How long does raw milk last? {Tips, Questions & Answers}

Wondering how long does raw milk last? Learn storage tips, shelf life facts, and answers to common questions.

We’ve had our milk cow Heidi for almost exactly a year. Over the past 12 months, I have learned a thing or two about raw milk, and all the things that go into handling it as well as making raw dairy products. I find that there is generally a lot of misinformation and fear mongering online when it comes to raw milk. Everything has an exception and a caveat, and I can’t speak for everyone. In this post, I will share the tips, questions & answers pertaining to raw milk & how long does raw milk last that I wish I knew when I first started.

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I first began drinking fresh raw milk when I was pregnant with my first son. When searching for a nutritious way of eating to follow during my pregnancy, I came across the work of the Weston A. Price Foundation, and I immediately connected with it. I have been following this diet during both of my pregnancies and while nursing, and I couldn’t be happier with the results. Raw milk is one of the things that people generally try to fear-monger pregnant women with, but this couldn’t be further away from the truth.

Health Benefits of Raw Milk

Rich in Nutrients: It is a nutrient-dense food, containing a wide range of vitamins, minerals, and essential fatty acids. It’s a good source of calcium, vitamin C ,D, B vitamins, and healthy fats.
Beneficial Bacteria: It contains beneficial bacteria and enzymes that may contribute to a healthy gut microbiome. These microbes can support digestion and boost the immune system.
Improved Digestibility: Some individuals with lactose intolerance or mild dairy sensitivities find that they can tolerate raw milk better than pasteurized milk. This may be due to the presence of beneficial enzymes that aid in digestion.
Reduced Allergenic Reactions: Some people who experience allergic reactions to pasteurized milk report fewer or milder symptoms when consuming raw milk. This could be due to the preservation of certain proteins during the raw state.
Potential for Lower Inflammation: Some of its proponents suggest that its natural state may help reduce inflammation in the body. This can be particularly beneficial for individuals with conditions linked to chronic inflammation.
Possible Enhanced Immunity: Studies suggest that consuming it may contribute to stronger immune systems, potentially reducing the risk of allergies and infections.
Supports Local Agriculture: Choosing raw milk often means supporting small, local farms that use sustainable and ethical farming practices. This helps promote biodiversity and strengthens local communities.
Preservation of Beneficial Enzymes: The pasteurization process, which involves heating milk to kill potentially harmful bacteria, can also destroy beneficial enzymes and amino acids. Raw milk retains these enzymes, which aid in digestion and nutrient absorption.

How Long Does Raw Milk Last?

One of the things that amazed me about raw milk when we first started milking our cow is how long the milk lasts. Now this doesn’t mean it didn’t change it’s form – but I’ve never had foul or undrinkable raw milk in my house yet. This is thanks to the fact that we leave the naturally occurring good bacteria in the milk intact, which then in turn fights any harmful germs that may be present.

We store our milk in the fridge. The first thing that will happen is that the milk will get lumpy and slightly sour tasting. This will intensify as time goes on. In a few days, the sour milk will turn into a kefir of sorts. While this is not something that tastes good in coffee, sour milk is totally fine to use in smoothies, cooking or to make raw milk yogurt.

If allowed to stand even longer, the milk will separate from the whey, and change into quark (thick yogurt like texture).

The one thing that I have had happen in the past that made us unable to drink our unpasteurized milk at any stage of the process above is the formation of mold. I always air on the side of caution when it comes to that. If I see a layer of colored mold forming on top (probably contamination from a utencil), we will give whatever has gone off to our chickens. They love eating all milk & dairy products and I feel better that nothing has gone to waste!

How We Process Our Raw Milk

Here is our simple, raw milk process. If you would like to learn more about our Highland cow Heidi and how we milk her, I have a whole post dedicated to that.

Clean our cow’s udder with wet rags and warm water. We use fresh rags, jars and everything else that is involved in this process for each milking.
Release a bit of milk from each teat before milking in our milk pail.
As soon as milk is brought it, we strain it through a fine mesh strainer and store in glass jars in the fridge as soon as possible. This helps keep the milk fresh for longer, but it also ensures best quality taste.
We consume all of our milk within a few days. We steam it for coffee, bake with it, put it in our smoothies or make icecream.
As soon as the milk starts turning sour, I make a batch of raw milk yogurt.
Alternatively, we will collect cream and make butter, or sour cream.

Processing Raw Milk into Raw Milk Products

Pasteurization at Home: If concerned about safety, you can pasteurize it at home. Heat it to 161°F (72°C) for 15 seconds or to 145°F (63°C) for 30 minutes, then cool it quickly.
Yogurt Production: I have a whole post about making raw milk yogurt. I love to make mine in an Insta pot, even though there are other ways of doing this too!
Butter and Cream: Use freshly skimmed cream to make butter or whipped cream.
Cheesemaking: I don’t have personal experience with making cheese, but there are many excellent tutorials and recipes online.
Ice Cream: This is one of our favorite ways to have it in the summer! Delicious, and very easy to make in an ice cream maker. I love that you can control all the ingredients, avoid harmful preservatives, have a lower sugar content and generally make it exactly as you like it!
Cream Cheese: Another one on my list! I haven’t tried making cream cheese yet, (only quark, which is somewhat similar). There are many great places online where you can learn how to make fresh cheese as well as hard, aged cheese.

Storing Raw Milk

Refrigeration: Store milk in the refrigerator at a storage temperature below 40°F (4°C). This helps slow the growth of bacteria and prolongs the milk’s freshness.
Clean Containers: Use clean, glass bottles to store milk. Glass containers are often preferred because they are easy to clean and do not retain odors. You will also avoid contaminating your milk with microplastics, which does happen with the use o plastic jugs.
Seal Tightly: Ensure the container is tightly sealed to prevent contamination and absorption of other refrigerator odors.
Keep Cold: Store milk in the coldest part of the refrigerator, typically the back, rather than in the door where temperatures fluctuate more.
Light Protection: Use opaque containers or keep the milk in a dark area of the fridge to protect it from light, which can degrade some nutrients. This is optional. Since we (and most people) store their milk in the fridge, light protection is not a very high concern.

FAQ

It is a milk that has not been pasteurized (heated) and is left in it’s natural state.

It has a lot of nutritional benefits over pasturized milk. It contains beneficial bacteria, enzymes, and has a higher nutritional value, as the nutrients have not been destroyed during pasteurization.

It can harbor dangerous pathogens like Salmonella, e. coli, and Listeria, which can lead to severe foodborne illnesses. The source of your milk is extremely important for this reason. Only get milk from reputable raw milk producers, such as local farms where animals are kept in good conditions. Alternatively, you can go down the route we did, and keep a dairy cow yourself!

It should be stored in a clean, sealed container in the refrigerator at or below 40°F (4°C).

It typically lasts 7-10 days if stored properly.

Yes, it can be used to make cheese, yogurt, cottage cheese, butter, and other dairy products.

The legality of raw milk varies by location. Some places allow the sale of raw milk directly to consumers. In California, you can purchase raw milk at retail stores. Other parts of the United States have stringent regulations or bans. The European Union generally allows the sale of raw milk, but individual member states can impose their own restrictions.

Yes! In countries such as Italy & France, the use of vending machines is widespread. These machines allow consumers to purchase fresh raw milk directly, promoting local dairy farming while ensuring compliance with hygiene standards. In the Czech Republic, we also have milk vending machines (or dispensers) however, as far as I know, they all sell pasteurized milk.

It tastes like what you image milk should taste like. It has a richer, creamier taste compared to pasteurized milk from the grocery store. Interestingly enough, the milk taste changes slightly with different seasons.

Health organizations like the CDC and FDA recommend against milk due to the risk of illness from harmful bacteria that pasteurization would normally eliminate. These illnesses are extremely rare in milk, and mostly occur when milk is obtained from unsanitary premises. In such a dairy farm, the risk of contamination is high, as one would expect. However, to claim that all raw milk is a food safety hazard and nor suitable for human consumption as a result, is a fear-mongering tactic mostly aimed at people with little to no discernment.

We currently do not have a goat. However, I have milked goats in the past, and drank goat milk. The quality of the milk can differ with goats, and the breed of goat you are acquiring milk from plays an important role. If we ever decided to get a goat, going for a breed such as the Anglo-Nubian goat is a good idea, since the milk is odorless and does not have a strong goat taste.