Glass of Milk
Casey Kelbaugh for AOL
It was creamy, but not as thick as heavy cream, with a buttery flavor that coated the tongue and left circles around the inside of my glass. This was sweet milk times two, warm white in color with a hint of yellow -- my first taste of raw milk from a farm in upstate New York.

When I cracked open the plastic container that looked exactly like the half gallons I get from my usual grocery store, I pressed my nose to the edge to get a whiff. This milk didn't have that cabbage-like smell that pasteurized milk can have, even when it's a perfectly fresh carton. I couldn't help but take another "black market" sip, since the sale of raw milk is illegal in New York State.

So if raw milk and cheeses taste so great, why does state law mandate that we pasteurize or heat it to about 161 degrees? Because pasteurization protects us from harmful bacteria that cause food borne illness, but changes the flavor of milk or cheese in the process (it sort of flattens it out, taking away the nuance and depth). Pasteurization also makes the milk last longer, a boon for large producers that ship their milk throughout the United States. Contamination can occur at any time during milking, processing, distribution, or storage even if the farm is clean simply because these pathogens live in the dairy farm environment. For example, salmonella, E. coli, and listeria -- all bacteria that cause severe food poisoning -- have all been reported originating from unpasteurized milk, though the Center for Disease Control typically reports only 70 cases of raw dairy food poisoning each year, compared to an estimated 76 million annual cases of food-borne illnesses overall.

Some people believe the health benefits of raw milk are worth the risks you take, though there are no medical studies yet to back that up. There is no question that milk on the whole (pun intended) is nutritious because it's full of protein, carbohydrates, fats, vitamins and minerals; in short, everything the body needs. Anecdotal evidence suggests that raw milk has helped clear up asthma, calmed allergies, cleared ear infections, and even aided in appetite control that has brought successful weight loss. And, again, there's no arguing that the taste is on a whole different level from pasteurized products.

When it comes to eating any raw food -- whether it's meat (carpaccio), fish (oysters or sushi), or dairy -- I take the common sense approach: proceed with caution, especially in the case of children, older adults, and people with medical conditions. But it's a resounding NO for pregnant moms, as these pathogens can be life-threatening.

If you have your heart set on tasting "real" milk, there are several ways to go, including milk clubs, mail order, and farm visits. Some of these programs entail buying "part" of a cow and getting its milk, a typical way to sidestep state and federal laws about the commercial sale of raw milk. And if you want to try before you buy, I recommend a visit to a dairy farm -- a worthy outing for any foodie or milk lover.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood articles.