Raw Milk Traditions

Riverside Milk

Did you know that raw milk has been a food staple in many cultures for centuries? Sometimes it is hard to to remember a time when raw milk was one of the hero ingredients in so many dishes around the world.

As governments put increasing restrictions on the sale of raw milk, many traditional milk dishes are starting to disappear or being relaced by products made from 'safe' milk, devoid of any beneficial bacteria with taste and texture barely resembling their ancient recipes.

Most kids are nowadays more used to the taste of milk which has been transported all around the country, separated, heat-treated, homogenised, skimmed, sugared, vitamin fortified and filled with artifical flavours than a glass of fresh raw buttermilk, left over from homemade butter making.

Supermarket yoghurt will never be the same as homemade raw milk yoghurt. When was the last time you ate traditional Quark? Or raw milk cheese, matured in French caves?

Let's try to keep the ancient, exciting, adventurous and delicious traditions of raw milk crafting alive in our collective memory. Let's talk about it, try our hands at making some Russian raw milk cheese which we can't pronounce properly, or try local, strange looking specialties made from raw milk when travelling overseas.

Raw Milk is awsome, fun, delicious and safe when you follow common hygiene and food safety rules!

Below are some inspirations from Poland (followed by the Ministry of Primary Industries's safety warning, which we have to mention everytime we praise or sell raw milk): culture.pl...

MPI Warning: 'Raw milk may contain Microorganisms that can cause serious illness. To reduce the risk of illness, the raw milk should be heated to at least 70 degrees celcius for at least one minute. This is critical for infants, young children, the elderly, pregnant women and people with weakened immune systems.'