Some of you may be purchasing your raw milk directly from the farm. Here are some tips about how to transport and store your farm-fresh raw milk.
Chill raw milk within an hour of milking
Raw milk is approximately 99-102 degrees Fahrenheit (F) as it comes from the cow, and needs to be chilled to 40°F as fast as possible, preferably within an hour of milking since bacteria count doubles every 20 minutes at body temperature. Chilling the milk fast ensures a longer shelf life — and it just tastes better (will have less “off flavors”) if it is chilled quickly and stays cool. (If milk does not stay cool, it will sour and separate.)