Hi Karen. When I was growing up my Mum used to scald our milk on the stove, pretty much nearly up to boiling point (sometimes it would boil, all over the stove), and it tasted yuk, and would get little hard bits of yukky cream after being in the fridge. But with the raw milk, I can't tell the difference from store bought pasturized milk (apart from having to mix the cream up). My wife still buys milk for her coffee, but our kids are drinking the fresh milk, and that's something, as they don't tend to trust anything that doesn't come from the shop. Butter making is fun, with the blender, and I boil butter up to make ghee which I use for any frying, and making doughnuts etc. I'd read that ghee has a distinctive flavour and smell (normally associated with Indian type cooking), but I've found food cooked with it is indistinguishable in taste, although we mainly used to use olive oil. It's a great oil, and in making stir fried vegetables, seems to spread a lot thinner, so it doesn't take much, and it's also supposed to be the healthiest of the oils and fats.