We specialize in producing the highest quality raw milk possible.
BREED: Our cows are Jersey, Jersey-Holstein crosses, and Jersey-British White crosses. We have been intentionally breeding toward better grass-based genetics that allow our cows to thrive on a 100% forage-based diet, and dual-purpose genetics to produce high quality beef from our male off-spring. While the cream line is not as thick as pure Jersey genetics, there is still plenty of rich golden cream in every jar. We are also breeding for A2 beta-casein genetics.
A2: “A2 milk” comes from cows that have been genetically tested and confirmed to only produce A2 beta casein. Most milk in the grocery store tends to contain A1 beta-casein. Some people who have long believed themselves to be lactose intolerant may actually be A1 beta-casein intolerant. And many people may be experiencing adverse reactions to the A1 beta-casein and not even realize it.
The beta-casein proteins found in cow’s milk are made of a string of 209 amino acids all linked together. The difference between A1 and A2 is just one of those amino acids. At a particular junction point A1 milk has a histidine instead of a proline! The proline binds very tightly to the amino acids on either side of it where the histidine does not. In A1 milk, the histidine breaks off forming a peptide of a string of 7 amino acids called beta-casomorphin-7. This small Casomorphin can fit through a leaky gut and enter the blood stream causing inflammation that has been linked to diabetes and heart disease, but may also be linked to other inflammation disorders. The beta-casomorphin-7 is also known to fill opiate receptors in the brain and gut. It is not uncommon for children with ADHD or Austism spectrum disorders to experience an increase of symptoms when consuming A1 beta casein.
For some, eliminating the beta-casopmorphin-7 by consuming A2 milk instead (which does not produce the casomorphin) may improve their symptoms.
Our herd has only a few remaining cows that are A1A2 genetics, which we sell as “regular” milk. The milk from our A2A2 genotype cows is milked into a separate bulk tank and sold as A2 Milk.
If you are interested in learning more about the science behind A2 milk, we have multiple copies of Keith Woodford’s book– Devil in the Milk: Illness, Health, and the Politics of A1 and A2 Milk. With a $10 deposit, you can borrow the book and receive your $10 back when you return the book.
FEED: Our cows are 100% grass-fed. During the pasture growing season, our cows are rotationally grazed–given a new paddock of fresh grass and clover every single day. They are supplemented with non-GMO alfalfa baleage and grass hay. Our property is never sprayed with chemicals.
Cows that are 100% grass-fed have a healthier gut and are less likely to produce virulent strains of bacteria (like E-coli). They also produce less total milk volume, but the milk is generally more nutrient-dense with higher concentrations of Omega-3 fatty acids. Grain-fed cows will produce more milk, but the milk tends to be less nutrient-dense (more watered down.)
Our cows have access to a free-choice cafeteria of over 20 minerals available to them at all times. This allows them to self-select the minerals that the feed is deficient in. This ensures the milk you drink is also nutritionally balanced.
SANITATION: We spent over 5 years building a barn that would enable us to produce extremely clean milk. We know that many of our clients have health conditions they are trying to treat with food as medicine. The cleanliness of our milk is evident by the long shelf life. We have not been able to find a lab that will test our milk locally, and shipping the milk to a distant lab gets pricey. But we feel confident that our milk is extremely clean. I drank it while pregnant, and my youngest children have drunk it from the time they were infants.
HUMANE: Our barn also enables us to milk our cows once a day and allow the calves to nurse all afternoon with their moms in the pasture. During milking, we bring the calves in next to their mothers’ side to naturally trigger oxytocin release in the cow, which ensures we get full let-down of all of the cream that she otherwise would hold back for her calf that she will leave the parlor with at her side. It takes us longer to milk this way every day, but we are committed to ensuring the humane treatment of our cows and calves.