Milk in the raw
March 30, 2009 | 9:48 p.m. CDTEric Vimont, the owner of Pasture Nectar Farms in Mount Vernon, bottles the milk once all the cows are milked. Kathy Vimont, his wife, will then cool it. A quick cooling is one of the three things Eric Vimont said is necessary for quality raw milk. The other two factors are cleanliness while milking and the type of wheat the cows eat.
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