1
Is raw milk safe?
Yes. The term "raw milk" can be misleading, because the word raw implies that the milk ought to be cooked before it is consumed. Milk which is milked from a healthy cow with a good diet and a clean udder with clean hands into a sanitized container and then strained is completely safe to drink, and, in fact, is healthier and safer than pasteurized milk. Why? The answer is simple. Good bacteria. Milk is the only food in the world that has a built-in safety system of bioactive components. To learn more visit this helpful site -
2
What kind of cows are in the herd?
We have a herd of cows comprised of registered Heritage Shorthorns and Registered Heritage Milking Shorthorns. They are a dual purpose breed, known for excellent milk traits, historically record-breaking butterfat content, and ability to thrive on pasture. They are a docile breed, they are excellent mothers, very fertile, and calve easily. They boast the unique advantage of sturdy frames and muscle mass, thus producing bull calves with greater potential and value than modern dairy breeds. We find that these cows, are intelligent, friendly, durable, and we think anyone who wants "the homestead cow" needs a Heritage Milking Shorthorn. Part of our farm mission is to restore/preserve this breed and the purity of true Native Shorthorn genetics. Read more from the Heritage Shorthorn Society.
3
Why would I pay so much for milk?
Fresh milk from a family farm is unique because you can't buy it from the store. The price of the milk also goes toward maintaining the herd, hay and other feed, bedding, vet bills, milking supplies, and other overhead costs. You also are helping to support our family and our vocation and mission.
4
Is your milk A2/A2?
There has been a recent major trend of people seeking "A2" milk. What does this mean? Here's the scoop - Milk contains two types of protein - casein and whey – both of which are needed to aid our bodies in absorbing amino acids, building and repairing muscle, and more. Today, the beta-casein found in cow’s milk is present in one of two variants: A2 and A1. Originally, cow’s milk only had the A2 beta-casein protein present (A2/A2) – which is the same primary protein found in human milk and is thus the most natural and digestible to humans. However, the protein in cow’s milk has changed over years of the dairy industry being industrialized. There was a genetic mutation in the A2 beta-casein protein that created the A1 beta-casein variant, and long story short, most commercially available cow’s milk today to become a mixture of A1 and A2 beta-casein (A2/A1) or even purely A1 (A1/A1).
Unfortunately, the A1 beta-casein is supposed to be more difficult for humans to digest and is linked to inflammation, gut discomfort and many other health issues. While research on these claims is not fully conclusive, many people with dairy sensitivities will attest to the difference.
One final thing to consider, is often milk which is marketed as A2/A2 is also unpasteurized, not homogenized, and has not been skimmed. All three of these modifications to store-bought milk rob the milk of its healthiness and digestibility, and research continues to show the damaging effects of each.
So back to the question. Is our herd 100% A2? The answer is not yet. This is one of the goals for our farm, but are currently still working with some genetics which carry the A1 variant. The good news? In our personal experience, our fresh, non-homogenized, unpasteurized, whole milk from our cows, even those with A1 genetics, is still highly digestible even for those with dairy sensitivities. So while we aren't 100% A2 just yet, we would give our milk a try.
5
Why does my fresh milk separate?
Answer coming soon
6
Should I skim my fresh milk?
Answer coming soon
7
Are your cows grass-fed?
Answer coming soon
8
How long is fresh milk "good for"?
Answer coming soon
9
Is your milk certified organic?
Answer coming soon