Some of you may be purchasing your raw milk directly from the farm. Here are some tips about how to transport and store your farm-fresh raw milk.

Chill raw milk within an hour of milking

Raw milk is approximately 99-102 degrees Fahrenheit (F) as it comes from the cow, and needs to be chilled to 40°F as fast as possible, preferably within an hour of milking since bacteria count doubles every 20 minutes at body temperature. Chilling the milk fast ensures a longer shelf life — and it just tastes better (will have less "off flavors") if it is chilled quickly and stays cool. (If milk does not stay cool, it will sour and separate.)

The bulk milk tank at the organic farm is the beginning of the “cold chain”. Rapid cooling inhibits the good lactic-acid bacteria which causes milk to sour (turning it into clabber) and will inhibit the growth of bad bacteria faster. For optimal preservation of milk quality, it should be stirred as it is rapidly chilling, and it should be kept cool during transportation and storage until use.

How to store raw milk

It’s very important that farm-fresh raw milk be kept below 40 degrees F at all times in the delivery system — from tested clean source to home kitchen. Containers that maintain proper temperature are needed all the way to the delivery point. Your milk will stay fresher longer if you never break the cold chain.

Container size and type are important. I have two amber gallon jugs that are optimum for maintaining nutrients and flavor but are heavy to transport. Most choose returnable food-grade plastic gallon jugs, which run about $3.50-$5 each, and label them uniquely on the cap. Bottles or jars larger than a gallon in winter and a 1/2 gallon in summer are not recommended because the large size makes it harder to keep the milk evenly cooled.

Transporting fresh raw milk

For transporting fresh raw milk, a cooler or ice chest is needed in order to keep the milk at a cool 40 degrees F or lower at all times. (It is helpful to have the family name on the inside and outside of the cooler.) When handling milk, hand washing is the most effective way to prevent contamination for all parties; just before filling the milk jugs is important. I recommend Thieves foaming handsoap with essential oils for this and all toxin-free skin disinfecting needs. A rinse with a weak H2O2 solution followed by clear water is good for containers.

How to Freeze Whole Organic Raw Milk

I like to keep a supply of organic whole raw milk in my freezer. I label wide-mouth glass containers like my grandma used for freezing with the words "Whole Milk" and the date. After losing too many quarts of valuable organic milk to burst jars, I now leave plenty of headroom, cap tightly, and lay them on their sides to freeze as quickly as possible, and store them upright after they are frozen. I was surprised to see good quality raw whole milk is yellow when frozen. I think this is because we now see the butter suspended clearly in frozen liquid.

Thawing frozen raw milk. To use frozen low-fat or whole milk, thaw slowly at room temperature. I use a pan of warm water on my wood stove. Don’t be concerned if fast thawing results in slight separation of the butterfat from the milk. These are just luscious lumps of Vitamin A & D-rich cream that can be whisked back in — real delicious superfood. I mainly use defrosted organic raw milk to make smoothies, to make kefir (an ancient cultured milk beverage) and for cooking, but it is perfectly tasty by the glass, too.

If you won’t be freezing the milk, check the temperature of the home refrigerator to find the coldest area for storing the milk. Use the door shelf only for the bottle in current use. During hot weather, place ice in plastic quart-sized bags or re-freezable gel packs in front of or next to the containers that will be stored the longest. It is important to keep the milk COLD, as I’ve said before, at between 35 and 37 degrees F and protected from UV (ultraviolet) light to preserve the Vitamin D in the milk.

About the Vitamin D: consider the clear plastic gallons of Grade A pasteurized Vitamin D enriched milk (pasteurization kills Vitamin D) setting in Quick Stop coolers all over America being bathed in continuous light that blasts the Vitamin D that’s just been added.

Did you know that farm fresh milk dries almost clear, so it is not always apparent where it has not been removed?

Make sure your milk containers are clean. All organic dairymen I know are sticklers about squeaky clean containers; customers get charged for incompletely cleaned containers (when they’ve been capped for awhile, they give a definite odor when opened). Food-grade H2O2 (hydrogen peroxide) is uniquely perfect as a cleaner and disinfectant for dairy equipment because its by-product is just plain water.

There’s a lot that I’ve learned since I began regular visits to the organic dairy. Two-quart, wide-mouth canning jars are optimal for ease of cleaning. Use only tempered glass. A good habit to get into is to rinse emptied containers immediately. Use lukewarm water so as not to “set” the milk protein. Then wash in hot, soapy water. Rinse three times with water first to cut suds and then with warm-hot water to speed drying. Drain on a clean dish towel or rack, let air-dry on the counter and then cap. You can also wash in a dishwasher with a non-toxic product.

How long does organic raw milk last?

With care, organic milk that has not been warm since it left the contented pastured cow can be stored 7 to 14 days for drinking as sweet milk, with meals to help digestion or as a healthy satisfying snack. After a couple weeks culturing in cold storage, healthy raw milk develops the subtle tang that advertises that the good lacto-bacillus bacteria are stirring; then it’s a wonderful flavor for cream soups, white sauces, and custards.

On the slim chance there will be any left before fresh milk arrives, this treasure can become the healthy liquid that gives sourdough pancakes, biscuits, and bread their taste appeal. I never waste sour milk down the drain — I feed it to my pets — I pour it on my compost — I dump it on the earth.

At least, I would, if I had any leftover to go sour.

Contributing Author Lynn Cameron owns the website and has conducted her own research into the complementary health field since the early seventies.

Bookmark and Share

81 Comments for "How to transport and store farm-fresh raw milk"

  1. Balnath Avhad

    How milk is to be handled at 10 deg.celcius.

  2. Diane Vigil

    Hi, Balnath. Welcome to We Want Organic Food.

    I’m not sure what you’re asking, however, some manner of refrigeration or cooling is necessary. I did find a Fahrenheit-Celcius Converter, which reports that 40° Fahrenheit is 4.4 Celcius.

    Does that help?

  3. Lynn Cameron

    Thanks to the F-C Converter at Diane’s link here, I found that 10Cel = 50*Fah. So, based upon my experience with uncooked 50* milk from contented, grass-fed cows, I’d say the natural culturing process (also called souring) is just barely beginning from the spontaneous culturing process utilized by our ancestors. The milk will still be sweetly palatable for some time, but will “turn” more the longer it stays above 40*=4.4Cel.

    The milk I am fortunate enough to use will spontaneously curd-up (curdle) from its natural living bacteria after 15-20 days even in the refrigerator, but it does not ever spoil (rot) like pasteurized product devoid of life force, and it can be used for tasty pancakes, bisquits and wherever sour cream or buttermilk is called for in a recipe – and at supremely increased nutrient-density, B-complex vitamins particularly. In fact, even cooking doesn’t negate its broadly increased food value, and old-time dairy farms always had milk/cream/butter+ in various stages of culturing to the great benefit of both humans and animals living there.

    [Kefir can be made]
    information-and-a-kefir-recipe/ at warm room temperature while the culturing of yogurt requires some warmer conditions. Even my own farm-fresh milk is heated to scald on the candy thermometer and then cooled when using a culture that needs warmer than room temperatures. This is to allow only the specific strains of innoculant (bacteria) in the product for a mild and standardized taste. You can read in italics on dairy case yogurt cartons the very few LAB that are utilized commercially because these have been the easy and prolific beasties to study and hence, to market .

    The vast and diverse symbiotic umbrella of LAB (lacto-bacillus bacteria ), crucial to life on earth, is truly ancient in its sustenance and joy as a food with a bonus for modern times of personal well-being as you experiment and research further its tasty therapy.


    +Consider Little Miss Muffet a healthy maid even if she was afraid of spiders.

  4. Kandace

    Question – How long does raw goats milk last in the frezzer?

  5. Lynn Cameron

    Hello Kandace,

    I have experience only with freezing raw cows’ milk – it is the most readily available to me here in Northern NY, and I like the taste of it much better. As you probably know, flavors of the foods a lactating mother eats are very much present in their milk, and goats will eat most anything. Cows, on the other hand, choose grass over anything else and are even picky about the species if given the chance.

    I don’t even know how long my cows’ milk will last frozen; it’s still been perfect after 12 months. I like to freeze June milk because it has the highest cream content then, and the entire nutrient profile of raw milk is peaking as the cows are grazing the first-growth pasture of Spring.

    Raw goats’ milk may freeze differently because its cream content is lower; it’s keeping abilities may be compromised for the same reason. Other than texture and incomplete remix issues at thawing which cows’ milk has sometimes, I have no reason to believe that goats’ milk wouldn’t freeze well for many months. And please remember that, even if its taste is slightly less than fresh, it can always be made into a cultured drink or condiment. Goats’ milk yogurt is deliciously mild as well as easy to digest. I often make batches of white sauce with milk past its ‘sweetness’ and freeze it.

    I say if you have an abundance of milk from ANY grass-fed ruminant, by all means, freeze it for later use. It’s as good as money in the bank, in my opinion.

    Good luck,

  6. katie

    wow- I just bought my first two gallons and this is some very helpful information. Thanks!

  7. Diane Vigil

    Hi Katie. Excellent, and our thanks to Lynn for writing this article! (And welcome to We Want Organic Food.)

  8. Jack

    Our family has a farm in Northern California, I am interested in transporting some of our raw goat milk to our home in San Diego. Can you recommend an efficient way for us to transport our raw goat milk? We have 12 goats and will probably be transporting 5-10 gallons at a time. (We drive)

    Any input would be appriciated.



  9. Diane Vigil

    Hi Jack. I’d say that — beyond having a Star Trek "Beam me up, Scottie" device (which would cover the “efficient” part), your best bet is probably to super-chill the milk (as Lynn says above) during your drive and then get it into the refrigerator ASAP when you arrive.

  10. Dusty

    We have a goat farm in No. CA. and I would like to say that goat milk and cow milk are identical in cream %, the difference is that goat milk has smaller fat globules than cow, thus making it easier to digest for most people. It also has one less prtein, and so some people who are allergic to cow\’s milk may dring goat\’s milk.
    Goat diaries are becoming more and more popular, mostly due to the latter above.
    Goat\’s fed a corrrect diet will NOT have an off flavor milk. In fact grass fed cow milk and raw goat milk are very similar inflavor. On our farm when we have tours we always do a blind taste test. Over 50% tested say the raw goat milk is better in flavor than raw cow\’s milk.
    The reason raw goat milk has a bad reputation is that many people who \"sell\" goat milk do NOT process it properly. It must be strained and chilled with-in minutes of milking. Using plastic \"milk\" buckets will severely affect the flavor.
    While the article above is excellent and halpful, there is one more thing I must disagree with. Cream INCREASES in % as the animal\’s lactation continues. The first milk (after colostrum) is usually the mildest in flavor, as amount of milk increase for the first three months, then tappers off and eventually the animal dries off at around 9 months. The animal during the last month as it is drying off is milked less frequesntly, the longer time the milk stays in the udder the more off flavors it collects. Between 6-10 months the % of butterfat is the highest.

  11. Diane Vigil

    Hi, Dusty. Thanks for the information; very helpful! (And welcome to We Want Organic Food.)

  12. Dusty

    Great site. We have a local group of moms who work together, when one spots a great deal on orgainc produce, she passes it on via the internet. It is amazing to me that the family farmer is “held-up” to providing his/her neighbors with the products he produces at the farm.
    Another suggestion:
    Take a country drive and look around. You may find some family farms that would be willing to sell you some products they can produce on the farm. WE have a local orchard that can not aford employees so the trees are sitting neglected. I suggested she “lease” her trees out. oI suggested our group go out and prune, gather and she gets her other trees gathered and pruned as well.
    We have done goat shares in teh past where we “lease” a goat to several families. They pay room and board and we milk for them. they come by once a week to pick up the milk.

  13. Lynn Cameron

    Hello Dusty,

    Thank you for appreciating my article and for your valuable input here. Your hands-on experience is an important addition – actual farming leaves little time or energy for blogging. Ideas like yours coupled with experience are what the current sustainable agriculture movement could use more of. The Obama-Biden govt.sponsored site has quite the heated discussion going on; each email address is allowed 10 votes.
    covers both raw goat and raw cow’s milk. It’s mostly focused around the legality issue and the vegan perspective, at present.

    It seems to me work must be done without delay to formulate methods whereby farms under a certain size can be regulated with simplified state laws designed to foster produce safety for artisan and local markets. names a Sustainable Dozen qualified persons already in the govt. arena to support for Ag. under-secretary positions.

    It has been asserted that the president-elect\’s choice for Secretary of Agriculture so far has engendered more opposition than his choice for any other department. The Organic Consumer’s Association gives the grim reasons and an opportunity to register your opinion.

    Press on, Dusty, and best of good fortune to you and all other farmers. We’re lovin’ you out here!

  14. Ben Cowart

    I grew up drinking raw cow’s milk until the government decided to save us from the terrible effects of consuming the stuff, and outlawed it. Nowadays, my brother, has this herd of goats, and so now we get the raw stuff for free. (We’ve decided he’s the smart one in the family.) The only problem was, it spoiled every 3 days so he was having to deliver it all the time.

    I had a lot of experience with a gadget called a Foodsaver. It basically just vacuum seals food in containers and bags. The raw stuff was coming in mason jars, and it just so happens that Foodsaver makes an attatchment for large and small mason jars which works amazingly well. After a little experimenting, I have discovered that raw milk can last much longer in the refrigerator. The current experiment is going on 3 weeks now. I had a glass this morning. It still tastes great. Oh, and my blood pressure is now down to 112 over 82. I can’t wait to tell my doctor/insurance company who were trying to get me to take their pills for what would have been a very short rest of my life.

  15. Diane Vigil

    What a wonderful story, Ben — and using the Foodsaver on the mason jars is a great tip.

    I’d say at this point that I recognize that some people do (or have had) problems with raw milk. But that could be said about other foods as well. We don’t have a problem with it and, in fact, have felt much better since we’ve gone back to drinking it.

  16. Lynn Cameron

    Hey Ben, thanks for the post. I, too, use a Food Saver extensively. You’re absolutely right, it is a valuable tool in keeping milk and a lot of other organic food tasty and fresh.

    My method with milk is to leave about an inch at the top of a wide mouth canning jar and vacuum seal it with my Food Saver. I then lay the jars on their sides in the freezer until they are frozen; then I stand them up for storage. This keeps the milk so beautifully, and laying on their side while freezing gives the expansion more surface so the jar has way less chance of breaking. I make a special effort to get extra milk during May and June for freezing because that is the time when the cows are first on fresh Spring pasture; the milk is extremely nutritious at this time – see for the why/how of this. In the high meadows of European dairy country, the milk from early Spring grazers is all kept for making cheese because it has special qualities.

    I’m finishing up my last quarts from June 2008 making yogurt and cream sauces/soups. I have ordered extra milk for the coming month of June, and I’ll be using the Food Saver again. T


  17. Bob Putnam

    We are fortunate to have a Dairy that delivers raw milk, buttermilk and cream in South Carolina. They deliver every two weeks. Milk cost is 5 dollars a gallon, buttermilk same. Cream has gone to ten a half gallon …. still quite a deal. The milk ALWAYS lasts fresh. It is only from Jersey cows and all grass fed. The owner’s Dad had run the same breed and selected his best cows. Fifty years later, still the same COW.. this is true raw milk from a bygone era. Not plugging any dairy, but Milkyway, L.D. Peeler… is a man who really just loves what he does. MAYBE LOVED COWS… give better milk. I just know as the season changes and I make butter, in spring and early summer GOLDEN butter, then as heat comes… the color disappears. Just WOW to fresh milk. Oh, and the buttermilk… REAL BUTTERMILK… will just blow your mind. It is so great in all recipes, or drinking. I will not even mention how great the cream and butter are. I JUST REALLY REALLY LOVE IT!!!!!!!!! I to was raised on a dairy. But we milked holsteins… they do not give the quality milk that jerseys do. But beats HEATED milk if that is all you can get.


  18. Diane Vigil

    Hi, Bob. What a coincidence — I’d done a little research at’s Where can I find Real Milk? and found L.D. Peeler’s Milky Way Farms in South Carolina. Hadn’t mentioned it here, so thanks for postng your comments.

    It’s good to hear, too, the difference between milk from Holsteins and Jerseys. Thanks for that tip!

  19. Lynn Cameron

    Hi Bob,

    Hooray for South Carolina and their enlightened laws about real milk! In NY we must make do & belong to a ‘buyer’s club’ to obtain farm-fresh milk, and then it can only be liquid milk. And, it is definitely not a popular idea with the big dairy powers that be here in this state – 3rd for milk production behind CA and WI. Such a shame that my farm supplier who milks 300 organic pastured cows cannot make his own cream and butter to market. Instead, he sells his delicious, rich whole milk from contented cows of several breeds to a huge dairy conglomerate that super cooks and homogenizes this priceless white gold. What a shame and waste of the cows’ and the farmers’ labors of love!

    p.s. I use 8 gallons of milk a month with a family of just two. I make yogurt, kefir, freeze it whole and as creamy white sauce. AND there are no overweight or cholesterol problems in the family, either.

  20. Bob Putnam

    What is really sad here, is that most have no idea what raw milk is. Many have moved in from other areas and think it is gross. Sad, is the most expensive and highly respected milk is the Mayfield Brand. What they do not know, is that a lot of it comes from Mikly Way. Same MILK, but burnt and higher price.

    We are really fortunate in other areas, our peach crop is so sweet this year, as are our nectarines. There are a lot of U pick places and for ten dollars can get a bushel. Several smaller orchards use only insects to control the bad pests, so again we are fortunate. Also they never gouge the prices. If you go to the farm, it is cheaper. Even with the milk, at the farm is four dollars.

    We have no cholesterol problems nor weight. Most think we are underweight. YOU REALLY ARE WHAT YOU EAT!!!!!!!!!!!!!!!!!!

  21. Ben Cowart

    Has anyone heard about any new federal legislation concerning raw milk? I heard there was something called the “Food Safety Act” that was going to make it even more difficult to get raw milk.

  22. Jan Steinman

    I’m trying to establish a price for organic raw goat cream.

    Has anyone purchased such a thing recently? If so, do you recall what you paid?


  23. Diane Vigil

    Hi Jan. I haven’t but, lacking a better solution, you might call some of the folks listed on the Weston A. Price Foundation’s Where Can I Find Real Milk? page, which lists sources around the U.S.A.

    There’s also an Other Countries page (which lists your organization as well).

    Perhaps a call to some of these organizations/farms/etc. might render an answer.

    Otherwise, I hope someone stops in here with some information.

  24. Lynn Cameron

    Hi Jan,

    You don\’t say if these are your own goats. If they are, then you already know that goats\’ cream is nearly as scarce as hens\’ teeth. In my estimation, raw goat cream would come very dear; I don\’t think I\’ve ever seen it for sale. Those who sell bovine cream, if you can find a farmer who has a cream separator and who has a use for the vast quantities of skimmed milk that\’s left, calculate how much they charge for a gallon of fresh whole milk, figure how much cream they get from that gallon and then calculate the price from there making sure to factor in the extra work involved in prep and the container.

    If I had goats, I\’d be tempted to make yoghurt from every bit of the milk using a very mild \’greek-type\’ culture to make a finished product much like creme fraiche; it could be marketed easier than raw cream for just about the same price. Moreover, for adults, it is easier to digest dairy in naturally fermented and cultured form like kefir, yoghurt, sour cream, buttermilk etc. The experienced moms using the traditional kitchen methods of Weston A. Price advise starting babies out early with the sour flavor of these nutrient dense gems so that they\’ll develop a taste that will serve them well lifelong.

  25. Jan Steinman

    Thanks, Diane & Lynn,

    For people living here at <a href=\"\">EcoReality Co-op</a>, I did just what Lynn suggested, calculating the price from what I can get for the skim. It came out to $20/kg, not including my extra labour. (I get $5/kg for the milk, and $4/kg for skim.)

    I have several regular milk customers that use about half of what I produce, and I make cheese once a week with what\’s left. I\’ve been making raw, vegetable-rennet flavoured chevre, using wildcrafted flavours like haw berry and rose hip. I also make feta and mozzarella.

    I got the <a href=\"\">Novo</a> cream separator, which we use mostly for our own entertainment (ice cream!) but I just made 500g of butter today.


    For regular transport of raw milk over such distances (must be an eight hour drive!), I recommend a propane or three-way camping fridge. I got a really nice one from Camping World made by Coleman, but I don\’t think they sell it any more. (Just checked, they <a href=\"\">have something similar</a> made by Dometic now.)

    Don\’t confuse these with the \"thermo-electric\" coolers, which may not get cold enough. If you do get a thermo-electric, treat it like a cooler and fill it with ice before plugging it in.

  26. Jan Steinman

    Hmmm… no way to edit once you’ve saved… I guess I didn’t exactly follow the directions for making links… sorry about that…

  27. Lynn Cameron


    Thanks for the nova cream separator link. I’m passing it on to the diary farmer I have a purchase contract with according to NY state laws regarding marketing of farm-fresh milk.

    Your cheese sounds delicious, and as your community grows there will be a ready supply for your lucky customers. Are your Canadian laws simple regarding sale of milk raw from the farm?

  28. Jan Steinman

    Lynn wrote: Are your Canadian laws simple regarding sale of milk raw from the farm?

    Unfortunately, no. It is illegal to distribute raw milk for human consumption anywhere in Canada, except in certain special circumstances in Quebec. That’s right: you can’t even legally give it away.

    However, it can be distributed as pet food, and I’m working with a group who is lobbying for setting up a certification system in British Columbia. But that has to wait for the Federal government to say “okay.”

    It really is quite extreme and fascist. See the story of Michael Schmidt, who had a dozen armed, flak-jacketed police raid his farm and confiscate all his equipment and animals, then they threw him in jail. He had been selling raw milk for a dozen years without mishap nor complaint, but then he sold his milk marketing board rights (worth thousands of dollars per animal), and within weeks, he was raided. Mussolini defined fascism as “the alignment of corporate and state interests.” It sure sounds like we’re there!

    (Hopefully, I have the link syntax figured out this time…)

    Sorry for rambling on. Michael Schmidt is my hero. If any are so inclined, please go to his site and contribute to his legal defence fund. He is committed to going all the way to the Supreme Court.

  29. Lynn Cameron


    Here’s a link for you to find like-minded folks in BC.
    Check with them to see what strategy they have developed for marketing. Perhaps you will just have to utilize your lovely milk within your own community. Canada, unfortunately, follows the USA lead in their draconian milk laws. You’re certainly right about life, liberty and the pursuit of happiness.

    If you don’t already know about Weston A. Price, this site is a goldmine of info and support for those of us who want real milk and other nutrient dense foods available.

  30. Lynn Cameron

    Oh Jan, my copy of Nourishing Traditions is well-worn from my years of using it. I like the easy learning on every page. Here on WWOF, I’ve quoted Fallon’s cookbook a lot. I am very enthused about her ketchup recipe, published here onsite, and which I make every couple months.

    I also highly recommend membership in WAP because of the terrific quarterly journal on food, farming and the healing arts that comes with the very reasonable fee. I just got my Shopping Guide 2010, also included, which is invaluable when trying to decide what to choose in the grocery store.

  31. Jan Steinman

    Thanks, Lynn! I’m a big fan of the late Weston A. Price and Sally Fallon.

    I’m currently reading Untold Story of Milk, by Ron Schmid, which goes into a lot of the work of Weston A. Price.

    I also have Sally Fallon’s book, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, but I haven’t really dug into it yet.

  32. Suzy

    I’m a goat breeder in AK, and we do goat share which thankfully is legal here (so far!). People buy a share of my herd, then pay a monthly boarding fee and in exchange receive a share of the milk produced by the herd. I’m starting to re-work my boarding contract to try to engage my shareholders in helping me achieve the solution for the feast-or-famine world of goat milk. For several months in the summer I can barely keep up with the heavy production, I try to pick up new shareholders, and occasionally pitch the excess out to the chickens. But in late winter I am desperate for every drop of milk I can lay my hands on, sometimes contracting with goat-owning friends to cover the short-fall in my own herd.

    Although I try to stagger breedings and kiddings as best as I can it doesn’t always work out according to my plans. I’m considering the idea of a level-pay plan where one share equals an average of a gallon per week, but in order to receive a full 52 gallons per year they will need to pick up extra in the summer in anticipation of the winter shortage. Monthly boarding fees would remain unchanged throughout the year.

    I’d like input from anyone else with a contract along these lines. My hubby is convinced that if people get extra milk in the summer they will quit in the fall & I’ll just be out the product, but I figure I can amend the contract to require “settling up” if someone quits. Who else is doing this, and how do you get around this issue?

  33. Lynn Cameron

    I buy more milk in summer than in winter. In fact, I buy extra in May, June, July because of the rich cream content — hence the Vit.A&D. This milk I freeze and gradually use for kefir and yogurt throughout the dark winter as well as using the fresh liquid white gold.

    I guess our share system is run much like what you propose to do. I think your dh is mistaken about folks giving up on having milk in winter. I WOULD NEVER VOLUNTARILLY GIVE UP MY FARM FRESH MILK! And all the folks in my buying club feel the same way.

    Maybe Jan would share with you what she feeds her stock in winter to get the incredible volumn w/the butterfat.

    A bit off topic:
    Studies have been done on the benefits supplemental use of mycellium (makes mushrooms)in pasture lands and in feed provide that look very promising. See the work of Paul Stamets at I learned, among many other great facts, that mushrooms are actually high in VITAMIN D, for goodness sakes! It surprised me since it is known as the sunshine vitamin and mushrooms grow very well without sunlight. I also learned that they love gamma radiation which our planet is being ever more beamed with and is harmful to sun loving organisms. Sooo, I’m going to pursue an idea I had over a decade ago – I’m going to culture mushrooms because it is one of the very slim options open to culture here in camp. The woods I live in the middle of provide the medium and the climate for wild cultivation. I don’t see why AK and BC wouldn’t have good growing conditions for fungi too; there’s a huge number of species and sells a good selection of starter mycellium.

  34. Jan Steinman

    Suzy, I’d write your contract for a year, requiring fixed payments throughout the year, possibly with a deposit for missed payments.

    Our two Nubians show no sign of letting up, and it’s almost February! They’re giving almost as much as they did in July. I was going to freshen them this winter, but I think I’m just going to see how long they’ll go. I’ve heard anecdotally of does giving milk for 4-5 years without freshening. So we’ll probably breed the doelings next fall, and just let their dams go until they start to noticeably fall off.

    Plus the butterfat continues to rise. The last separation run gave me 6.9% heavy heavy cream (it’s solid in the fridge; we use it like butter) whereas it was more like 6.0 in December.

  35. Lynn Cameron

    Jan, I’m so pleased you answered Suzy. I’ve forwarded her questions to the farmer I get my milk from. They organized our buying club according to WAP advisors – they joined the WAP Legal Defense Fund and so had access to some legal pro-bono advice on the legalalities the organization helps with to support farmers.

    We sign a contract for a year with twice monthly deliveries. The minimum purchase is one share which is 4 gallons per month and some single ladies in our group share a share. We also pay 6 mos. in advance.

    Your Eco project is so exciting and is certainly something the USA might explore. Our laws are becoming so draconian, though, that it might not be possible here. I know of another similar project of the Natural Solutions Foundation, and it is in Panama – Valley of the Moon. They, too, are bounded by national park land. They plan a health clinic/spa because their director is a dedicated natural MD. Currently, they are selling portions to finalize land purchase and run their organic coffee finca.

  36. Jan Steinman

    Lynne Cameron wrote: Maybe Jan would share with you what she feeds her stock in winter to get the incredible volumn w/the butterfat.

    We’re doing nothing special. We have four big bales of hay under cover right outside their “goat camper” (which we drag around in a paddock rotation). The milking does get about 750 grams of 16% protein (plus selenium) feed each day, half in the morning, half in the evening. They have copper/selenium salt blocks available. They have access to fresh pasture and blackberry brambles. We take them on walks a couple times a week — lately, they’ve been crazy for sword fern.

    Perhaps the secret ingredient is the forage pears we cut up for them to eat. These are huge, bitter, hard heritage pears from trees that are about 120 years old. I can’t imagine why they were planted, except perhaps for alcohol — or feeding goats! We gather them up in the fall and put them under tarps surrounded by cattle panel (to keep the deer out), then cut them up into bite-sized pieces and feed them to the goats all winter.

  37. Jan Steinman

    (Sigh, having trouble making links work again. The previous link is supposed to go to: .)

  38. Lynn Cameron

    Jans quote: We are doing nothing special.
    HA! I don’t think so! You farmers are all alike – performing incredible feats daily, more than once, even, and considering it all in a days work that comes with animal husbandry. Your kids are spoiled in a good way, and they reward you with their most valuable offering.

    Consider: They have their own camper, and it’s open 24/7. They are hand-fed exotic delicacies from trees more than a century old. They are taken for walks by folks who know where the sword fern grows. Their favorite food, succulent grass and wildflowers, is served up with the finest of seasoning, and for dessert they have blackberry bushes. They not only leave the berries for you, but donate delectable cream for you to put on them.

    It sounds to me like both the farmer and kids are, indeed, doing something very special. May you continue to prosper, and thanks for sharing.

  39. Jan Steinman

    Lynne wrote: <i> They not only leave the berries for you, but donate delectable cream for you to put on them.</i>

    And the \"berries\" that they leave that are, shall we say, inedible, we put on the garden!

    Every now and then, someone will ask me the best way to compost this or that, to which I reply, \"Run it through an animal first!\" Some people go to \"garden porn\" catalogues to get big black plastic composting machines. Our \"composting machines\" give milk and go on walks with us! :-)

  40. INAMUL

    Hi to all…..
    Quite an interesting reading. This section is full of knowledge with people sharing their experiences. Hopefully a number of people will be benefitted with such important inputs.Keep up the good work guys and my best wishes to all…..

  41. Anza

    Hello to all,
    I buy raw goat milk for my son from an Amish family in Maryland. I recently had a glass jar burst in the freezer and am wondering if it is still safe to feed my son. I rather not make another trip out there unless it’s absolutely necessary. Thanks for your help,


  42. Diane Vigil

    Hi Anza. I know what you mean, but I’d be afraid that there might be broken glass in the milk, or that something else in the freezer got into the milk.

  43. Jan Steinman

    Anza, although I hate plastic with a passion, I do not freeze in glass — it’s just too risky.

    Plastic expands with the expanding contents, and my understanding is that the nasty stuff in plastic doesn’t come out as much in cold temperatures. And if plastic does burst, it’s more of a mess than a hazard.

    I would discard any milk that was in glass that burst. Too much risk from small glass slivers.

  44. Terry

    Does anyone filter there fresh milk? Cheesecloth or clean cotton t-shirt to remove hair and debris?

  45. Diane Vigil

    Hm. I have not seen hair or debris in fresh milk.

    If I did, I’d be very concerned that it wasn’t clean, just as I would with any food that that debris or anything else in it. I believe the idea is to ensure that any raw milk is dealt with in a way that it’s clean. That said, you may find the Organic Pastures FAQ page of interest.

  46. Jan Steinman

    @Terry, we filter through fine cheesecloth, but the occasional hair gets through now and then.

    Keep in mind that the FDA allows a certain number of “insect parts” and “rodent hairs” in even factory-assembled, pasteurized, homogenized milk!

    But raw milk, at least, has a built-in immune system. It has been shown to kill stuff like campylobacter that simply take over “dead” milk.

  47. Lynn Cameron

    The farm where I’m lucky enough to get milk uses milking machines that automatically filter the liquid before it even reaches the tank – I think. I’ll check on this.

    Jan says she never freezes in glass. I do, and here’s my easy method. Fill sterile (through the dishwasher or dip in boiling water) wide mouth quart jars just to the shoulder. I then ‘seal’ them by drawing out the air with a device that also seals food in bags. This is not necessary, though. I then place the jars on their side in the freezer until they are solid; I stand them up for storage at that time. I have never had a jar break using this method. The reason might be that the cream is spread out over a greater surface, and the milk has enough ‘strength’ to push it up when going solid instead of breaking the bottom (which is where it breaks) out of the jar.

  48. Dusty

    Re: raw goats milk freeze;
    goats milk is not lower in fat, it is naturally homogenized. I have frozen it for years, it freezes well, however when thawing make sure you shake it often while thawing to re-homogenize it.

    Re raw goat cream,
    It is not scarce, same amount depending on breed, just naturally homogenized. So you just need a cream seperator. It sells here for about $10 a quart.

    Re: Milk Share contracts. WE do a contract every 6 months ave 3 gallons a share (one milking) and at $10/share per week. If you drop out you loose. We are getting 2 gallons a milking now on one cow as one is dry and due to freshen, when she does they will get 6 gallons a milking. So i try hard to educate on yogurt, ice cream, cheese and freezing milk. I send out weekly notices.

    Re Milk filters:
    All milk is filtered as soon as it is milked to be HEALTHY. IT is these poor milkers that cause all problems for all raw milk producers as far as i am concerned. I am a vet tech and very interested, as we drink the stuff, on the raw milk is harmful sites. I read through every case, one of which was re-named and put back in the site under a different name. Others are ? if it even was the milk, as they were not raw milk consumers per say. But one dairy stands out, in that quite a number of it’s share holders ended up sick (in Northern CA). Now i hate to use the term “shareholders” as it is used differently for several completely different situations. But there you go. This dairy milked and the milk went into a bulk tank, where it was supposed to be cooled. The tank broke down and didn’t alarm i guess.

    Anyway the real culpret is in the manure ON THE FARM. It is a strain of e. coli that is extremely harmful. We had our farm tested, as should all that sell raw milk (our tester is Michem). We just don’t have it on our farm, and don’t bring in calves off farms that do (knock on wood as so far we haven’t)

    All cows get muddy, wash down facilities are a must. Go OUT to the dairy where you get your milk and check it out. The reason we like the way we do things, and can only do it because we are small; is that the consumer is DIRECTLY responsible for the cleanliness of their own food.

    Back to filters, any good filter should NEVER get hair or even bacteria through it. There are disposible filters that you should use, NOT cheesecloth. If you boil your cheese cloth between each milking maybe; however it still has too big holes for stuff to pass through. Our filters are in-line, and the filters are removed and thown away after each milking. The machine is then thoroughly washed down, I inspect each milker until i am confident they will do a good job. WE have vegetarians and farmers all working side by side; quite a group of very dedicated folks.

  49. Lynn Cameron


    Thanks so very much for taking the time to share your valuable knowledge and hands-on experiences with this group. We do love and revere farmers here at WWOF.

    I’m passing manure-e.coli info on to farmers in my area and resolved to get educated about the filters used in my own milk supply here in northern NY.

    I’m grateful to be enlightened on what I had assumed was a fact about the fat properties of goats’ milk and hope you will check back in occasionally to keep us updated about what’s happening in the field.


  50. dusty
    this is such poor reporting, starts with 2,000 killed in Europe by a strain of e. coli, doesn’t say whated down because he sells milk illegally; go to this site and complain about the poor report. if you research further, it was BEAN SPROUTS the e. coli was in.
    e. coli is a naturally occuring bacteria found in dirt everywhere, but there are different strains that if our immunity system is not used to it can cause a very real disease. We normally have e. coli in our gut. Raw milk does not “put it there” it is there naturally.

  51. dusty

    Campylobacter cases in Alaska tied to raw milk
    Alaska officials are investigating four cases of Campylobacter infection in people who drank raw milk obtained through a cow-share program in south central Alaska, the state Department of Health and Social Services announced yesterday. Alaska regulations ban the sale of raw milk, but milk obtained through cow-share programs is not subject to that restriction or to testing requirements, the department said in a Jun 27 press release. In a Jun 27 epidemiology bulletin, state health officials said all four patients obtained milk from the same cow-share farm in the Matanuska-Susitna Valley, and their C jejuni isolates had matching DNA fingerprints. Three of the people got sick in May and one in June. Two of them reported that a total of three other family members who drank the milk also got sick but didn’t seek medical care. Environmental health officials tested a sample of milk from the farm in May and found no Campylobacter but did find Listeria, according to the bulletin. The farm owner distributed a listeriosis fact sheet to shareholders on Jun 1, and on Jun 21 distributed a health advisory about the Campylobacter outbreak. State officials took another milk sample at the farm on Jun 22; results were still pending. Officials said anyone who has consumed raw milk since March and thereafter had an acute gastrointestinal illness should contact the state Section of Epidemiology at 907-269-8000.

    I find this very suspect, more likely to be found in the same food source, and i bet if you look, people who WERE NOT IN THE COWSHARE got sick around the same time. Problem is, FDA stops looking as soon as they hear raw milk. Would be interesting to follow this up.

  52. dusty

    As someone who follows closely the relentless campaign by the nation’s medical and public health establishments against raw milk, I’ve been waiting for the other shoe to drop in the European food-borne illness disaster.

    The “other shoe” is for some scientist or government public health official to seek to link the European tragedy to the battle here over raw milk.
    Sound crazy? I’d say. Verge on the paranoid? Definitely. After all, among all the culprits publicly linked to the tragedy — cucumbers, tomatoes, and, most recently, sprouts — dairy products of any kind have been noticeably absent.

    What did i tell you, someone else did the research and found that RAW MILK CONSUMPTION was nto the culprit.

  53. dusty

    This is a definate read, EVERYONE who drinks raw milk should know thee facts.

    “The data collected at Organic Pastures was quite different from that found at other dairies. The typical conventional milk tank had either salmonella or E. coli O157:H7 detected about 30 percent of the time. In comparison, Organic Pastures has never had one pathogen—ever. ”

    This is tested state dairies not necessarily raw milk dairies of which Organic Pastures is on. He is not clear here on that point.
    [PDF] Outbreaks in North America associated with the consumption of raw…/RawMilkOutbreakTable2000_2010.pdfFile Format: PDF/Adobe Acrobat – Quick View
    Feb 14, 2011 – E. coli O157:H7. Raw milk. Goat share. 30 illnesses. 2 children hospitalized. The Denver Channel … 9::NO::F2400_P1202_CHECK_DISPLAY,F2400_P1202_PUB_MAIL …. California. Campylobacter jejuni. Raw milk. Cow-share …

    that is where i looked at the data, which looks imprssive until you study it.

    also Chris Martin and Mary Tardiff, the two most notibale cases on the internet of e. coli infection leading to serious illnesses. All of these can be traced directly back to a lawyer who represented them.

  54. Lynn Cameron

    WOW, Dusty, you have been busy researching. Thank you again for passing this on. I will be showing this info at our next Weston A. Price (WAPF) meeting here in NY where the FDA/USDA vendetta against small farmers is on the rise.

    It has been noted that individual small farms are targeted more than small farms within a larger group of community supporters. The negative publicity generated plus a supportive local network for the farmer when a neighbor is accused seems to influence which farms are targeted.

    There is a wealth of info at the Farm to Consumer Legal Defense Fund( website including a free briefing on raw milk safety. This organization provides legal services at no cost as well as payment of the many thousands of $$ of filing & court fees so that small farmers can continue with their crucial tasks. Unfortunately these unnecessary and, patently harassing suits continue to increase.

    Support your local farmer in all possible ways, folks, whether they grow fresh produce or care for food-producing livestock. We need one another.

  55. Lynn Cameron

    Our milk buying club requires members to belong to the International WAPF. This helps to insure that they all understand the true facts and not the ‘spin’ info put out by most of the press. This is important not only because they are now paying members of a like-minded group but also because uninformed folks are more likely to jump on the raw milk blame wagon with physical ailments which are very likely unrelated to milk consumption at all. Just one visit to the doctor and a mention of raw milk consumption will end the search for the cause of the discomfort, as has been alluded to in Dusty’s comments, and bring nosing around by the feds.

  56. Jan Steinman

    @dusty, regarding campylobacter jejuni: data at indicates that raw milk KILLS campy quite effectively. You’d have to inoculate it with a heavy dose of campy, then consume it within a few days.

    So I agree, something fishy in the Alaska testing.

  57. Cathleen

    Found this site while looking up plastic jugs and raw milk. Just thought I would share this experience I have had. I know we are all about getting the most of our food & staying away from chemicals and toxins. Most of us know that food with fat content leaches the toxins from all types of plastics into it.

    Knowing this, I immediately pour my milk into sterilized 1/2 gallon glass milk jugs to minimize the amount of plastic/toxin that has had a chance to get into it.

    Our farmer uses the plastic because of ease of transport and issues with glass such as being heavy and breakable. Also it has been my experience that every time I had to buy store-bought milk in plastic jugs, it goes bad quickly. Even faster than a gallon of milk in two separate cartons.

    I used to think it was because of the exposure to light but now I am convinced that it is probably the plastic itself. For a year I have done the switch to glass as soon as I get home & the milk stays fresh for two weeks; no smell, no souring.

    Two weeks ago, I did not switch them into glass. I was busy and I just left them in the plastic jugs. By the second week, I ended up with 1.5 gallons of sour milk!

    It is not just about exposure to air or light either. My fridge is very cold, almost freezing & dark. The last plastic gallon jug I opened was sealed & already sour.

    Every time I open my last glass jug at the end of week 2, it is still fresh and sweet as the first day I got it.

    I am convinced now more than ever that the plastic leaches the toxins into the fats of the milk & sours the milk prematurely.

  58. Diane Vigil

    Interesting, Cathleen. It sounds like you’re on to something there. Thanks!

  59. Lynn Cameron

    Hi Cathleen,

    Thanks for sharing; I’m always so pleased to hear that another person realizes the value of farm fresh milk – a complex liquid with many aspects. I’m pretty sure that a portion of milk’s behavior is dependent on the types of bacterial interactions happening at different temperatures and pH

    My farmer uses plastic for the same reason yours does except that his customers wanted it instead of him. My fellow WAPF Chapter Leader always decants her fresh milk immediately into half-gal. wide-mouth glass jugs and puts them into the walk-in cooler of her restaurant. And she complains that too much of her milk goes sour before she uses it up. The farmer and I have postulated that the aeration during the pouring is part of the issue. It could also be the jars are not properly sterilized before the milk goes into them.

    Ironically, the milk I get from the same farm within hours after it’s milked, has kept for up to 30 days in my storage refrigerator in the original plastic jugs it comes in. This has been my experience for 3 years now. It goes through a lot to get to me – by car and by boat or snowmobile.

    I have just recently been researching the diet of patients at tuberculosis sanitoria in the early 1900’s. It was heavily weighted with dairy, eggs, and broths. I found out that homogenization was originally called aeration, and one of the reasons it was instituted was because it mitigated the pastured flavor that patients objected to that can sometimes be in summer milk. This caused the milk to go rancid very quickly necessitating the need for pasteurization to get the product even to a market that was just a few miles away. Of course, it also obliterated the cream line – an important quality marker.

    Best to you,

  60. Jan Steinman

    We only put our raw goat milk in one-litre reusable commercial dairy glass bottles that we’ve personally sterilized.

    We’ve had people want to transfer the milk into their containers, but we won’t do it. The only time we did, they complained because they said it went bad quickly. Well, DUH!

    The only milk we put in plastic is for freezing. If we get way ahead on milk, we’ll freeze some of it in one gallon plastic juice jugs. We then often sell it to a wildlife centre who feeds it to orphaned fawns, or we’ll make it into cheese, but we prefer not to consume it once it’s been in plastic.

    Here is what we ask our customers to do with their bottles. It is important to do a vigorous cold water rinse as soon as the bottle is empty:

  61. Jan Steinman

    In looking back over the thread, I noticed the request from Suzy for herd-share contract information.

    We have our program all but finalized — just waiting to hear from BC Corporate Registry that our new class of shares has been approved.

    To summarize: we are already a co-op. But to be sure not to run afoul of Canada’s draconian anti-raw-milk thugs, we added a separate class of shares to the co-op, the proceeds of which ONLY support the dairy herd.

    Our “Frequently Asked Questions” page that explains things in general:

    Our pricing structure:

    Our application form:

    The actual contract:

    Hope this is helpful!

  62. Cathleen

    Thanks to everyone for all the great info! Also good to know my methods of sterilization and storage of my glass are proper. Just got my milk yesterday & put in glass. Will see if my “summer” milk sours at end of week 2 in glass or if it was truly the plastic like it has been in past.

  63. Aky

    Ive been buying raw milk for over a year now in England UK……The farm i use to go to had a tap attached to the Milk tank, so pouring the milk in bottles isnt a promblem and there Hygiene levels are good.

    But this new place doesnt have a tap on there tank, so they use a plastic jug, which they dip in the tank and then fill the bottles like that….

    My concern is….i went the other week and the farmer was not there, but it was one of the workers…..He could not find the jug…so he dipped the bottle straight in the tank to fill……WITH HIS HAND IN THE TANK FULL OF MILK….

    OH god that just put me off….and i didnt even see him wash his hands….even though that would not have changed a thing for me…..

    Now this has got to be bad Hygiene standards or even against the law to selling raw milk??

    Can anyone tell me or give me some advise.

  64. Diane Vigil

    If nothing else, I’d suggest telling the farmer what happened. This will also give you an opportunity to voice your concerns about the general cleanliness of his operation, and your thoughts about the other place with the tap attached to the milk tank.

    That may lead to improvements — and perhaps you’ll be able to tell (discern) if it doesn’t.

  65. Lynn Cameron

    Hi Aky,

    Follow Diane’s advice. It is precisely these kinds of unsanitary procedures that give fodder to the feds on the subject of ‘outlawing raw milk because it is dangerous’.

    A healthy herd of pastured cows will produce milk that is highly anti-pathogenic in it’s raw state. For eons all cows were grass-fed and hand-milked; there was no running water, no steaming of equipment and no refrigeration. Milk was consumed mainly as a cultured product by herders, and, later, skimmed for butter and cheese and for cooking. Mother’s milk has always been necessary for offspring to flourish.

    Likely, most of this farm’s milk goes off in bulk to be pasteurized – this can make farmers/workers feel less care is needed because of the extreme processing that dairy undergoes before mass retailing. Please be understanding of his situation – ALL farmers/workers deserve grateful appreciation for the service work they do – on call 24/7.

    Keep an eye out for another source if these are grain-fed ladies; culture or cook with their milk until you can be assured of the health of the herd. Heat it to 180°F before giving it fresh to babies or the elderly. It is un-homogenized and STILL better by far than processed milk from the grocery. Don’t give up and good luck!


  66. carmen

    I have enjoyed getting raw milk for a few months. However, a couple of times the milk tasted “off.” Most of the time it is very good. This last time I got it, it was “off” again, so it was replaced the following day, and the replacement was also cheesy tasting.

    Do you know what would cause this? The farmer runs a nice clean farm, and seems to do everything right. This does not happen all the time, but I can’t afford to spend my time replacing the “bad” milk when it does.

    Could it be a temperature issue? I would appreciate any help, as I would like to keep getting the milk from this farmer.

  67. Diane Vigil

    One of our readers replied in email. I’m posting it here:

    The milk must be both brought down in temperature immediately after the cow is milked, and must be kept at under 38 degrees for best flavor, I have found the milk will stay fresh for up to a week; others say longer but I have a very fresh palate.

    The milk ust be transported in ice as well. Also what about your jars? Do you get them sterile?

  68. Eric

    We buy 12 liters once a week. Over half the milk we heat to about 74-5 deg C and keep it there for at least 30 seconds. Then we cool it as fast as we can and then refrigerate it. Seems to keep OK for the whole week. It could be the temp we heat it to is a bit too high, but better safe that sorry.
    I have a question. We got a bunch of milk today that has a pink tint in the cream. The farmer said it was blood due to a small injury, but not to worry. The company he delivers to accepted, so it should be safe, or? My inner gut says “not good”. I’ve found only one place in the web that also says milk with this pink tint is safe. There they describe the blood got in to the milk via broken capillaries in the utter. I’m still skeptic. Dose any one have any advice? Thanks

  69. Aky

    Eric first of all if your framer is saying its ok… Then it possible that he’s right but! Number one… Does he have a licence to sell raw milk? If so he wouldn’t really do anything that stupid that could cost his licence being revoked…. Also the company that takes his milk, it possibly doesnt concern them… Cos they would be heating the milk before selling it… So it would kill any bacteria…

    If i was you, i wouldnt drink that milk just to be on the safe side, although you can heat iit and drink it then.

    But the best way to drink milk is Raw milk, its the best! Just make sure it from a framer who sticks with the hygiene laws…. I know my framer does…. He’s so strick he wont even give me a bottle with out the health warning sticker on.

    Eric… Where do you buy your milk from? And where are you from?

  70. Lynn Cameron


    Axy is right about raw milk having so many good properties; cooking it makes it very much less digestible for some. I am one of them. Just as important as not pasteurizing is non homogenizing but for different reasons. See for lots of good info.

    I couldn’t tell you to consume your pink milk; I’ve never noticed it in many years of getting farm-fresh milk both in Idaho and in New York. However, milk from pastured cows is extremely anti-pathogenic. See for data on experiments where it was inoculated with both e.coli and salmonella, and the pathogens could not live in it. Here’s a good reason to get milk from pastured cows,and, of course, is the reason to be certain your source is clean using sustainable methods.

    In May and June – when the cows are eating the fresh Spring grass, herbs & flowers that skyrockets the nutrient value of their fresh milk – I double my purchase monthly and freeze half of it. I am using it now for smoothies, puddings, and cream soups, even though fresh milk is still available.

    See above in this original article for the good luck I’ve had with freezing, and when the milk is thawed in the warm water of the kettle always on my wood stove in winter, it is delicious to drink as fresh or to culture as kefir.

    Having hot chocolate now,

  71. Dusty

    you should consider moving to a discussion board. Some of these questions need immediate answers and are hard to find in this format.
    The yellow color is from the caratene in the grass, also give it the yellow butter color. Goats are mroe efficient so milk is whiter, Guernsey’s are laest efficient in conversion so are most yellow.
    NEVER drink pink milk! That is blood in the milk can be frmo mastitus
    Filtering is ALWAYS done at the time of milking. If you are buying milk, go out and look at their practices. Esp goat milk as i have found so many that are not clean.
    freezing in glass for about 40 years with no trouble BUT, always take the cream off first as it does not freeze well. When thawing set on counter and give a good shake every time you walk by, that breaks down fat globules and mixes in any cream left, and only fill jars 1/2 full.

  72. Dusty

    Carmen; can you ask your farmer to cool the milk quickly in your own clean jars. Cowy milk is usually from not cooling immediately; that said the flavor of milk changes with the feed as well. I don’t feed molasis bc the milk tastes mineral to me. Grass fed milk has a stronger taste than hay fed, and your grain is also important.
    We feed root crops in the winter, get good cream from it.

    Jars: Temp out should equal temp in. In other words, if warm milk goes into the jars or bucket, then use warm water to rinse it. IF you finish a jar of cold milk, rinse with cold water immediately. White vinegar is great for getting milk stone out of jars. Milk stone is what bacteria adhere to and change the flavor of your milk. My clean method for jars, rinsed in cold water as soon as empty. HOT wash with soap like DAWN that cuts grease and a good brush, hotish rinse with about 1 T of white vinegar n 2 gal of water, cold rinse with 1/2 tsp of bleach in 3 gal of water. I then place jars upside down in the window for the sun to dry them until i am ready to fill again. If your jars aren’t clean your milk can’t be!

  73. Dusty

    TAPS: I hate them, they are hard to clean and a great place for germs to hide. We test our milk equipment by swabs and lab. We also send our milk to test. That said, who in the world thinks plastic is good? And hands in milk? STOP buying from that farm now, is it worth your life?
    BULK tanks are just a bad idea. Look for a farmer with a couple cows, they are down there looking at the udder while cleaning it, not a swipe here and a cold water shot there. Find someone with experience and willing and BUY them a cow, never buy from a bulk tank! Or pastureize the milk if you do

  74. Dusty

    Filtering milk: After milk cools it is very hard to filter because the fat clogs the filter holes, FYI. Why milk is always filtered warm at dairy.

  75. Lynn Cameron


    Thank you so much for posting your excellent information on WWOF again, and I hope you’ll keep on sharing your knowledge and experience.

    It is obvious that you are still ‘boots on the ground’ out there actually making the white gold safely available for lucky folks. I noted the posting time. Were you up that late taking care of one of your ladies or just up waiting to start your dawn milking routine?

    Surely this information & more is available on a discussion forum someplace. Like you said back in July 2011 –

  76. saad

    which type of chiller should we use to cool up to 3 degree Celsius of 20,000 liter milk.

  77. sudhir

    Dear Sir

    i want to known how much time we store raw milk through transportation.

    we have received order of 15000 liter milk. the time distance is near about 18 hours.

    pls guide how we preserve milk


  78. bharat

    i wanna start a organic milk dairy. please guide in which sort of packing i should deliver milk to let my customer get fresh quality milk viz glass bottle, plastic or some other mode. also if delivered with in 4 hours of delivery of milk by cow, will quality of milk go down when reach to customer. also please provide process to provide best delivery to customer

  79. Diane Vigil

    Hi All,

    Unfortunately, I don’t have answers about storing milk in transit or starting dairy farms. I think you’ll need to look a little further for access to proper information.

  80. irfan

    Hello all, i am a veterinarian from pakistan and want to start a milk collection business in my city. My aim is to collect fresh milk from city periphery and distribute it in the cities as the city is not receiving good and fresh milk. people here add urea, formalin and other chemicals. I have two problems
    1: it will take an hour or two to collect and bring milk to city where I will place a chiller.
    2: I want to start it with low investment and can,t buy a vehicle with a chiller so can you suggest me a good way to bring milk from village to city without deteriorating it. suggest me any technique that should be a cheaper one and utensils too.if you can add any idea related to this business, you can explain here

  81. Diane Vigil

    Hi Irfan. That sounds like a good project. Unfortunately, I don’t have answers to your questions.

Share your thoughts:

Comments from first-time posters will be held for moderation (but are appreciated). Comments that violate common sense or courtesy will be deleted. If your name is a bunch of search terms, your comment will be deleted. We value your privacy (you must be 18 or older to post).

To make a long dash (—), type three hyphens and our software will convert it.

Manage your subscriptions

How you can participate ...
  • Read. Get information for yourself, and your family and friends.
  • Share. Tell your friends about
  • Comment. Tell us what you think.
  • Send in tips. Got some good information? Send it here.
Disclaimer: This website is for informational purposes only, and is not intended to be a professional medical diagnosis, opinion or suggested course of treatment, nutrition or anything else. Please see your doctor or health care professional for a professional medical opinion, and refer to our Disclaimer for use of this website.
© 2007-2018 All Rights Reserved.
Logos and trademarks of other companies are the property of their respective owners.
Designed by DianeV Web Design Studio (38 queries. 0.268 seconds)