Well, we're coming up on one year since the information about the use of raw milk as a lawn nutrient was released. There are the beginnings of real pictures about the results. While the below photos of pastures done with and without the raw milk aren't from the same perspective, it's interesting stuff. Remember - these are pastures, NOT lawns:

With raw milk applied

Without raw milk applied

What??? Just look at those pictures!!!

Heh, I never really connected the dots. We just came through an awful winter, and the grass never went dormant (it thought about it, but never did).

I'm not sure how much to credit the milk and how much the age of the lawn. But I will say that density and color are good for late March already (this year's milk is already down).

You know you need help when your "lawn" looks like someone else's pasture!

I tried it a few times last year when I had some expired milk but I wasn't going organic then so this year, I definitely will not let any milk go to waste!

I guess I could put a gallon or two in the EZ flo - anyone else tried that. When you say RAW, does that mean non-processed, straight from a cow?

Yup. Until someone does a side-by-side comparison of raw vs. processed, I'm sticking with the stuff that the people that did the work say works. I haven't seen anything like that yet.

andy10917 wrote:Yup. Until someone does a side-by-side comparison of raw vs. processed, I'm sticking with the stuff that the people that did the work say works. I haven't seen anything like that yet.

Stupid question, where would one buy raw unprocessed milk in Nassau county?

Contact UDDERMILK.COM, who delivers in Nassau. Or you could always ask me when I'm going to be with the cows on a Saturday morning and in East Meadow, LI in the afternoon...

Hey JG,

Funny you should ask. Check out the link below. Most of the raw milk bought on the black market in NYC (yes, New York City has a raw milk black market) is produced and delivered by... wait for it, the Pennsylvania Dutch, who sometimes operate under the group alias of "The Amish." The Daily had an interesting article about this a while back.

Click here for more information

So using regular pasteurized milk won't help at all???

Until someone does a side-by-side comparison of raw vs. processed

.... it's just another Jerry Baker thing then

Thank you!

Mightyquinn wrote:So using regular pasteurized milk won't help at all???

I found that it did, but the data is strictly anecdotal (which means that I not only suspect that you won't believe me, but expect and suggest that you don't). I left a thousand square feet as control, and it got to the point that I couldn't stand it any longer and sprayed it. The difference was simply too great to ignore.

Certainly give it a try with a pint or a quart, apply at 8 ounces per thousand, and see what you see (leaving a control area, or only doing a small area). Then tell us about it.

turf_toes wrote:Hey JG,

Funny you should ask. Check out the link below. Most of the raw milk bought on the black market in NYC (yes, New York City has a raw milk black market) is produced and delivered by... wait for it, the Pennsylvania Dutch, who sometimes operate under the group alias of "The Amish." The Daily had an interesting article about this a while back.

Click here for more information

What, the self-righteous and completely hypocritical Amish are now doing something else illegal? Color me freakin' shocked. Don't bother to call when the Listeria outbreak causes miscarriages.

Yeah, I am completely down on the Amish. Why do you ask?

I poured all of my spoiled milk on a burning bush. I'll take a photo of it once it blooms, just the amount of buds is unbelievable compared to the last 3 years of it's life.

Found this guy online yesterday. He's about 1 mile from my house as the crow flies! Interesting testimonials. I'll be visiting this week.

Click here for more information

Does it taste different? My grandmother grew up on a farm in PR, my mom remembers drinking fresh goat milk as a kid and said it was special.

Oh, yeah it's different. Way more complex.

andy10917 wrote:Oh, yeah it's different. Way more complex.

Not only does it taste better, it lasts longer. I used to buy Parmalat since I could store it in the pantry for when I needed it. That stuff spoils/sours in a few days. I've had raw milk for well over a week and it tasted fine. I'm lucky enough to have a source a few miles from my house so I plan on applying liberally this year.

Bra wrote:I poured all of my spoiled milk on a burning bush. I'll take a photo of it once it blooms, just the amount of buds is unbelievable compared to the last 3 years of it's life.

Did the milk put out the fire?