I’d happily take raw milk if there were a trustworthy source around here. Wouldn’t want to go into the dairy business myself.
“I’d happily take raw milk if there were a trustworthy source”
That is a problem, of course, because the dairy industry does not want us to have those trustworthy sources.
My source is a small, organic dairy farm operation - done better than what “organic” requires. The milk is yummy and it keeps well in a refrigerator held in the 35-40 degree range. Keeps 3 or 4 weeks. If any does go sour, we make cottage cheese. We take some of the cream off and make ice cream, also yummy.
In a few states it is legal for raw milk to be sold. Others often look the other way, if it is kept under the radar. Federal law probits the transport of raw milk across state lines.
I sterilize the milk containers with 35 - 50% hydrogen peroxide. This also helps preserve it in a fresh state. Some countries this preservation technique is common and they do not pasteurize.