Whatever happened to the government’s war on raw milk? Just a shift in tactics

'When the current phase of a nearly century-long government campaign to convince American consumers to abandon raw milk launched in 2006, heavy-handed intimidation tactics were the order of the day.

Kentucky farmer Gary Oakes was questioned so intensively by agents from the Ohio Department of Agriculture and U.S. Food and Drug Administration while delivering milk to consumers in a Cinciannati parking lot that spring that he was hospitalized three times for symptoms of post-traumatic stress disorder. Michigan farmer Richard Hebron had more than $8,000 of dairy products confiscated in a "sting" operation outside Ann Arbor on Columbus

Day weekend of 2006; for five months afterwards, he was threatened with criminal prosecution that might have landed him in jail, before finally being let off with a small fine. And Mennonite farmer Mark Nolt endured three raids on his raw dairy -- including confiscation of expensive milk and cheese-making equipment -- by state police, FDA, and Pennsylvania Department of Agriculture agents during 2007 and 2008.'

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The Raw Milk Revolution: Behind America's Emerging Battle Over Food Rights

Raw milk is illegal!

'Food regulation is one of the most important issues consumers face today. And for people who are concerned with where their food comes from (and how it got there), milk is now at the center of this debate. And because of its health benefits, many more people are turning to raw milk. Even lactose intolerant folks have found they can digest the un-pasteurized liquid; and it's been said to reduce allergies and asthma in children -- ailments that are on the rise in the U.S.

But there's one hitch: raw milk is illegal.'

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Read: Dr. Mercola's Commentary on Raw Milk and the Raw Milk Revolution

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How to Make Your Own Butter

2009 | Author: KristenM |Food Renegade

If you haven’t already, you should learn how to make butter. It’s so simple that I believe everyone needs to do it at least once.

To experience the best of what homemade butter can be, I only bother making it if I’ve got some extra raw cream from grass-fed cows on hand. Otherwise, I buy Kerrygold Irish Butter or Organic Valley’s Pasture Butter. Both are rich, yellow butters from grass-fed cows. They’re just not raw. (For online sources of butter from grass-fed cows, check out the listings on Resources Page.)

I also like to experiment with my butter. You can make butter from sour or sweet cream, with or without salt, and with or without various herbs and spices. However you do it, the same general method is used.

The Players

• Any amount of cream
• sea salt (optional)

The How-To

Begin by pouring your cream into a blender or food processor. Here I’m using slightly soured raw cream. It’s too far gone to be happy in coffee, but it’s not quite solid enough to be served up as sour cream.

Blend your cream, and be sure to have someone do the all-important job of keeping the lid on. (My four year old was eager to volunteer.)

After five or more minutes, the butter will start to separate into butter and buttermilk. When you notice that happening, stop the blender and let the cream sit for a minute or two as the butter rises to the top.

Pour the buttermilk into another container, using a spoon to press as much buttermilk out of the butter as possible.

You could call your butter done at this point, but if you want it to last for more than a few days you need to wash the butter. Pour ice cold water into the blender and blend for another thirty seconds.

After you’ve washed the butter, pour off the water. Use a spoon or a spatula to squeeze out the last dregs of the buttermilk. What’s left is butter. I mix in sea salt with a spoon.

Now it’s ready to spread on a delicious slice of sourdough bread made with sprouted grains, or melt over steamed vegetables!

And — wonder of wonders — you know how to make butter!

Original article HERE

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