Milk questions

Shelf life: We use VAT pasteurization to bring the freshest milk to customers, not milk with a longer-than-natural shelf life. It is normal for milk to last 10-18 days. Our milk has an 18 day shelf life.

Vitamin A: Yes, we are required to add Vitamin A to our 2%, Skim, and 1% milks. When cream is removed from milk to lower the fat, you lose or lessen the natural vitamin A that is in it. We do not use Vitamin A from an animal source when we add it.

Vitamin D: We do not add Vitamin D to any of our products. Typically, organic customers do not want synthetic vitamins used in milk. And, like our customers, we prefer our milk to be left in as natural of a state as possible.

Lactose intolerance: We have no research that explores that non-homogenized milk will affect lactose intolerant people less that homogenized milk. However, we’ve heard countless stories from people who say they are able to drink our milk, despite having/being lactose intolerance. If you have lactose intolerance and you try our milk we would welcome you to share your experience with us.

Raw milk: It is not legal to sell raw milk in most states. We use the lowest temperature (VAT) process allowed with pasteurization laws to bring the closest to farm fresh milk as possible.

Grey tinted milk: Our bottle has a UV blocker in it to protect the milk from light which will oxidize it, and does not affect the flavor, which is why your milk could have a slight grey hue to it while it is still bottled.

Yellow tinted milk: Our grass-fed cows are raised on family farms where they graze heavily. The natural yellow color of grass-fed milk is actually an indication of its superior nutritional value, and is due to the high amounts of beta carotene.

Freezing our milk: It is usually not recommended to freeze milk, but we have heard some customers say they’ve been able to do it successfully with our product. If you have been able to do this, send us a note and let us know how it worked. Here’s one customer’s recommendation: “Do not quickly thaw the milk (ex. In hot water, microwave), but do it slowly in fridge. The cream will thaw first, the nonfat part of the milk will follow. Then, make sure it is completely thawed before shaking.”