Pasteurisation was introduced to address sanitation in industrial dairy.
It was never about nutrition.
Pasteurised dairy:
• A product stripped of the enzymes required to digest it
• Reduced absorption of fat-soluble vitamins A, D, and K2
• A food the body tolerates less well than its raw counterpart.
If you have access to clean, tested raw dairy, consider it.
Fermented RAW MILK like Mursik, Mabisi or Kefir is a superfood.
Know your source. The safety argument is about hygiene, not chemistry.
If raw dairy is unavailable, choose full-fat, minimally processed over skimmed.
Milk the goat, put the milk in the cream separator, put the cream and salt in the stand mixer, whip it real good 🎵🎶, remove the butter from the buttermilk and rinse in an ice bath, squeeze it in a towel, chill, and Viola! 😜