by Morgen Jahnke
Humans have been raising cows and drinking their milk for thousands of years, and for most of that time there was only one form that the milk came in: straight from the cow. Different cultures developed ways of transforming that milk into other foods, from yogurt to cheese to butter, but the original liquid stayed the same.
However, when you visit an average supermarket in Europe or North America these days, you are faced with a plethora of choices in the milk aisle. You can have your milk homogenized, that is with the butterfat distributed throughout the milk, or you can buy only the cream skimmed from the top. You can have it in a low-fat or high-fat form, and you can buy it with part of the lactose removed for those who are lactose-intolerant.
Despite all these choices, there is one type of milk that you will be unlikely to find: raw, unpasteurized milk, or the kind that comes straight from the cow. It is now the standard for milk commercially sold to be pas...
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