Raw Milk Safety: Is Unpasteurized Milk Safe to Drink?
Raw milk comes straight from the cow without being pasteurized. But how could drinking unpasteurized milk be safe? We explain.
Quick Reference: Raw Milk Safety at a Glance
- What it is: milk from a cow, sheep, or goat that has not been pasteurized (heated to kill bacteria).
- Why pasteurization exists: Louis Pasteur’s 1864 process targets pathogens like Salmonella, E. coli, Listeria, Campylobacter, and Brucella that were common in industrial-era dairies.
- The official line: the U.S. FDA and CDC advise against drinking raw milk, especially for children, pregnant women, the elderly, and immune-compromised people.
- The raw-milk case: grass-fed cows, sanitary handling, and certified raw dairies can dramatically lower (not eliminate) pathogen risk while preserving beneficial bacteria.
- State law varies: retail sale of raw milk is fully legal in some states, restricted to on-farm or “herd-share” sales in others, and banned outright in others.
- If you choose to drink it: buy only from a state-certified or licensed raw dairy, keep it cold (under 40 F), drink it within a few days, and do not give it to babies or young children.
Raw milk is, simply put, milk that comes straight from the cow (or sheep, or goat) without being pasteurized. Milk gets pasteurized for a reason, so how could drinking unpasteurized milk be safe? The honest answer is that “safe” is a sliding scale. It depends on the herd, the dairy’s hygiene, the people drinking it, and your tolerance for a small but real risk. This is a folklore-and-food article from the Farmers’ Almanac, not a medical recommendation. The U.S. FDA’s guidance on raw milk is clear that it does not consider raw milk safe to drink, and the CDC’s raw milk page backs that up.
Pasteurization involves heating foods, then rapidly cooling them again to kill off the microorganisms living in the food. The process, refined by French biologist Louis Pasteur in 1864, prevents many kinds of food-borne illnesses like salmonella, listeriosis, brucellosis, and E. coli infection. What did people do before pasteurization? In many cases, they got sick, sometimes seriously. That is why pasteurization was invented in the first place. Necessity is the mother of invention. But that is not quite the whole story, and it does not explain why some farms and households keep choosing raw milk anyway.
Haven’t People Been Drinking Raw Milk Forever?
People had been drinking raw milk, straight from their own cows, sheep, and goats, for millennia without obvious mass illness. Milk has long been one of the most nutritionally complete foods in the human diet and a fixture of nearly every culture’s cuisine. If it had always made people sick, we would have stopped drinking it long ago. So what changed? Why did raw milk, something we had been drinking for thousands of years, suddenly start making people sick on a large scale?
The Industrial Revolution is what changed. People began moving from the country to large cities, and the world’s population began to explode. People were no longer getting milk from the cow in their own, or their neighbors’, backyard. They were buying it from urban stores or having it delivered by city dairies. Farms, once the center of a community’s food supply, became businesses. And, like most businesses, they grew larger and larger and more interested in margin, sometimes to the detriment of the quality of their product.
Soon, dairy cows, which had always lived in open fields and grazed on fresh grass, were herded into cramped, unsanitary pens and fed grains, sometimes even waste grains from alcohol distilleries (the so-called “swill dairies” of 19th-century New York and other large cities), that were not part of their natural diet. The result was increasingly unhealthy cows producing sometimes-infected milk. Outbreaks of typhoid, scarlet fever, tuberculosis, and undulant fever (brucellosis) traced back to that milk. To make it safe for human consumption, it had to be pasteurized.
For more on the history of the process itself, see Encyclopaedia Britannica’s overview of pasteurization and its public-health impact.
Can Milk Go Back To Being Safe?
In recent decades, a growing number of small farms, herd-share programs, and consumers have argued that, by returning cows to open fields, feeding them grass, and milking them under strict sanitary conditions, you can produce milk that is safe enough to drink unpasteurized. The argument is not that raw milk carries zero risk; it is that the risk on a clean, grass-fed, low-stress dairy is much lower than on the industrial dairies that drove the original case for pasteurization. The FDA and CDC dispute that the risk ever drops low enough to recommend, and outbreak data still shows raw milk causing more illnesses per serving than pasteurized milk. So why do people bother? If pasteurization kills off bacteria, why not just treat all milk to be on the safe side?
Pasteurization Problems (The Raw-Milk Case)
Proponents of raw milk argue that pasteurization’s broad bactericidal effect is the trade-off. In addition to killing potentially harmful bacteria, pasteurization also kills the many beneficial microorganisms, including prebiotic-friendly probiotics, naturally found in milk. Raw milk drinkers say these “good bacteria” can aid in digestion and overall health. The bacteria help our bodies break down the foods we eat and pull more nutrients from them. Milk is also high in lactic acid, a natural acid able to keep “bad bacteria” in check, provided the milk comes from a healthy cow handled cleanly.
Because its beneficial bacteria are intact, raw milk is sometimes promoted as a possible alternative for people who are lactose-intolerant. The bodies of lactose-intolerant people do not produce enough of the enzyme lactase to digest lactose, a sugar found in milk. Raw milk contains Lactobacilli, a helpful bacterium that breaks down lactose for you (this is the same family of cultures used to ferment yogurt and kefir). Anecdotally, some lactose-intolerant drinkers report tolerating raw milk better than pasteurized. The evidence here is mixed and the FDA does not endorse it.
In addition to killing off bacteria, pasteurization changes the structure of the milk, breaking down some proteins that the body uses as antibodies to fight illness and infection. Raw milk fans argue these antibodies fight off viruses, increase resistance to environmental toxins, and may even help reduce the severity of some chronic conditions like asthma. The peer-reviewed evidence on most of these claims is thin or unclear; the strongest signal in the literature is the so-called “farm effect,” where children raised on dairy farms drinking unprocessed milk show lower rates of asthma and allergy than urban peers, though researchers are still working out which factor (the milk, the barn dust, the microbes in the household, the lifestyle) is doing the heavy lifting.
Risks, Rules, and Who Should Skip It
Even from a sympathetic standpoint, raw milk safety is not symmetric across drinkers. The pathogens of concern (Listeria, Salmonella, Campylobacter, Shiga-toxin E. coli, Brucella) hit some people much harder than others. Public health bodies, including the CDC and FDA, recommend that the following groups never drink raw milk or eat raw-milk cheese aged less than 60 days:
- Pregnant people (Listeria can cross the placenta).
- Babies and children under about 5.
- Adults over 65.
- People on chemotherapy, immune-suppressing drugs, or with chronic conditions that weaken the immune system.
Raw Milk Laws by Region (Simplified)
| Where you live | What is generally allowed | Notes |
|---|---|---|
| Some Northeastern + Western states (e.g., parts of New England, California, Pennsylvania, Washington) | Retail sale of raw milk legal under state licensing | Look for state-issued raw-milk permit on the bottle |
| Many Midwestern + Southern states | On-farm direct sale only, or via herd-share | Herd-share = you “own” part of the cow; the farm boards her for you |
| A small group of states | Retail sale banned, herd-share not recognized | Crossing state lines to buy raw milk for resale is a federal violation |
| Federally | Interstate sale of raw milk for human consumption banned | Cheese aged 60+ days is the main exception |
Like any other food sold commercially in legal channels, raw milk has to meet certain conditions and follow a strict set of safety standards. Permitted dairies are periodically tested for harmful bacteria and other impurities and must be certified safe by the state. Not just any dairy can sell its milk raw.
If you are interested in trying raw milk, you may be able to find it at your local natural foods store or directly from a small dairy. The Real Milk Finder lists certified raw dairies by state. Always check current state law before buying, and read up on safe handling at MedlinePlus’s food-safety overview.
Raw Milk Safety FAQ
Raw milk safety: is unpasteurized milk actually safe to drink in 2026?
Raw milk from a state-certified, grass-fed, sanitary dairy is much safer than raw milk from an industrial farm, but it is not as safe as pasteurized milk. The U.S. FDA and CDC continue to recommend against drinking raw milk, especially for children, pregnant women, adults over 65, and immune-compromised people. Healthy adults who choose to drink it generally do so from a small permitted dairy they trust and treat it as a slightly higher-risk food.
What pathogens can raw milk carry?
The pathogens of greatest concern in raw milk are Listeria monocytogenes, Salmonella, Campylobacter jejuni, Shiga-toxin-producing E. coli (including O157:H7), and Brucella. Historically, raw milk also transmitted tuberculosis and typhoid. Modern testing and sanitation reduce the odds of contamination significantly but do not eliminate them.
Is raw milk really better for lactose intolerance?
Raw milk contains live Lactobacilli that can pre-digest some of the lactose, which is the rationale for the claim. Anecdotally, some lactose-intolerant people tolerate raw milk better than pasteurized. The peer-reviewed evidence is mixed, and the FDA does not endorse the claim. A trial under a doctor’s guidance, with low-lactose pasteurized options compared, is a safer way to test it.
Is raw milk legal in my state?
It depends. Roughly a dozen states allow retail sale of raw milk under state licensing, many others permit on-farm sale or herd-share arrangements, and a few ban raw-milk sale outright. Interstate sale of raw milk for human consumption is banned at the federal level. The Real Milk Finder maintained by the Weston A. Price Foundation lists current state law alongside certified dairies.
What is a herd-share?
A herd-share (or cow-share) is an arrangement where you buy a small ownership stake in a cow or a small herd, and the farmer boards and milks her for you in exchange for a monthly fee. Because you are technically drinking your own milk, the arrangement gets around bans on selling raw milk to the public in many states. Specific legality varies.
How should raw milk be stored once you bring it home?
Keep raw milk refrigerated at or below 40 F (4 C) the entire trip home (a cooler with an ice pack is wise in summer) and through its shelf life. Drink it within about a week of bottling and watch for sour smell or off-flavors. Cleaned glass bottles in the coldest part of the fridge (not the door) hold flavor best.
Can you boil raw milk at home to make it safe?
Yes. Heating raw milk to about 161 F (72 C) for 15 seconds (high-temperature short-time pasteurization) or 145 F (63 C) for 30 minutes (vat pasteurization) kills the pathogens of concern. Doing it at home defeats the point for raw-milk drinkers who want the bacteria intact, but it is a legitimate way to use raw milk for cooking, baking, or for vulnerable family members while keeping the rest of the household supply raw.
For more on the bigger food-and-farm picture, see our pieces on natural ways to boost immunity, fermented garlic honey, and what the Pilgrims really ate. Whatever you put in the glass, drink it informed.
Jaime McLeod
Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.
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- Jaime McLeod
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BTW, Jaime great article! Great articles generate great comments that make you want to read them all! lol
Thank you so much for this ❤ ? ???????????????
Very balanced article. After the read, I did not know if the question was answered, or if the author had a preference. Sounds like he suggests we be careful and know the farmer. Something I agree on completely. It is legal in IL for sales on the farm. I have cattle for meat sales that are 100% grass fed. I would have to do a lot of work to milk.. Might just for our personal consumption.
Glad you found it helpful, Jon. Thanks for taking the time to comment!
I never use straws. It’s just unnecessary and not good for the environment.
This guy is a moron. Pushing the grass fed narrative. Never milked a cow in his life. The natural parasites cows get are in the grass. A properly fed cow in a clean environment is a good start to good milk. I grew up on fresh milk as did my as did my wife and our parents. Granny is currently 89, the youngest at death was 75. So I’d say as long as the milk is kept clean and handled correctly I see no reason to be afraid to use it. Seems damn funny to me that all these earth muffins growing veggies and selling them all over the place don’t have the guidelines and inspections at their farms the dairy industry has, Why?? Who knows what they are using for fertilizer and mulch.
milk straight from cow is one of the healthiest food on the planet. all other milk/milkthings from shops are rubbish.
We just got fresh milk from a cow,do we have to boil it or can we just drink it. We want to be safe cause we have kids…is it necessary to boil it
Thank you.
No, it is not necessary to boil it take the fresh milk after milking it straight from the cow and get you a white cloth a white pillow slip washed in water and bleach with no softener is best my family has used a pillow case for generations,just split it open and put it over a clean glass container and strain it thru the cloth into the container and place into the fridge. After it sets overnight it will form a thick layer of cream on top just skim it off top and drink the fresh milk and if you’d like fresh unsalted butter skim the cream from the top of several milkings and put it into a container and when you get enough like a 1/2 a gallon or so put it into a gallon glass jar and put the top on it and shake it while watching TV for about an hour and watch the butter appear it will be in clots in the jar but you gather it and pat it into a container and chill and enjoy you can add salt to taste if you’d like when patting the butter and the milk off of the butter will be. You guessed it butter milk.
The most important thing when consuming raw milk is to keep it very cold to prevent further bacterial growth and souring of the milk. That said, raw milk is better tasting than any milk you will ever get from the grocery store that has been pasteurized. The raw milk dairy where we get our milk cools it right away and when we get it, it is only 2-3 hours from when the cow was milked. I have bad allergies to store bought milk, but no problems with raw milk. Pasteurized milk still has all the same bacteria, and being that they are dead, they release their toxins which many scientists believe are responsible for the allergies cause by the pasteurization. Yeah for raw milk!
How did farmers keep their milk cold before Refrigeration was invented? Did you know the US is the only country that washes and ships and sells eggs refrigerated? We don’t wash our chickens eggs and just leave them in a basket in the pantry until needed (for up to 2 months sometimes). They stay fresher longer than refrigerated eggs.
I was just looking into buying a jersey. I need to read up on it a lot more bc I have no idea on what I’m doing. I would love to make my own butter and cheese. And have never tasted “REAL MILK” the cow is 2000.00 so before I make an investment like that I would love to know more about it and from what I have read on this page everyone seems to love be the fresh stuff better. By husband goes out every year and shoots a deer and an elk so our freezer stays full of “fresh”meat. But I buy a 1/4 of a cow bc I’m don’t like the taste of elk or deer. But I can honestly say that the fresh butchered cow tastes so much better than store bought crap.
2,000! That’s quite a bit of money for a cow. If I were you I would find a different farmer, they’re 1,200 for a mature cow but if you raise them young you can get it for 500. Maybe it’s the different locations.
Do more homework on buying a jersey cow. $2000 is way too much!! $800-$1200 is even high in some places. Even traveling a few miles to get it might save you tons
When I was a little girl I used to drink “raw” caw milk we boiled it before drinking it. And now whenever I go back to South America I still do I miss it here in the U.S. I wish it was easier to get.
boiling the milk destroys the nutrients, proteins and vitamins and defeats the purpose of buying raw milk