What’s good for forming strong bones and teeth? Milk! But there’s a lot more to a glass of milk than just calcium for bones! Milk is mighty because it’s also rich in:
- protein for muscles
- potassium for cells, tissues and organs
- traces of most other vitamins and minerals for just about everything
Raw milk from healthy cows or goats is always your best option. Fresh and unprocessed, it’s full of vitamins and minerals, and it has special good bacteria and enzymes that kill bad bacteria! Pasteurised milk is heated to kill bacteria, and that means all the good stuff is destroyed too.
Homogenized milk is processed to break up the cream in milk, and it is also pasteurised. Once it’s been processed, most of what’s healthy in the milk is gone. So, always look for raw milk from healthy cows – you’ll be getting everything that milk has to offer!
Have you tried goat’s milk?
If you have a reaction to dairy products from cows, give goat’s milk a try. People with lactose intolerance often have no problem with milk from goats. It carries the same level of nutrients and fats, but it seems to be easier to digest. Try some goat’s milk cheese – it’s delicious!
Make your own Cream Cheese
All you need is 3 cups of organic full-cream yoghurt (make sure it’s organic with live active cultures and no additives) and a pinch of salt! You’ll also need these kitchen items:
- One clean thin dish towel
- A wooden spoon
- A big strainer
- A big bowl (you want to have space between the drained liquid and strainer – they mustn’t touch)
- Put your strainer over the bowl and lay your dish towel inside the strainer
- Pour the full-cream yoghurt into the towel
- Lay your wooden spoon across the top of the strainer
- Pick up the ends of the dish towel and tie them across the wooden spoon handle to make a neat pouch.
- Leave it to drain quietly for 48 hours – when it’s done, you will find about 2 cups of liquid in the bowl and a cup or so of cream cheese in the towel!
- Mix in the salt and put it into a container. If kept in the fridge, your cream cheese can last up to a month.
Cows are red/green colour-blind! They can see blues and yellows, but cows see every shade of red and green as a kind of grey or black.
They also have 4 stomachs (4!), and no two cows have the same spots or markings!