Raw milk is an incredibly diverse "milkshake" of proteins, minerals, vitamins and essential acids. In the past, horror stories of diptheria, salmonella and other creepy ailments were commonplace. Due to hundreds of deaths in the United States and worldwide
The following is a breakdown of all the good stuff in Raw milk, courtesy of
www.raw-milk-facts.com. Despite the absence of antibiotics, estrogen to increase production and steroids, raw milk stil has some pretty good stuff.
A. Casein Proteins (~80% of Total Milk Protein-TMP)
1. Alpha s1 [30.6%]
2. Alpha s2 [8.0%]
3. Beta [28.4%]
4. Kappa [10.1%]
B. Whey Proteins (~20% of TMP)
1. Alpha lactalbumin [3.7%]
2. Beta lactoglobulin [9.8%]
3. Bovine Serum Albumin (BSA) [1.2%]
4. Immuoglobulins [2.1%]
5. Proteose peptone [2.4%]
Milk Sugars
Vitamin Content per quart (Approximate):
A__375ug
C__19mg
D__38IU
E__940ug
K__47ug
B1__425ug
B2__1650ug
Niacin__850ug
B6__470ug
Pantothenic acid__3300ug
Biotin__33ug
Folic acid__52ug
B12__4.25ug
(Lactose) 4.6%
Minerals 0.65%
Calcium
Phosphorus
Magnesium
Potassium
Sodium
Zinc
Chlorine
Iron
Copper
Sulfates
Bicarbonates
Trace Elements
Acids 0.18%
Citric
Formic
Acetic
Lactic
Oxalic
Vitamins/Enzymes 0.12%
RAW MILK BUTTER RECIPE
There's nothing like the fresh taste of homemade butter on hot biscuits. You need to begin with either raw milk (straight from a cow or goat; non-homogenized) or cream to make butter.
Instructions
Difficulty: Moderate
Things You'll Need
salt
raw milk
cheesecloth
thermometers
quart jars
heavy creams
butter paddles
Steps
1Step OneIf you're using raw milk, separate cream from milk by letting the milk sit for 12 to 24 hours in the refrigerator until the cream comes to the top of the milk. Use a large spoon or dipper to take the cream from the top of the milk.
2Step TwoLet cream sit at room temperature until it is 60 degrees F.
3Step ThreePour cream into a quart jar and cover with a lid.
4Step FourShake jar until globules of butter appear and most of the liquid has turned to a soft solid.
5Step FiveDrain buttermilk from butter.
6Step SixAdd cool water to jar and shake gently.
7Step SevenPlace cheesecloth over top of jar and drain.
8Step EightRinse butter until liquid poured off is clear. If buttermilk is left in butter, it will give it a sour taste and cause the butter to spoil more quickly.
9Step NineDump butter onto a cool surface, such as a marble or wood cutting board.
10Step TenSqueeze liquid from butter using wooden paddles or spoons to smash butter and pour off liquid.
11Step Eleven Add 1/4 tsp. to 1/2 tsp. of salt as you are mixing butter.
12Step Twelve Shape butter or place in bowls with a lid and store in refrigerator. Store excess in freezer.
Tips & Warnings
If you are making large quantities of butter, you may want to invest in a paddle churn.
Sometimes it will take a while - perhaps 20 minutes - for the cream to turn to butter, so be patient and keep shaking that jar at a steady pace.