Posted on 08/02/2014 9:45:30 PM PDT by Olog-hai
Move over, organic milk. Health-conscious consumers are increasingly choosing a new bovine beverage: Grass-fed milk.
Derived from cows fed mostly grass—not corn or soy—the pricey beverage is capturing a growing market share among consumers, The Wall Street Journal reports. […]
Branded “Grassmilk,” it has cream on top and is lightly pasteurized with heat. A half-gallon sells for close to $6, more than a dollar more than the average price of organic milk and more than double the price of traditional milk. …
(Excerpt) Read more at newsmaxhealth.com ...
In the strictest sense of “organic,” you are correct. But here, “organic” generally means grown without chemical fertilizers and pesticides. What makes milk “not organic” is the cow feed - grass, hay, corn, grain - that may have been grown using chemical fertilizer or pesticides - and cows given growth hormones or antibiotics.
The type of cow and type of forage will have greater influence on the quality of milk than the ratio of grass to commercial feed.
I never remember any change in the fall. It was probably because the transition from grass to feed was not very abrupt.
Every time this subject comes up I get a chuckle, we’ve been raising cows on this ranch for over 100 years, you can’t get anymore organic than what we raise. They eat grass, weeds, prickly pear, mesquite beans, pond moss and anything else they can find. They lick the wellheads for the crude oil, eat the coil wire off my Ajax motors, thread protectors and old belts off of my pumping units.
Honestly, the milk in this country tastes like crap compared to what I've been able to drink abroad. What the heck happened to flavor?!? Down "South" of the equator, off the shelf, warm milk in a bag, good for 90 days tastes like fresh creamery milk and a gallon from the nearest supermarket here tastes closer to water by comparison.
Maybe the grass IS greener elsewhere...
(Divide prices by 1850)
Our Daily Bread: Welcome to the World of Industrial Food Production and High-Tech Farming!
http://www.filmsforaction.org/watch/unser_ta_glich_brot_our_daily_bread/
Wait till you get some milk from a cow that has gotten into a patch of wild onions! NASTY!
Milk just doesn't taste as good as it used to!
I grew up on a dairy farm. Not hard to tell when a cow is unhappy, neutral or happy—also fairly easy to discern what conditions make them feel those ways.They produce more milk when they aren’t stressed.
And naive spelled backwards is Evian, who got everyone to quit drinking tap water.
I grew up on a four generation family farm - built by my great grandfather in 1848.
Grampa would milk twice a day - we had twin Jerseys, high in butterfat.
Grampa would bring the milk pails up the house - where the day’s household milk was poured off and the rest went into the separator that sat in a corner of the ‘cook room.’
This ‘separated’ the cream from the milk. Some cream was kept out for things like coffee and making whipped cream for hot gingerbread.
The rest went into the cellarway for Friday’ butter churning. (I I had been ‘good’ and had done my ‘chores’, I got to help churn! ;)...)
The blueish, watery stuff left after the cream was separated out was put in the swill bucket for the pigs. (Now it’s sold as ‘low fat’ milk.)
Grammie would occasionally hold out some whole milk for making cottage cheese - which resulted in a separation of the milk fats from the whole milk, resulting in ‘curds and whey.’
Remember,, Little Miss Muffett ate BOTH her ‘curds and whey’. Grammie used the whey in soups, bread, etc.
today, athletes use whey for bulking up - and it works. it helps build/keep muscles - and strength. NOT just for athletes, but for anyone - as we lose 1% of muscle mass per year after 30, according to reports.
I’m a great-grandma - and just started making my own ‘curds & whey’ - takes about 5-7 minutes to cook down. I do 3 qts of whole milk at at time, which gives my a weeks worth of cottage cheese and whey. I mostly use the whey in one third to 2 thirds with V8 juice - and drink following exercise. I expected maybe to see some effect in a few weeks - I was floored to find a MARKED difference in just 24 hours. I can get up off chairs etc, and up stairs, MUCH easier! 2 weeks later, I find I can even RUN - something I haven’t been able to do for some years! - I won’t be doing any marathons anytime soon, but what a great feeling. Maybe I’ll even be able to take tub baths again - and be able to get OUT of the tub? (It was getting to a point where I was afraid my living alone & independence was coming to a close.)
I use Organic whole milk - and it DOES taste so good - can’t abide the ‘fat free’ stuff - nor ‘low fat’ cottage cheese. (It also doesn’t go sour in a few days! It will stay good for weeks. Like fresh organic eggs and vegetables fresh out of the garden.
Can I make butter from organic grass fed milk? Just wondering
So....it’s a good thing to drink milk from a potentially sick cow....OK....got it.
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The cause of this has nothing to do with some magical properties of organic milk. Organic milk doesn't sell as fast as non-organic milk, and must be transported longer distances, so they have to increase its shelf life.
I love it when the anti-pasteurization crowd sings hosannas to organic milk because of its extended shelf life. The organic industry knows how to separate people from their money.
You like your steak with no marbling? If the beef doesn't have any fat (marbling) there is no place for the flavor to go when it is cooked, and it is lost. Lean beef is pretty flavorless, but people can, and will, convince themselves of just about anything.
Organic means NO fertilizer or pesticides? I don't think so. You should also be aware that many of the "natural" pesticides used by organic farmers are more toxic than the synthetic ones they avoid. All fertilizers are made from chemicals.
...and cows given growth hormones or antibiotics.
Since BGH doesn't survive the digestion process in humans, and the fact that bovine growth hormones can't dock with human growth hormone receptors, what is the problem with growth hormones? Also, do you think an organic farmer won't use antibiotics to treat a sick animal?
I agree. I grew up on raw whole milk from Suzie the cow. Delicious!
Interesting. I get raw Jersey milk now. Make kefir and occasionally kefir cheese and whey from it. Have also made paneer from regular milk.
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