Last time it was all about whether raw milk is safe and this week it’s about the benefits of raw milk. There are quite a few, though I only need one. Taste is the one for me. But as I said, there are lots of benefits of raw milk.

Before I get into our homestead updates, I want to take a minute and say welcome to all the new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast every episode. I appreciate you all so much. And if you love this content, the best thing you can do to help us in getting the word out is to share, share, share it on all of your social media. There is so much talk today of whose voice might be throttled. But I’m here to tell you that when you share content that you like, there is no way for anyone to silence it.

Onward. I’m so excited to share with YOU what’s going on at the farm this week, the benefits of raw milk and a recipe for vanilla cream cheesecake fat bombs.

Today’s Show

• Homestead Life Updates
• Benefits of Raw Milk
• Vanilla Cream Cheesecake Fat Bombs

Homestead Life Updates

It’s fall here in the Blue Ridge Mountains. The leaves reached their peak last week. Today the ground is covered with the nourishing foliage that has fallen to return nutrients to the land, providing the next year’s food for each and every plant and tree. It is the absolute best time of year. Tourists come from all over the world to visit our little place of heaven on Earth at this time each year.

Cows

We are still waiting on our new calf. It is still obvious she is pregnant, but the signs of imminent birth are still lacking. It’s an adventure every day waiting on her udder to fill up to bursting. Even then it can be a week or more before that calf appears. I’m praying for a heifer. That’s a girl for you city-folk. We always want girls. They are either added to our herd of beauties or sold to another farm to increase their herd. Bulls are sold to others as well, but we still prefer the option of adding to the herd. On a homestead, one bull may be one too many.

In the future we will be breeding all of our girls via artificial insemination with sexed semen. It gives us much greater control of our genetics. We want heifers and we want cows that have A2A2 genetics. If you are not familiar with that I refer you to my podcast on “What is A2A2 Milk?”. Link in the show notes.

Other Livestock

The sheep, goats, and donkeys have wonderful winter coats. They look ready for the winter. The goat girls in particular look fat and sassy. We still have grass for them, but hay is standing by when they finish eating all of the summer grass. It’s kind of like hay still standing in the field that was never baled and there is some green grass. They have variety in their diet right now with the tall dried stuff and the fresh green stuff lower down as their dessert.

Quail

The quail are still not laying any eggs to speak of, but that may change in the next week or so. Scott changed the setup of the lights. Still it takes a week, 10 days or even longer to produce an egg. We shall see. The new babies – who are no longer babies – will be going outside in the next few days. They are fully feathered and we have turned off their warming lamp. So far all is good. They are hardy and will adapt to the cooler temps just fine.

Creamery

Please follow us on Facebook to see the pictorial view of the creamery. In less than 2 weeks, weather permitting, the rest of the inside walls should be complete. Isn’t that amazing. It seems like only last month that I was walking around our there with no walls at all. Now I can clearly experience each and every room.

On with today’s topic, the Benefits of Raw Milk.

Benefits of Raw Milk

Last time I talked about the dangers and time I want to talk about the benefits of raw milk. There are dangers in consuming any food. However, as small as the risk of drinking raw milk is, we still need to answer the question: why take the risk? What benefits does raw milk have over pasteurized milk that have convinced so many people in the US and around the world to actively seek it out?

Why drink raw milk in the first place? Today I will cover a variety of reasons. Different people will resonate with different reasons, depending on their value system, worldview and priorities. Here are the highlights:

• Raw Milk Nutrition
• Lactose Tolerance
• Overall Health
• Flavor
• Community
• Environment
• Ethics

That’s quite the list so let’s get started.

Raw Milk Nutrition

Many consumers believe that raw milk is higher in nutritional content than conventional milk, which may have some merit. This is especially true when applied to operations such as ours which are very small and pasture-based. Our cows graze every day, all day on grass or stored and preserved grass called hay.

There is evidence that milk from grass-fed cows is likely to have higher levels of fat-soluble vitamins and other nutrients. Grass-fed cow products have been shown to have higher levels of conjugated linoleic acid (CLA) and essential fatty acids in their milk. CLA is important because it helps your body build muscle rather than store fat and has anti-inflammatory properties. The best natural sources of CLA are grass-fed beef, butter and full-fat dairy products such as cheese and yogurt. Here is a quote from a study published in 2006 titled “Modifying milk composition through forage” (Link in the show notes.)

“The fatty acid (FA) composition of cows milk has become less favorable to human health in the last four decades due to changed feeding and management practices, notably higher proportions of concentrates and silages in diets with less grazing.”

Another quote from this abstract is quite interesting to small farmers like myself. There are financial benefits when you produce a superior product.

“Farmers from some dairy cooperatives in The Netherlands that produce milk from grazed grass now receive a premium payment in addition to the base milk price, so that primary producers can benefit from the higher market value at the end of the production chain.”

On that note, I’ll include another link from a paper published by the National Institutes of Health, “Conjugated linoleic acid content of milk from cows fed different diets.”

The pasteurization process also reduces the nutritional quality of milk products. Research has shown a decrease in manganese, copper, and iron after heat treatment. The FDA acknowledges that pasteurization destroys a substantial portion of the vitamin C in milk, and sterilization via pasteurization is also known to significantly impair the bioactivity of the vitamin B6 contained in fresh, raw milk. Beta-lactoglobulin is a heat-sensitive protein found in milk. It is destroyed by pasteurization. Why is it important? It increases absorption of vitamin A. The bottom line is that the supplemental vitamin A added to conventional milk may be harder to absorb.

Lactose Tolerance

Many people experience digestive and other problems when they consume pasteurized milk, but have no trouble with raw milk. There is no one answer as to why this is the case. The FDA insists that unpasteurized milk has no probiotic effect or any other characteristic that could explain this phenomenon. But the collective experience of raw milk consumers suggests otherwise. The Weston A. Price Foundation conducted an informal survey of over 700 families, and determined that over eighty percent of those diagnosed with lactose intolerance no longer suffer from symptoms after switching to raw milk. The “Lactose Intolerance Survey” was published in March 2008 (Link in show notes.)

It’s hard to make decisions these days. The Weston A Price Survey included over 700 families and I don’t know how many total people. They say “Yay”. Stanford University performed a clinical study to help determine whether raw milk reduces the incidence of lactose intolerance. They had a whopping 16 people in their “study” which said no difference in symptom severity between pasteurized and unpasteurized milk. I found it hilarious that they included soy “milk” in their study and found no lactose intolerance symptoms in that part of the study. UMMMM Let me see. Perhaps that’s because soy is a bean and not milk, therefore no lactose involved and no lactose intolerance. Anyway, I laugh at these “studies” that are produced these days. But you will be told that you must believe the science.

Health

There is substantial epidemiological evidence from studies in Europe that consumption of raw milk during childhood may protect against asthma, allergies and other immune-mediated diseases.

A large cross-sectional study demonstrated a significant inverse association between “farm milk” consumption and childhood asthma, rhinoconjunctivitis, sensitization to pollen and other allergens. That study “Inverse association of farm milk consumption with asthma and allergy in rural and suburban populations across Europe” is also found on the National Institutes of Health website, link in the show notes. While we must always remember that correlation does not prove causation, the findings were consistent across children from farming and non-farming environments, indicating that farm milk consumption may have had an independent effect on allergy development.

Flavor

Many people think that raw milk has a better flavor and texture in comparison to pasteurized, homogenized milk. The words “fresh”, “real”, “alive” and “rich” are often used to describe it. There also exists a subtle shift in flavor of the milk through the seasons as the grasses change. Consumer research demonstrates that flavor is one of the top reasons that consumers choose raw milk whenever possible.

I’m sure those of you who drink raw milk can attest to the significant flavor differences between raw, fresh from the cow and the store-bought stuff. While flavor alone is not reason enough for choosing raw milk, it is clearly a driving force in my decisions and perhaps yours as well.

Community

Raw milk is almost exclusively produced by local farmers. A growing segment of the population is choosing to support local, family farms and businesses over multi-national conglomerates. In Virginia, we support it by actually buying stock in the farm. Literally, buying part of the herd.

Our herd share owners are reconnected with their food supply. They are stimulating the local economy and promoting sustainable farming practices.

Environment

Similar to above, consuming milk that is produced by local farmers using sustainable methods has far less of an environmental impact than drinking milk produced in large confinement feeding operations thousands of miles away.  Conventional dairy operations are highly destructive to the environment. Air and water pollution from dust and feedlot manure, plus fertilizers and pesticides used in grain production, are damaging to the environment and to the health of farmers, farm workers, and nearby residents. Manure runoff into water can cause the death of aquatic life, as well as contamination of drinking water by nitrate, harmful microorganisms, and antibiotics and hormones.

Raising dairy cows on well-managed pastures decreases soil erosion, increases soil fertility, and improves water quality due to decreased pollution. Cows grazing on pasture reduce the energy needed to grow large acreages of grains. Large-scale, confinement dairy operations are energy intensive.

Ethics

Cows that live on small farms and spend their days on green pasture live a happier and healthier life than those that live in overcrowded and inhumane “factory farm” conditions. This is important to those of us that care how animals are treated. When confined in small spaces under stressful conditions, cows often become ill and are treated with large quantities of antibiotics. Pasture-raised cows have longer lifespans than conventionally raised cows, as corn-based diets contribute to health problems, and breeding practices designed to maximize milk production have caused reproductive problems. Our Normande cows and bulls are often sought out by dairy farmers looking to improve the depleted genetics of their herds.

As far as I know we have never sold any of our livestock to a conventional dairy. There are plenty of horror stories and disturbing videos that portray the inhumane treatment of cows in conventional dairy operations. Working with our small farm or one in your area assures you, the compassionate consumer, that the animals are properly treated.

Putting It All Together

Any one of these reasons might be enough justification for choosing raw milk for a given individual or family. But when viewed together, it’s easy to understand why raw milk consumption has increased so significantly over the last two decades. Consuming unpasteurized milk and dairy products has several positive benefits that, for many people, far outweigh the possible risks. As I have said often, you must consider both the positive and negative qualities of raw milk consumption when making the decision for you and your family.

Please let me know if you have questions. On to our recipe of the day.

Vanilla Cream Cheesecake Fat Bombs

Those living the Keto lifestyle will understand what I just said. For those of you unfamiliar, living the keto lifestyle involves getting your body into ketosis and keeping it there. When you body is in a state of ketosis, you burn fat for fuel instead of carbohydrates. It completely alters your reality around food. Carb burners are constantly looking for and planning their next food fix. Keto fat burners may only eat once or twice a day and never think about food between meals. It can be quite freeing mentally. So much of my time used to be wrapped up in thinking about food. Now it is more of a bother.

Having said that, we do want to plan ahead so that when that urge to eat finally does hit, we can get something quick and then get back to doing other things with our lives. This recipe will help with that.

These delicious vanilla cheesecake fat bombs are high on taste and will give you a long-lasting boost of energy. They are deliciously creamy and taste just like cheesecake.

A word of caution to anyone not living the keto lifestyle. If you are primarily burning carbohydrates and just add a lot fat such as in these luscious fat bombs, you will not induce ketosis and you will likely put on weight. There is a science to it. Ketosis first, then fat bombs for fun.

What You Need

• 8 oz cream cheese, softened
• 2 teaspoons vanilla extract
• 2 oz erythritol (or other no carb sweetener of choice)
• 1 cup heavy whipping cream

What To Do

1. Add cream cheese, vanilla and sweetener together in a mixing bowl. Mix on low speed for 2 minutes or until you reach a smooth consistent texture.
2. Add half the heavy whipping cream and mix for another 2 minutes. Let the mixture sit for 3-5 minutes to allow the erythritol time to dissolve.
3. Add the other half of the heavy whipping cream and mix on medium speed for 3 minutes or until the mixture is thick with firm peaks.
4. Gently spoon mixture into molds of your choice. Set in the fridge for at least 1 hour.

Notes

Suggested molds: mini cupcake pan with liners or 2 oz acrylic soap molds. The cupcake method with liners is much less messy.

Final Thoughts

That’s it for today’s podcast on the benefits of raw milk. I hope you enjoyed learning more about our homestead and our wonderful animals. I can’t tell you what a joy it is for us every single day as we go about living the sustainable life in the beautiful Blue Ridge Mountains. We love sharing it all with you.

Let me know why you do or do not drink raw milk. And feel free to ask questions if you haven’t decided and would like more information. I’m always happy to help in any way that I can. If you are like me then you don’t trust much coming out of today’s industrial food systems. As much as possible I raise my own and buy what I don’t produce from those that I trust. Visit us at the farmer’s market in Wytheville, Virginia. Get to know us and the other producers in the area. Find out why and how we do what we do. Ask questions and get to know all of us personally. We’d love to meet you.

If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content.

As always, I’m here to help you “taste the traditional touch.”

Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace.

References

• Science Direct: Modifying milk composition through forage
• National Institutes of Health: Conjugated linoleic acid content of milk from cows fed different diets.
• Weston A Price: Lactose Intolerance Survey
• National Institutes of Health: Inverse association of farm milk consumption with asthma and allergy in rural and suburban populations across Europe

Recipe Link

Vanilla Cream Cheesecake Fat Bombs

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Is raw milk dangerous is a question that many are asking. There is a surge in desire for this luscious and nutritious food – but what about all of the horrible stories of tragedies and loss connected with consuming raw milk? That’s our topic of the day.

But first, I want to welcome everyone who is a new listener. I hope you enjoy this content. And as always, a heart-felt welcome back to the veteran homestead-loving regulars who stop by the FarmCast every week. I appreciate you all so much. There is no show without you and your input. There is a lot of exciting news to share with you about what is going on at the farm this week. So, let’s get to it.

Today’s Show

• Homestead Life Updates
• Is Raw Milk Dangerous?
• Lamb Chops with Balsamic Reduction

Homestead Life Updates

We had quite the scare last night. All of a sudden, we had no water. Scott went to the tap, turned it on, and only a dribble came out. Less than two hours earlier I remembered filling my water glass with no issues. He immediately went out to check on the water hoses. We have quite of few of them attached at the pump that bring water to various areas of the homestead. Some go to the animals and one goes to the garden. I think there may be one in the orchard. At least one other is attached to the house. These are the usual culprits. One of them will burst or a coupling disintegrates and falls apart spewing gallons and gallons of water everywhere. If we don’t notice right away, the well can temporarily go dry.

In this case, Scott checked all of the hoses and didn’t find any issues. He turned them off anyway. The next plan was to replace the breaker for the well pump. It is on its own 220 circuit. However, some time during the night the water returned. We are grateful. It was an interesting experience.

Usually when we don’t have water it is because the power if off. Habitually I would want to turn on the water and had to remind myself that we had none. When we have no power, it’s easy to remember we also have no water. It was a really strange brain thing.

Let me give you an update on the animals.

The Quail

We have 6 baby quail in the brooder at the moment. There were originally 8 but we lost two. This particular batch of eggs was not very fertile. As the amount of light diminishes each day due to the changing of the seasons, the number of eggs laid and their fertility drops dramatically. I knew it would drop. However, the amount that it dropped was astounding to me. I expected the loss of egg production, not so much the lack of fertility. So often, even though we’ve read up on a topic and have the proper information, it is not until we go outside those boundaries ourselves do we realize the truth of the information. 

Back in the summer, we had 8 or 9 laying hens that were producing about 7 eggs per day. Not bad. That’s nearly one per day for each hen. That’s typical. A little over a month ago we added a new batch of young hens to the mix. They were about 8 weeks old and at the age to start laying eggs. Our daily haul should have increased. Unfortunately, this was also about the time that the light started really diminishing. At the present time having increased the laying hens to 15 laying hens, we are getting 1 egg every day or so. That’s what I call a dramatic drop in egg production. It will continue all winter unless we add some light for them. We have a plan there. I’ll let you know how it goes.

The Cows

Cloud is still pregnant. Her belly is very big in circumference, but there is no way of knowing how far along she is unless we get a vet out here. A woman can start to “show” in the 4^th or 5^th month, it begins to be impossible to miss that she is pregnant at 6 months and the 7^th through 9^th month is where stretch marks are developed because of the rapid growth in the size of your baby. With cows, the late development of size and weight of the fetus is even more prominent. While a calf fetus is continually growing in size throughout the pregnancy, it is slow in the beginning. Over 75% of the calf’s total weight gain and growth takes place in the last trimester. And like human women, that is in month 7 through 9. A cow’s gestation cycle averages 283 days. I’m guessing that Cloud is in her last month at this point. I could be wrong but that is my best guess.

In any case, we are ready in the milking parlor. She is now trained to come in and stand quietly while we wash and clean her udder like we would any other cow. The only thing she is not experiencing at the point is the actual inflations on her teats. She has heard the sound of the machine over and over many times. We do not anticipate big problems when the event does eventually take place.

The Sheep, Goats, and Donkeys

The sheep, goats and donkeys are doing well. The goats go into any grazing paddock that they choose – no matter the fencing structure. They are goats. Respecting fences is not part of their nature. Thank goodness at this point, while they move between divided paddocks, they at least stay within the perimeter fencing. I should probably knock on wood with that statement.

The sheep are plugging along. Let us know if you are interested in grass-fed and finished lamb. We are just about ready to take a few for processing. Holiday season is upon us and lamb is a religious tradition for lots of folks. Again, let us know. You can visit the website at peacefulheartfarm.com/store or send us an email (melanie@peacefulheartfarm.com).

The donkeys are growing their winter coat and putting on some winter fat. They are the friendliest animals on the farm. I hope you get to come out and see them some time.

The Creamery

The inner walls are rising out of the dust. It won’t be long now. Scott has laid the bottom row of the remaining walls. Two or three more weeks and they will be complete. It will be a building with walls and no roof. Is winter the best time to build a roof? I don’t know I’ll have to ask Scott. I’m just so excited to see these walls. The rooms are now defined. 

In the spring perhaps we will be able to milk the cows in the new barn and milking parlor. That will be a treat. Milking is such a peaceful time and the milk produced is so nutritious and delicious. And the cheese… yum, yum.

Is Raw Milk Dangerous?

This is a question I think everyone who consumes raw milk has asked themselves or others. We know the reality is that we have been drinking milk straight from the cow for thousands of years. But in September 1987 it became federal law that any milk transported across state lines must be pasteurized. Intrastate sales then and now are still regulated by the individual states. I’ve talked a bit about this in a couple of previous podcasts. Depending on the particular State, there are various legal ways to obtain raw for your family.

There has been – and indeed continues to be – quite the scare campaign surrounding the consumption of milk straight from the cow. Each person will have to decide for themselves what is best for them. I make no judgements and everyone knows I love it. In fact, I love it so much that it can become a problem for my waistline. But let’s get to the studies and the data and see what we can see.

The Studies and the Headlines

In February 2012, the Center for Disease Control (CDC) published a study targeting raw milk as dangerous and unsafe for human consumption. The media hype surrounding it was typical. Fearful headlines that get clicks and sell papers were seen. Here are some examples:

“Raw Milk Causes Most Illnesses from Dairy, Study Finds.” – USA Today

“CDC: Raw Milk Much More Likely to Cause Illness.” – Food Safety News

“Raw Milk is a Raw Deal, CDC Says.” – LiveScience

Two of these headlines are technically accurate – raw milk is responsible for more illnesses than pasteurized milk when the number of people who consume each is taken into account. The problem begins with the dramatic overstatements and sensationalism of the findings. Every food we consume comes with risks. But for most, we never even think about it until we see the news article about the recall of spinach, beef or some other product we have in our refrigerator.

If you only saw the headlines from the CDC and FDA reports, you’d be left with the impression that raw milk is a dangerous food and anyone that consumes it or gives it to their children is reckless and irresponsible. In this podcast, I’ll present the other side of the argument, and give you the bare facts as I see them. I can’t say I am without bias but I will endeavor to convey the information without dramatic hyperbole so you can make an informed decision about whether unpasteurized milk is a good choice for you and your family.

I’m not here to convince you to drink raw milk.  Again, that’s a decision each individual has to make on their own by weighing the potential risks against the potential benefits. This podcast will cover the risks and another will focus on the benefits.

Gaining Perspective

Let’s start with putting the current discussion of unpasteurized milk safety into a wider context. Foodborne illness is a concern for many types of food. In 2008 the Center for Science in the Public Interest (CSPI) performed a review of foodborne disease outbreaks in the U.S. Seafood, produce and poultry were associated with the most outbreaks. Produce is responsible for the greatest number of illnesses each year (2,062), with nearly twice as many illnesses as poultry (1,112). Dairy products are at the bottom of the list. They cause the fewest outbreaks and illnesses of all the major food categories – beef, eggs, poultry, produce and seafood.

According to the CDC, during the period from 1990 − 2006, there were 24,000 foodborne illnesses reported each year on average. Of those, 315 per year are from dairy products. This means dairy products account for about 1.3% of foodborne illnesses each year. That’s not exactly an alarming number, considering that more than 75% of the population consumes dairy products regularly.

It’s also important to note that the outbreaks and illnesses associated with dairy products are generally mild compared to other foods.

According to the CSPI report above, approximately 5,000 people are killed every year by foodborne illness. From 2009 − 2011, three high profile outbreaks involving peanuts, eggs and cantaloupe alone accounted for 2,729 illnesses and 39 deaths. (1) Yet there have only been a handful of deaths from pasteurized dairy products in the last decade, and there hasn’t been a single death attributed to raw fluid milk since the mid-1980s, in spite of the fact that almost 10 million people are now consuming it regularly.

The takeaway is that thousands of people are killed each year by foodborne illness, but they’re dying from eating fruits, nuts, eggs, meat, poultry, fish and shellfish – not from drinking unpasteurized milk.

The CDC report Sensationalized

The data in these studies will always be suspect in my mind. An “illness” in these data can mean everything from an upset stomach to mild diarrhea to hospitalization for serious disease. Most food borne illnesses go unreported and one of the reasons is that they are only a passing nuisance.

Have you ever had a bout of diarrhea that you suspect was caused by something you ate? I have. Did you report it to your doctor or the county public health department?  Probably not. I didn’t. It was over in less than 24 hours and I simply vowed not to purchase spinach from Walmart ever again.

The statistic I am most concerned with is hospitalizations for serious illnesses. Kidney failure and hemolytic uremic syndrome (HUS) caused by unpasteurized milk does happen, and children and the elderly are particularly vulnerable and more likely to suffer.  That said, hospitalizations from raw milk are extremely rare.  During the 2000 − 2007 period of the referenced study, there were 12 hospitalizations for illnesses associated with raw fluid milk. That’s an average of 1.5 per year. If approximately 9.4 million people are drinking raw milk, that would mean you have about a 1 in 6 million chance of being hospitalized from drinking raw milk.

To add to the perspective, your chances of dying in a motor vehicle accident are 750 times higher than your chances of becoming hospitalized from drinking raw milk.

Raw Milk Risk Compared to Other foods

According to the CDC Morbidity and Mortality Weekly (MMWR), from 2006 − 2008 there were an average of 13 outbreaks and 291 illnesses per year associated with shellfish and mollusks. According to the CDC FoodNet Survey, about 5.7% of the population (17,869,500) consumes shellfish. This means you had a roughly 1 in 61,000 chance of becoming ill from eating shellfish

What about other more commonly eaten foods?  I’ll use a chart from the CSPI report I referenced earlier. The chart will be in the show notes. This document charts the relative incidence of various foodborne illnesses from 1999 – 2006, adjusted for consumption.

Results:

• Seafood caused 29 times more illnesses than dairy
• Poultry caused 15 times more illnesses than dairy
• Eggs caused 13 times more illnesses than dairy
• Beef caused 11 times more illnesses than dairy
• Pork caused 8 times more illnesses than dairy
• Produce caused 4 times more illnesses than dairy

What this chart clearly shows is that dairy just might be at the bottom of your list of your concerns regarding foodborne illness.

I hope this helps you better understand the risk of drinking unpasteurized milk within the context of other risks that most of us take on a daily basis without a second thought.

Lamb Chops with Balsamic Reduction

This recipe for lamb chops is a favorite on our homestead. The title sound fancy but it is an easy and quick recipe for two people (we eat two chops each). Rosemary, basil and thyme give it great flavor.

What You Need

Chops:

• 4 lamb chops (3/4” thick)
• 3/4 tsp dried rosemary
• 1/4 tsp dried basil
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 tablespoon cooking oil

Sauce:

• 1/4 cup minced shallots (or onions)
• 1/3 cup balsamic vinegar
• 3/4 cup lamb (or chicken) broth
• 1 tablespoon butter

What To Do

1. In a small bowl or cup mix the rosemary, basil, thyme, salt and pepper. Rub onto both sides of the chops. Cover on a plate for 15 minutes.
2. Heat cooking oil on medium high. Place chops in skillet, and cook for about 3 ½ minutes per side for medium rare. Remove from skillet and keep warm.
3. Add shallot (or onions) to skillet and cook until browned. Stir in balsamic vinegar, scraping pan drippings from the bottom of skillet.
4. Stir in broth. Continue to cook and stir over medium heat for about 5 minutes, until sauce has reduced by half.
5. Remove from heat and stir in the butter.
6. Pour sauce over chops and serve.

Notes

• Try substituting red wine or red wine vinegar for the balsamic vinegar.
• Doubling the recipe more than doubles the amount of time to reduce the sauce.

Final Thoughts

Again, we have lambs coming available soon. Get on the waiting list now. Shameless plug there. We love our animals and they receive the best life possible. Stay tuned for updates on Cloud and her impending delivery and the progress of the creamery.

Is raw milk dangerous? Remember, it’s your choice whether you consume raw milk and/or raw milk products. It’s hard with all of the negative press out there on just about every food available and raw milk more so than others. I hope I’ve provided a balance to some of the sensationalized information regularly regurgitated. Consuming any food is a risk. But how much? How much risk do we already tolerate on a daily basis that is not related to raw milk dairy?

If you enjoyed this podcast, please go to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. And the best way to help out this show is to share it with any friends or family who might be interested in this type of content.

As always, I’m here to help you “taste the traditional touch.”

Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace.

References

• 2012 CDC Raw Milk Study
• Center for Science in the Public Interest (CSPI) review of foodborne disease

Recipe Link

Lambs Chops with Balsamic Reduction

To share your thoughts:

• Leave a comment on our Facebook Page
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• PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts.
• Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify
• Donate on Patreon

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