Ranee at Arabian Knits > wrote:

>In article >,
> Christine Dabney > wrote:
>
>> I am in Santa Barbara these days, and I keep on seeing stands at the
>> farmers markets selling raw milk. Wonder if that would be comparable
>> to the raw milk you got?
>
> Ask how the cows are kept, pasture or grain fed, do they switch to
>hay when the pasture isn't available or corn, things like that. Do they
>mix milk or use milk from a single cow in a gallon? We were able to get
>single cow gallons from pastured Brown Swiss that was phenomenal and now
>we get Jersey milk from pastured and hay fed in the winter cows now.
>We'd love to get Guernsey milk for the cream, and we'd like to get
>Dexters for ourselves and a smaller body Guernsey (they were bred up
>from their original sizes, but smaller ones can be found) to cross them
>to up the cream content.

Where are you seeing all these cool bovines? I swear every cow in NY
is a Holstein these days. [gross exaggeration for effect-- but I
can't remember the last time I saw anything else on a dairy farm]

I got to drink Jersey milk for all the summers I lived at home. The
last raw milk I had was a long time ago- mostly Holstein, but a few
Swiss in the mix-- might have been a Guernsey or two.

Jim