Raw milk has long been popular, as well as controversial, in the US. While health authorities warn it can carry harmful bacteria, supporters argue it is more natural, and it has also become tied to anti-government and “natural living” movements.
In the UK, it is now gaining popularity, particularly among younger consumers, farmers say, as a less processed option, with new products launching to meet demand.
Raw milk comes straight from the cow (or sheep or goat) and has not been pasteurised, the process of heating liquids to eliminate harmful pathogens and make them safe to drink.
Because it does not undergo this heat treatment, the Food Standards Agency warns that raw milk can cause food poisoning, posing particular risks to pregnant women, young children and people with weakened immune systems.
With more customers asking for raw milk, the Modern Milkman – a UK-based delivery company – has launched what it calls “brewed milk” this month, sourced from Mossgiel Organic Dairy in Ayrshire.
Because raw milk sales are tightly regulated in the UK, the company has positioned this as an alternative. It is priced at £2.80 for a one-litre glass bottle.
Bryce Cunningham, managing director of Mossgiel Organic Dairy, said: “People are looking for flavour, transparency and something that feels closer to the farm. We cannot sell fully raw milk widely in the UK, so brewed milk is our answer to consumer curiosity. It makes fantastic coffee and incredibly rich porridge.”
Jenny Thomason, UK head of commercial at Modern Milkman, said: “We’re seeing consistent demand from our customers asking about raw milk, and there’s a growing curiosity around where food comes from and how much is processed.
“Because raw milk is so tightly regulated in the UK, we set out to find the closest possible alternative that still meets the highest safety standards.”
Raw milk in the UK can only be sold directly to consumers by registered producers – such as at farms, farmers’ markets or through delivery rounds – and it is banned entirely in Scotland.
Producers must meet strict hygiene standards, undergo regular inspections and testing, and include clear health warnings.
Mossgiel’s “brewed milk” uses a lower-temperature pasteurisation process, heating milk to 68C for five minutes, which the company says uses about 90% less energy than conventional methods. The result, it claims, is a product that retains more flavour while still meeting safety requirements.
Farmers are also reporting a steady rise in raw milk sales. Fen Farm Dairy in Suffolk has seen a 32% increase in raw milk sales year on year.
“It’s our most popular online product by quite some margin, and the same is true in our two local farm shops,” said Johnny Crickmore from Fen Farm. He attributed the rise to “the growing health and fitness trend the UK has seen post-pandemic”.
“Younger people are swapping pubs for gyms, and they want the contents of their fridge to reflect their lifestyle,” he said, adding that it also reflects a wider move away from ultra-processed foods. “Raw milk is in its natural state, straight from the cow and full of goodness.”
