When I was little, my grandparents' milkman travelled by horse and cart, and the milk was in big churns, which I can picture now in my mind's eye, along with the large metal ladle with the very long handle with which he used to measure, filled to the brim, an exact pint and then, with practised skill, pour into the customer's jug without spilling a drop. - If the milkman's horse had relieved itself while standing on the road, my grandfather would go out afterwards with a shovel to get the manure to put on the rhubarb in the back garden.
That was wonderful-tasting milk which, when left to settle, would have cream that rose to the top. That was milk which would go sour after some days if not drunk. Pasteurised milk today does not go sour; it goes bad and has to be discarded, but the sour milk of decades ago would not (usually) be discarded, because it would separate into curds and whey and the curds could be made into a kind of cheese that some called cottage cheese and some called curd cheese.
That milk from my childhood was raw full-cream milk, far superior in taste and goodness to the pasteurised and other heat-treated milk we have to drink today, worse luck. - I asked Carol, the milk-lady who delivers my milk in glass bottles, whether they have raw milk on their farm and she said that she and her family drink raw milk, but they are not allowed to sell it. It's such a pity. So much of today's food has been degraded by the powerful food companies, and our health has suffered in consequence. There are, obviously, differing views on the pros and cons of raw milk and processed milk, and you can read them on a multitude of websites, but that is my view.
That milk from my childhood was raw full-cream milk, far superior in taste and goodness to the pasteurised and other heat-treated milk we have to drink today, worse luck. - I asked Carol, the milk-lady who delivers my milk in glass bottles, whether they have raw milk on their farm and she said that she and her family drink raw milk, but they are not allowed to sell it. It's such a pity. So much of today's food has been degraded by the powerful food companies, and our health has suffered in consequence. There are, obviously, differing views on the pros and cons of raw milk and processed milk, and you can read them on a multitude of websites, but that is my view.
I agree that raw milk is best, but the next best is Jersey and/or Guernsey milk. Better still, use double cream in coffee. Many do not realise that milk has carbs ie. Lactose and that the content of that does not diminish with using skimmed. So you lose the fat but then have a higher sugar content per ml.
ReplyDeleteIn addition most is fortified with Vitamin D, which is a fat soluble vitamin, essential for human health. If you remove fat, well derhh! The food lobby strikes again! The Vit D they use is also D2 not D3, which is not readily absorbed, but cheap!
This rubbish skimmed milk, which is literally forced upon one when drinking out is part of the reason that we are all getting obese. That along with salt, the sugar, the demonisation of saturated fats and all the junk that is foisted upon us as 'healthy'.
Hi blackdog
ReplyDeleteI completely agree with your comment. Another good thing about using cream instead of milk is that cream contains less salt/sodium per ml.
Skimmed milk is an abomination...)o:
I wish you could buy raw milk. much healthier for us and cows too!
ReplyDeleteEnjoyed reading about milk from the old days.This takes me back to my childhood,when visiting my grandma in the 1950`s,she sent me out with a shovel to collect horse droppings.The milk DID taste better in those days and we are still here to tell the tale to our grandchildren !!!!!!
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