Did you hear that Utah just advanced HB179 to legalize raw milk sales without a permit?
Do you drink raw milk, and is it difficult to source?
Will we see more and more food freedom decisions this year?
I did not hear that but I think it’s great for citizens to have a choice! I used to live in MN and no one had raw milk - no surprise. But now we live in Fl and I’ve seen it at our local grocery store. However, it’s really expensive and it only comes in large containers. I haven’t tried it yet and am a tad nervous, lol, that it’ll taste weird and then it’ll be a waste. Maybe now that there’s less regulation, more farmers will sell it again and lower the cost!
Yes, it is expensive, but it takes just like any other milk to me. Hope you get a chance to try it from a local farmer.
I love raw milk. In fact I make my own. I have a dedicated milk maker for that purpose. Fresh soy, rice, oat, and almond are easy to make and very economical. The quality is excellent and the taste is superb. 20+ years now and no permit required.
(Thanks so much David for your firsthand insight!)
When the local food co-op has raw milk in stock, there are times when I buy it.
I prefer to buy it on the day of delivery or maybe a day later. Beyond that timeframe, I leave it in the dairy case and keep on shopping.
Here’s the thing about raw milk: If you buy it, start drinking it the very same day. It doesn’t keep well, and, yes, my digestive system can tell stories about that.
@vegandan 
Sounds delicious
@thatechguy great questions. Is a farm kid exposed to more or fewer bugs than those in an urban environment? I had more urban and a bit of farm, but I remember that farm milk, thick with cream at the top. I think it’s about choice.
@marthajean Fresh makes sense.
I don’t disagree with you about choice. i’d tend towards the libertarian side, so yeah - hand out sharp knives and let everybody have a turn at the high dive..
Yes, I’d suggest kids who grow up eating dirt (and a few other biomass items), the immune system is rather…well exercised.
This is where my knowledge stops and my curiosity begins… do we benefit from raw milk if the cow’s biosphere is far separated from ours? As I understand with honey, it’s better ot have local raw honey, as there are likely many immuno-enhancements in it for that particular area…
DOES the same hold true for cows/goats & milk?
I’m all for getting the government out of every inch of our lives if possible.
Indeed it does! So does consuming it promptly. Because raw milk doesn’t age well.
@marthajean you got me thinking, so I had to ask perplexity: Getting it chilled quickly is, as you say, very important:
Raw milk kept continuously in the fridge (around 3–4 ºC / 37–39 ºF) is typically good for about 3–5 days from milking as a food‑safety guideline, though many small dairies and farmers report it often tastes fine for 5–7 days or even longer under excellent hygiene and very cold storage. At room temperature (“on the shelf”), it should not be left out for more than about 2 hours from a food‑safety standpoint, because bacterial growth accelerates quickly above 4 ºC / 40 ºF.
In the fridge
- Safety‑oriented guidance: 3–5 days at 3–4 ºC is the commonly cited safe shelf life for raw milk, even with good hygiene.
- Practical experience: many raw‑milk producers and homesteads say flavor stays pleasant for about 5–7 days if the milk is cooled quickly after milking and stored very cold (around 1–4 ºC) in clean containers.
- After that: it may sour rather than “rot,” but safety is not guaranteed; use smell, taste, and texture cautiously and consider using older raw milk only for fermentation (yogurt, kefir, clabbered milk) if you are experienced and comfortable with the risks.
On the shelf / at room temperature
- General rule: do not leave raw (or pasteurized) milk at room temperature for more than about 2 hours; above 4 ºC / 40 ºF, bacteria can multiply rapidly and increase the risk of foodborne illness.
- Warmer environments: in a hot kitchen or summer conditions, the safe time can drop below 2 hours, so it is best to return milk to the fridge as soon as you pour what you need.
Practical tips
- Keep milk in the coldest part of the fridge, not the door, and keep containers tightly closed to prolong freshness.
- If you regularly cannot finish raw milk before it sours, freezing portions is an option, though the texture may change after thawing.
Okay, that did it. No more raw milk jugs in the refrigerator door.
They’re going to be IN the fridge from now on.