I see you, friend. I hear that you’re curious if raw milk is all it’s cracked up to be. Does it really work or is it too good to be true? How do I know? Because I know you’re reading! Many of you had additional questions about my last article and wanted to hear more.
Every week, I hear the most amazing raw milk stories. I could write a book with the hundreds of ways I’ve been told that raw milk helps people. You’re all invited to visit my farm store, but in the meantime, I’d like to share the second installment of the stories I hear:
I couldn’t believe the freedom this new milk-mom felt. Relief flooded over her face as she shared with me. Her 1.5-year-old son had never had a normal bowel movement in his life. When he was a baby, they struggled to find formula that wasn’t full of fillers and garbage.
Feeding struggles made weight gain struggles. “He used to be skin and bone,” she shared. “When he tasted your raw milk for the first time, he gave me the biggest smile,” she beamed. “Now he has regular, healthy bowel movements, he’s finally filling out, and we quit formula cold turkey. I feel so liberated! My only regret is that we didn’t start sooner!”
I’ve had many people throughout the years tell me that they cry a little when they run out of milk before my next pickup. I should really make t-shirts with quotes from my guests… like the time one of my milk moms told me, “It hurts my heart to buy regular milk.” I shouldn’t laugh at the expense of others, but her comment made me smile. That same milk-mom is not able to drink milk without getting sinus congestion. “Every time I drink processed milk,” she explained, “my body just doesn’t like it. I get stuffed up and feel terrible.” Guess what?! She can drink our raw milk with no trouble. No wonder she’s a frequent visitor to the farm!
The next story was told to me with no words. Sometimes looking into someone’s eyes can tell you a world of stories with just a glance. It’s possibly the cutest story you’ll ever see if you come visit my farm store. This story comes from a two-foot-tall visitor who toddles in every other week with his parents, toting his empty baby bottle. He knows what an empty bottle means: a free fill-up. The anticipation in his eyes can’t be missed as the smile spreads across his face while his bottle is filled. Just moments later, he settles in with a fresh chocolate chip cookie in one hand (everyone gets one for milk day!) and a full bottle in the other. Nothing says happiness like this picture. It’s almost something you have to come see for yourself. I call it a mom win when toddlers can’t wait to drink something that is incredibly nutritious. With raw milk, there is no coaxing them to eat something that tastes bad! People tell us all the time that they can’t believe how good our milk tastes.
This is why I love doing what I do! Helping moms solve their troubles couldn’t be more exciting to me. What could raw milk do for you?
Wherever you are, I’d love to help you on your raw milk “journey.” Email me and see if I have a testimonial of someone like you. Chances are, someone in your shoes is walking onto my farm and solving their struggles by drinking raw milk!
Meet your farmer – Liz Gerdes. She and her husband run a farm-to-table raw milk dairy and Airbnb in Caledonia. If you’re looking for raw milk “fresh off the farm,” visit www.gerdesfreshfarm.com or just email Liz at elisabeth.gerdes@gmail.com. First time visitors – mention this article and get a free half gallon of milk!
The BEST No Bake Cheesecake
Crust:
1 ½ cups (150 g) graham cracker crumbs, about 13 rectangle
graham crackers
2 tablespoons granulated sugar
6 tablespoons (85 g) salted butter, melted
Filling:
16 ounces (454 g) cream cheese, softened to room temperature (but not warm)
1 teaspoon pure vanilla extract
1 cup (114 g) powdered sugar
½ cup (113 g) sour cream
¾ cup heavy cream, whipped
For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well-combined. Press the mixture into the bottom and 1 or 2 inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until the filling is ready.
In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes. Spread the filling evenly into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.
Serve plain, with fresh fruit or a fruit sauce.
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