• Heating raw dairy products
  • Freezing raw milk and butter
  • Spray dried milk
  • Bovine leukemia virus in milk?
  • Finding safe source of raw milk
  • Nutritional value of raw vs pasteurized milk
  • Is there growth hormone in milk
  • Skim milk and acne
  • Safety and value of raw cheese
  • Raw milk and lyme disease
  • Pasteurization of fat in cream
  • Use of raw milk in German hospitals
  • Aseptically packed rice milks
  • Milk from cows that are not fed grass
  • How much milk should you drink?
  • Is it better to drink raw milk or no milk?


Q. Does it harm raw cheese and other dairy products to heat them – particularly when you put raw cheese or butter over warm meals and it melts?

A. Gentle heating is probably okay, such as putting cheese in an omelet, warming milk (but not more than you can touch it without burning). But high heat does change the dairy products. If you have a high tolerance to dairy, heated cheese is probably okay in small amounts.

Q. Is it okay to freeze raw milk and butter? Is it okay to freeze milk in glass?

A. Yes It is fine to freeze raw milk and butter. There is no harm to the enzymes in milk nor to the fat-soluble vitamins in butter. Dr. Price actually tested frozen butter after a year and found no degradation. You can freeze milk in glass if the container is open and not completely full, although plastic is safer from a breakage standpoint.

Q. I have heard that spray dried milk is bad for you. Is dried cheese also and what about freeze dried cheese and milk?

A. Carcinogens are always formed in the process of spray drying. I don’t know about freeze drying, but I would suggest sticking to real, unprocessed cheese.

Q. I am considering switching my family to raw milk. However, I have only one remaining concern, I have been reading about the bovine leukemia virus that is transmitted through raw milk and there have been breast cancer studies that have found it in tissue. I’m also finding on nomilk.com that dairy farmers who drink raw milk have higher rates of leukemia. Will you comment on this?

A. Please show me this website where they say that drinkers of raw milk have more leukemia. This is a completely unsupported statement! There have been no studies of drinkers of raw milk in the US for over 60 years. Milk from pastured cows is perfectly safe to drink. These cows do not have leukemia. But I would not drink raw milk from confinement cows.

Q. I have just found a source for raw cow’s milk, who would I contact to find out what to look for and what questions to ask to know if the cow is clean and a good milk source?

A. Here are some summary guidelines. The last one is not really necessary if all the others are followed.

  • Cows graze on unsprayed pasture except during the coldest time of the year and then are fed mostly hay and silage when in barns.
  • The herd is tested free of TB and brucellosis.
  • When a milking machine is used, the cow’s teats are washed with iodine before putting the milking caps on.
  • The milking shed and surrounds are clean and tidy.
  • Milk is kept chilled in a stainless steel tank or individual containers.
  • Milk is tested regularly to ensure the absence of human pathogens.

Q. Do you have information showing the nutritional value of raw milk vs pasteurized?

A. The closest thing we have to an article on the nutritional composition of raw milk is the powerpoint presentation on raw milk on the splash page of realmilk.com.

The problem is that when you do an analysis for vitamins and minerals, raw milk does not look that different from pasteurized. But what is destroyed is the carrier proteins, which are destroyed by pasteurization. But the tests don’t look for this.

Q. Is there growth hormone in milk?

A. All cow milk contains growth hormones, which are identical to human growth hormones. These are being sold as a health food and are considered beneficial in the health food industry.

Q. My acne seemed to get better when I stopped drinking skim milk.

A. Skim milk could cause acne for several reasons, notably because it depletes vitamin A and also because, if it is pasteurized, the body mounts an immune response to it. Raw whole milk often clears up acne.

Q. I would like to have information on the safety and value of raw cheese.

A. There is a book called, American Farmstead Cheese, The Complete Guide to Making and Selling Artisan Cheeses, by Paul Kindstedt (with the Vermont Cheese Council). It has a chapter about raw milk cheese safety, although no recipes. It’s a pretty interesting book. I would contact him directly at the University of Vermont, Dept of Nutrition and Food Sciences.

Q. I was recently advised not to drink milk because of the possibility of it causing Lyme Disease. Please comment.

A. This is just one more slur against raw milk. Raw milk contains components that kill all pathogens. One body of opinion believes that Lyme is caused by pesticides, not a virus. One of our members, Dr. Ron Schmid, cured himself of Lyme disease by drinking lots of raw milk.

Q: What does pasteurization do to the fat in cream?

A: Pasteurization is much more damaging to the proteins than the fats. The only thing ruined in the fats will be the Wulzen Factor, which protects against arthritis. If only pasteurized cream is available, you can get the Wulzen Factor by taking high-vitamin butter oil.

Q: In your Real Milk brochure you mention German hospitals using raw milk, what are they doing?

A: In many hospitals they just give raw milk as part of the diet. They may also be using the milk fast, described here: http://realmilk.com/milkcure.html

Q:Is it lawful to purchase raw milk for personal use and take it across a state line?

There is a federal regulation prohibiting raw milk for human consumption in interstate commerce.  According to an FDA official, the agency’s position is that it is illegal to purchase raw milk for personal use and carry it across state lines.  Having said that, I can tell you the FDA has never taken any action against a consumer who has done this.  I would not let the FDA’s position dissuade you from obtaining foods that you believe are healthy for your family.  I believe that the regulation is unconstitutional.  The FTCLDF (ftcldf.org) is currently representing an Indiana farmer that is challenging their ruling.

Q: Which whey is better to use for fermenting vegetables and fruits, the whey obtained from raw goat milk cream cheese or the whey obtained from a 24-hour (heated goat milk) yogurt goat milk is the only milk I use?  I find the whey from the cheese culture mild, almost sweet tasting compared to the whey from the yogurt culture which is sharper, more lemony tasting.  Since I’ve been making the cream cheese more often than the yogurt, I have more of the cheese whey on hand however, I wouldn’t want my recipes to spoil on me.

Whey from sour milk, yogurt or cream cheese are all fine.  But best not to use the whey from other cheeses–this whey has undergone an additional fermentation and I don’t know what the results will be  We have found that using cheese whey for the baby formula causes it to curdle. 

Q: I used the recipe below to make whey using raw milk.  However after 4 days I strained it and I don’t think it had separated enough, because I only got about 1/2 cup of cream cheese and the whey looks pretty thick.  It does smell sour.  I was wondering if I should let it sit out longer?

A: Yes, you should let it sit out longer.  It might help if you added a spoonful of yoghurt to the milk, it might separate more quickly.

Q: To separate milk, do I need to open the milk bottle in the first place, or can I take a sealed and un-opened bottle of milk and place it on the counter to separate?

A: You may let it separate in the bottle if the milk is in glass bottles but the problem with letting the milk separate in a milk bottle is the small opening at the top–it is very difficult to pour out.  Also, I think it would take much longer if you had not first exposed the milk to air.

Q: Can you tell me about the raw milk diet and specifically an article by J.W. Crew?  Also, is the raw milk diet helpful for alcoholics?

A: The only reference I have for this is the original article by JW Crewe, which we have posted at _http://realmilk.com/milkcure.html_

Since raw milk is an excellent source of vitamin B6, that alone would make it helpful for alcoholism.  Also, since on the raw milk diet, one gets off all grains, this would also make this diet helpful.

Q: If I skim cream off raw milk, is the remaining milk considered skim?  Is that okay to drink and will it make him fat?

A: If you skim the cream off the milk, it is “skimmed” milk.  It is probably the equivalent of about 1% milk.  If you use the cream and also drink this skimmed milk, this is fine.  But if you just drink the skimmed milk without consuming additional butterfat from butter or cream, you might develop nutrient deficiencies and even have weight gain.

Q.  Why do you not recommend aseptically packed rice milks?

A.  Because they are highly processed and contain emulsifiers, synthetic vitamin D (toxic), sweeteners.

Q. In Arizona, I can only get raw milk from one source and since there is little grass here, the cows are fed:  50% organic alfalfa, 50% organic tritical hay and oats, probiotics in the water and hay, and Redmond sea salt, bentonite clay and kelp for minerals.

I wonder if these cows contain many of the benefits bestowed in grass-fed milk?

A.  This is a good question!  My reply is that I would still recommend this milk and here’s why:  When my children were little, my only source of raw milk was Alta Dena Dairy in California–this was a large confinement dairy and the feeding program was probably not as good as the one you describe. Yet my children thrived on this milk–it is still way, way better than pasteurized milk.  And fortunately there is no soy in the feed. Just make sure you tell people what the feeding program is when they ask about raw milk.

Q.  How much milk do you recommend drinking?

A.  We recommend 1 quart per day for pregnant and nursing women.  We don’t have any specific recommendations for children and other adults–it really depends on their personal tastes and preferences.

Q.  I’m well-aware that raw milk is best, and that’s what we drink in our family, but if someone doesn’t drink raw milk, I assume it is best to at least be sure to drink whole milk, but if heating/pasteurizing the milk oxidizes the cholesterol, is it better to say drink either raw milk or NO milk?

A.  Regarding milk, the more I learn about pasteurization, the more I realize how harmful it is (for other reasons than the oxidation of cholesterol).  And now most milk is ultra-pasteurized, especially most organic milk.

I think if people can’t get raw milk, the next best thing is pasteurized (not ultra-pasteurized) cream diluted with water. The fats are much less prone to damage by pasteurization than the water portion of the milk, and at least the fats in cream have not been homogenized.  This is what I did for my family when we could not get raw milk.  We used diluted cream on porridge and in cooking.

Q. Do you know whether the heat process of clarifying butter would destroy the “x factor” in grass feed dairy ghee?

A. Answer from Chris Masterjohn:
My understanding is that heat destroys the Wulzen anti-stiffness factor but not the X factor, which is consistent with heat having little effect on vitamin K2.

Tim Boyd was born and raised in Ohio, graduated from Case Western Reserve University with a degree in computer engineering, and worked in the defense industry in Northern Virginia for over 20 years. During that time, a slight case of arthritis led him to discover that nutrition makes a difference and nutrition became a serious hobby. After a pleasant and satisfying run in the electronics field, he decided he wanted to do something more important. He is now arthritis free and enjoying his dream job working for the Weston A. Price Foundation.

43 Responses to FAQ-Dairy

  1. Nichole says:

    Lyme and Raw Milk
    I read what you posted that some believe that lyme is caused by pesticides and not a virus… You should know that NO ONE says lyme is caused by a virus. It is caused my a bacteria. This is well supported in that the spirochette repsponds to antibiotics. I have lyme – and am thinking about switching to raw milk. I find your response to this readers question to be illadvised and lacking well thoughtout “good science” OR “intuition”. I would appreciate some more information about this topic that is less opinion and advocation for raw milk.

  2. Lena says:

    VAT Pasturized milk
    What do you think of VAT pasturization? I have access to organic, VAT-pasturized, non-homogenized milk. We used it mostly for making kefir. Would you consider it a good option?

    Thank you.

  3. Carrie says:

    How long will raw milk keep in the fridge? At what point should I take it out to let sour? What can I do with it once it sours? Are there any resources recommended with step by step insctructions for using raw milk to make cream, butter, and more?

  4. Melissa Riley says:

    A1: Devil in the Milk
    I just read about the dangers of A1 milk in the book from New Zealand: Devil in the Milk. Do you have insight into this problem which is almost unheard of in the USA? Thanks

  5. Molly says:

    Black specks floating in my raw milk
    Hi – I am new to raw milk. I got some yesterday, and this morning when I went to skim cream off the top, I noticed black specks floating in the cream? Any ideas what this could be? I’m totally freaked out.

  6. Anna says:

    Molly the flecks you see are normal. I purchase my milk from a local Amish community and if I get there early I get to watch them put milk through a filter, which catches these flecks. So if you have them it just means the milk wasn’t filtered. Just run it through some cheesecloth or a teatowel and you can easily get rid of the flecks.

    Carrie as far as how long milk will last in the fridge depends on many, many variables. If it is chilled to 32 degrees within 30 minutes and kept there, kept in stainless steel or in glass then the milk will last much longer. My milk is not chilled quickly since I get it from Amish who do not use electricity, but I do keep it in glass and bring ice to chill it quick once I receive it. Normally my milk will stay for about 10-12 days. However, when I first started getting milk I put it in plastic pitchers and it would start to sour the third night and by the next morning my kids wouldn’t drink it. You can take the milk out to sour whenever you want. I get 6 gallons every Wednesday morning; so whatever I have left in the fridge I pull out and let it sour over the next couple days. Usually it’s sour on Saturday, so that night I start soaking a bunch of grain with it and then Monday morning I make biscuits and pancakes and freeze them for the rest of the week. That all seems like a long hard process but after a couple weeks it became second nature and hardly takes any time.

    • Tanya says:

      Anna- You seem to be an expert on raw milk or at least very familiar with it. I am brand new to the idea and want to make the switch and i am in the process of finding a source as i live in Northern NJ. In the meantime what should i know about how to handle it and use it. Do you know of resources for me to learn about how to handle consume and different ways to make use of Raw Milk? Also is it common to pay over double the cost of pastuerized milk for raw milk? I pay $3 for half a gallon of organic whole milk and the one source i have found so far that is somewhat near me is $8 a gallon. that is going to be a big hit to my grocery budget itself, but i am willing to sacrifice to make the switch i just know that i would never be able to get more than one gallon for my small family at the present moment. Just curious what i should consider normal pricing for raw milk as most people who i have come across that consume raw milk go through more than one gallon a week for their households.

      Thanks in advance for any advice.

  7. Erin says:

    Breast cancer and raw milk?
    I have read at nomilk.com, (which I think might be crap) that milk and dairy products of any kind seriously highten your chances of breast cancer due to the IGF-I factor found in milk which is identical to the one found in humans, which causes breast cancer. What do you think? Breast cancer runs in my family and the last thing I want to do is drink my way to the grave. help..

  8. bananaF says:

    @erin: the IGF-I factor you are talking about is found with elevated levels in cows (usually at a factory farm) that are treated with monsanto RBGH injections. nomilk.com that your talking about may just be crappy because they dont know the WHOLE story (or perhaps they dont care to?). there is a mini-docu on YOUTUBE http://www.youtube.com/watch?v…=1&index=6
    Dangers of Milk Playlist.
    In the case of IGF1 i would avoid milk from treated cows at all cost.

  9. Jonathan says:

    Commercial yogurt?
    Is commercial yogurt like Astro brand good to use occasionally? I know the milk is pasteurized and probably homogenized, but the bacteria have been very helpful in the absence of any raw milk or lacto-fermented foods. We haven’t been able to find the former in Toronto (Canada) and don’t have much time to spare for the latter.

    We follow a mostly WAPF diet, albeit with supermarket-bought meat and produce, and take cod liver oil every day. Just wondering if it would be somewhat okay to use the commercial yogurt for the probiotics.

  10. Nuno says:

    Wulzen factor sources

    I don’t have access to unpasteurized dairy so I decided to google for sources of butter oil. While searching for “wulzen factor” I came across an entry on Wikipedia that states the Wulzen factor is another name for stigmasterol, and according to the same article it’s found in other foods besides raw dairy.

    I also found this link at the bottom of the article:

    Also found plenty of google hits for “wulzen factor” + sugar cane

    Please elucidate.


  11. Shyanne says:

    new raw milk user
    I just started drinking raw milk this week after watching the DVDs by Sally Fallon. I don’t know if it’s the milk or not but I have been feeling queezy (stomach rolling) since. I agree with the raw milk thing but if I am going to feel like this I don’t know how much I can do it. Does my body just need to adjust?

  12. Chloe Fletcher says:

    Dear Shyanne

    I started to drink raw milk last summer and also felt queasy, my kids were fine and so was my neighbour who also started to drink raw milk at the same time. I couldn’t find any information about this, but I carried on and it just stopped happening. I think that it is something to do with your own personal colony of gut bacteria.

  13. shalom says:

    oxidation is caused by “spray drying of milk or egg yolks”

    What about egg white powder (meringue powder) – is it also oxidized?

  14. walter says:

    medium chain triglycerides in butter and cream?
    I have read that butter is a source of medium chain triglycerides (mct). Since butter is made from cream, is cream also a source of mct’s (it seems obvious…)?

    Is there an approximate percentage of raw cream that would be in the form of mct’s?

    How much mct is contained in raw cream compared to cocount oil?

    Would consuming raw cream would be of similar benefit to consuming raw coconut oil in boosting metabolism, aiding weight loss, and minimizing fat storage when used in conjunction with a carbohydrate limited diet?

  15. walter says:

    using cream instead of milk on low carb diet
    I am using mostly cream instead of milk in order to avoid the carbs found in raw milk.

    in the raw cream, am i still getting all of the benefits found in raw milk including minerals, vitamins and enzymes?

    what does raw milk have that raw cream doesn’t have. What am i missing by consuming raw cream instead of raw milk?

  16. walter says:

    Breakdown of raw milk
    I am curious to know what is contained in the cream portion and the whey(liquid) portion of milk.

    Barry Groves states on his website that “I use cream because almost all the useful nutrients in milk are actually in the cream, not the watery milk part”

    and then he states “the fact that all the calcium is in the milk, not in the cream”.

    In which part of the milk (whey or cream) is the following located?

    calcium and other minerals
    lactose (sugar)

  17. Nancy Mitchell says:

    I drank raw milk for 5 months. In that time my menstrual cycle stopped and I gained 15 lbs! In the first two weeks after I stop drinking milk, my cycle returned in two and I lost 6 lbs.
    Please comment.

  18. Chrystal says:

    More Info
    I just bought my first quart of raw milk today!!
    I found lots of great information that helped settle my nerves. Like why it’ll take time to adjust to raw milk.

  19. Jamie says:

    I live in Wisconsin, is there really no where i can get raw milk

  20. Sjaan says:

    where to buy
    to Jamie from Wisconsin, there are a few places I know to buy raw milk in Wiscnsin

  21. Carol D. says:

    Right on, Robert
    Agree with Robert. Glad his comment got posted. You want to destroy a nation, adulterate and weaken its food supply. The more people wake up to the power and necessity of nutrient rich foods, the faster the lies and deception will be unmasked.

    Re raw milk: it’s a fantastic food. My son totally notices the difference – in taste and how he feels. I make yogurt from it and don’t get sniffles, as with regular yogurt.

    Thanks so much to Sally and the whole WAPF crew.

  22. Sanaz Ebriani says:

    Does culturing raw dairy reduce the growth hormones?
    Does anyone know if culturing RAW dairy from grass fed /pasture-raised cows reduces the level of naturally-inherent growth hormone? The discussion and concern of consuming even raw dairy came up during a talk on breast cancer remission, and what foods to avoid to prevent cancer growth. And since even raw milk contains growth hormones (so the little baby calf can grow) – the question came of whether perhaps cultured raw dairy (made at home) can help mitigate that issue. Does culturing minimize or multiply the growth hormone that naturally occurs in the milk? Would heating have a similar effect?

    Also – another interesting question. The raw dairy that we seem to have available YEAR round — have we looked into how those cows are being milked? Are they non-pregnant cows? or pregnant cows in their late pregnancy? I ask as this also has an impact on how much growth hormone is contained in the final milk product. Apparently the traditional Mongolians milk their cows during their non-pregnant term for 5 months out of the year. Refer to this article from Harvard Gazette: http://www.news.harvard.edu/ga…airy.html;

  23. karen says:

    adjusting to raw milk

    just wondering about how to adjust to raw milk. i am not lactose intolerant and the milk is from a trusted source. my husband and daughter do great on it. i have had stomach cramps, gas, and diarrhea for two weeks since i started it. i am taking probiotics and only having 1/4cup milk per day to get used to it. what else can i do?

  24. Joanne says:

    Vitamin A content of butter made from pasteurised milk
    Could someone tell me if butter, made from pasteurised milk, contains any Vitamin A ?

  25. Margo Moore says:

    Need More Info on Raw Milk and Raw Milk Kefir
    I have consumed raw whole milk and raw milk kefir (cold process) from a farm for 4 years with no problems. At present I drink only the kefir. I need to know, particularly w/ respect to the kefir, how many calories/how much sodium, potassium, calcium, magnesium are in a quart, how many calories from fat, how many calories from protein; how many grams of fat, lactose, and protein are in a quart? Also, can you quantify the substitution of raw milk for meat, ounce per ounce, as the main protein source in a meal? Like, how many ounces of kefir would substitute for a 6-oz. meat portion? In short, I need a label! Thanks.

  26. Sara says:

    Low-temp pasteurized?
    The only options I’ve been able to find are:
    1. Raw milk from confined cows fed GMO corn
    2. Low-temp pasteurized milk from pastured cows

    Which is better? Please comment on low-temp/slow pasteurization. Is that a good option if I cannot find raw milk? Or is low-quality raw milk still better?

    • Nicola Silva says:

      Do you really want to contribute to the preservation of ethically unacceptable animal husbandry? The cow is a grazing animal.. it enjoys to spend its days outside eating pasture, breathing fresh air and ruminate under real sun rays. Hope this helped.

    • I would go with the second option for sure! I’d never drink milk from confinement cows, pasteurized or not.


  27. Melissa says:

    Lyme and Raw Milk
    I was specifically looking for information on Lyme disease and the risks of acquiring it via raw cows milk. I would like to switch my family to raw dairy but have concerns about Lyme after battling it for years. My dear daughter also has it. Lyme is caused by a spirochetal bacteria and is transmitted most commonly by ticks. Humans can also transmit it to their babies in utero and also via breast milk.If a human mother can transmit Lyme to her child via breast milk, can cows to the same? to their young? to others that drink raw milk? Do cows get sick with Lyme is bitten by an infected tick? Do they carry Lyme?

    • Ina says:

      Maybe the key is in the gut. Not everybody who gets bitten bij an infected tick, gets Lyme disease. I think it is all about strengthening your defenses (gut lining and gut flora , the immune system).

  28. Kerilyn Barr says:

    I’ve been getting raw milk from a local farmer, skimming the cream off the top and making sour cream, butter etc… The last 2 times we got the milk, the cream is not fully separating from the milk. There is not a definite line between the milk and cream as there has been in the past. Do you know how this could happen?

  29. Maire says:

    I have access to raw goat dairy nearby. However, the goats are not pasture-raised. They are fed spend beer grains and alfalfa, and other grains, too, I think. They are not organic feeds. I can also buy raw cow’s milk in a local store. It is about 1.5 times the price, but it is certified organic and the cows get at least some pasture.

    Between the non organic raw goat’s milk and the organic raw cow’s milk, which is better?

    If the answer is that the cow’s milk is better, how much better is it (how bad would it be to buy the goat milk instead in comparison)?


  30. Barby Blakeslee-Doyle says:

    Has anyone else experienced weight gain or change in menstrual cycle after starting drinking Raw Cow Milk?

  31. Nicola Silva says:

    I consume dairy daily, non-homogenized and about one third of it raw. One thing still keeps me worried: What about the evidence about dairy consumption causing prostata cancer and acne?
    It seems that insulin-like Growth Factor-1 and milk steroid hormones play a role in the development of these pathologhies. IGF-1 may be either absorbed from milk, or stimulated by its ingestion, or both.



    • Tanya says:

      would like to follow this thread if someone replies to you though out of all the questions posted i only saw one get a reply. But if someone happen tot reply to you please tag me 🙂

  32. Allie says:

    I make homemade yogurt on a constant basis. I’ve learned that I enjoy it better when I strain it. My questions is: What am I removing nutritionally by straining out the whey? I do save the whey and use it to ferment kraut, etc. but I am not in the habit of taking any amount of the whey as a supplement daily. Should I be?
    Thanks in advance for any insight!

  33. star says:

    whulzen /x/anti stiffness factor ,are all one and the same ?
    or is one ‘vitamin k2 ,while the other stigmasterol ?

  34. MC says:

    Concerning an association between bovine leukemia virus and breast cancer, here is a link to the most recent study: http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0134304
    This applies to all milk produced in the US, but presumably the virus is killed by pasteurization. BTV has been eradicated in some countries, but not the US. The virus is transmissable to goats and sheep.

    I drink raw milk, but I think this is something to keep an eye on.

  35. Vincent Shaw Flack says:

    I have not read the all the comments and questions above, but I see no mention of kefir. Kefir is more than yoghurt, as I understand. It has grains in which yeast is growing, yet this yeast does no harm, even to women with yeast disease. It reproduces to hundreds of generations without warming, at room temperature. Does it overcome, in part or wholly, the disaster of Louis Pasteur? My parents, physicians, taught me to eat food dropped on dirty floors, I being seventy five years old. I would like raw milk to make kefir out of, but cannot for now obtain it. Does kefirizing destroy, cause the bacteria to eat, growth hormones? You make a good point that they are natural to the milk from the mother cow to the calves. Would it somehow balance it or otherwise moderate it. Are they given hormones by injection or in their feed?

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