Nut Crackers (GAPS, SF, GF, Candida)

These little delicious bits have been heavenly to enjoy! We have used them in our salads like croutons, soups as crackers, and just to enjoy as a snack! N can't seem to get enough of them! He just keeps asking for more "cwarcker cwumbs" for his soups! These came to life after reading the GAPS book. She had ideas for crackers, but I took her starting spot and ran with it...

These tasty little bits are quite versatile, even in the ingredient list, so they are flexible with adjustments based on what is "crispy" in your pantry. We have been enjoying them with walnuts...since walnuts seem to be considerably less expensive per pound! They work really well with Almonds and pecans too. I haven't given hazelnuts a go yet, but I would think they would work out.

The biggest adjustment in this recipe is the fat content depending upon the type of nut used. Pecans and walnuts are more oily than almonds, so you will need to adjust the fat to fit the nut! When I do the walnut/almond combination I only need to use 1 Tbsp.

Here goes!

2 1/2 cups "crispy" nut of choice or a combination (I like 1/2 walnuts, 1/2 almonds)
2 tsp-2tbsp butter (coconut oil, ghee, lard, goosefat etc.)
1 large pasture egg
1 medium sized clove garlic
1 1/2 tsp real salt

In a food processor combine the nuts dry measured whole. Process until the nuts are in tiny crumbles or meal like with just a minimal amount of pasting at the bottom. Add the egg, garlic clove (whole) and the salt, and process a minute, than add the fat. The mixture should be sticky, but not excessively oily. The mixture should form a ball in the processor.

When the ball has formed, remove from processor and press out into a flat sheet on a sil-pat or rolling surface. Since there is no flour, you do need a slightly oily "dough." I really like the sil-pat for the pressing, personally, but feel free to use whatever you normally roll out on. Press the nut mixture until very thin (cracker thickness) but still sticking together. If you press too thin, the mixture will just crack and form will know when this has happened...then just press it back together. I have sprinkled fresh "crispy" sesame seeds on top or poppies... Get creative!

Cut the crackers into small squares and transfer to a baking sheet or sil-pat. Pre-heat oven to 350 degrees and place the crackers in the oven for 10-15 minutes. Oil will leach from the crackers as they are cooking, but it will be reabsorbed during the cooling process. If you think there is excessive oil feel free to remove it with a paper towel when done!

There you go! A delicious addition to your diet that is packed with protein and good fats! I am going to work on a "sweet" version too! Let me know your adaptations! :)

Happy munching.

Heavenly Pecan Pancakes (SF, GF, and GAPS approved)

I know a little while back I posted the Starch free, Gluten Free, Candida approved and GAPS approved Almond Pancakes, they were a hit for awhile. N and J were way crazy about them, and I thought they passed as a substitute, but they were definitely a substitute.

After my experiments with Almond/pecan bread I decided to give the pecans a chance as pancakes. I noticed that the pecan bread had a much smoother texture, it wasn't nearly as mealy as the almond counterpart, and since I wasn't a fan of the mealiness of the almond pancakes, I was thinking this might be my solution!

So, I made a batch of these yesterday for lunch, and I have to say, I think I could never eat a flour pancake again and be satisfied! They are completely fluffy, and not mealy at all! Their flavor can't be beat, and when topped with coconut honey, I think I could eat the whole batch myself!

Besides being tasty, they get many awesome substances into your diet! Pecans are known for their oleic acid content, also found in the olive, and this acid has been shown to reduce the risk of breast cancer, and in combination with their other fats help lower "bad" cholesterol levels. Now, we know sugars and starches are what cause high cholesterol to begin with, but why not toss in some nuts to help your body rid itself of the LDL's floating around! They are also touted as an awesome source of rich anti-oxidents as well! Don't forget you are getting all your protein in as well. So, you are doing your body a favor by eating up these amazing little pancakes! Leave the caking to your intestine starches out, and give these babies a try!

They are rather filling, so the recipe below will probably accommodate up to 3 or 4 people. You know your appetites better than I do. In our house, we could have had another person eat, as we had 3 leftover...and 3 or 4 is probably all one person could handle as they are pretty rich.

2 cups Crispy Pecans (measured out dry and whole!)
1/4 cup coconut milk (almond milk, cream, yoghurt, kefir)
1/2 tsp salt
1 tbsp honey (if allowed you are allowed)
4 eggs
1 1/2- 3 tsp cinnamon (depending on preference, we like alot!)
1 Tbsp vanilla extract (omit if not allowed)
Fresh or frozen berries or fruit of choice!

So, this is pretty similar to the almond recipe...take the 2 cups of pecans and place them in your food processor. process until all the pecans are tiny crumbles, and starting to collect as paste along the bottom of the processor. Don't process all into a paste. I find this makes a denser cake. Once processed, add the eggs and continue to process until bulk has increased and the pecans seem to be pulverized. Add the "milk" of choice and honey while the processor is going...also add the vanilla, cinnamon, and salt. Once all ingredients are combined well. Shut off the processor. The batter should be if a little more "milk" is necessary go for it... (I have needed to add 1 more tbsp from time to time. It seems if my pecans still have a little retained moisture from the drying process they don't need it, and if they are completely crispity, crunchity they do)

If adding in fruit, transfer batter to a bowl and fold in the fruit of choice. If you are adding bananas, you can process those into the batter, or add as chunks. Heat a cast iron griddle or skillet and do a "oil" cleaning* to the skillet prior to your first cake with coconut oil. Once the skillet is hot, but not smoking, add the batter in 3 inch or 4 inch rounds. We tend to like big pancakes here, so I make 6-8 in rounds...but whatever floats your boat! These hold together much better than the almond ones so, you can make larger cakes if you so desire! When bubbly and partially dry on the edges flip and finish them off.

Enjoy these guys with plenty of fresh maple or berry syrup, or honey coconut spread! We can't have syrup so I mixed up the honey coconut spread and it was divine!

Honey coconut spread:

4 Tbsp coconut Oil
2 Tbsp honey

mix until well combined and spread on or pour on depending on the temperature of the coconut oil! This is also amazing in the freezer with cinnamon on top for a cool after dinner treat in the it is a great way to get more coconut into your diet!

Oil cleaning consists of heating the skillet until a moderate heat, and than taking a TBSP of coconut, lard, or butter and rubbing the skillet until it appears a nice coating has been achieved. I do this prior to all pancake also allowing for a more even browning on delicate items such as these. I find "frying" pancakes less desirable...but if you are into the fry cake flavor go for it! I prefer to pour on the fat after they have an even browning! :)

Give them a go! Let me know your modifications!

Homemade Raw Yogurt

There are so many recipes online for making yogurt, and I think I have tried most all of them! Some with better success than others. In an attempt to save you all some time and pain in making yogurt, I thought I would list my success with raw milk making without the addition of powdered milk or other thickeners such as pectin etc.

Now, I will mention that you are more than welcome to purchase a starter culture! In the long run they are more economical...but I haven't done that yet. You will just want to find a starter that doesn't contain excessive additives geared at thickener your milk. Yogurt isn't supposed to be super thick! It is more meant to be a pourable consistency. Americans seem to have an obsession with it being an
extremely thick gelatinous consistency. Get your family used to the way yogurt is naturally made. It is just another way to cut out the additives!

So, you will notice that this is a recipe for Raw yogurt. There is much debate that goes on in the cultured dairy world about weather to bring the milk up to 180, like you do for pasteurized milk, or not. The proponents of heating talk about killing off the competitive bacteria so your culture will take. My issue with this is that you are than consuming a large amount of dead pathogens that your body doesn't have a "Que card" for in how to handle them. (See the Raw milk post.)
So, if you have it raw, why create this process intentionally! If the cow you got it from is healthy there should be a nice balance of good and bad bacteria, and the culture will just enrich your bacteria counts! If you start with pasteurized milk, than you must bring the milk to 180. This is because pasteurized milk provides the perfect breading ground for bad bacteria to multiple! So, you need to re pasteurize it, or your culture WON'T TAKE! and you just wasted milk! :)

Most sites also talk about needing a yogurt maker for incubation, and than there are the thousands of homemade ways to incubate. I have, again, tried almost all of them! I will tell you that without a doubt I get the best results with the water bathing method! I will explain more in the technique section.

Pretty much I feel like I have run a test kitchen in order to figure out the best way to make home-made yogurt, simply because my son loves it, it is a fabulous pro-biotic food that is great for the gut flora when consumed after every meal or with every meal along with kefir, but that is for another post!

Okay here we go with the recipe:

Start with 1 quart minus 3/4 cup of raw milk preferably milk that is at least 3-4 days old (I don't have a great scientific reason for this, but I find my milk sets the best when it is this old)

1 room temperature 6 oz container of Brown Cow yogurt or another Organic non growth hormone yogurt with live cultures and no fillers. (brown cow just started to add pectin to their yogurt! Bo ho. 60z is 3/4 of a cup just so you all know. If you are starting from a large container of Hawthorne of seven springs go with 3/4 cup! Stay away from yogurt with inulin for culturing! )

Candy Thermometer

small or large Cooler (or in our case a heater)

Clean (or sterilized) 1 quart wide mouth mason jar

small whisk

In a stainless steal pot bring 1 quart of raw milk to 110 degrees over medium heat. Keep a careful watch on the milk as the temperature will rise quicker than you think. Stir the milk occasionally to prevent cooking on the bottom. You can also use a double boiler if you are more comfortable.

While the milk is heating set your culture in a water bath of water
aprox. 115 degrees. Stir your starter to bring it up to 100-105 degrees. This won't kill your bacteria, but it will allow for better assimilation with your milk.

When the milk and the starter are both temped, remove the milk from the heat, and whisk the starter into the pot with the milk. Whisk until well combined. Pour the mixture into your wide mouthed mason jar, leaving a 1/2 inch to 1 inch from the top to give the bacteria some space to ferment. Place the lid on your jar tightly.

Fill a Cooler with water 120 degrees. It is very important that the water is not above 120 degrees! It can be as low as 110. Our tap water when put to "hot" produces water that is aprox 130 degrees, just to give you a feel. So, this water shouldn't require stove top heating. Use your candy thermometer to make sure that your water temperature is right. Place the jar submerged in the cooler for 12-24 hours.

Why so long? This allows for the bacteria to successfully eat away all the lactose and makes the end product extremely digestible! After all you are making it homemade, you mind as well make it optimal in nutrition! :)

I check the temperature of the water bath after 8-10 hours and add some more hot water as necessary try to keep the temperature around 100-105 degrees. If you don't it is okay! Your yogurt will still come out, I think it just improves the flavor and consistency. If you have a yogurt maker, obviously, instead of water bathing you would just place in a the maker!

As you can see from the picture, when the yogurt is done, you will see a yellowish layer of whey at the top. You are welcome to strain this off for soaking your grains, and for a thicken more protein dense yogurt. You can also than immediately strain all the whey out if you are making homemade cream cheese or cottage cheese. Nourishing traditions cookbook has the instructions for both of these things!

A note about using probiotic capsules. I have done this several times when I was too lazy to go out a get a starter. It does culture the milk, and it does taste sour like yogurt, but my experience has been the yogurt is runnier than using an actual starter. I have read that it is due to too many "bacteria" in the probiotic capsule. N, J and I eat it anyway, and it is perfect for smoothies or drinking. So, in a pinch I find it to be an acceptable substitute, but you will have to be the judge of that for your own family! :)

Happy yogurt making and please let me know how it goes for you! If you come up with any great additions post them! :)

Again this is only for raw milk. Pasteurized milk is a different entity, and the incubating temperatures are different.

Please check out The Nourishing Gourmet for more frugal nourishing ideas at the Pennywise Platter Carnival every Thursday!

And also see Real Food Wednesday on Cheeseslave

Bathroom Distress?

So, I know that talking about bowel movements is a somewhat personal topic, but let's face it, we all do it, and some of us do it more frequently or less frequently than others. The truth of the matter is, Bowel movements are an essential part of life, and they tell us a great deal about our over all digestive health.

Did you know that 2-3 bowel movements each day used to be classified as the "normal" cycle. With some room for play, seeing how men tend to produce bowel movements quicker and more frequently than woman. Now it is considered "normal" as long as an individual produces 3 bowel movements a week!

Think about that, 2 times at least per day transitioning to 3 times a week. That is a big difference in speed of digestion, and stomach discomfort. Think about the sheer poundage of food consumed on a daily basis, and than think about the stools that you are producing...are they equal? Bowl movements should be easy to pass, and quite large...not small tiny circles, or circles clumped together...

Gastrointestinal issues are rapidly increasing. The longer one is "constipated" not going at least 1 time a day, the more gastrointestinal issues
and overall physiological and psychological problems they are open to. Why? When the fecal matter isn't passing out of the body, it is caking on the intestinal walls. This produces a perfect breading ground for unhealthy bacteria, viruses, parasites, etc. to bread, multiply, and wreak havoc on our digestive tracks. It also hinders the proper absorption of nutrients, seeing how you are hosting a whole bunch of unwanted critters in your bowels, they are consuming your food, before your healthy bacteria do. The "bad" guys are now getting first dibs on vitamins, minerals, etc. and your "good" guys get the left overs.

Compare your stools with the stool health chart! How do you fair?

Constipation in a nut shell, is a serious health problem, and overtime will leave the person with varying health issues, all stemming from the lack of proper absorption, and the hosting of "bad" guys leaching poisons into our systems. Once chronic constipation begins, it is very difficult to get rid of.

The best way to avoid this issue is to eat a well balanced diet. Don't eat processed carbs, starches, fibers, as these will only continually feed the "bad" gut environment. Switch to a "native" or nourishing diet. Digesting plenty of probiotics free of starch, will help improve the gut environment as well.

The dietary changes required are too lengthy to go into in this post, but I will give you some helpful suggestions for relieving occasional constipation...

Stay away from Laxatives. They produce harsh bowel contractions leaving your bowels natural muscles suffering. Instead grab a stool softener, non stimulant. This might come in the form of Milk of Magnesia, or my favorite and extremely natural, molasses. (for Molasses, take 1 Tbsp every 4 hours until issues subside) all other stool softeners follow manufacturers instructions.

These products specialize in pulling water back into the stool allowing it to be softer to pass. When stool sits in the bowels for longer than it should the bowels start to "drink" the water back out of the stools, which is why they are hard and very difficult to pass. You want to try to reverse the effects of this process!

Take a Probiotic! Since the root of all constipation is from unhealthy gut bacteria counts the best thing you can do is to add more of the good guys to fight off the "bad" bacteria! I personally really like bio-kult probiotic for the price and bacteria it can't be beat! There are various others available at health food stores, etc. Just be sure the bacteria are live, they don't contain fillers, and that the company can guarantee the counts! There is a lot of money thrown away every year to "pro-biotics" that are little more than starch capsules! Be careful!

Don't underestimate the power of a warm bath with 1 cup of cider vinegar, Epsom salt or sea salt added to it! This helps relieve the body of toxins. After the bath rub Castor oil, olive oil, hemp oil, or safflower oil (all natural, cold pressed, dark bottles!) on the stomach and allow it to soak in. These oils will help lubricate the stool as well. (think about the absorption power of our skin...!)

The use of a natural enema is also highly recommended. Notice I say Natural, not the saline enemas (2 liters is more than enough! and you don't need all the herbal stuff they try to sell with them. You will need peroxide to clean the bag and tubes after usage)you can purchase at pharmacy. You would be looking for an enema kit. With a large bag and tub attached to it. You will bring water to a boil and than allow it to cool to 100 degrees. Place it in your enema bag and add a probiotic capsule to it, make sure there are not starches or FOS's in your probiotic...this will cause excessive gas, you can also use homemade yogurt. Than proceed with the flushing as you would any enema. There are various website dedicated to the procedure of a natural enema, so I am not going to list them all here. The GAPS book has detailed instructions on pg. 226.

Get regular! You will be amazed at what it can do for your body, mind, and mood! Take constipation seriously, it is a health problem! Happy Pooping!

Avocado Mayo! (leftover Chicken ideas)

In the past the yeast diet has been really hard...mostly b/c we ate roasted chicken and veggies every night...and much more of the same for lunch with occasional veggie sticks with nut butters. Needless to say after six weeks we were all ready for a change. This time around, have found some new additions that have made food exciting, interesting, and us not really missing all the stuff we can't have. The latest addition is avocado mayo! With the flat bread, and this, you can eat chicken salad to your hearts content...with all the toppings! Ahh, sandwiches, does life get any better than this?

This recipe also provides another creative way to use all those leftover stock chicken bits. I know I start to run out of creative ideas for the chicken. We eat this salad either on lettuce leaves like a "roll-up" or on the flat bread like a wrap. If you can have grains, than have at it!

We really enjoy chopped tomatoes and onions, and occasionally cucumbers mixed in the with avocado mayo and chicken, but feel free to add whatever you think sounds good...and let us know of you new concoctions!

So, this glorious mixture, can be changed up depending on your mood, but I am going to post our favorite concoction to-date!

1 ripe Avocado (if it is still a little firm, that is fine, it will just need to process longer
15-20 basil leaves (washed and dried)
2 Tbsp Onion
1 clove (or more) garlic
1/2 tsp real salt
splash of lime (squeeze about the size of a lime wedge that you would add to water)

Combine all of the above ingredients in a food processor. Turn it on and process until a smooth "mayo" is formed. Use a spatula to remove mayo from processor and toss with your meat of choice (we life to use leftover stock chicken) or 2-4 whole chicken breasts. Add chopped tomatoes, more onions, cucumbers...or whatever else your heart desires. :)

This makes quite a bit of mayo...Chicken salad for 3 to 4 people eating

Glorious Tacos! (starch free)

I have to say, I am quite excited about Meals these past 2 weeks. I have felt extra creative with our extra limited diet! The Grass fed beef was up on the menu again tonight, and I find we all like it better mixed with some other flavor. Whether it be onions or garlic in burgers...or tonight as Tacos, we find we appreciate our cow way more when not consumed plain! :)

I have had many goes at homemade tacos, but most just leave us wanting the store bought mix...especially after we found this delicious organic one, but none of them are allowed on the yeast diet, and most of them are so expensive for what you are actually getting. After some reading about how to make delicious tacos at home, I have to say these got rave reviews! J even said he would give me a gold star if he had one!

The secret to the recipe is the time they take to simmer in the delicious spices. Simmer time for this recipe is about 1-1 1/2 hours, with "mashing" required only 2-3 times. They are "low Maintenance" and an easy way to kick a processed food option out of your pantry!

2 lbs grass fed beef ground
2 Tsp real salt
2 Tbsp Chili Powder
2 Tbsp paprika
1-3 garlic cloves minced, pressed, or finely chopped
1 tsp cumin
1 whole onion chopped
1/2 green pepper chopped (optional)
2-4 Egg Yolks (1-2 Tbsp arrowroot)

In a large pan with a lid that fits it, place the beef and all the seasonings in it, except the onion and the pepper. Mash the meat with a Masher until broken up a bit, and fill with water to the level of the beef. Bring the mixture to a boil, cover and reduce to a simmer. Leave it to simmer for about an hour. If you are in a rush, 30-45 minutes is sufficient, but the full hour really does make a difference. Make sure you are checking that the mixture still has water and to break up any meat chunks that might be forming. The softness of the meat is dependent upon the mashing during the cooking. Check ever 20-25 minutes for water and mashing.

After an hour add the onions and let simmer for another 15-20 minutes than, remove the "broth" and place in a separate sauce pan let cool a minute (below 140 degrees), and whisk with 2-4 egg yolks. Gently bring the mixture to 140-150 degrees. Be careful not to raise it above this or the egg yolks will separate. Whisk the mixture the whole time, than remove from the heat and set aside. This is my thickening agent, if you want more information about yolk thickening agents please read my previous post. If you aren't on a starch free diet feel free to use 1-2 Tbsp Arrowroot until mixed with a little cold water and than added to the "broth" until desired thickness is achieved. The whole thickening process is optional! Feel free to just leave the broth as is and serve with desired toppings and shells.

We used the "flat bread/tortillas" for the tacos and they tasted like a burrito! Extra delicious topped with tomatoes, lettuce, onion, avocado, and cheese (if you are allowed dairy!)

Enjoy and please let me know what you think!

Chicken "Tots" (Candida Friendly/starch free)

I call these tots because the original recipe, from Pecan bread, that these were adapted from referred to them as tots. If you prefer call them patties, but whatever you call them, call them good! I love how these "hide" veggies in with the patties, and have an excellent flavor. We enjoyed them on the "flat bread" (the picture is of the flat bread before cut) folded over and ate them with traditional burger toppings, tomatoes, avocado, onions, lettuce, and a grilled 1/4 of savoy cabbage. They were quite satisfying!

We all loved the Tots, and N enjoyed his tot sandwich with lots of homemade ketchup (recipe from NT cookbook)

The Egg Yolks are added, since I make this with the flat bread, and the flat bread recipe has 2 egg yolks leftover. I didn't want to just discard these delicious and nutritious yolks, so I added them to help bind the mixture when "fried."

I could imagine this being awesome with some basil or cilantro as well, but I had two hungry men, and not enough time to go pick some herbs:) Feel free to spice it up a bit, and I would love to know what you all try!

1 cup cooked, cut, tightly packed green beans or broccoli (or any other veggies you want to try)
1 cup shredded, tightly packed chicken (left over from making stock, or just boiled)

1/4 of a white cooking onion
3 cloves garlic
1 Tsp Fish sauce
2 Egg Yolks (optional)

2 Tbsp Butter
2 Tbsp Coconut oil
Salt and pepper as needed

Other spices if you wish

Place the veggie, onion, garlic, and fish sauce in the food processor, and process until it is liquid or
pasty. Gently pulse in the chicken until the mixture resembles that of Tuna salad. It will be wet and slightly sticky. Take a small handful of the mixture and press in between your palm to form a "patty."

Have your skillet nice and hot, but not scalding or the outsides will burn. Combine both the butter and coconut oil together in a dish, and apply liberally to the skillet. Place the patties on the skillet and cook until browned on eat side. If you try to flip the patties too soon, they will break apart. Once "cooked" on the one side they will stay together very

These are an excellent change of pace for all that left over chicken, and the mixture of veggies helps the meat go a long way.

This recipe was enough to feed our very hungry family of 3. (both J and I eat more than "normal" people...especially on the yeast diet!)

Check Out the Nourishing Gourmet for more Frugal Ideas.

The Raw Milk Debate...and how to select a farm

Many of you have heard me mention raw milk on several occasions. So, I thought it would be helpful to you all to share why our family chooses to drink raw milk, and how you can find and determine a good raw milk supply for your own family.

Why Raw Milk?

Milk is a food that is alive. There is considerable science literature that shows that Raw milk is superior in nutrition to its pasteurized counterpart. Raw milk contains higher levels of natural vitamin C, and has been know to reduce allergies, asthma, eczema, and digestive issues. Reasons for these reductions have been linked to the high number of digestive adding enzymes and bacteria that actually allow for the assimilation of other vitamins and nutrients in the diet. In general most Americans eat diets that are low in digestive enzymes and healthful bacteria, given our obsession with pasteurization, irradiation etc. Pasteurization kills not only the “bad” bacteria but also the good. Leaving your milk filled with dead pathogens. Your body doesn't know what to do with “dead” it starts to fight them, than realizes it doesn't..and than gives up. This typically results in mucus production and immune system tiring.

Pretty much, in any study comparing the two, Raw milk is always shown as a superior food!

That is why we drink it, but there is much that needs to go into questioning and decisions prior to bringing this product into your home.

With the modernization of the food supply and the “factory farm” diaries, finding raw milk can be challenging. You DON'T buy raw milk from a “factory dairy.” These cows are fed a diet specifically for the increased production of milk. There diets aren't based on having low bacteria counts simply b/c they know their milk will be pasteurized. They are fed mostly corn, which I know I was surprised to find out cows digestive tracks actually aren't designed to eat corn at all. They aren't omnivores. They are grass-a-vores. Cows have essentially two stomaches. One to digest the grass the first time they eat it, and the second for the “cud” after it has been chewed. Yummy thought huh? When a cow is fed corn, it by-passes the second stomach and heads right for the digestive track...essentially recking havoc on the cows intestines. This typically is why dairy farms smell so bad, all the cows have the runs from an in-proper diet. Their e.coli counts in their milk also shot way up from the corn actually causing a condition know as leaky gut.

Conditions for selecting a raw milk farm:

-cows shouldn't be fed corn. (even most the certified raw dairies are corn fed to some degree, and I know of 2 within the past year that were shut down for E. Coli counts being too high)

-cows should be pastured

-there bowl movements shouldn't be liquid, they should be solids

-Milking equipment should be sanitized after each milking, and milk from separate milkings never combined due to fluctuations in temperatures leading to bacteria growth.

-Farm should be small, no more than 50 cows, but preferably 5 or less. To ensure adequate knowledge and awareness of each cow, there are always exceptions to the size of farms with cows. One of the best dairies in the whole state has more than 50 cows...

-sick cows are never milked or given antibiotics.

-Cows have been tested for TB, and come back negative

-farmer drinks their own milk.

-bacteria counts are checked and monitored.

-ideally they have a raw milk permit...but it is okay if they don't and they meet all the above.

So, that is it in a nut shell. If you are looking for raw milk farms in Rochester please join the Rochester farm connection list serve via Yahoo. If you need one in Buffalo, you may email me directly for help in finding one. If you aren't near Rochester or buffalo...ask around at your local health food store, you might be surprised at the information you find. Just please remember to ask the above questions. Raw milk is great if the cows are healthy and happy, but it can be dangerous if the cows diets are poor or the milking standards aren't up to “raw” standards.

Please visit the Real Milk website for tons more information about all the benefits to raw milk and the legislation surrounding it.

For more information about Raw Milk, health of Cows and the milk you drink, and how pasteurization/homogenization came to be please view the view below

An Awesome read for more information:

The Untold Story of Milk Politics and the Science of Nature's Perfect food

Happy milk hunting.