In article , Sacha
writes

We always got our milk straight from the Jersey cow when my children were
little. As there is no brucellosis in Jersey, there was no danger (no TB
either, of course). Is that not the case with herds in France?

I really don't know, perhaps I don't need to boil it after all. I get
it in a 2 litre pot and leave it in the fridge to cool, the amount of
cream on top is enormous. It lasts several days; however, when we have
friends and family to stay, I have to make twice daily visits to the
dairy (30 seconds away!). I would be interested in knowing if I need to
boil it or not.

I just
don't know. Back then, one of us used to go up to the local farmer who kept
a cow or two for us and who rented our fields and we dipped a can into the
cooler. Then we'd pour the milk into a bowl and put it in the fridge to let
the cream rise to the top. I seem to remember that the milk was good for
two to three days before we needed to collect more.

I can remember that on the West Coast of Ireland when I was sent with a
can to pick up the milk and I dipped this thing into the top. I can
also remember that my mother sent me back once because the milk was
tinged with blood - after that my elder sister had to go and collect it
because she "has more sense than you!" Lovely memories are evoked
simply by a discussion on allotments.

--
Judith Lea