Our safety standards make the safest raw milk for you.

Raw milk is a living food. That's what makes it so nutritious... but it also means we have to handle it with extra care.

When farmers cut corners on cleanliness, temperature control, or testing, everything alive within the milk can multiply fast. That's how you get milk that doesn't taste great, sours in a few days, and may even cause illness... the kind of milk that gives raw milk a bad reputation.

But when it's done right? Raw milk is incredibly safe and packed with beneficial enzymes, probiotics, and nutrients that pasteurization destroys.

These aren't just rules we follow because we have to (after all, we make all of our own rules). These are practices that keep our milk safe, fresh, long lasting, and as nutritious as possible from the moment it leaves the cow until it reaches your fridge.

Here's exactly what we do:

We test regularly:

• Our milk is tested monthly.
• Our water is tested yearly. 
• All cows are genetically tested to verify they produce A2A2 milk.

We make sure the milk is stored properly and used quickly:

• The milk is properly agitated and quickly cooled. 
• Our bulk tank milk is kept at 34F, and milk stays under 40F while packaging and transporting.
• We don't hold raw milk in the bulk tank longer than 3 days (unless further processed into something like cheese in 6 days). 
  
• Frozen milk must be flash frozen and kept frozen. 
• Our cream is kept at 34F after being separated and processed into things like butter within 4 days. 

We make sure to keep everything clean:

• The barns are kept clean.
• Udders and teats are cleaned with iodine soaked rags just before milking.
• We use organic cleaning products on all equipment. 
• We clean equipment with hot water at 160F. 
• All milk equipment is thoroughly cleaned and inspected after each milking.

In case you're curious, here's what it looks like when we milk a cow:

Our natural farming standards make the best milk for you.

Heritage Breeds Mean Richer, Tastier Milk

Our herds are made up of a mix of Jersey, Guernsey, Dutch Belt, Brown Swiss, and more. These heritage breeds thrive on grass and are known for producing milk with high butterfat content. Since fat holds flavor, that means our milk is rich, creamy, and actually tastes like real milk should taste.

A2A2 Genetics for Easier Digestion

Every single cow in our herd is genetically tested for A2A2. This means they produce milk with only A2 beta-casein protein, which many people find easier to digest than conventional milk with A1 protein. We don't guess: we test to make sure.

Happy Cows Live Better Lives

Our cows are outside 100% of the time, all year round. They only come into the barn for milking once or twice a day. This is how cows are meant to live: on pasture, in fresh air, moving freely. Happy, healthy cows make better milk.

100% Grass-Fed for More Flavorful, Nutritious Milk

Our cows never eat grain. Ever. They eat a diverse mix of grasses and plants on pasture (even in winter when they dig through snow to get it). This natural diet makes our milk more flavorful and gives it a better nutritional profile compared to milk from grain-fed cows.

Regenerative Farming Means Maximum Nutrition

We take care of our soil and work to improve it year after year. No synthetic fertilizers. Everything comes from within the farm through manure and resting pastures. Cows raised on regenerative pastures produce milk with higher levels of nutrients. It's all connected: healthy soil, healthy grass, healthy cows, healthy milk.

Nothing Synthetic, Ever

We don't use synthetic pesticides, herbicides, or fertilizers on our property. No GMOs. No antibiotics or hormones in our cows. We don't vaccinate them either. Just cows living the way they were designed to live, producing milk the way nature intended.

What to Expect: Milk Color & Creamline

Your milk won't look the same every time you order. And that's actually a good thing. It means you're getting real milk from real farms.

Why Milk Color Varies

Milk color depends on two main things: which cows it came from and what time of year it is.

Jersey cows produce the yellowest milk. That rich, golden color comes from high levels of beta-carotene in their milk fat. Dutch Belt cows produce the whitest milk. And other heritage breeds fall somewhere in between.

In the warmer months, especially spring, you'll notice milk gets even more yellow across all breeds. Why? Because the cows are eating 100% fresh pasture, which is packed with nutrients that show up as that gorgeous golden hue. In winter, when they're eating hay, the milk tends to be lighter in color.

This is what happens when you get milk directly from small family farms. The color tells the story of what the cows ate and which farm it came from.

Why Creamline Varies

Raw milk naturally separates. The cream rises to the top. But how much cream you see depends on the breed.

Dutch Belt cows have naturally small fat globules. Most of the fat stays suspended (or naturally homogenized) in the milk, similar to goat milk. You won't see a big creamline on Dutch Belt milk.

Jersey, Brown Swiss, and Guernsey cows have larger fat globules that rise beautifully to the top. Expect a hefty creamline (often 20-30% of the jug) packed with rich, golden cream.

Some customers love shaking it up for whole milk. Others carefully pour off the cream for coffee or whipping. Either way, you're getting the real deal.

How to Know Which Breeds of Cows Your Milk Came From

We're working on this! We'll soon have a labeling system so you can know which breed of cows your milk came from.

The Bottom Line

Batch-to-batch and herd-to-herd variation isn't a flaw. It's proof you're getting milk from actual cows on actual pastures, not from a factory trying to make everything look identical.