About Raw Milk
While the term raw implies that it should be cooked, raw milk is a living, unprocessed, whole food, rich in important fats and fat-soluble vitamins. Like any other food product, milk is perfectly safe when produced under humane and sanitary conditions.
It’s worth taking the time to learn why it’s so important for your health. Your body will thank you.
- We do not add hormones that can be found in some pasteurized milks.
- Our cows work under humane conditions.
- Each of our “girls” are individually named and registered purebred jerseys.
- Raw milk has worked for countless generations before ours.
Compare that with processed, dead foods.
We make every effort to produce our product as clean and safely as possible. If only all food products were labeled as accurately so people could make their own educated judgments about what they are eating. Compare that with processed, dead foods. Nothing needs to be added to raw milk, especially that from grass-fed cows, to make it whole or better. No vitamins. No minerals. No enriching. It’s a complete food. Your body knows exactly what to do with it and you can pronounce the one ingredient, ‘Milk’. Compare that with processed, dead foods. Raw milk is ultra-rich in minerals, enzymes, and amino acids. It is abundant with lipase (a fat digesting enzyme), and contains pathogen killers that can kill salmonella and inhibit growth of several other pathogens.
Why do “they” pasteurize?
In the pre-processed era (before about 1930 in the U.S.) milk was considered a highly prized food. Many of you (or at least your parents) will recall a time when a plentiful local milk supply was vital to community health and well-being. This was a time when local family owned and operated farms like ours were plentiful. This was also a time when many of the illnesses which we currently suffer from were rare. During the industrialization of America, as dairies grew too large to maintain a high level of cleanliness they found it easier to pasteurize and homogenize. These processes kill all bacteria (the good and the bad), and break fat particles so the cream no longer rises to the top in an effort to extend shelf life and reduce the need for higher quality control measures.
These processes also enable the cream to be pulled off the top to produce higher profit items such as cheese, creams, sauces, butter, yogurt, buttermilk, whipping creams, cottage cheese, and much more. Then the skim is marketed and sold with the impression that it is a ‘healthier alternative’ to full fat milk.
Why do the corporations and government care? It’s too costly to bring large scale operations across the industry up to the quality level of a good raw milk production. This is unacceptable to company CEO’s and shareholders. Furthermore, if consumers develop a taste for full fat raw milk, there goes the profits of the higher valued items previously mentioned.
Raw milk bears the FDA label:
“Warning: This product has not been pasteurized and may contain harmful bacteria. Pregnant women, children, the elderly, and persons with lowered resistance to disease have the highest risk of harm from use of this product.”