Dairy
Are all of your dairy products A2/A2?
-Yes! All of our products from sour cream and cream cheese to yogurt and cream are all made with A2/A2 cow milk and Water Buffalo milk, which is naturally always A2/A2. We genetically test our cows to ensure that there is no A1 protein.
What is A2 milk?
-A2 refers to the type of beta casein found in the milk which is a type of protein. The A2 protein is naturally found in sheep, water buffalo, camels, yaks, donkeys and certain breeds of cows. A2 milk is easier to digest and anti-inflammatory unlike the ‘A1’ milk you find in the store. Many people who suffer from various gut issues when drinking milk have no problems with A2 milk.
Is your cow milk A2?
-Yes! Our cows are genetically tested for the A2 protein. We do not have cows with the A1 protein.
What is raw milk?
-Raw milk is milk that has not been heated. Heating milk kills all living organisms that naturally occur in milk. Pasteurized or heated milk is ‘dead milk.’ Raw milk retains it’s nutritional value whereas pasteurized milk loses much of it.
How should I store raw dairy?
-We recommend keeping dairy in the fridge around 38 degrees Fahrenheit. Never leave your dairy out on the counter for periods of time. Raw dairy is sensitive to temperature change which can cause your fresh milk to turn sour. Don’t worry! It’s still good to use. It has even more beneficial bacteria. Look up how to use it in cooking and baking!
How fresh is your milk and dairy products?
-The milk and other dairy products are bottled or made the day before or day of shipment. We give our customers the freshest product possible.
When does your milk or dairy go bad?
-Our milk and dairy do not go rancid like store milk. Since it is raw, it sours. It is still safe for consumption or cooking or baking. It is a matter of taste preference. Dairy products tend to sour at about two weeks as long as it is kept properly refrigerated.
What do your dairy cows eat?
-During the spring, summer and fall, our dairy cows eat our own chemical-free prairie grass, free choice minerals derived from seaweed and ocean minerals and all-natural molasses derived from natural cane sugar. During the winter month, they are given minerals regularly along with our own chemical-free alfalfa.
What is the fermentation time for yogurt, cottage cheese and kefir?
-About 24 hours.