Something I've been wondering, is there still a benefit to using raw cream in hot coffee? I checked with a thermometer and the coffee starts out around 170F when I put the cream in, but sometimes I microwave it back up to 180F.
Both are organic, mostly grass fed, unhomogenized, high butterfat, and relatively local.
I would assume that for any extended cooking, there's not much point in using raw dairy. But a few tablespoons in hot coffee?
Organic Pastures is substantially more expensive so I'm trying to use it where it counts most.
To get the enzyme effect that most people look for with raw milk, you need to drink it fresh and cold. As the other poster noted, once you heat it above about 150F, you start to kill off all of the enzymes.
A rule of thumb is that if you stick your finger into a liquid and it feels noticeably hot, like you can't keep your finger in there for more than a second or two, it is at the temp that will kill enzymes, something like 125F give or take.
This is one of the reasons that it is hard to make yogurt or kefir out of raw milk while still retaining the enyzmes, usually you need to heat milk up to around 160F to denature the protiens which will allow for a smooth and creamy yogurt. If you don't do this, it clumps up and separates like cottage cheese. Probably better for you but not as yummy.
the main reason to use raw dairy anything is because of the vitamin K2 levels. That is all. It is one of the few sources left. If you dont eat raw butter or cream you must supplement or eat natto if you can even find it.