3 Customer Actions for Greatest Milk Longevity
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Great raw milk is made on the farm, but it's preserved at the customer. To ensure the greatest longevity and best flavor, make sure you do the following:
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Let's Get Serious About Minerals
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I feed individual free-choice minerals. The first cows I bought were from a grass-fed, grain-free operation. When I started feeding these minerals, the cows nearly mauled me to get at them, they needed them so badly.
Read MoreYour Milk is Too Clean!
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"Your milk is too clean!" Yes, I've actually been told this. Many raw milk enthusiasts think a certain amount of bacteria in the milk makes it healthier for people, and that's what we should be selling. I disagree.
Read MoreVanilla Dream Ice Cream
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With a little experimenting, I developed a classic vanilla ice cream recipe for lightly sweetened raw cream. Using a combination of maple syrup and honey prevented the ice cream from tasting like either one and let the vanilla shine through.
Read MoreRaw Milk Yogurt Rocks on Lab Tests
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What happens when you take clean raw milk and give it a yogurt culture? Is it better or worse than pasteurized milk with it's "non-competitive environment"? I got my yogurt tested to find out.
Read MoreTroubleshooting Raw Milk Yogurt Problems
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Raw milk yogurt is much trickier to make than pasteurized...
The biggest thing I have learned is that 90% of producing great yogurt is using great milk. Here are some common problems and what I have learned about them:
Read MoreCacao’s Sad Story
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Cacao should have calved on Tuesday. For weeks, I had been eagerly awaiting hearing the amazingly sweet and touching conversation that mom and calf have shortly after birth. It is a beautiful back-and-forth gentle mooing between the two, a little like the spaceships in Close Encounters of the Third Kind, only sweeter. But today, something was wrong.
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