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I grew up on raw milk. I love it! Hadn’t had any since the 70’s until a lady gave me a quart last year. It was just as delicious as I remembered. Homemade butter is so much better made from raw milk.
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I can find raw milk in Pennsylvania now. Fresh raw milk is wonderful, but comes in second to fresh raw cream and all its wonderful variations from sweet to sour. Mom knew her cream. She would taste it to tell when it was just started to turn. That was when she took down the high crock churn with the wood stomper and made butter, which she rolled into 5 lbs. rolls to freeze. Then she would bake up 8-2 lbs loaves of graham bread. I remember begging her to cut a couple of hot slices off one of the soft loaves and then I would spread fresh butter on and let it melt in before I ate them - pure heaven. I'm still kicking after seven decades and drinking and eating raw dairy products is the least of my concerns.

We would put the milk into gal. jars in the fridge and I certainly can relate to the saying ‘The cream rises to the top.’ In the summer, all week we would scoop the cream off the top, save it, and make ice cream on Sat. Nothing better!