#53 – Raw Milk: Our Ancestral Heritage

Have you wondered if raw milk is truly safe? Why did we start pasteurizing it in the first place? Have our ancestors always drunk milk? What is the fermentation all about, and is it really necessary? In this episode, we will share some of what we have learned about raw milk over the past ten years. We will share some of the shocking history of the industrialization of milk, and we will also share why raw, living, un-tampered-with milk is considered a “perfect food”. You will walk from this super excited about drinking raw milk, and you’re probably going to want to buy a cow.

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Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.

Alison’s course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount automatically applied!

Alison’s oat fermentation course is here, with a 10% discount automatically applied!

Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Get 10% off UK Bokashi supplies.

Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.

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Our podcast is sponsored by Patrons in ancestral kitchens around the world!

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Andrea’s old blog: switching to real food Part I

Andrea’s old blog: buying into a cow-share and finding local food after a cross-country move

A historical timeline of milk

One of our patrons, Kelsey, has a podcast! https://www.instagram.com/faithoverfoodpodcast/ https://podcasts.apple.com/us/podcast/faith-over-food-podcast/id1528071676

Alison’s slow-cooked beef heart recipe

Kobo Fermentary


PBB: An American Tragedy by Edwin Chen (1979)

Milk As Medicine

Raw Milk Finder on RealMilk.com

Find your local WAPF Chapter Leader

Which states allow legal raw milk sales

Local Harvest

What pasteurization does to milk

Raw Milk History – retold by Kristin, sourced from The Untold Story of Milk by Ron Schmid

Weston A Price Journal Fall 2022 (Vol 23 No 3) For some reason, the milk report we referenced is the only article not available online!

Joel Salatin’s Debate with Peter Singer from WAPF Journal Fall 2022 – excellent discourse on how animals SHOULD be kept

Additional past journals (including many articles on Vitamin A, B12, etc)


Learn More About Milk History

The Untold Story of Milk by Ron Schmid, ND

Preparing dairy products at home

Nourishing Traditions by Sally Fallon

Milk Cow Kitchen by MaryJane Butters

The Art of Natural Cheesemaking by David Asher

The Home Creamery by Kathy Farrell-Kingsley

Raising and keeping cows

Salad Bar Beef by Joel Salatin

The Family Cow by Dirk van Loon

The Farmstead Creamery Advisor by Giancalis Caldwell

The Backyard Cow by Sue Weaver

Thank you for listening – we’d love to continue the conversation.

Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

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