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About Raw Milk

Sour raw milk is quite unlike pasteurized milk that has gone past its “use by” date. Pasteurized milk goes putrid and must be thrown out at that point, but raw milk is still a highly useful item in the kitchen.

The difference is that pasteurized milk is a dead food – there are no enzymes or probiotics present. So, when store milk goes bad, it becomes a huge food borne illness risk to consume it and it must be discarded.

Raw milk, on the other hand, is loaded with enzymes and probiotics. When raw milk starts to sour, it simply means that beneficial bacteria called probiotics have started to use up the lactose (milk sugar) which causes the milk to no longer taste as sweet.

Raw milk that tastes sour is still very much safe to drink and is even more beneficial to health as the higher level of probiotics have initiated the fermentation or clabbering of the milk.

Below you will find some useful recipes for that raw milk so, whatever you do, don’t throw it out! There is no need for even a drop of your nutrient dense, dairy to go to waste!


Hardler Farm Milk

Gallons $5.75

1/2 Gallons $3.50

Raw Milk Recipes



Egg Custard Pudding


6 farm fresh eggs

3 cups raw milk

1/2 cup local maple syrup

1 tsp vanilla extract

1/4 tsp sea salt

ground nutmeg (optional)


Crack eggs into a medium sized glass bowl and whip. Add salt and vanilla and mix well. Blend in maple syrup and milk with a whisk.

Bake in the same bowl at 400F for 45-50 minutes or until bubbly on top and a knife inserted at the center of the bowl comes out clean. Delicious served warm or cold with a bit if nutmeg sprinkled on top!


Raw Milk Smoothie (you can use slightly soured milk for this)


1 pint raw kefir, raw yogurt, or clabbered Real milk
2 ripe bananas
Dash of raw honey
Dash of vanilla
1/4 cup creamy peanut butter


Blend together in a mixer or smoothie machine,.


Raw Milk Farm Cheese


1 gallon raw milk

1/2 c. white vinegar


Heat milk until it starts to boil (around 180 degrees). Turn heat off under milk and add your vinegar.

This should start to form soft curds. Run a slotted spoon through mixture until it is well separated. 

Line a colander with two layers of cheese cloth and drain the mixture. (you can save the whey to add to your home made bread for the liquid. At this point you want to salt the cheese and mix it through to add some flavor. If you add any herbs into the cheese this would be the time to do it also.

Take the four corners of the cheesecloth and make a knot. You can then hang it to drain or squeeze against the sink the cheesecloth and cheese to press all of the excess water out of it.

 If you drain the cheese by hanging it, you can use this cheese in recipes where ricotta cheese or cottage cheese are required.