<DIV id=RTEContent><B><I>Eric Denman <edenman@gmail.com></I></B> wrote: "<A href="http://www.dhhs.nh.gov/DHHS/DAIRYSANITATION/FAQs/default.htm">http://www.dhhs.nh.gov/DHHS/DAIRYSANITATION/FAQs/default.htm</A>"</DIV> <DIV> </DIV> <DIV>So if I read the New Hampshire's reg short sheet right, even a Safgard 2-gallon pastuerizer is not acceptable because it is a "home pastuerizer." NH does allow a farm to sell raw milk or cream directly to a consumer if the proper notices are posted.</DIV> <DIV> </DIV> <DIV>Being in Texas, I did a quick search and the bullet points here are stainless steel, stainless steel, stainless steel, and very expensive equipment. I would guess that the Kraft lobby wants to keep it all locked up.</DIV> <DIV> </DIV> <DIV>And ya know, since all those authorities in that article didn't have a clue where "the cheese was being sold" the two ranchers might very well have simply been making cheese for their own consumption.
Maybe, and perhaps for a few friends.</DIV> <DIV> </DIV> <DIV>I think it's like the gubmint allowing 200 gallons of homebrew and 200 gallons of homemade wine, but not a drop of distillant. If they can't regulate it, they can't make money off of it, and you're S.O.L..</DIV> <DIV> </DIV> <DIV>Oh man, don't get me started . . . </DIV> <DIV> </DIV> <DIV>All the best,</DIV> <DIV> </DIV> <DIV>Dean C.</DIV><p>
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