Korean Job Discussion Forums

[SeoulnPepe]

Anyone know where I could get raw milk?

[biggpoppa]

the farm

[CentralCali]

This is probably the last country I'd ever consider consuming unpasteurized milk for any purpose. "Sanitation" and "Safety" are merely two words in the dictionary here.

[hanguker]

meh, I've been drinking 4L/week of unpasteurized milk here for years, and the only thing I ever got from in was fat! I love the taste of the Korean milk. Pasteurizing kills all the flavor.

[desperation]

Where do you get it? Agree with you on the taste....but I also agree about how filthy foods here are.....I'd still do it though. Where's it at.

[SeoulnPepe]

Hanguker,


Where do you get your raw milk?

[hanguker]

Sorry guys. I don't know if it's raw milk or not. I just know that most of the supermarket milk is unpasteurized. They use some kind of cold chain system to kill germs. I guess it's not "raw" out of the cow, though.

[Shinnam]

To answer the first question you are just going to have to find a dairy farmer that will sell milk to you directly. Generally dairy farmers are a friendly lot, and if you speak enough Korean to haggle at the market you should be able to buy some. The Korean milk marketing system was modeled after the US system that requires all milk for commercial consumption to be pasteurized.

RISKS: The big one is Ecoli bacteria, plus campylobacter, escherichia, listeria, and salmonella. All milk cows are supposed to be vaccinated for Brucellosis abortus and Tuberculosis, over all I think Korean Farmers are as much or more trustworthy than the 2,000 cow factory dairies in US.

The USDA claims that there aren't any nutritional differences in raw and processed milk, but they are the same guys the make the food pyramid, and one can see the effect on US waistlines. Raw milk does taste better, and there are nutrients that get killed in the pasteurization process.
The "cold pasteurization" process is actually ionizing radiation, it kills the same stuff as heat pasteurization, plus it breaks apart the DNA in the milk cells.
http://en.wikipedia.org/wiki/Pasteurization
http://www.fda.gov/fdac/features/2004/504_milk.html

[Steffie183]

[kissthesky]

Raw milk... I make cheese and have to culture the bacteria from raw milk... so I use Einstein Milk. I had to do a lot of research in order to make sure that I didn't waste time and energy trying to culture a dead milk...

Trust me... Einstein is not the same as other milks in Korea. There are many articles out there... read if you wish.

As for my own milk consumption... I will not drink anything but Einstein. After doing all of the reading for the cheese making... I was convinced that other milk is inferior.

Good luck
K

[seoulmates]

for those who are interested, here's a website on raw milk. enjoy!

http://www.realmilk.com/

[JungMin]