raw milk report
I am tickled to tell you I had my first real cappuccino IN AGES this weekend.
How did I, a late-in-life lactose intolerant woman manage this feat? With raw milk, purchased at the Cupertino Farmer’s Market. My friend, Sharon, had been raving about raw milk for quite some time. However, I was skeptical of its claims to be ok for those of us who can no longer tolerate dairy products. But, after going through the CLEAN cleanse and really falling in love with (almost) all things raw, I decided to give it a try.
All I can say is: “Eureka!” For those of you new to this blog, eureka means “I Found It” in Greek; see my “field trippin’ on fibonacci” post for more info on that cool word.
Anyway, Paul made me what I would consider one of the best cappuccinos I’ve ever had (apologies to Sant’ Eustachio in Rome, which actually makes the world’s best cappuccinos). My extremely positive impression was probably due to my subsistance on iced soy lattes the past few years but it could also be the extra sweet quality of raw milk itself.
Surprisingly, it was easy for Paul to steam the raw milk on our Vibiemme machine; overall, the foam had a soft, luxurious quality and made the espresso (Four Barrel, via Red Rock) taste even better. Now, you may be wondering what it is about raw milk that allows digestion of lactose by lactose-intolerant people? In a nutshell (according to numerous sources), raw milk contains proteins and amino acids that break down the lactose in milk into easily digestible forms. So, if you can’t do it yourself (due to age or other factors), raw milk will do it for you!
BUT… what happens when the milk is steamed? These great amino acids are killed, of course, just like in pasteurization. So, you wouldn’t get the benefits of raw milk if you SOLELY had it in a cappuccino. The trick is to have a few “raw” ounces beforehand so the amino acids are present to break down lactose in the cappuccino. I tried this trick both Saturday and Sunday and it worked like a charm. No upset stomach, no cramps; in other words, nothing resembling my previous dairy overloads.
One of the best parts of the weekend was sitting in the garden with my brother, Todd, drinking a morning cappuccino.
I’m back baby!!
Zach’s a big fan of raw milk, mainly b/c he thinks it just tastes better. ; ) He once had milk fresh off the cow at a friend’s family farm and has been raving about it ever since.
Marcy, I agree with Zack! It does taste sweeter (especially in a cappuccino). Next time you visit the Bay Area, let us know… we’re getting raw milk at the Friday farmer’s market every week so we’re prepared for drop-in guests (plus we are dying to meet Quinn!).
Hello All, I would like to comment to those barristas out there. I was really surprised by how easy it was to "stretch" raw milk! Raw milk must have a descent fat content or some other trait that allows one to froth it while steaming the milk. And yes, I concur, that it was one of the best lattes that I have ever had. Yes, raw milk is more expensive but it is so much better for you. I think the raw enzymes can survive if you do not take the milk above 140F, so I wonder if any local coffee joints have considered offering it as a "high-end" option for patrons… hmmm.