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Lisbet
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Posted: Feb 13 2010 at 7:05am | IP Logged Quote Lisbet
Some of us have made this transition with no problems, but a few of the kids are having a hard time. I have heard things like: "it tastes like birdseed" to "I'm gonna puke!!"    Any suggestions?

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Bridget
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Posted: Feb 13 2010 at 9:45am | IP Logged Quote Bridget
No advice, but your kids comments made me laugh.

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Donna Marie
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Posted: Feb 13 2010 at 10:21am | IP Logged Quote Donna Marie
LOL...maybe you could transition them more slowly...like putting some of the raw into some of the pasteurized and make it less and less? I tell my dc that your taste buds need time to get used to it. I ask them to have 3 sips and then try it again the next day. It has worked pretty good so far...now I can't keep them out of it

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Maria in WI
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Posted: Feb 13 2010 at 3:30pm | IP Logged Quote Maria in WI
When we were kids and stayed with my Aunt and Uncle who had a milking cow, we wouldn't drink the milk- I think partly because we were used to skim milk and it was much creamier. My mom always brought nesquick, and we drank it as chocolate milk. I'm not sure you want on a regular basis, thought!
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cvbmom
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Posted: Feb 13 2010 at 3:58pm | IP Logged Quote cvbmom
Ok, not the BEST solution, but it worked for us - we added chocolate (ovaltine, or whatever) to the milk until we got used to it Not the healthiest, I know, but it worked...

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mrsgranola
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Posted: Feb 13 2010 at 4:11pm | IP Logged Quote mrsgranola
I usually pour off some of the cream to make butter (in the blender) so then the kids like how it tastes better and not quite as full fat tasting. I think the added fat is what makes it tastes so different to many people, IMO.

JoAnna

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SusanJ
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Posted: Feb 13 2010 at 5:03pm | IP Logged Quote SusanJ
The flavor changes quite a lot through the year. In the spring when the cows are eating new, bright green grass the milk will taste very strong. We call it "cowey" our farmer called it "grassy". That is the time of year when it is the most healthy for you but with our best raw milk farmer I wasn't able to drink it straight in the spring. The strong flavor is most obvious in the cream so skimming a little of the cream and making something else with it will make the milk lighter and less strongly flavored.

You do just get used to it after awhile. I once served a cream soup to a guest with raw cream. She is really polite and couldn't stomach the soup because the flavor came through so strongly.

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