Inspired by Patrick’s post on Eating Well, here’s one change we’ve made to do just that.
Pictured here is how we get our milk each week. We purchase two 4 litre jars of milk from a farm just outside of town. This milk is the real thing people — that’s how it looks after the good stuff (cream) separates from the milk. No homogenization, no pasteurization, no steroids.
Just milk, straight from the udder.
