_portrait.jpg){kind=link}
188
Gee, It Doesn't Seem Like This Raw Milk Thing Is Going So Well, Part 4,279,327,934
(www.wonkette.com)
this post was submitted on 05 Feb 2026
188 points (100.0% liked)
Leopards Ate My Face
9116 readers
532 users here now
Rules:
- The mods are fallible; if you've been banned or had a post/comment removed, please appeal.
- Off-topic posts will be removed. If you don't know what "Leopards ate my Face" is, try reading this post.
- If the reason your post meets Rule 1 isn't in the source, you must add a source in the post body (not the comments) to explain this.
- Posts should use high-quality sources, and posts about an article should have the same headline as that article. You may edit your post if the source changes the headline. For a rough idea, check out this list.
- For accessibility reasons, an image of text must either have alt text or a transcription in the post body.
- Reposts within 1 year or the Top 100 of all time are subject to removal.
- This is not exclusively a US politics community. You're encouraged to post stories about anyone from any place in the world at any point in history as long as you meet the other rules.
- All Lemmy.World Terms of Service apply.
Also feel free to check out:
Icon credit C. Brück on Wikimedia Commons.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
So, homogenization? I could take it or leave it. But pasteurization? Literally no reason to reject it, outside of extremely niche recipes that you aren’t making. Going at raw cow titty juice seems absurdly stupid.
It's one thing to drink raw milk if it's on your farm and you are sure the animal is clean. Or other rural in person settings, still some risk there I'm sure idk how ecoli even works exactly.
But when you are buying raw milk from like facebook marketplace, and you have groups capitalizing on the raw milk movement to overcharge people for it, you are getting that raw milk from places you cannot trust to be clean.
Lots of great cheeses made with raw milk, though I assume making cheese from it is somehow safer than consuming the raw milk itself.
Somewhat safer. Step one of making cheese is usually heating up the milk, so that can kill things on its own, then you are going to mix in an acid to get it to curdle probably lemon juice or something. Salt is often added as well. Once you've separated the curds and the whey, you end up having to age the cheese, and there are requirements for aging to ensure the possible bad bacteria sits with the salt for a while, say a couple months. It limits or gets rid of most of the possibility of things like salmonella growing in it. Soft cheeses I hear are more at risk than hard cheeses when it comes to raw milk. (More air I assume, less compact to the salt)
You left out adding yeast, which is the whole process. So you curdle, acid salt add maybe, then add yeast and let sit for months I presume?
Once the yeast process a food it's a lot harder for other bacteria to use it as well, even when there are nutrients left in it, it appears to me as an amateur brewer of different alcohols and a few kombucha type drinks.
Yeah, I forgot to add it, but it's not always needed. Rennet is used in things like mottz, but even then unless I am trying to make something I'll serve to others I'm probably going to skip the rennet and just use an acid, I've even used salad dressings to start the curdling. I'm not very conventional when it comes to cooking. A "fuck it, this should work out interesting" is all to often my go to.
On a side note though, not using the rennet works well if your trying to make a cheese dip, as it isn't usually as firm.
Rennet is a type of yeast stuff then? The name is familiar, never got into cheese specifically.
I often have that fuck it should work out, except for me it often does not work out well.
You are speaking to the proud owner of at least 15 gallons of apple cider vinegar because I was like, ah it's fine, naturally fermenting, no need to pasteurize it and then innoculate it with yeast.
Under 5% alcohol the mother of vinegar can get in and convert the alcohol to yeast. Over 5 the alcohol kills the vinegar. I did have 2 five gallon batches that did ferment normal.
I love vinegar, I throw vegetables in the buckets of vinegar, so I will use it, eventually. I need to find some other uses for it maybe.
Depends. Cheeses that get soft by fermentation with fungi are safe.
That's what he said: "extremely niche recipes you aren't making."
You ain't some artisanal dairy in the French Alps that's been making cheese the same way for 200 years, and neither are any of the lunatics complaining about US pasteurization laws.
How do you know? Maybe I am.
I know because the chance I'm wrong is absolutely minisule compared to the likelihood of the person being an anti-science nutjob.
there is a place for natural fermentation with unpasteurized stuff. I am NOT doing it with milk. I'll get my bacteria from sauerkraut or kimchi
Don't forget lambics, there used to be a few I really enjoyed
Or fine filtered which will remove more bacteria without heating.