Raw milk is way tastier though. The clearest memory I have from visiting the UK at 9 y/o was the milk from the milk rounds being unreasonably delicious. Like so much better i wasn’t sure it was milk.
It’s obviously not the right choice to fulfill the nations milk needs, that’s a public health disaster. But I wish it was available in limited, risk-minimized contexts like in most of Europe.
This wasn’t raw milk. It was still pasteurised. Just not homogenised.
Homogenisation mixes the fat in the milk more effectively so you don’t get separation in the milk which increases its shelf life. Your memories of the tasty milk were probably the creamy part at the top of unshaken pasteurised but not homogenised milk.
Ah, could be. There’s non-homogenized milk that we get sometimes here but it’s nowhere as good as I remember that UK milk being. Maybe it’s just distant childhood memories being incorrect.
Also, milk just tastes different depending on the cows, and how they’re raised and fed. Most likely what you’re noticing there is the difference between grass-fed and corn-fed. Cows aren’t naturally adapted to eat corn; they grow better and healthier on grass, which is how they’re raised in the UK. Corn-feeding is a primarily North American practice because corn can be sold at below the cost of production in the US thanks to government subsidies in place since the Great Depression.
Agreed people shouldn’t be drinking it, pasteurization makes it safe for everyone’s immune system. Especially important considering the state of most factory farms.
BUT you’re probably remembering right. I’ve had milk straight from the cow (and cream and buttermilk separated from a just milked cow, as well as butter churned from said cream). Buttermilk especially tastes like quite different from the stuff in the grocery store.
Raw milk is way tastier though. The clearest memory I have from visiting the UK at 9 y/o was the milk from the milk rounds being unreasonably delicious. Like so much better i wasn’t sure it was milk.
It’s obviously not the right choice to fulfill the nations milk needs, that’s a public health disaster. But I wish it was available in limited, risk-minimized contexts like in most of Europe.
This wasn’t raw milk. It was still pasteurised. Just not homogenised.
Homogenisation mixes the fat in the milk more effectively so you don’t get separation in the milk which increases its shelf life. Your memories of the tasty milk were probably the creamy part at the top of unshaken pasteurised but not homogenised milk.
Ah, could be. There’s non-homogenized milk that we get sometimes here but it’s nowhere as good as I remember that UK milk being. Maybe it’s just distant childhood memories being incorrect.
Also, milk just tastes different depending on the cows, and how they’re raised and fed. Most likely what you’re noticing there is the difference between grass-fed and corn-fed. Cows aren’t naturally adapted to eat corn; they grow better and healthier on grass, which is how they’re raised in the UK. Corn-feeding is a primarily North American practice because corn can be sold at below the cost of production in the US thanks to government subsidies in place since the Great Depression.
Agreed people shouldn’t be drinking it, pasteurization makes it safe for everyone’s immune system. Especially important considering the state of most factory farms.
BUT you’re probably remembering right. I’ve had milk straight from the cow (and cream and buttermilk separated from a just milked cow, as well as butter churned from said cream). Buttermilk especially tastes like quite different from the stuff in the grocery store.
That milk is still pasteurised, it’s not raw.
UK/EU dairy shreds my insides.
That’s another side effect of acetaminophen.
/s
Don’t give them more stupid ideas…