When I made this, I made just one small serving and set the glass measuring cup pictured above in the small pan of simmering water (I think that doing the same thing with a jar should work, too). I kept a close eye on it to make sure it didn’t get too hot.

According to realmilk.com, pasteurization is generally done at temperatures of 145-150 degrees F for at least 1/2 hour. I think that this recipe probably only took me about 10 minutes to warm up (and you can heat to any temperature you prefer) so I personally still view it as raw milk.

Also, according to rawmilk.org, raw milk means that the the milk is not heated over the animal’s body temperature of 101-105 degrees F so that is also something to keep in mind.

I hope you really enjoy this recipe if you try it! By the way your blog looks really interesting- I think I’m definitely going to need to try the Zesty Lime & Herb Mayo! :)

This sounds so delicious! I love maple syrup & carob!

So do you place the whole glass jar with the raw milk etc. into the simmering water?

Does this still make the raw milk ‘raw’?