Page 137 - Through the eyes of an African chef

Milking the cow and the raw milk movement
THERE IS AN ELEMENT of respect required when you milk a cow. You first prepare the dairy by cleaning it thoroughly. You fetch the cows, and a rapport is necessary in the routine. Whistle away, calling them by name – Jamludi is a common name that KwaZulu-Natal cow headers give to their favourite cow.
Cleaning the udder with water and a gentle wipe with a paper towel is hygienic and appropriate. I wear a green apron for milking, and later a white one once inside the dairy. When walking the cows back, I feed the young and leave them to wander.
The taste of raw milk is wholesome, and it is also great for the skin. For up to 12 weeks I only drank raw milk at Ballymaloe, together with the whole school of international students attending the cookery school. There were no cases of illness or any ailments. It did wonders for my skin and overall wellbeing.
Darina Allen believes that people should have the option to sell or buy raw milk if they so desire. In the world of people’s rights, surely I should be able to buy raw milk for our family from a trusted farmer who is hygienic and accessible to me? Truth is, we grew up drinking raw milk. When it changed, or why, is neither here nor there now. For many decades, our ancestors survived on raw milk. Our freedom of choice must be respected: RAW MILK MUST BE AN OPTION.
THROUGH THE EYES OF AN AFRICAN CHEF
[ chapter nine ] MY TRAVEl RECIPES: bAllYMAlOE 135