While not nearly as popular as regular cow’s milk or other types of milk for modern-day city folk, there are certainly a few reasons why someone would choose raw milk over regular milk. Raw milk skips the pasteurization process to keep its natural essence and nutrition intact, and back in the early to mid-1900s, all milk was consumed this way. Now that local and natural farm-sourced foods are becoming more and more popular, and the fact that raw milk is said to be healthier, people are starting to change teams.
However, don’t forget that raw milk is actually illegal in almost half of US states and that it still does carry some health risks. Let’s go a little further and explore the why’s and how’s of raw milk and compare it to regular ol’ milk!
Comparing raw cow milk vs milk
Raw cow milk (whole) | Cow milk (including whole, 2%, skim, etc.) | |
Type | Animal-based | Animal-based |
Allergens | Milk | Milk |
Vegan? | No | No |
Paleo? | No | No |
Keto? | No | No |
Raw cow milk and regular cow milk are essentially the same product, which makes them identical when it comes to allergens and compatibility with diets. Neither is vegan, paleo, or keto-friendly, and people with milk allergens will want to stay away from them both.
Differences between raw cow milk and milk
While both are milks that come from the same animal, the biggest difference is that raw cow milk is unpasteurized and untreated, while regular cow’s milk has been pasteurized and treated to eliminate potential pathogens. Regular cow’s milk is a more conventional and safe product that is much longer-lasting, but raw milk retains its original enzymes, flavors, and nutritional goodness.
Advocates of raw milk claim that it’s richer in fatty acids, amino acids, enzymes, vitamins, and minerals compared to pasteurized milk because they aren’t destroyed through the heating process of pasteurization. People say that it also tends to be richer and creamier, with a velvety mouthfeel. It’s also said to have a more distinct and complex flavor profile. Pasteurized cow milk might have a more uniform taste because of the heating process, with a standardized texture.
How to use raw cow milk vs milk
Raw cow milk and regular milk bring their own slight differences in nutrition, flavor, and texture, but note that the lack of pasteurization with raw milk means it requires a little extra care. Be careful in recipes that involve heating, as raw milk’s natural enzymes could affect the outcome of your bake or dish.
Raw cow milk:
- Enjoy as a stand-alone drink.
- Splash over cereals or granola.
- Blend into smoothies.
- Craft your own cheeses, like mozzarella or ricotta.
- Infuse it into homemade ice cream.
- Create richer custards and puddings.
Milk:
- Elevate sauces and gravies with its creamy texture and neutral flavor.
- Froth for espresso-based drinks.
- Use in a variety of baked goods for tenderness and moisture.
- Infuse into savory dishes like creamy soups and scrambled eggs.
- Make your own yogurt.
- Create a marinade for meats.
Can you substitute raw cow milk for milk?
You’ll be able to easily substitute raw cow milk for milk in recipes that don’t involve heat, but it might not always behave the same way as pasteurized milk in recipes that involve heat. So, if you’re looking to savor some raw milk, consider recipes that don’t require high-temperature cooking.
Nutrition: Raw cow milk vs milk
Since raw cow milk will be most similar to regular whole milk, its nutritional profile reflects that too. Raw cow milk is ever so slightly higher in saturated fat – just 0.5g more, as well as 2g higher in sugar than standard whole milk. It also boasts the same calcium DV as skim milk (30%) but doesn’t contain any vitamin D. It’s also said that raw cow milk contains all the original nutrients and enzymes like vitamin B12 and vitamin B2 that are often destroyed during pasteurization.
For regular cow milk, nutrition depends on the type of cow’s milk you’re using. For example, skim milk will have the lowest fat content and the lowest calorie content but is highest in total carbs. It also contains the highest amount of calcium and vitamin D content. On the other hand, whole milk will have the most calories and total fat while boasting less total sugars and carbs.
Per 1 cup (237 ml/8 oz.) | Calories | Total fat (sat. fat) | Total carbs | Total sugars (incl. added) | Protein | Calcium | Vit D |
Raw cow milk (whole) | 150 | 8 g (5 g) | 12 g | 12 g (0 g) | 8 g | 30% DV | 0% DV |
Whole milk | 160 | 8 g (4.5 g) | 11g | 10 g (0 g) | 8 g | 25% DV | 10% DV |
2% milk | 130 | 5 g (3 g) | 12 g | 12 g (0 g) | 8 g | 25% DV | 10% DV |
1% milk | 110 | 2.5 g (1.4 g) | 13 g | 12 g (0 g) | 8 g | 25% DV | 10% DV |
Skim milk (non-fat milk) | 90 | 0 g | 13 g | 12 g (0 g) | 8 g | 30% DV | 25% DV |
How to store raw cow milk and milk
When it comes to storage, you might consider yourself a seasoned pro if you’re a milk drinker. Simply store it in the fridge, tightly closed and away from strong-smelling foods, and you’re good to go. But when storing raw cow milk, its lack of pasteurization means it’s more sensitive to bacterial growth, so you’ll want to make sure it’s stored in the coldest part of your fridge. Because of this sensitivity, raw cow milk will have a shorter shelf life compared to regular milk. It’ll last around 5 to 7 days, while regular milk will last 1 to 2 weeks or so, depending on the expiry date.
Raw cow milk vs milk: What’s the verdict?
The verdict is clear – while raw cow milk brings a taste of tradition and unfiltered richness, dependable pasteurized milk is a reliable companion for everyday cooking and baking. Always be very careful when using raw cow’s milk in your kitchen, as while it has some potential benefits, health experts particularly recommend adults 65 years and older, children younger than 5, and people with weakened immune systems to avoid raw dairy milk.
FAQs
People often go for raw milk if they’re looking for an “untouched” version of cow’s milk. It’s said that raw milk retains all the natural enzymes, flavors, and microorganisms that can be lost during pasteurization. Some people believe the untouched nature adds richness to the taste.
Some raw milk advocates argue that the natural enzymes and probiotics make it easier for the body to process. They believe that these elements can help with digestion and possibly reduce lactose intolerance symptoms for some individuals. The scientific consensus on this matter isn’t entirely clear-cut, as raw milk also carries the risk of harmful bacteria that can lead to digestive issues.
Leave a Comment