Thursday, October 13, 2011

Pinching pennies by buying pasteurized?


Jack at Our Dairyman's Farm
 Yes, I do. Okay, I know I am going out on a limb, but hear me out. The raw, unpasteurized products that we all depend on are an important part of our diet, yours and mine. But the raw products are inherently more fragile and therefore more expensive so I save money by buying a mixture of raw and pasteurized products. Here are my criteria:

1. If I will heat it, I use pasteurized.

I buy raw cream for ice cream but use regular pasteurized for cream sauces. I use raw apple cider vinegar in dressings and condiments but pour pasteurized into my Crock-pot when I make stock. I buy raw milk for drinking but my heated yogurt is made from pasteurized as is any baked good with milk in it. I buy raw honey for mixing with coconut oil to add to tea to treat asthma but if I am baking with it, I use the cheap $3 a quart stuff from Costco. Although not exactly the same, I reserve the farm eggs for raw applications like ice cream, mayo, and Cesar dressing as well as straight applications like fried, scrambled and omelets but never waste their prize flavor in baked goods.

2. If I will culture it, I use pasteurized.

I buy raw cream for whipping but I culture pasteurized for sour cream. I buy raw milk for drinking but my viili (almost always) is made with pasteurized though sometimes we just want it raw. I use pasteurized milk for cheese making and make sure to never heat it once it is made to preserve the cultures. I use nutritional yeast, Parmesan and store bought pasteurized cheeses in soups and other very hot dishes. I can get high quality cheeses at Costco for around $5/lb whereas raw cheese is $8 a pound. Making raw cheese myself allows me to achieve some affordable raw cheese (soft cheeses) but does not deny us all the cheese we need because I do buy pasteurized ones.

My two-fold criteria allows me to save precious pennies for other food purchases but still permits us to have the benefits of raw products. I know my budget can't absorb raw products in the quantity that of family of twelve needs so I have to find a way to economize. It is not a zero-sum game, but rather a way to get as many raw products in our diet as possible in the most beneficial ways. This means we do get some raw products, rather than none at all. In a perfect world, we would have no budget restrictions and could buy plentiful raw milk and cream, ACV, honey and cheese as well as only farm eggs. But this isn't a perfect world. I have to do the best I can with what I have and this is how I do it. I refuse to beat myself up over things I can't have and instead empower myself by focusing on the things I can have.

If you want another peek into my WAPF diet on a Costco budget see my post HERE. If you have great tips of your own, I would love to learn from you!

Linking up to Simple Lives and Pennywise Platter!

8 comments:

  1. I buy pasturized/raw very similarly to you. Good post!

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  2. Yes, same here! My kids pretty much only drink hot milk sadly, so we just decided to switch and not kill our bank account. (Except for yogurt, because mmmmm.)

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  3. I am so glad to read this. I've been so intimidated by not being able to go all in with the raw.

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  4. I think it is great. We would all love to be 100% but that is not always practical. The positive is how much you are able to do with such a large family.

    Right now I am consuming zero raw dairy due to being on bed rest in the hospital but I am able to consume some coconut oil daily and raw honey. It makes me feel good that I was able to at least do that.

    So then I do not feel as guilty when I indulge in my non organic chocolate that helps me stay sane and happy for the past 3 weeks with 3 more to go :)

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  5. Good plan! Luckily, in our little neck of the woods our dairy only charges $4/gallon for raw milk!! And man is it ever good!!! :)

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  6. I never thought of it that way -- thanks for sharing!

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  7. Wow, Misty, just $4 a gallon?! That is amazing. Because we buy so much, we get a discount but it still is over $7 a gallon.

    Julie and Tracy, I am glad that my post is helpful. I really think that too many people see WAPF as so economically impractical that they are afraid to try it. It can be done, even if not perfectly.

    Suzy, I am assuming you are on bedrest during pregnancy? That is awful difficult, but your little one is so worth it. I think I'll have to stop by your little place in Cyberspace.

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  8. We've found that anytime we try to make kiefer with raw milk it just becomes cheesy. Probably because the lactase is beating out the culture grains and just "digesting" the milk into curds and whey.

    We are now using pasteurized (though still organic/whole fat) milk and it seems to work much better and allow for the yogurty effervescence to take place.

    -Joey (too lazy to log out/in)

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