We used to sell raw milk, more as a hobby than a real business. We drank it at that time too. Had a Jersey and a dairy goat herd. It's fairly easy to do in KS, but each state handles it differently. We quit selling (and then quit milking altogether) when we had the third kid, because it was too much to keep up with. It's interesting that some people are convinced that raw milk is the elixir of life, and others are absolutely certain that it's poison. I'm pretty sure that it's just good food.

I like the taste. Jerseys or Guernsey are the best. Those black and white holsteins have been bred for low cream content and massive production.

Bout time you come around!

Or folks of the northern aggression.

I mentioned Yankee as it's easier for me to spell

And down south, there are no mom and pop dairy, carving a

life on 200 acres and 40 head of milk cows

Next question would be Holstein VS Jersey lol

Jersey....

My answer also, while a Holstein may produce 100 pound a day in its

prime, a Jersey will only produce half that

It's a smaller cow which takes alot less food but...

The fat content of the milk or cream to milk percentage

is much much higher in a Jersey

Another note to add, Holstein bulls are rea big but normally not terribly mean

A Jersey bull, half the size of a Holstein is just plain mean

Shot one once in the pasture from 200 yards, it was plain ugly in the barn

Never messed with Gurnseys, no idea there

Jersey is a smaller cow, easier to handle. It's tough to keep weight on jerseys, for a family cow they likely will over produce even while feeding a calf. We bred our jersey to a Hereford and I'll keep that heifer calf as the future family cow. Should be a bit less milk but a better calf and a animal that maintains weight better than a straight dairy cow