Raw milk

Generally available only through licensed raw milk distributors in health food stores or directly from a dairy, raw milk is, pure and simple, milk that goes directly from the cow through a rapid cooling system, which lowers the temperature to 36°F to 38°F (2°C–3°C), and is then bottled. There is no pasteurization or homogenization or addition of vitamins or minerals. Because it has not been pasteurized, it is not recommended for use in the commercial kitchen.