Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 3, 2005 03:25 AM

recipes using RAW MILK/CREAM?

  • o

In light of Tom Meg's post below regarding raw milk, and the recent enthusiasm on this board on ice cream recipes, I would love to give raw milk/cream a try! I've always been curious about the raw milk I see at the local Whole Foods and wanting to make something with them. What are your recommendations? What food best highlights the goodness of raw milk/cream?

Many thanks in advance. :)

  1. Click to Upload a photo (10 MB limit)
  1. Hi, Oli.

    I could be wrong, but I'm guessing that Whole Foods would carry only non-ultrapasteurized (ie, still pasteurized, but less than usual) milk and cream. As far as I know, truly raw milk is available mostly directly from farmers, and is actually illegal in many states. If I'm wrong about this, and WF does carry raw milk, I'd be delighted to know.

    But non-ultrapasteurized milk and cream is still great stuff. When I want to appreciate the more complex and delicate flavors of NUP dairy, I usually make a simple custard (preferably with freshly-laid eggs) flavored only with a little vanilla or perhaps a little lemon zest. Or ice cream, flavored with vanilla or even nothing at all. Or I just pour some cream directly over some berries with a little sugar.


    5 Replies
    1. re: Tom Meg

      Hi Tom,

      As petradish has verified, Whole Foods does carry raw milk here in LA (see! I actually have a difficult time looking for non-ultrapasturized cream. Straus Creamery here sells a pasturized heavy cream for like $10 per 16oz! So when I make ice cream for others who refuse to consume raw cream and milk, this becomes a problem.

      Thanks for the custard recommendation, sounds heavenly for a summer night treat. Do you scald the milk/cream to make the custard? I can't think of many recipes which don't call for heating up the milk and think that using raw milk/cream will then become pointless. Would love to hear what others have to say though!


      1. re: oli

        Just to clarify, Strauss is not $10 a jar. It is something like $3.50 a pint. It is the best pasturized cream locally. In fact, Strauss cream at WF (when you can get it - they are often out) is less expensive than some other organic creams at WF.

        The raw creams, just as Organic Pastures, are $10 a pint. The cost is raised to the huge regulatory costs by the jerk-o-crats in the state government. They also have invested in mobile milking machines so that the cows do not come out of pastureland.

        1. re: JudiAU

          What is the shelf life on non pasturized dairy products?

          1. re: JudiAU

            JudiAU, you are right! I must have mistaken the prices altogether. Just went to Whole Foods to find out for myself... didn't see the Straus cream at the 3rd and Fairfax WF, but the Organic Pastures cream was selling for $10+, whereas the Clover Stornetta heavy cream (pasturized) was selling for $3.49.

            I apologize for my oversight.

            1. re: oli

              Don't forget that if you bring your glass jar back to any place that sells Strauss products, you get $1.25 back. At least, that's how it works here in SF.

      2. *Raw* milk (not raw milk cheese) at Whole Foods? Where? Let the stampede begin.

        1. Here in Los Angeles you can indeed buy raw milk/cream/butter at Whole Foods. They carry the Claraville Dairy & Organic Pastures brands.

          I like recipes that are simple and highlight its freshness: poured over berries & peaches, whipped to top shortcake, pecan pie, & dark chocolate cake, to fill cream puffs. For panna cotta I soften the gelatin in unheated, cold raw milk and add the warm cream to it.


          6 Replies
          1. re: petradish

            oops, forgot to list (raw) milk and cookies!

            1. re: petradish

              Hi petradish,

              Panna cotta sounds yum! Do you mind sharing the recipe? I've only made mango pudding with evaporated milk before...


              1. re: oli

                It's actually from JudiAU's post in which she sites Claudia Fleming's The Last Course:Desserts of Gramercy Tavern as the recipe's source. I use the second buttermilk panna cotta recipe's instructions and substitute raw cream for the heavy cream and raw milk for the buttermilk.


                1. re: petradish


                  Forgot to ask, would you mind posting your mango pudding recipe?


                  1. re: petradish

                    Hi petradish,

                    Here's the recipe... I posted it a few hours ago and somehow it disappeared.

                    MODS: Please advice on what I did wrong, if for any reason my posted recipe was deleted from this thread.

                    It's a recipe in my kitchen drawer. I might have copied it from somewhere a long while ago, but it's just on a scrap of paper and I wouldn't know if it violates any copyright issue. It's definitely paraphrased.

                    2 envelopes of unflavored gelatin
                    3/4 cups of sugar
                    1 cup of hot water
                    3 cups of pureed mango
                    1 cup of evaporated milk
                    8 ice cubes

                    1. Melt gelatin and sugar in hot water.
                    2. Mix mango, evaporated milk and ice cubes.
                    3. Pour gelatin mixture into mango mixture. Stir until ice is melted.
                    4. Pour into cups, chill to set.

                    Note: I make mine with champagne mangoes because that's the type of mango you get in Hong Kong. This is a recipe which yields pudding similar to what you can get in Cantonese-style restaurants.

                    I also notice a change in color after perhaps 1.5-2 days of storing the pudding in the fridge. So you may want to consume them quickly or just make them in small batches.

                    Do let me know how it comes out if you give it a try!

                    1. re: oli

                      Yeah! I can't wait to try this with champagne mangoes.

          2. as every knowledgeable resurcher know raw milk is far better for a person than pasturized due to the fact that pasturization cook out most of the benificial nutrients. what makes raw milk stand even higher than pasturized is that pasturized has powdered and liquid additive that thin the milk and dehance flavor. one of the unfavorable attributes is that natural or real or raw or non-ultrapasturized milk goes bad very quickly. the milk get goes in 8-10 days. oddly enough this means raw milk is fresher because it has to be sold sooner and cannot be ship statewide or cross country.
            i am trying to persuade my parent to drink it as well but they cannot drink the cream because their old& after 27 fat becomes a foe as opposed to a friend. unfortunately I saw no resipies for using raw cream. can anyone help me? examples of resipies im looking for could be from yogurt to cheese, desserts or breads.

            thank fokes