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.