Our Milk

Our Jersey cows are the source of all of our Grade A dairy.  We keep our batches small to ensure the quality remains consistent.  Creamy, rich, and all natural; nothing tastes better than our dairy.

What makes us different:

1. Butterfat

Jersey cows usually produce milk higher in  butterfat which is what helps make our milk so rich and creamy. To be defined as "Whole" on the shelves, milk must have a minimum of at least 3.25% fat content. Most commercial producers will take all but the required amount of butterfat in order to use the remaining butterfat to make products such as half and half, heavy creamy, cream cheese, and many others. We don't remove any of our butterfat which means, thanks to our wonderful cows and their amazing producing power, our milk contains 4.5-5% butterfat making it hared to find a taste like ours in any old milk case!

2. Low-Temp/Vat Pasteurization

With Vat Pasteurization milk is slowly heated to about 145 degrees for 30 minutes, as opposed to ultra-pasteurized milk which is heated to about 161 degrees for 15 seconds. One of the benefits of low-heat is that it is less invasive so milk holds some of its original properties. Another benefit is that the longer time will caramelize the proteins in the milk which gives it a sweeter, more unique taste to it that will make drinking milk both a healthy delight and a great way to help curb a sweet tooth! 

3. Non-Homoginized

Homogenization is a process used by most milk processors to breakdown the fat globules to prevent the cream from separating. Basically, it makes it so you don't have to shake the milk before use. It is a simple process without any additives and not at all harmful for the milk, but there are some benefits to not homogenizing. For instance, people who have trouble digesting dairy find non-homogenized products a bit easier to handle because their body can more easily sort the fat from the proteins and vitamins it's trying to absorb.