In reply to Judith Lea ) who wrote this in
, I, Marvo, say :

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.

I worked in the allotment shoppe that my dad ran, when I was 14-15. That was
a VERY long time ago. We used to get advice from the customers and then pass
it on to the next customer ...

So don't believe everything I say.