Raw milk is back!

As I was reading through the monthly magazine Country Kitchen, I came across an article that triggered some sweet childhood memories...

Here I was, taking a walk in the heart of the Pyrenees, with my parents, grandparents, older brother and a few family friends. I must have been no older than seven. That day, I discovered what a buzzard was, and I also found out that milk was meant to taste fabulous, very much unlike the sterilised and tasteless stuff I was more accustomed to, purchased in packs of twelve from the supermarket (U.H.T milk).

We visited a dairy farm and bought some milk there. We later settled in a refuge so we could have a little rest. My mother sat us down, warmed the milk and served it to us. The taste was comforting, and the memory of it is still vivid in my head!

Here are some interesting facts about raw milk.
Raw milk is milk that has not been pasteurised. The latter process was introduced in 1864 to eradicate the health issues surrounding its consumption, such as tuberculosis, brucellosis and salmonella.

Ever wondered why lactose can be so difficult to digest? Well, this is because the heating process during pasteurisation not only eliminates the bad stuff, but it also strips the milk off its beneficial bacteria, proteins, vitamins, enzymes... and lactase. Unfortunately, one needs the lactase to digest the lactose. Are you following me? (Source: Country Kitchen)

It is also believed that raw milk may be beneficial to asthma, eczema, allergies, hay fever and skin complaints, as well as lowering cholesterol and helping to fight infections. (Source: Old wives' tales)

Now, on a legal point of view, the Food Standards Agency (FSA) conducts very rigourous tests on the herd and its milk to ensure safety to its consumers. The milking parlour has to be spotlessly clean, and it is also good practice to hand strip the cows' teats before milking, in order to remove the fore-milk, which may have been exposed to bacteria and dirt.

Raw milk is gaining on popularity thanks to increasing public awareness... The Great British public is certainly becoming more discerning, thanks mainly to folks like Hugh Fearnley Whittingstall, a man who truly believes in what he does. No cheffy gimmick, just the celebration of what this earth is offering us. Good on ya. More details on the man here www.rivercottage.net/Page~59/Hugh.aspx

One of these raw milk producers, Steve Hook, is located in Sussex. You can either go straight to the farm, or order on-line.
The website offers a great deal of information!!


Hook & Son
Longleys Farm
Harebeating Lane
Hailsham
Sussex
BN27 1ER
Tel: 01323 449 494
www.hookandson.co.uk