Does anyone know of a source for low-temp pasteurized milk in (or around) Portland? Anything done over 165 degrees is out, and at this time I’m not interested in raw milk. I’ve had several failed batches of homemade... (4 replies, last updated by Nettie March 2, 2009)

Is un-pasterized milk sold in San Diego? If so, where? Un-homogenized? (4 replies, last updated by mermaidsd May 5, 2007)

Hounds - I’m looking to make some homemade mozz, and a quick trip to Harvest in Central Square (my neighborhood) for milk showed that plain old regular pasteurized milk is hard to come by these days. They had a few brands,... (5 replies, last updated by gansu girl January 8, 2007)

Why is it so hard to find Horizon Organic whole milk that’s not ULTRA-pasteurized? I know Whole Foods carries it, but more often than not, they only have ultra-pasteurized half-gallons. I’ve had better luck at the Sherman Oaks... (11 replies, last updated by Bjartmarr April 3, 2009)

Oh I loathe UHT. In some parts of Europe, it is (or used to be) the only kind of milk you could get. And note that the expiration date on ultra-pasteurized is only true if it is unopened. Once opened, it spoils fairly quickly. (17 replies, last updated by babette feasts December 27, 2008)

I was watching Alton Brown the other day and he mentioned that you can buy Pasteurized Whole Eggs (at your standard mega-mart, no less) Then I saw a reference to pasteurized egg yolks in a Jacques Pepin cookbook. I have never, to... (3 replies, last updated by Jeff Post July 21, 2003)

I am trying to find plain old pasteurized heavy cream—not ultra-pasteurized. Does anyone have any ideas? I checked Earth Fare and they have pasteurized milk but not heavy cream. I live near uptown. Thanks! (1 reply, last updated by southernitalian December 17, 2007)

It used to be that raw milk cheeses were okay if they were more than 60 days old. And then a couple of years ago they banned raw milk cheeses entirely. But my cheesemonger has a lot of imported raw milk cheeses these days, so... (11 replies, last updated by mangiatore March 30, 2007)

Pasteurized milk can be full of more bad microbes, because the good microbes have been killed off in the pasteurizing process. I buy and drink only raw milk. It’s crucial that you know the farm, however, and its cleanliness... (4 replies, last updated by Barbara May 4, 2006)

had our own goats and generated milk twice a day, and knew them all by name, we still pasteurized our milk. (6 replies, last updated by somechick March 11, 2008)

for brands that are just "pasteurized". With respect to flavor, starting with raw milk is absolutely your best bet. There is a listing of state certified raw dairies at www.realmilk.org If you are concerned about bacteria, you... (6 replies, last updated by jasminechz April 24, 2008)

For my buche de noel, I need cream for the filling and to make the ganache. I was thinking of using Ronnybrook Dairy non-ultra pasteurized cream (40% butterfat) for whipping and for the ganache. Is this a good idea? Should I be... (10 replies, last updated by MMRuth December 20, 2004)

Hartzlers dairy http://www.hartzlerfamilydairy.com/product.html in Wooster sells pasteurized but not homogenized milk that is almost as good as the udder fresh milk I get from friends on the farm. The best pasteurized and... (10 replies, last updated by Cinnamon April 14, 2007)

Does any one know the difference between homogenized and un-homogenized milk. WHat does that have to do with pasteurization? Thanks (11 replies, last updated by Pat Goldberg March 18, 2002)

I had the pleasure of being fed only raw milk for the first five years of my life. We lived in Brooklyn, NY and had raw milk delivered from Walker-Gorden Dairy every day. They referred to it as raw and certified but not... (41 replies, last updated by tmso July 14, 2009)