Frequently Asked Questions

Raw milk has not gone through the process of pasteurization. Pasteurization is a heat-treatment process that results in the partial sterilization of a product.

Pasteurized milk has reduced nutritional qualities. Pasteurization either completely destroys, damages or reduces the amount of beneficial enzymes, probiotics, vitamins, calcium and enzymes that promote lactase production. The lactase enzymes are what our bodies make to digest the lactose in milk.

While all raw, fresh products pose risk (think cantaloupe and lettuce recalls), it's important to know there are two types of raw milk: milk intended for pasteurization and milk for direct human consumption.

We follow a strict cleaning protocol to ensure the cleanliness of cows and equipment. Our cows are tested annually for zoonotic diseases, monthly for their milk health, and our finished milk is tested weekly to ensure quality standards are met.

This however does not mean that raw milk is 100% guaranteed safe. My handling is just as important as how you handle the milk. Please see How do I handle raw milk for more details.

Please use your own discretion when choosing to purchase and consume raw milk.

Yes! In Iowa the Bill for Raw Milk was passed in July 2023 and can legally be sold with some requirements and restrictions. You can view the bill here: https://www.legis.iowa.gov/legislation/BillBook?ga=90&ba=sf315

Milk and milk products are good for 2 weeks from the date on the jar. The milk is dated on the day that it is collected.

A protein called Beta Casein makes up roughly 30% of milk protein and has two forms, A1 & A2. This is an actual DNA test of the cow to tell us what kind of beta-casein the cow will produce. A2/A2 Protein Raw Milk is the closest form of milk to the natural milk that humans make. Over time with the domestication of cows, A1/A2 has become the most common type of milk protein, which is harder for the human stomach to digest (especially if you have intolerances to milk). We have an all A2/A2 Jersey cow herd and only produce the highest quality milk that is easiest to digest.

Our cows receive full access to grass and/or hay 24/7. They receive a small amount of locally grown and milled non-gmo dairy feed, mixed with organic alfalfa pellets at milking time.

Yes! We have specifically developed our breeding program to make sure we continually keep milk flowing! Keep in mind however, quantity will slightly fluctuate throughout the year.

For safety and longevity it's important that you keep it cold, always. Bacteria levels can double in as little as 20 minutes if milk is above 40 degrees. As your farmer, we take care in getting your milk cooled to 40 degrees as fast as possible.

It's important you bring a cooler and ice/ice packs to pick up, that your milk is put in the refrigerator right away, and if you have multiple jars, keep the ones not in use in the back of the fridge. So they are less exposed to temperature fluctuations.

When you're done with your jar of milk, wash the jar and lid well. And wait until they are completely dry before putting the lid back on. When I get them back, I will ensure they are sanitized before being refilled for the next person.