yesterday to see her cows and chat with her. She has 3 Jersey cows that she milks. The dry periods are staggered throughout the year so she’s always milking 2 cows.
They were out frolicking in the 40 acres of pasture. In fact we weren’t sure if we were going to find them when we first arrived, but they finally came around. One of them thought my camera was a delicious cow treat and kept trying to eat it.
We made it home with a gallon of fresh raw milk. The cows we got milk from back in Ohio were Normandy cows. The Jersey milk is definitely different, much creamier. Milk is one of those funny things you always think it just tastes like milk until you start drinking pastured raw milk. Then you start to notice the changes that come throughout the seasons and from different cows.
Now that we’ve been drinking raw milk for many years I could never go back to the regular stuff. Even when we had to get lightly pasteurized milk from another small local dairy it always tasted boiled and weird to me. I’m happy that we should have enough options here in Maine to have a steady supply of raw milk all year long. Though I must admit, I’ll miss heading out to the farm on Thursdays and my chats with Dawn!
What product do you source locally or make at home that you could never buy the store/processed version again?Filed under Going Local | Comments (30)