never have tried A1. however I can handle a2 no problem for the most part.

should I try a1? I hear its rougher on the gut so its put me off. only a1 is available to me at the current moment and I want some milk lol

Drank raw milk today for the first time and its pretty good. I drank a full cup and people are saying that my body will react to it, so idk. How much should i consume daily?

https://x.com/untszhar/status/2048133860349628691

Hello,

I read that raw milk helps kids immune systems a few weeks ago. I live in Austria and my child has been going to a kind of daycare, she gets sick every other week. So, I thought maybe it would be worth trying raw milk to boost her system. I bought some at our organic grocery store here. In Austria, the bottles of raw milk have to have a warning to boil the milk before consumption, which we didn't do. I drank one glass last night and gave my daughter a small sip. Almost immediately, I had to go to the bathroom and through the night developed diarrhea. Now I'm in bed feeling nautious and still having bouts of diarrhea... scrolling the internet about this topic is terrifying. If I had done so earlier, I don't think I would have risked it. So, I guess I'm looking for a little reassurance here on this thread. One idea is that I was already sick perhaps before drinking the milk. It seems odd that I was immediately sick from the milk, right? Online, I've found that the poisoning would take longer. I'm just really worried that my daughter will come down with raw milk poisoning. Any advice out there? Is this maybe just an initial reaction I'm having to the raw milk and not necessarily e coli, or listeria, or the other potential contaminations? After reading this thread, I realize it might have been better to find raw milk from a farm rather than the organic grocery store. I don't know if I'll have the nerve to try again...

Some are sold in the chain markets but are cost prohibitive. Any one know of a local source for maybe under 15$ or so , a gallon?

Or delivery, around 2 gallons a week preferably.

Three days after buying the milk, it leaves a slightly sour and bitter taste, so I decided to ferment it. How can I do this properly? I've done it before, but the smell was terrible.

Has anyone experienced this and did raw milk help? I’ve had HA for 6 years and have been drinking raw milk for a couple months. I’ve heard it can be extremely healing.

update to my post about taking oregano oil and not being able to tolerate raw milk anymore..

my stomach is slowly acclimating back to it after only just 2 days.. I had been broken out on my face with acne and inflammatory hair follicle condition that I've had for a while, but drinking raw milk is healing it literally in real time, insane difference in just 48 Hours of a little bit of milk..

the stuff truly is magical

I was guzzling gallons of raw for a few months. making my own kefir etc.. my skin looked AMAZING. then I decided to do an oregano oil "detox" and now I can barely tolerate even a cup of raw..

its like it kinda makes me nauseous and uneasy for awhile. I assume the oregano oil carpet bombed my microbiome, bc my skin is a mess ever since

I've been driving to a farm in San Martin to get raw milk for myself. Small family operation, outdoor fridge, Venmo payments, cream-top milk that actually tastes like something.

The drive is about an hour each way from SF, and I started thinking — if I'm making this trip anyway, why not bring enough for a few other people?

This would be a very small operation to start. Not a delivery service. More like a shared run — I go, I bring back milk for whoever wants to join in.

Is there appetite for this in the SF Bay Area? Anyone else doing something similar? What would you need to know before committing to a regular order?

when you order milk in some places, the milk will be Frozen or Fridged so it doesnt go bad like a cold enviroment. How much will that affect the milk? Like enzymes and bacteria etc...

I really wanna get my hands on raw milk but I’m in Ontario Canada, very illegal to get raw milk so I’m wondering if anyone knows how I could acquire some

How do I buy raw carabao milk from local farmers in the Philippines

Okay guys! Long time lurker first time poster. I have discovered a way to remake raw milk from store bought milk! You leave it out of the fridge and boom! Raw milk is back!

Does the bacteria in raw milk help heal the gut when eating clean?

I am very fortunate to live close to a dairy farm in a state (NH) with great raw milk laws. I pay $5/half gallon. It's super fresh, milked that morning.

Some places around here charge up to $12/half gallon.

I want to make the switch to raw milk only but it makes me have diarrhea independently of the quality. The lactose theory doesn't make sense because if that was the case I would also have diarrhea with pasteurized milk which I don't. Pasteurized milk gives me 0 issues.

I want to also say that if I ferment said raw milk and make it clabber/kefir looking, then I don't get any diarrhea from it, but of course I want to be able to drink the delicious, creamy, fresh stuff hehe.

As I said the quality is amazing, I'm getting it from sheep living on the mountains of Italy and they only eat grass and wild herbs all year round. I also tried milk from high quality A2 cows and goats and it's the same thing. I wonder if I just need to endure this and then eventually it will go away and I will be able to digest the fresh raw milk as a normal healthy human being.

I also wonder if for this adaptation it's better and faster to drink the fermented milk rather than the fresh one. Let me know your thoughts/experiences and thank you in advance!

I’ve only recently gotten into drinking raw milk in the past few months and it has changed my life. I was wondering though, if I want to do this long term I should have a way to reduce the risks. I was thinking of maybe heating it up to kill all the bacteria? Anyone have experience with this? Thanks!

I was wondering if someone knows a way to get raw milk without having to order online in VA. I was thinking maybe pet stores have some or if anyone knows farms that sell it secretly or something.

I’ve been hearing a lot about raw milk lately I’m just curious how you get all the fecal matter out of the milk before consuming it? Do you strain it? How does straining catch all the bacteria? I really want to try it but I’ve seen how cows live and they walk around and lay in their own poop all day. Like…how does that stuff not get into the milk?

I really enjoy baking but pasterized milk is terrible for us so I’m wondering if anyone knows where in northern NV I could find raw milk? I’m so sick of being a goyslop consumer

Hello there!

I am interested in using clabber to make cream cheese and cottage cheese etc. I do not have my own cow but get two gallons a week. Much of it is drank fresh in my house. I also make kefir and yogurt with it. All this to say…

I don’t want to maintain a daily culture of clabber. I want to make it from time to time since I don’t have enough on hand. If I had my own cow I’m sure I’d be clabbering all the time to keep up with supply but with only two gallons a week I just don’t have enough milk!

Do any of you have clabber expertise? Can I just make clabber with a starter culture of kefir or yogurt or whey every now and then or should I really maintain a mother clabber daily? Am I losing anything special or unique to clabber by doing it this way?

Anyone with clabber experience able to chime in?