OWEN BENJAMIN: Pasteurization is heating the milk until the bacteria die. Now that is a good thing, if you have to have a gallon of milk sit on a shelf for 2 months because that same bacteria that gives so much life and nutrients and health in the milk does start making it go sour over a period of time

Food preparation - Surviving the winter pic.twitter.com/OFuXbJrw2e

— Owen Benjamin 🐻 (@OwenBenjamin) October 8, 2024

6:10. Raw milk has to have short supply chains.  Pasteurization isn't just bad.  Pasteurization and homogenization, homogenizing and pasteurizing milk is necessary with large supply chains, large amounts of time sitting on a shelf.  It's not just to make you gay.  If you can consume a pint of milk within 2 weeks of milking the animal, there is absolutely no issue whatsoever with raw, unpasteurized, unhomogenized milk.  In fact, it's the way milk should be because the cream rises to the top.  You scoop it off, you make your cheese, you keep your skim milk for the chickens; it's calcium for their eggs; you can drink the skim milk, if you want.  It's good for pigs and it's good for all kinds of animals.  When you homogenize it, it doesn't get a cream line, and the cream line is very very convenient for making cheese, making butter, making yogurt, all those things.  Raw means that it isn't burnt.  Pasteurization is heating the milk until the bacteria die.  Now that is a good thing, if you have to have a gallon of milk sit on a shelf for 2 months because that same bacteria that gives so much life and nutrients and health in the milk does start making it go sour over a period of time, and so it has a longer shelf life if you kill the bacteria.  Now if you have a local supply chain, if you have milk coming from someone you know, someone who's actively farming, raw is the way to go.  And I hope that this little demonstration has helped you guys better understand that because it's a beautiful thing.