I grew up on a dairy farm, and we drank raw, unpasteurized, unhomogenized milk for years. The milk would form a layer of cream on top, and you'd have to shake it up to mix it in with the rest of the milk. If one of my brothers accidentally left it sitting out on the counter all morning, it would not spoil.

I now drink 1% most of the time, and buy local milk from Jersey cows, which is much richer than Holstein milk. Skim Jersey milk is equivalent in taste and creaminess to 1 or 2% Holstein milk.

That's our milk lesson for today