tag:blogger.com,1999:blog-2787698713835410146.post1423372572285508586..comments2023-09-06T11:28:01.234-04:00Comments on The Table of Promise: One Family's Search for a Better Meal: Traditional Food Buying ClubsCOBhttp://www.blogger.com/profile/08917301601937658471noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-2787698713835410146.post-45341071856332236632010-11-17T09:46:58.136-05:002010-11-17T09:46:58.136-05:00There is organic whole milk but I have never seen ...There is organic whole milk but I have never seen any that is not ultrapasteurized, and I think that negates the beneficial properties of organic. (Most milk sold in WI is certified to be free from bovine growth hormone.) One of the gallons of whole milk I purchased recently is not organic, but it is local, and it is pasteurized in the traditional way rather than at ultra-high temperatures. When you posted about Organic Valley's milk (I think that was the brand?) I checked out what they offer in Wisconsin. While their website appeared to show organic milk that was not ultra-pasteurized, all of the organic milk (and grass-fed milk) at my grocery store is ultra-pasteurized, and so far my requests to the store manager about bringing in different types of milk are not going anywhere.Katiehttps://www.blogger.com/profile/16807315371420792610noreply@blogger.comtag:blogger.com,1999:blog-2787698713835410146.post-14799268174748952782010-11-16T22:29:14.731-05:002010-11-16T22:29:14.731-05:00Oh forgot--I do prefer whole milk. Fat is a really...Oh forgot--I do prefer whole milk. Fat is a really important appetite regulator/ supressor. So while it is true whole milk has more calories, it is more likely that by drinking whole milk you will eat fewer calories overall. Do you not have access to organic whole milk? It is depressing how it is hard to find. Especially when you live in wisconsin!!!COBhttps://www.blogger.com/profile/08917301601937658471noreply@blogger.comtag:blogger.com,1999:blog-2787698713835410146.post-52145309672163633662010-11-16T22:26:36.313-05:002010-11-16T22:26:36.313-05:00I used buttermilk to make my whey. But next time I...I used buttermilk to make my whey. But next time I think I will use yogurt. The buttermilk cheese had an unexpectedly sweet flavor that became too strong as the cheese aged. The whey seems fine, but I still think I will try yogurt next time.<br /><br />I am so glad you got NT-It is an amazing book. I LOVE it!!COBhttps://www.blogger.com/profile/08917301601937658471noreply@blogger.comtag:blogger.com,1999:blog-2787698713835410146.post-90609044132718842502010-11-16T22:24:56.486-05:002010-11-16T22:24:56.486-05:00Katie--I think it depends on how much milk you are...Katie--I think it depends on how much milk you are consuming. So many people are drinking milk only for their morning coffee, and in that case, I really don't see what harm regular organic milk is. You should check with the folks who make the grass fed milk-because the cows are not getting feed the milk my be organic by default. And the dairy might just not be able to afford certification. I am not into raw milk now, because I am too scared. My kids are too young and vulnerable to fight off a listeria infection. So I opt for a low temp pasteurization milk. It leaves some of the enzymes intact. But I do believe raw milk has more nutrition-but it is also completely illegal in your state.COBhttps://www.blogger.com/profile/08917301601937658471noreply@blogger.comtag:blogger.com,1999:blog-2787698713835410146.post-16894944706139157392010-11-16T19:47:37.291-05:002010-11-16T19:47:37.291-05:00You asked for advice and I'm coming to you wit...You asked for advice and I'm coming to you with a question instead . . . sorry! I picked up Nourishing Traditions and read a lot of the introductory material, then skipped to some recipes, then got really down because even though I live in America's Dairyland I don't know where to find raw milk. You mentioned maybe a few months ago that you are undecided about raw milk. I don't know if you said that before or after you started reading Nourishing Traditions. My husband and I switched from low-fat grass-fed milk to organic whole milk two weeks ago, because I thought that whole milk was better, plus this particular local brand of milk is not ultra-pasteurized, but I don't know if I'm making the right decision. I'm just wondering where you stand on milk these days. Do you have a source for raw milk? Have you tried it? The recipe for whey in Nourishing Traditions calls for either raw milk or maybe just non-homogenized milk. I have never seen non-homogenized milk. I think you have done some lacto-fermenting. What kind of milk did you use to make the whey? Or did you make one of the recipes that calls for extra salt instead of the whey?<br />Okay, true to form I am starting to ramble now . . . thanks for listening.Katiehttps://www.blogger.com/profile/16807315371420792610noreply@blogger.com