As someone who's followed a carnivore lifestyle for over 20 years, I'm always looking for ways to source the most nutrient-dense, unprocessed foods possible. Raw dairy is one of those rare finds that ticks every box: natural, nourishing and incredibly satisfying.
Unlike pasteurised dairy, raw milk is untouched by heat, meaning it retains all its original enzymes, probiotics, and fat-soluble vitamins. Milk straight from the cow is packed full of beneficial bacteria, proteins and enzymes. It’s a living food that supports digestion, immune health, and recovery. Whether it’s a splash of raw milk in your coffee or a slab of raw butter on your steak, the difference in taste and texture is unmistakable.
Finding trustworthy raw dairy is essential. These are the farms I personally use and recommend:
Plaw Hatch Farm – Plaw Hatch Farm is a 200-acre community-owned farm on the edge of the Ashdown Forest near Sharpthorne. It has been a biodynamic farm for forty years and is absolutely spot-on with their raw milk and kefir.
Tablehurst Farm – Just down the road, this farm produces beautifully clean and full-flavoured raw dairy. Their cows rear their own calves until they are old enough to eat grass - typically at around five or six months of age. This means that humans receive any surplus milk after the calves have taken what they need.Hook & Son – A standout for raw milk, cream, and butter. The Hook family have been farming in East Sussex for over 250 years. Their standards are sky-high.
Lincolnshire Poacher – When I’m in that area, I stock up on their raw milk, cheese, and butter. A proper example of traditional craft. Simon and Tim Jones are absolutely committed to producing the very best cheese using unpasteurised milk and traditional methods.
Hill Farm Real Food – A small regenerative family farm in Cheshire producing 100% A2 raw milk from grass-fed cows. Their kefir and cultured ghee are exceptional, and they offer nationwide delivery.
Just like Mason’s Meats, raw dairy is packed with nutrients, flavour and real benefits. Just make sure you’re getting it from farms that do it right.
