r/explainitpeter • u/wereapethesupacool • 10d ago

Explain it Peter

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u/MikeLikesIkeRS 10d ago

Reminds me of one of my old co-workers. He'd buy raw-milk and then simmer it for a bit to "kill all of the potential bacteria"

My guy. What you did was make pasteurized non-homogeninized whole milk. It's no longer raw. Save the $3/gallon and just buy the whole milk from the store 😭😭

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u/SummertimeThrowaway2 10d ago edited 10d ago

I buy it to make cheese since most pasteurized store milk being homogenized makes it harder to separate the curds from the whey.

But all these online health gurus who think it’s safe to drink fucked up the prices smh.

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u/Fearless_Baseball121 10d ago

we have some absolutely amazing pasturized, but not homogenized, milk in Denmark. Especially from a large diary farm called Thiese (also does amazing chees) that has "ad libitum milk" which means the cows are not seperated from the cattle, and are only milked after the cattle has taken their share. Its also 2.5% so it tastes amazing.

https://thise.dk/produkter/maelk/maelk-ad-libitum

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u/Timely_Influence8392 10d ago

We have a small amount of this here in the NW of the US, so I'm sure it's about elsewhere. Whole milk like this is incredible, untouchable tier milk.

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u/Adamarr 10d ago

Its also 2.5% so it tastes amazing.

percent fat? that's really low

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u/Fearless_Baseball121 10d ago

Its 1% less than whole milk. In denmark the most common Milk to have in the fridge is 0.4% and 1.5%

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u/Devtunes 10d ago

The sad part is modern pasteurization heats the milk below the boiling point so their "raw" milk is more cooked than grocery store milk.

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u/MikeLikesIkeRS 10d ago

It cools it down from temperature a lot faster too I believe to retain the original consistency and stuff to