raw milk in The Economist

We drink raw milk we get directly from a Jersey dairy. So lucky. Once you taste it you know it is something other than even the best local organic milk in bottles.

I culture the cream with a culture called villi and the milk with a culture called fils. I purchased the villi and the fils milk from Gem Cultures (http://www.gemcultures.com/, nice family-run 30 year old business). I bought some Benoit Yogurt in bottles to start some yogurt. I'll add the yogurt to milk, raise the temperature to about 110 degrees and keep in my Excalibur dehydrator over night. (The Excalibur is a box dehydrator with shelves. You can remove all of the shelves to use the box as a low-temp atmosphere. The oven might work but I haven't done this.)

This article is in The Economist. The link was posted on the Raw Milk Yahoo group I subscribe to. (http://health.groups.yahoo.com/group/RawDairy/)

http://www.economist.com/node/16322762