A Little About Our Raw Milk

What is Raw Milk?

Raw Milk is a completely different food than most know from the white fluid we are used to buying at the grocery store. Raw Milk is in fact never white, but has a nice creamy color and in the spring through autumn, when the cows are foraging on fresh and rapidly growing grass, the color of milk actually resembles a rather orange hue.” Real MILK is milk that comes from pastured cows, that contains all the fat and has not been processed in any way—it is raw and un homogenized.”

The ideal raw milk is taken straight from animals fed only fresh, chemical-free green grass, rapidly cooled to somewhere around 36-38 degrees F., and bottled. That’s it. No processing, just cooling. Raw Milk is rich in nutrients and enzymes and good bacteria what – believe it or not – is actually good for us. Milk from grass-fed cows has amazing properties, one of which is the presence of naturally produced antimicrobials in solution. Another is the production of a beneficial fatty acid known as CLA, short for Conjugated Linoleic Acid.

Raw Milk is active and ALIVE with all the Enzymes and protective beneficial, immune boosting properties intact.

Is it safe to drink raw milk?

Real milk that has been produced under sanitary and healthy conditions as it is on our Miller’s Organic Farm, is a safe and healthy food. It is important that the cows are healthy (tested free of TB and undulant fever) and do not have any infections (such as mastitis). The cows should be eating food appropriate to cows, which is mostly grass, hay or silage, with NO amount of grain. The milk should be full-fat – as many important anti-microbial and health-supporting components are in the fat. The cows should be milked under sanitary conditions and the milk chilled down immediately.

How long will raw milk keep?

When kept at the optimal temperature of 36-38° F. (2.2-3.3°C.) you can expect fresh raw milk to last from 7-10 days, or longer. Higher temperatures allow the normally occurring lactobacilli to get busy making lactic acid, which gives soured milk its characteristically tangy taste. Raw Milk never putrefies due to its natural enzymes – pasteurized milk has no enzymes left for protection and thus, pasteurized milk will not clabber safely on your kitchen counter.

Can raw milk be used in cooking?

Ideally, NO. The whole idea behind not pasteurizing milk straight from the cow is to preserve the delicate bioactive factors it contains. When heated to cooking temperatures or poured into coffee or tea close to the boiling point, you’re effectively pasteurizing it and thus depriving yourself of the beneficial enzymes, immunoglobulins and other factors it contains, as well as increasing its allergenicity. Hi-speed blending can physically damage raw milk as well, so if you like smoothies, puree the other ingredients first, then stir in the raw milk.

Is it okay to freeze raw milk?

Depending on who you ask – freezing raw milk has either ‘no appreciable effect’ on nutritive value, or it substantially impacts flavor, texture and consistency. We can attest for the off-taste and altered mouth-feel. To us, frozen is a poor substitute for fresh.

One study found vitamins B-6 and C levels reduced by freezing, another noted disruption of fat globules (probably the reason taste is altered), hydrolysis of triglycerides and decreased linoleic and linolenic fatty acid levels. There is fairly general agreement that the longer it remains frozen, the greater the loss of bacterial inhibiting ability. But whether all that adds up to detrimental? Good question.

We find freezing tantamount to processing because the thawed product differs significantly from that straight out of the cow. We don’t think it’ll hurt you, assuming it came from clean, grass-fed animals, but for us, fresh is much more preferable than frozen, if only from an enjoyment standpoint.

How safe is raw Milk?  

No website about raw milk would be complete without a discussion of bacteria, both good and bad. And that’s a key point. Not all bacteria are bad characters. (Lactobacillus brevis, one of the good guys…)

The news is full of Salmonella and E. coli outbreaks these days. No food seems to be immune. What is generally swept under the rug in discussions about raw milk, however, is the protection given by lactic acid-producing bacteria normally present.

In what microbiologists call the principal of Competitive Exclusion, non-pathogenic bacteria like, say, Lactococcus lactis, can actually limit or kill bad bugs like Listeria monocytogenes, responsible for hundreds of illnesses yearly.

It seems lactic acid is really hard on the germs that can make us sick if their numbers get too high. Nice system!

But make no mistake, ANY food can be contaminated. It usually boils down to how it was produced, handled and packaged. (Certainly, low quality raw milk in the mid-1800’s, contaminated with tuberculosis bacilli, had its unwanted share of the limelight).

Lots of variation exists in each of these areas. And besides, not many foods have built-in lactic acid producers policing the neighborhood.Take the pasteurization process, for instance. While it certainly destroys bacteria, good and bad (and thus reduces the potential for infection), it’s far from flawless.

Pasteurized milk still sickens people, and in far greater numbers than the more heavily regulated raw product. The real question ought to be, how are pathogens getting anywhere near cows to begin with.

The Swedes have practically eliminated Salmonella from their herds. At one dairy feeding organic grass to their cows, the very manure is pathogen-free! Raw milk from cows fed  heavy in grain, soybeans  and cottonseed meal, etc., apparently cannot effectively protect itself from pathogenic infection. Everyone agrees, it must be pasteurized.

Heating milk renders its immunoglobulins less capable of bacterial self-defense. With the destruction of its tiny bacterial lactic acid factories and other heat-sensitive anti-microbial substances, it can no longer protect itself as effectively.

To repeat: without the minerals and nutrients from a diet of fresh green grass that millions of years of evolution have coded for, the milk is just not made with the normal bevy of bactericidal ingredients designed by Nature to stifle unwanted microbial growth.

How about Beneficial Bacteria?

Through the process of fermentation, several strains of bacteria naturally present or added later (Lactobacillus, Leuconostoc and Pediococcus, to name a few) can transform milk into an even more digestible food.

With high levels of lactic acid, numerous enzymes and increased vitamin content, ‘soured’ or fermented dairy products like yogurt and kefir (made with bacteria and yeast, actually) provide a plethora of health benefits for the savvy people who eat them. Being acid lovers, these helpful little critters make it safely through the stomach’s acid environment to reach the intestines where they really begin to work their magic. (Like Lactobacillus casei).

Down there in the pitch black, some of them make enzymes that help break proteins apart- a real benefit for people with weakened digestion whether it be from age, pharmaceutical side-effects or illness.

Other strains get to work on fats by making lipases that chop triglycerides into usable chunks. Still others take on the milk sugar, lactose, and, using fancy sounding enzymes like beta-galactosidase, glycolase and lactic dehydrogenase, make lactic acid out of it.

Having lactic acid working for you in your nether regions can be a good thing. Remember? It boosts absorption of calcium, iron and phosphorus, breaks up casein into smaller chunks and helps eliminate bad bugs.

Raw milk is a living food with remarkable self-protective properties, but here’s the kick: most foods tend to go south as they age, raw milk just keeps getting better.


Join us today and enjoy raw milk how nature intended.

Got A2/A2 Milk?

What is A2/A2 milk?

Thousands of years ago, there was a genetic mutation in cows in Europe. This mutation made them produce a new type of beta-casein protein – A1. Before this point, cows (just like humans and most mammals) produced milk strictly with A2 beta-casein protein. Over time, those European cows have been selectively bred (and now, in some cases, genetically engineered) into the white and black spotted Holstein cow. They made their way to the US, Australia, and New Zealand and now dominate the dairy industry. Basically, all milk found in American grocery stores is A1/A2.

Modern research shows that humans cannot fully digest the A1 beta-casein protein and that it has an opiate effect on the body. In some cases, humans have developed chronic digestive problems from drinking A1/A2 milk, particularly those from countries like India, where cows were not affected by genetic mutation so long ago.


All proteins are long chains of amino acids. Beta casein is a chain 229 amino acids in length. Cows who produce this protein in their milk with a proline at number 67 are called A2 cows, and are the older breeds of cows (e.g. Jerseys, Asian and African cows). But some 5,000 years ago, a mutation occurred in this proline amino acid, converting it to histidine. Cows that have this mutated beta casein are called A1 cows, and include breeds like Holstein.

Proline has a strong bond to a small protein called BCM 7, which helps keep it from getting into the milk, so that essentially no BCM 7 is found in the urine, blood or GI tract of old-fashioned A2 cows. On the other hand, histidine, the mutated protein, only weakly holds on to BCM 7, so it is liberated in the GI tract of animals and humans who drink A1 cow milk.

BCM 7 has been shown to cause neurological impairment in animals and people exposed to it, especially autistic and schizophrenic changes. BCM 7 interferes with the immune response, and injecting BCM 7 in animal models has been shown to provoke type 1 diabetes. Dr. Woodford’s book presents research showing a direct correlation between a population’s exposure to A1 cow’s milk and incidence of autoimmune disease, heart disease, type 1 diabetes, autism, and schizophrenia.

Simply switching breeds of cows could result in amazing health benefits.

It’s pretty easy for us to tell what kind of milk a cow produces. First, we know that the Jersey and Guernsey varieties of cows produce milk with a higher concentration of A2 beta-casein protein. Our farm has 80% Jersey and 20% Jersey crosses. Second, we do a simple genetic on every one of our cows using a hair sample. This test tells us which proteins the cow produces.

So we’ve tested our cows and these are the lab results!!!

Over the past year, the farmer has successfully converted his herd to 100% A2/A2 cow breeds.

We are so thrilled about this as we have heard so many success stories from our members. People who were suffering from chronic digestive issues are now able to drink milk again.


Benefits of Camel Milk

Why Camels Milk?

Camel Milk is naturally comprised of an amazing array of ingredients, including unique proteins and nutrients which make it a perfect milk alternative, and also a base component for skin care and nutraceutical products.

Immune Proteins- perhaps the most important component of camel milk. The concentrated immune proteins and the unique molecular structure of camel milk delivers natural anti-microbials, anti-bacterials, anti-inflammatory agents, and anti-fungal properties.

Beneficial Active Ingredients of Camel Milk Include:

Essential Fatty Acids including Omega 3, Omega 6, Omega 9 oils.
(Transforms dry or damaged skin into supple, soft, glowing, healthy looking skin)
Alpha Hydroxy Acids act as a collagen stimulator and provides natural and gentle exfoliating action which will improve skin look and feel.

Vitamins and Minerals- Camel Milk contains a gold mine of vitamins and minerals including vitamins A, B, C, D, and E. These vitamins, alone or acting together, contain anti-aging properties as well as functional anti-oxidant properties. Camel Milk itself is an amazing antibacterial and antimicrobial!

Phospholipids are an important class of biomolecules. Phospholipids are the fundamental building blocks of cellular membranes. The phospholipids naturally contained in camel milk protects and repairs skin through the production of elastin and collagen.

Here is how Camels Milk compares to cows milk:

Camel Milk contains a higher concentration of minerals like iron, zinc, potassium, copper, sodium and magnesium. It has has higher vitamin A and B2 levels. It also contains more protein than cow milk.

Camel Milk has 3 times the amount of Vitamin C than cow milk. It contains more unsaturated fatty acids and essential B-vitamins than cow milk.

Camel Milk contains lower cholesterol than cow milk and has a different composition of whey proteins and caseins, which is a big reason why it has more healing properties than cow milk.

There is also a lower amount of lactose which makes it easier for lactose-intolerant people to digest and consume.
 Camel Milk has more effective antibacterial and antiviral characteristics than cow milk.

And lastly, it does not solidify easily and is easier to digest than cow milk.
Camel Milk doesn’t curdle!

Need more convincing? Here are some amazing studies worth a read.

1. Allergies/Especially in Children 
Camel Milk has been used for children who suffer from mild to severe allergies from many types of foods. Scientific studies on a small group of eight children who were severely allergic to milk and other kinds of food showed that they were successfully able to overcome their allergies by following a diet consisting of camel milk. All eight children overcame the allergies with no side effects. See https://www.ncbi.nlm.nih.gov/pubmed/16382703. This is owing to the presence of disease-fighting immunoglobulins, which help reduce allergies and their symptoms.

2. Fights Autoimmune Disorders: Camel Milk is rich in immunoglobulins or antibodies which target foreign bodies and disease-inducing substances, or antigens, effectively purging them from the immune system. Camel milk has many immune-system components that help fight autoimmune disorders like Crohn’s disease, multiple sclerosis and other conditions. Traditional autoimmune disorder medicines usually suppress the immune system, while camel milk boosts it. Dr. Reuven Yagil, physiology professor at University of Israel, mentions that camel milk can control and even heal autoimmune disorders.

3. Autism: 
Camel milk has been found to help curb autistic symptoms and even help eliminate autism in some case studies. Controlled studies on autistic individuals conclude that autistic symptoms gradually got better and autistic people turned more docile, less hysteric and less self-destructive. Many studies, though, have been inconclusive and these controlled studies can’t prove how camel milk helps curb this condition. It is believed that the antioxidant properties of camel milk usually help reduce autistic symptoms. See https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3773435/.

4. Antioxidant Rich: 
Camel Milk is rich in antioxidants, which makes it a great remedy for eliminating free-radicals, helping cure afflictions like pigmentation and cancerous cells. This property ensures that camel milk combats oxidative stress. The antioxidant property of camel milk also makes it quite effective in controlling and reducing the symptoms of cancer. See https://www.ncbi.nlm.nih.gov/pubmed/23768340.

5. Anti-Aging: 
Camel Milk contains a compound called alpha-hydroxyl acid which helps smoothen fine lines and prevents wrinkles, thus delaying the onset of aging. Alexander Jumbo’s book, Push Back Aging, highlights camel milk as an anti-aging substance. See https://books.google.co.in/books?id=wmsYBgAAQBAJ&pg=PA32&dq=camel+milk+and+aging&hl=en&sa=X&ei=fSbjVKruPIu-uASDv4HAAQ&ved=0CBwQ6AEwAA#v=snippet&q=camel%20milk&f=false.

6. Anti-Inflammatory: 
Camel milk is an effective anti-inflammatory agent which makes it quite useful in treating inflammatory conditions like cough and bronchitis. It also relieves arthritic and rheumatic pains.
See https://www.ncbi.nlm.nih.gov/pubmed/24788059 .

7. Anti-Diabetic: 
Camel Milk is an effective anti-diabetic agent. It contains many agents which contribute to its efficacy in controlling and preventing diabetes. It has an insulin-like protein, which helps reduce the effect of diabetes. The insulin present in Camel Milk makes blood absorption easier. See https://www.ncbi.nlm.nih.gov/pubmed/22751901.

8. Tuberculosis:
 There have been many studies on the efficacy of camel milk when it comes to treating tuberculosis. Camel Milk is a strong antibacterial and antiviral agent that helps purge the body of mycobacterium tubercoli.

9. Weight Loss:
 Camel milk is low in fat. The low-fat value means that you will not put on unwanted weight or struggle with high levels of cholesterol.

10. No Extra Chemicals: 
We know that Camel milk contains more than 3 times the amount of Vitamin C than other types of milk. Camel milk is high in iron, folate and other essential nutrients. This means that camel milk does not need any added preservatives.

We only sell RAW CAMELS MILK. Fresh or frozen. If you are interested in buying some, please become a member first and start enjoying this milk straight from the udder.

Amazing Kefir

What seems like ages ago when I was battling high blood pressure and diabetes, I noticed an interesting trend in my body. It seemed that when I drank a glass of kefir every day, my blood pressure would go down– and not just a little bit.

It would drop significantly, putting me back within the normal range. When I would skip my kefir, my blood pressure would start creeping back up within three days or so.

I know that jumping to conclusions is wrong, because there are so many other variables, so I started doing experiments on myself to see if it was truly the kefir that was making the difference. After many trial runs, I was convinced that it was the kefir that was healing me. A couple of months later, my personal experience was backed up in a book I was reading…

“Bacteria for Breakfast by Dr. Kelly Downhower Karpa.” This book discusses fermented milk products and their ability to lower blood pressure in people with mild hypertension.

It includes the results of a study involving both rats and human subjects that confirmed Dr. Karpa’s findings. To combat hypertension, doctors often prescribe what is known as an ACE-inhibitor, a drug that dilates the blood vessels, resulting in lower blood pressure. The study reviewed in the book Bacteria for Breakfast found that some strains of probiotic food produce their own ACE-inhibiting substances during the fermentation process.

While most bacteria produce lactic acid, they also produce ACE-inhibiting substances during milk fermentation… Lactobacillus helveticus, which is found in high concentrations in kefir, was identified as the most effective. However, it is important to note that the results were most effective for patients with mild hypertension. I am not advising anyone to stop taking medication, but it may be beneficial to add some kefir to your diet and then monitor yourself to see if you experience a lowering of your blood pressure.

Kefir also has properties that assist in controlling blood sugar, because it’s loaded with lactic acid and enzymes that regulate sugar metabolism. My blood sugars quickly fell into the normal range when I added kefir to my diet. It was quite miraculous to me – and I have noticed this phenomenon in others who attended my cultured-food classes.

Another benefit of kefir is that the types of bacteria it contains help alleviate inflammation throughout the gut. Controlling inflammation is critical, because many diseases are caused or affected by it. If your body’s ability to regulate inflammation is not working properly, you’re headed toward illness and premature aging.

Finally, kefir enhances digestion because its milk sugars have been predigested through the fermentation process, making it extremely low in sugar; Kefir is only 1 percent sugar, while yogurt is 4 percent. This predigestion also helps regulate the immune system’s response, leading to less stress throughout the body. In a study that used a diabetes-prone breed of mice, researchers investigated whether or not the administration of Lactobacillus casei – one of the probiotic bacteria found in abundance in kefir – would prevent these mice from developing diabetes when the disease was induced. The progression into diabetes in the mice mimics the onset of human insulin dependent diabetes mellitus. Researchers found that the administration of this strain of bacteria did, indeed, reduce the development of diabetes in these mice by regulating immune responses. The exact mechanisms by which these actions prevent diabetes are yet to be understood. Although there are few rigorous studies on the health benefits of kefir, there are many advantages reported by those people who drink it on a regular basis. In my classes and on my websites, I’ve received many stories of miracle-like healing, but they still bowl me over. In addition to those benefits listed above, here are some of the most common reports about what kefir has done for people – and some of these I’ve even experienced myself:

• Eliminates constipation
• Reduces or eliminates allergies
• Enhances digestion
• Reduces asthma symptoms
• Reduces cold and flu illnesses
• Cures acne
• Treats yeast infections
• Promotes a natural “good” feeling
• Effective as the strongest natural antibiotic without side effects
• Replenishes the body with good bacteria after antibiotic use
• Treats diarrhea
• Aids lactose intolerance
• Promotes deep sleep
• Heals ulcers

The kefir-drinking community talks about these benefits – not the scientific community. But there are so many stories of people who have been helped by kefir that I have no doubt about its health-enhancing effects. I hope you are able to experience wonderful things in your life, too!

But of course, the source of kefir matters and if you want to reap “real” benefits, then only consume “raw milk kefir“, made from entirely grass fed milk. Only then you can assure that ALL beneficial bacteria are present and nothing is destroyed by the art of pasteurization.

Using a live, heirloom kefir culture is of upmost importance, as a powdered culture will never produce that “Champagne tasting kefir that is brimming with live enzymes and all the good yeast and bacteria known for good, medicinal and authentic kefir.

From Cultured Foods for Life

4 Health Benefits Of Eating Raw Cheese

So what’s so special about eating raw cheese? Well it’s the flavor that you notice first. When chomping into a piece of cheese made from entirely grass fed raw milk, you really taste the difference! There is a certain complexity about raw cheese that is noticed immediately after that first bite, but then you know you are onto something good!

Raw Cheese Tastes Better So You Don’t Need As Much

We all know that you’re not supposed to eat too many high-fat foods, but when your cheese packs in as much flavor as our authentic raw cheese, you don’t need to eat as much as you would with conventional cheese.

Flavor is the first stage of experiencing the way cheese was meant to be. The subsequent aging period of 60+ days in traditional curing cellars adds a depth of flavor. Another bonus is that’s it’s actually good for you!

Raw Milk in the Cheese Brings the Good Kind of Bacteria

Most of us suffer from depleted digestive enzymes and our health is often compromised for it. People often complain about feeling sluggish and lacking energy. This is because we are chronically short on healthy gut flora and digestive enzymes, as the food we eat is mostly dead.

Healthy nutritious raw milk is very beneficial to your health, adds good bacteria into your gut and brings its own package of digestive enzymes with it. Raw cheese abounds in enzymes that help to digest the fats and proteins. When the food you eat has abundant bacteria and enzymes, then the digestive system is not overtaxed.

Our cows are also known to have a higher content of the A2A2 casein protein that is very beneficial and helps to digest the milk easier. This raw milk has worked well for those who are lactose intolerant.

Raw Cheese from 100% Grass-Fed Cows is Healthier

It promotes a higher content of CLA, or conjugated linoleic acid , which s a type of PUFA that is found in milk and meat products, primarily ruminants such as cows or sheep.  CLA exhibits potent antioxidant activity, and research indicates that CLA might be protective against heart disease, diabetes, and cancer. Grass-fed cows contains an average of 2-3 times more CLA than grain-fed cows. This is because grain-based diets reduce the pH of the digestive system in ruminant animals, which inhibits the growth of the bacterium that produces CLA.

It also means that our cows NEVER receive grain at any given moment. Our cows are on pasture 100% of the time or feeding on stored grass baleage or dry hay when inside for milking or bad weather.

Our Raw Cheese Goes Beyond Organic Standards

Much like the traditional farming methods used in centuries gone by, the standards on our farm go far beyond organic, without the use of any artificial fertilizers, synthetic hormones, toxic pesticides, growth hormones, antibiotics, etc…

Our healthy and happy 100% grass fed cows are never force-fed to produce more milk than they were designed to produce. Around here, we only milk once per day, thus all of our raw diary products are rich and nutrient dense. This is just one of the many reasons why our raw Cheeses are so delicious and nutritious.


Why Butter is better

Vitamins: Butter is a rich source of easily absorbed
vitamin A , needed for a wide range of functions,
from maintaining good vision to keeping the endocrine
system in top shape. Butter also contains all
the other fat-soluble vitamins (D, E and K2), which
are often lacking in the modern industrial diet.

Minerals : Butter is rich in important trace minerals,
including manganese, chromium, zinc, copper
and selenium (a powerful antioxidant). Butter provides
more selenium per gram than wheat germ or
herring. Butter is also an excellent source of iodine.

Fatty Acids : Butter provides appreciable amounts
of short- and medium-chain fatty acids, which support
immune function, boost metabolism and have
anti-microbial properties; that is, they fight against
pathogenic microorganisms in the intestinal tract.
Butter also provides the perfect balance of omega-3
and omega-6 essential fatty acids. Arachidonic acid
in butter is important for brain function, skin health
and prostaglandin balance.


Glycospingolipids : These are a special category
of fatty acids that protect against gastro-intestinal
infections, especially in the very young and the elderly.
Children given reduced fat milks have higher
rates of diarrhea than those who drink whole milk.

Cholesterol: Despite all of the misinformation
you may have heard, cholesterol is needed to maintain
intestinal health and for brain and nervous system
development in the young.

WULZEN FACTOR : A hormone-like substance that
prevents arthritis and joint stiffness, ensuring that
calcium in the body is put into the bones rather than
the joints and other tissues. The Wulzen factor is
present only in raw butter and cream; it is destroyed
by pasteurization.

CLA: When butter comes from cows eating green grass, it contains high levels of conjugated linoleic acid (CLA), a compound that gives excellent protection against cancer and also helps the body build muscle rather than store fat.

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