REAL FOOD in Amherst: HB 1402 & Greek Yogurt

Raw Milk Laws Changing in New Hampshire & Greek Yogurt

I’ve mentioned before how lucky we are to be in southern New Hampshire, where we are one of the leading regions in the nation for farm-to-consumer direct food sales.  Well, to add to that accolade, we are also one of the most generous states when it comes to the sale of raw milk.  And it looks like it’s going to get even better!

New Hampshire House Bill 1402 has been voted in by both the house and senate and is now just waiting on the desk of Governor Lynch for his signature.  HB 1402 will make NH one of the most progressive states in the nation for real food.  The bill increases the allowed sale of raw milk from the farm and farmstand to 20 gallons a day and allows farms to also sell raw yogurt, butter and kefir. 

But you don’t have to wait for HB 1402 to be signed into law - you can purchase raw milk right here in the Amherst area today.  Our family farm sells it, as does Earthward on 101A.  You can also buy it in Wilton at Fitch’s Corner and the Temple Wilton Community farm.  And Connolly Brothers Dairy in Temple is a large and licensed raw milk farm.  Prices vary though, from $3.00 to $8.00 for a ½ gallon, so you may want to do a bit of research before buying a jar. 

Why do many people prefer to use raw, unpasteurized milk?  Raw milk naturally contains Vitamins C, B12 and B6 and is loaded with the probiotic family Lactobacillus.  Raw milk also contains the enzyme lactase, which allows many who are lactose intolerant to drink raw milk.  The protein in raw milk is much more accessible to use by the body.  And finally, the butterfat in raw milk contains the anit-stiffness factor, stigmasterol, which helps sore and achy joints.  Plus, it is so much easier to work with if you want to make your own dairy products. 

Last week, I told you how to make yogurt out of both raw and pasteurized milk.  If you make it out of raw milk, it’s quite easy to then turn that into Greek yogurt. 

Greek yogurt is just strained traditional yogurt.  So to make Greek yogurt, you simply take regular yogurt made with raw milk (see last week’s column) and strain it using cheesecloth.   -- By the way, that gauzy stuff sold in grocery stores in not cheesecloth.  Real cheesecloth is much more dense.  An old kitchen flour-sack style towel or, a 100% cotton man’s handkerchief is a great substitute for cheesecloth.

Pour your jar of yogurt into a cheesecloth-lined colander, tie up the 4 corners and hang over your kitchen sink for about 3 or 4 hours.  That’s it - you’ve made Greek yogurt.  Flavor it with fresh fruit or jam and enjoy!

Feel free to post questions or contact me through our family website:  NHHoney.com

Kathie Nunley is an Amherst resident who feeds her family on their 2 acres.