Raw milk is simply milk that hasn't been pasteurized and homogenized. It's completely unprocessed and in its most natural form, coming straight from the cow to you.

Why drink raw milk?

1. It has so many benefits.

Because raw milk is not processed, all the original beneficial enzymes, probiotics, fats, proteins, vitamins, minerals, and essential nutrients are uncompromised. Compare this to pasteurized milk where all the nutrients are either damaged, destroyed, altered, or inactivated, and it's a no-brainer that raw milk is superior.

A lot of people who are dairy sensitive or lactose intolerant (including me) can enjoy raw milk because raw milk helps in the production of lactase, the enzyme that helps break down lactose into digestible form. Since pasteurization inactivates enzymes, pasteurized milk is more difficult to digest for many people.

Raw milk also contains antibodies that can help fight off infections. There are studies linked to reduced ear and respiratory infections among those who drink raw milk. Studies have also been performed on lower rates of asthma, allergies, and eczema on people who drink raw milk.

2. It tastes better than conventional milk.

During the process of homogenization, the fat globules in the milk are reduced to extremely small particulates so that the cream gets evenly mixed in with the milk. After all, a standardized milk is what our centralized food system requires. As a result, you lose that beautiful cream line and the smooth, sweet, rich texture of milk. In the end, you're left with a watery, bland, flavorless version instead.

3. It's a living food.

Raw milk is full of probiotics and enzymes that nurture a healthy gut microbiome. Although the high heat during pasteurization is meant to kill off the harmful bacteria in raw milk, it also destroys the good bacteria—the bacteria that our bodies need to keep our gut healthy, and in turn keep us healthy.

4. It doesn't go bad.

Yup, you heard that right. When you open that jug of pasteurized milk from the store after realizing you've left it for too long in the refrigerator (or worse, that you forgot to put it back in) one whiff and you know you need to hold your breath and throw that away. That's because all the good bacteria that keeps the milk from rotting has been killed during the pasteurization process. As a result, bad bacteria freely take over, mold starts to grow, and you're left with gross milk.

On the other hand, raw milk doesn't actually go bad—it just changes. Leave raw milk out for a few days and it will clabber, or naturally ferment. What you get is a cultured version high in probiotics, completely safe and edible.

The only time it will go bad is if you use contaminated tools and equipment during milking, straining, and storing the milk. Otherwise, the milk itself, from a healthy cow, is safe and clean.

5. It has so many uses.

From all your dairy products to skin care to garden fertilizer, nothing beats the versatility of raw milk. The simplest way to enjoy raw milk is to shake it up to mix the cream in and drink it. Of course, you're free to skim some of the cream and add it to your coffee or tea as well. Better yet, skim the cream and make butter with it, then make mozzarella with the rest of the milk. Yogurt is pretty easy to make, too. Oh, and let's not forget about the homemade ice cream.

Leave raw cream out for a day and you can turn it into cultured butter. Leave raw milk out for 4-5 days and you can turn it into cottage cheese. As it clabbers, the curds and the whey separate and you can use them in a whole lot of different recipes. Alternatively, you can feed them to your dog (or chickens, or pigs) and they will love it, too.