Raw Milk We offer whole, unpasteurized milk from our herd of mostly Jersey cows. Many people who cannot drink pasteurized milk can drink raw milk. Raw milk contains numerous beneficial enzymes, fragile milk proteins, vitamins C, B12 and B6, and many beneficial bacteria, all of which are destroyed by the pasteurization process. Modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection.
Yogurt Our yogurt is cultured with live active bacteria. Culturing milk products makes them more digestible, and enhances enzymes and vitamins. The healthy bacteria in cultured milk products crowd out the bad in the consumer’s intestinal tract.
Cheese Our cheese is made from cultured whole raw milk, and is aged 2 months or more. Taste the difference.
Raw Cream Our raw cream can be used as a whipping cream and in ice cream and shakes. It also adds excellent flavor to cooking.
Raw Sour Cream Our sour cream is made by culturing raw cream. It is great for dips, salad dressings, soups, sauces, omelets, and vegetable dishes.
Raw Cottage Cheese This product is made with cultured skim milk. Cream, milk, and salt are added. Try it in cooking and salads. It’s also delicious with fruits.
Raw Butter Our butter is made from sweet cream. Saturated fats, like those contained in butter, play many important roles in the body. They provide integrity to the cell wall, promote the body’s use of essential fatty acids, enhance the immune system, protect the liver, and contribute to the formation of strong bones.
Raw Cultured Butter This product is made from cultured cream. Cultured butter has a higher enzyme and vitamin content than sweet cream butter.
Raw Buttermilk Buttermilk is the liquid left after making butter from cultured cream. Try it when making pancakes and baking, or for a tart, refreshing drink.
Raw Whey Whey is the liquid left after making cheese. It is high in minerals and protein, and can be used as a digestive aid. Cultured whey is indispensable for making fermented vegetables, beverages, and for soaking grains.
Kefir Kefir is a fermented milk product. A natural antibiotic, it is not unlike a drink-style yogurt, but kefir has a more tart, effervescent, refreshing taste and contains completely different microorganisms than yogurt.
Kombucha The healthy alternative to soft drinks is Kombucha Tea, made from black tea cultured with a symbiotic colony of yeast and bacteria (the friendly type). Though not a dairy product, we make Kombucha because we believe it to be healthy, refreshing, energizing, and detoxifying.