Try a natural food store. Here in PA we CAN buy raw milk from the farm, but
it's hard to find a farmer to cooperate. In a pinch for cheese and butter,
etc., I have added cream to whole pasteurized "store bought" milk. The
result is good, but not as good as with raw milk. Definately better than
without the cream added back in, though. Store milk takes much longer to
curd, btw.

Lis

"Shashay Doofray" > wrote in message
...
> I live in Rural Missouri (not too far from Branson (ever hear of it?))
> Anyway, I have looked high and low for a source for raw milk. At the very
> least unhomogonated milk, but preferably raw.
>
> Most of the dairies I have contacted have their milk contracted out to
> somebody and cannot sell any of their milk on the side. To do so
(according
> to them) would cause them to breach their contract and they could be sued.
> *sigh*. I don't know anybody who has one or two fresh cows, so that idea
> won't work either.
>
> Ok, I know you all want to know..... "Why do you want raw milk?" Well, at
> the risk of getting a lot of negative feedback - I am looking for it for
> several reasons - making butter, making cheese, etc., etc., etc., And YES
I
> know you don't have to have raw milk to do those things. And yes I know
the
> whole "reason" why they don't sell raw milk, brucelosis, etc., etc., etc.
> No sermons please.
>
> I am just wondering if anybody out there just might know a source for the
> stuff in this general geographic region (North to Jefferson City - South
to
> Little Rock, East to Memphis and West to Tulsa (well Tulsa is technically
> SW). Or in the alternative how a person goes about locating somebody who
is
> willing to sell you some raw milk - or at least un homoginated?
>
> TIA
>
> SD
>
> --
> Be Careful What You Wish For.
>
>