The market for raw milk – unpasteurized and unhomogenized – is growing. Legally or illegally, those who are hooked go to great lengths to procure it and farmers will risk their business to provide.

The sale of raw milk is prohibited in most countries, yet many states [1] in the US allow the sale of this nutrient-dense whole food. Ideally, it’s milk taken straight from animals fed only fresh, organic, green grass, rapidly cooled to about 36-38º F., and bottled. That’s it.

Proponents tout the incomparable taste and health benefits of raw milk and say that the process of pasteurization removes nutritious enzymes, proteins and healthy bacteria. Opponents, such as the Centers for Disease Control, worry that harmful bacteria such as E. coli, listeria, and salmonella pose a serious health risk not worth taking.

Even if raw milk is not on your shopping list, you can at least consider having local, farm-fresh milk delivered straight to your door. South Mountain Creamery [2] delivers ours in glass bottles. In your neighborhood, search Local Harvest [3] for a dairy near you.

Try adding homemade ricotta [4] as part of your cooking repertoire. It's super easy and much better than supermarket brands. Tip: Milk from the grocery store is often ultra-pasteurized, which means that it is heated to an extremely high temperature which destroys proteins and curd - this allows for the milk to be shipped long distances and to sit for weeks without any change in chemistry. Ultra-pasteurized milk will not work for cheese.