Food

A place to share what you're cooking and eating on Farcaster.

Community •I cook for a living • Chef •
Previously @ The Restaurant at Meadowood⭐️⭐️⭐️• 
Culinary Inquiries email:info@jlmaggio.com


/recipes

/cooked

neuroscience phd, DeSci advocate, interfaith chaplain. co-host of the /okbanger show and vibe imagineer for /christin. https://seemore.tv/christin

Not medical advice by any means but  unpasteurized milk contains good bacteria and nutrient that removed when pasteurized. I have had some raw milk that is really cheesy in flavor that I can’t get behind. This farm in particular is just a personal favorite. I find that it’s extremely creamy and works for all recipes that milk is used for.

I don’t normally drink to much milk at the house and normally for recipes I like to use Alexandre milk. I do notice differences in recipes depending on the pasteurization. Occasionally I’ll pick up some raw to drink like this bottle

so what's your chef's take on raw milk?? does it taste better / have more health benefits to justify its use?

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