August 20, 2012 Leave a comment
Just because I haven’t been posting enough lately, here’s an unusual and interesting piece from Slate last month on why we pretty much only drink milk from cows:
In America, cows never had any real competition. The ice age had scoured the continent of all of its large ruminants, with the exception of the bison, and Native Americans had no dairy tradition for the colonists to adopt. So, as Deborah Valenze recounts in Milk, Europeans brought cows along with them when they set off for North America and then let these autonomous food factories graze on the continent’s unlimited vegetation until their milk or meat was needed. The cows thrived, to say the least: Between 1627 and 1629, while the colonists were fretting about other things, the number of cattle in Virginia grew from 2,000 to 5,000.
The iron fist of cow-milk hegemony isn’t just thanks to cows’ high output and doziness. Cow’s milk has some real aesthetic and practical advantages: It separates itself into cream and milk, so it can be made into an easily drinkable beverage as well as all the luscious cream-based comestibles, such as ice cream and crème fraîche. Its fat content is similar to that of human milk, which makes it familiar to our palates, and its relative blandness makes it an attractive blank slate for the creation of cheeses with a range of flavor profiles and consistencies, from runny Camemberts to rock-hard Goudas.
The article also had very good things to say about goat’s milk. I’m thinking I should try it sometime. As for pig’s milk? Apparently it’s not exactly easy to milk a pig.