3 Crazy Things We Do To Milk
Once upon a time people had milk delivered on their doorstep. You got up in the morning to find two or three pints of milk outside your door, complete with yellowy cream floating to the top leaving the ‘skimmed’ milk at the bottom. When you decide to use the milk you would normally shake the glass bottle before using, mixing the two back together before you use in tea or coffee. Or maybe you were ‘Old Skool’ and going to add to the cake you were baking, you funky hipster you.
Man in his infinite wisdom decided that all that shaking the milk up and down was a lot of hard work, [especially when baking cakes], there must be an easier way, damn it! The solution was to shoot the milk through a fine jet at high pressure that breaks up the fat molecules of the cream into even tinier molecules so that the cream doesn’t rise to the top, pesky cream always getting in the way and causing trouble. Anyway, homogenized milk was born; milk could no longer separate and had the added benefit of being able to sit on the supermarket shelf for longer periods of time. Hooray for applied science, compressors, stainless steel tubing, rubber, electronics, plastic goggles and other stuff.
Milk was doing all right for itself, making its way in the world until the mid 19th century, when Louis Pasteur [nothing to do with spaghetti, or pastry filled with little square pieces of meat and potato] came along and decided to invent the process 
for the heat-treatment of beer and wine. Pasty decided to apply the technique to milk and called it pasteurizing, which renders the milk sterile, killing pathogenic bacteria. It was ‘conveniently’ over looked that modification of the chemical properties of milk kills all the natural enzymes in the milk, but hey, at least the milk is more hygienic, right? Or is it that pasteurization has nothing to do¬ with health purposes and everything to do with profit for giant corporations just like homogenized milk? [We didn’t really say that and will deny it in court, your honour, Me Lordo]
Milk has obviously been a bad person in a previous life because society demanded that all fat be taken out of milk as well because if you have too much milk fat you could end up suffering from death. ‘Experts’ told the health conscious person to buy fat-free skimmed milk instead to avoid putting on calories, and just for fun they said you wouldn’t get heart disease. Shrewd marketing persuaded the public that milk with all the goodness of milk taken out of it benefits health. Genius!
Should We Drink Milk Then?
Milk is not necessarily bad for you; it is how you get it that’s the problem. Raw milk left in its natural state contains valuable nutrients and vitamins that the body needs, such as vitamins A, D, E and K. Natural raw milk doesn’t last very long and will turn into cottage cheese if left out, which is a good thing. If you want a high standard of milk, un-homogenized, un-tampered with, or un-anything, obtain it from farms where cows can openly graze because cows get their nutrients from green grass. Wow, cosmic.
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