How Long Does Raw Milk Last? A Fresh Guide

How long does raw milk last ? As someone who’s incorporated raw milk into my diet, I’ve learned quite a bit about proper storage and shelf life. Let me share what I’ve discovered!

What Is Raw Milk?

Firstly, raw milk is unpasteurised and unhomogenised milk straight from the cow. Unlike conventional supermarket milk, it hasn’t undergone heat treatment to kill bacteria or processing to distribute fat content evenly.

The natural enzymes, beneficial bacteria, and nutrient profile remain intact, which is why many people seek it out. The taste is often described as richer and creamier than its processed counterpart.

How Long Does Raw Milk Last?

Raw milk typically lasts 3-7 days when properly refrigerated. However, several factors affect this timeframe:

Factors Affecting Raw Milk’s Shelf Life

1. Storage Temperature: Keep your raw milk at 4°C or below. The colder, the better!
2. Container Cleanliness: Ensure bottles are thoroughly cleaned.
3. Handling Practices: Minimise exposure to air and contaminants.
4. Initial Quality: Milk from healthy, clean cows lasts longer.
5. Season: Summer milk may spoil faster than winter milk due to ambient temperatures.

The Science Behind Raw Milk Spoilage

Raw milk contains natural bacteria that, over time, convert lactose (milk sugar) into lactic acid. This natural fermentation process causes the milk to sour. Unlike pasteurised milk which simply “goes off,” raw milk transforms through stages:

1. Fresh stage: Sweet, creamy taste (days 1-3)
2. Early souring: Slightly tangy but still pleasant (days 3-5)
3. Soured: Distinctly tart, may separate (days 5-7)
4. Fully cultured: Very sour, separated into curds and whey (beyond day 7)

Each stage has different culinary uses—from drinking fresh to using soured milk for baking or making cheese!

Signs Your Raw Milk Has Gone Off

How can you tell if your raw milk has spoiled? Look for these indicators:

• Sour smell (beyond the natural sweet scent)
• Clumping or curdling
• Off-putting taste
• Visible mould
• Unusual discolouration

Interestingly, raw milk doesn’t “spoil” in the same way as pasteurised milk. Instead, it naturally sours and can still be used for cooking or making fermented products like yoghurt

My Personal Experience with Raw Milk

During my carnivore diet phase, I discovered raw milk and was amazed by the difference! I ordered from an online farm initially, but later found a local farm and farmers’ market where I could get fresh supplies.

The milk was incredibly creamy and satisfying—completely different from standard supermarket milk. The rich, natural flavour made it a highlight of my diet.

When I first brought home raw milk, I noticed it separated naturally if left undisturbed, with cream rising to the top. This is normal and actually indicates good quality! Simply shake gently before pouring.

Extending Raw Milk’s Shelf Life

Want to make your raw milk last longer? Try these tips:

1. Keep it in the coldest part of your fridge (usually at the back)
2. Store in glass containers rather than plastic
3. Avoid opening the container unnecessarily
4. Consider freezing portions you won’t use immediately (though texture may change slightly)
5. Transfer milk to smaller containers as you use it, minimising air exposure

Alternative Preservation Methods

Beyond refrigeration, there are traditional methods to preserve raw milk:

• Clabbering: Allowing milk to naturally sour at room temperature
• Culturing: Adding specific bacteria to create yoghurt or kefir
• Cheese-making: Converting milk to more stable dairy products

These methods transform raw milk into forms that can last weeks or even months!

Proper Handling Practices

To minimise risk when consuming raw milk:

1. Always keep it refrigerated
2. Use clean utensils when handling
3. Trust your senses—if it smells off, don’t drink it

Where to Find Quality Raw Milk

Finding good raw milk in the UK requires some research as it’s not sold in standard supermarkets. Based on my experience, here are some options:

• Dedicated online farms with delivery services
• Local farms (call ahead to confirm availability)
• Farmers’ markets
• Farm shops
• Cow-share programs (where you “own” part of a cow)

Always verify that suppliers comply with safety standards for raw milk production.

Questions to Ask Your Supplier

When sourcing raw milk, consider asking:

• How often are the cows tested for illnesses?
• What’s their cleaning protocol for milking equipment?
• How quickly is the milk chilled after collection?
• Are antibiotics used in the herd?
• Can you visit the farm?

Trustworthy suppliers will happily answer these questions.

The Legal Landscape of Raw Milk in the UK

In England, Wales, and Northern Ireland, raw milk can be legally sold directly from farms to consumers. However, Scotland has banned raw milk sales. The regulations exist to ensure proper handling and labelling, including mandatory warning labels about potential health risks.

Before purchasing, familiarise yourself with current regulations, as they may change over time.

Creative Uses for Aging Raw Milk

Don’t throw out raw milk that’s starting to sour! Here are some delicious ways to use it:

1. Make pancakes or waffles—the natural acidity helps them rise
2. Use in baking bread, scones, or biscuits
3. Create homemade cottage cheese or ricotta
4. Make cultured butter from the cream
5. Use as a buttermilk substitute in recipes

Conclusion

Raw milk typically lasts 3-7 days when properly refrigerated, but with careful handling, you can maximise its freshness. The uniquely creamy taste makes it worth the extra effort to source and store properly.

Whether you’re drinking it fresh, using it in culinary creations, or experimenting with traditional preservation methods, understanding raw milk’s lifecycle helps you get the most from this natural product.

Have you tried raw milk? What was your experience? Share in the comments below!

Check out my other post
“ Raw Milk Benefits: 5 Reasons to Consider This Natural Drink “

Resources

1. Food Standards Agency – Raw Drinking Milk
2. The Raw Milk Institute
3. Journal of Dairy Science: Studies on Raw Milk Quality
4. Weston A. Price Foundation – Raw Milk Safety