Raw milk can contain pathogens which can make you ill. Now, if you have a healthy anaimal, say bought young and bottle raised, and never with other animals, your chances of illness are less. However, many diesease have historically been spread via raw milk.
Pasturizing milk eleminates pathogens only. You can still make cheese and butter with it easily. I do all the time. Its when it homogenized (mixed togather with other milks, and the fat broken up into tiny pieces-like goat milk is naturally) that it is harder to cause the whey to seperate, thus making cheese making more difficult, but not impossible.
I have had both goats and cows, milked a lot, and I make cheese all the time. I also studied biology at ESU. I would recommend strongly pateurizing milk for the safety of children and the elderly most especially. BUT, if you know your animal is safe (consult a vet for testing), AND you use safe milk handling procedures (wash and rinse udder before and after milking - and wash your hands too - strain milk - cool over ice or in freezor QUICKLY - sterilize your collection vessel - your chances of milk born illness are less, but there is no guarantee without pasteruization. (Thank You Louie Pasteur for your work in this area)
Originally Posted by Waight
What is your opinion on raw Milk? I've never used it or had it before and I'm wondering if it would be safe to use. I want to start making my own butter and what not and everything I've been reading suggest the use of raw milk.