Raw French butter

At school and University I was never any good at writing about things I cared passionately about, I always got lower grades for those essays, and did better in ones where I didn’t feel an emotional investment in what I was writing about.  So I fear that as I write now I’m it’s going to all be a bit of mess – so I’ll try and keep it to the point!

I have been eagerly awaiting a box today, a box that contains three litres of real milk.  Real milk, raw milk, unpasteurised milk, whatever you want to call it, this milk came straight from John’s Jerseys in Herefordshire without any fuss or tinkering with into a bottle and to my doorstep.

Raw Jersey milk

For those of you sweet enough to read what I share regularly, you may recall that I’ve mentioned some health issues I’ve had in the past few months. Whilst I still don’t feel in a position to write about them just yet, they have set me on the most exciting journey to ‘real food’.

I have done so much reading and learning recently and I am thoroughly enjoying it, soaking up everything I can.  In my searching I came across a fantastic shop down in Alsager, Cheshire (not to far from us) called The Real Food Company.  I took a drive there last week and spent nearly two hours in what is a pretty small shop chatting to one of the shop assistants and coming away with a basketful of goodies.

Raw French salted butter

I am particularly interested (and excited) about raw dairy at the moment. Through a recommendation from some friends at Aspen House B&B I decided to order some raw Jersey milk from John’s Jerseys, and from The Real Food Company I also bought raw butter (imported from France – raw butter, is, to coin a term a friend uses, “as rare as hen’s teeth”) and raw yoghurt.

That raw butter is extraordinarily tasty, especially the salted version which I could quite happily lick off a knife (don’t tell my mum!).  I’m also going to try using some of the raw milk to make my own yoghurt, using the raw yoghurt I bought to get me started.

Anyway, I really wanted to share my excited about these new discoveries, and hope to share some of my attempts at making yoghurt (it doesn’t sound too difficult) and other bits and pieces I have in mind to try.

We’ve been eating the raw butter on lightly toasted Biga bread (18 hour fermented from Tortoise Bakery) topped with a smear of amber coloured French honey…

Biga bread with raw butter and honey

Has anyone else tried raw milk, butter or yoghurt?