[The following story originally appeared on my LiveJournal weblog in June of 2009. I am including an updated version here. This is how I buy my milk semi-locally for a bunch of recipes--such as paneer, hollandaise, alfredo sauce, and artisan breads. I will be writing about some of these recipes in the near future. OBLIGATORY DISCLAIMERS -- 1. Do NOT consume raw milk if you have a weak or compromised immune system. (Of course, if you make it into cheese or sauce, or you bake with it, it's no longer raw, is it?) 2. In the U.S., the legality of retail sales of raw milk to consumers varies from state to state. To check out the legality of buying raw milk in your state, click here: Raw Milk National map.]
My first trip to Pasture Maid Creamery came last fall [2008]. At that time, my housemates and I were already regular raw milk customers of the farm. I also played the role of "middleman" to two (sometimes three) other customers on Youngstown's north side.In that first visit, I met two of the dairy cows who gave the milk. This summer--June 6th and June 13th [2009]--I did not get to see any full-grown cows because they were out in the pasture, beyond the view of my camera, but I did meet their daughters, whom I assume will be providing the milk later this year.
[This babble continues....]