Guide to raw milk. It's benefits and how to store and handle.

If you're here, you're probably curious about raw milk. Maybe you've heard about the health benefits. Maybe you're frustrated with what passes for "milk" at the grocery store these days. Or maybe you just want to know how to keep your raw milk fresh and safe. Whatever brought you here, you're in the right place. Let's talk about what makes raw milk special, how to handle it, and why we believe it's worth choosing. Raw Milk: An Old Fashioned Food We've Forgotten Here's something that might surprise you: raw milk used to be completely normal. For thousands of years, raw milk was just... milk. Everyone drank it. Everyone knew how to handle it. Grandmothers passed down the knowledge to their daughters, who passed it to theirs. It was simple, everyday food that nourished families without a second thought. But over the last century, modern food changed everything. Pasteurization became the standard. Industrial dairy took over. And somewhere along the way, raw milk got vilified. People were told it was dangerous, old-fashioned, something to be afraid of. The common knowledge about raw milk --- how to store it, how to use it when it sours, why it's so nourishing --- that knowledge got lost. But here's the truth: raw milk isn't dangerous when it's produced carefully. It's not outdated. It's real food the way it used to be, before everything got complicated. And that knowledge we lost? We're bringing it back. Why Choose Raw Milk? What Are the Benefits? Raw milk is milk the way it used to be. Straight from the cow, nothing added, nothing taken away, nothing altered. When milk gets pasteurized, it's heated to high temperatures to kill bacteria. Sounds good in theory, but here's the problem: pasteurization doesn't just kill bad bacteria. It destroys the good stuff too. Enzymes, probiotics, and vitamins get damaged or wiped out completely. Raw milk keeps all of that intact. Here's what you're getting with raw milk: Enzymes that help you digest it (and other foods, too). Raw milk contains many enzymes including lipases (for breaking down fats), proteases (for breaking down proteins), and lactoperoxidase (a natural antimicrobial). For many people, they can improve gut health and reduce digestive issues.The living microbiology can jumpstart your body into producing lactase. Lactase is the enzyme necessary to digest milk. Newborns produce tons of it. But, as we get older we produce less and less. This is why many people who struggle with pasteurized milk find raw milk easier on their stomachs.Probiotics for gut health. Raw milk contains lots of beneficial bacteria that support digestion and immune function. Lactobacillus, Lactococcus, and Leuconostoc (and more). They're the same kind of good bacteria you'd find in yogurt or fermented foods.More vitamins and minerals. Raw milk from 100% grass-fed cows is rich in vitamins A, D, and K2, plus omega-3 fatty acids and CLA (conjugated linoleic acid). Pasteurization reduces these nutrients.Healthy fats your body needs. The saturated fats in grass-fed raw milk aren't something to fear. They're nourishing and satisfying. This is milk the way nature designed it. Simple, whole, and packed with nutrition. In addition to intact nutrition on a whole, there's a bunch of research showing the benefits of being a longterm raw milk drinker. These include: Powerful immune system builder - Helps rebuild and strengthen immunityReduces asthma - Raw milk helps prevent asthma in children (30% reduction noted in studies)Reduces allergies - Increases resistance to allergies in childrenReduces ear infections - 30% reduction in ear infections Reduces respiratory infections - Increased resistance to colds and respiratory infectionsReduces fever - Lower risk of fever in childrenReduces eczema - Correlated with less eczema in childrenTreats digestive issues - Helps with Crohn's disease and IBS (Irritable Bowel Syndrome)Less lactose intolerance - Raw milk is rarely associated with lactose intoleranceBuilds bone density quickly - More effective than pasteurized milk You can check out the Raw Milk Institute to learn more and see the studies behind this. How Should I Store Raw Milk? Raw milk needs to stay cold. That's the most important thing. As soon as you get your milk home, put it in the refrigerator. Keep it at 40°F or below. The colder, the better. Don't leave it sitting out on the counter while you unpack groceries. Don't let it warm up in the car. Temperature matters. Store it in its original container with the lid tightly sealed. If you need to pour some out, do it quickly and get the milk back in the fridge right away. And here's a tip: keep your raw milk toward the back of the fridge, not in the door. The door gets warmer every time you open it, and that can shorten your milk's freshness. Can I freeze Raw Milk? Yes, you can! However you should keep 3 things in mind: Raw milk may become clumpy when thawed. It's the fat. You can shake it a lot to recombine, but it might still be a little clumpy. Some people notice a flavor change. But... some people don't. I recommend doing a small test batch first to make sure previously frozen milk works for you.The longer it's frozen, the more probiotic loss. For this reason, I don't recommend freezing raw milk for more than 6 months. This is why we offer weekly delivery. You can get fresh milk every week! But, for those who love staying stocked, freezing is also an option. How Should I Handle Raw Milk? Handling raw milk isn't complicated, but a little care goes a long way. Keep it clean. If you're scooping cream off the top or pouring milk into another container, make sure everything you're using is clean. If contaminants get in, it could make the milk sour more quickly.Shake it. Because raw milk in non-homogenized, the cream will rise to the top when it sits. Give it a really good shake before pouring. Otherwise, you'll pour the cream off first and be left with watery skim milk. Or, if you prefer, you can scoop the cream off the top for other uses!Trust your senses. Fresh raw milk smells clean and slightly sweet. If it smells really sour, it's probably not going to taste the best. It's time to use it for something else (more on that below). Raw milk is a living food. Treat it with respect, and it'll stay fresh and delicious. How Long Does Raw Milk Last? This depends on how fresh it was when you got it and how cold you keep it. You typically get Triple E milk 0-3 days after it's bottled. It's fresh! In general, raw milk stays fresh for 7-10 days in the fridge. Sometimes longer if it's really cold and handled well. But here's the thing: raw milk doesn't "go bad" the way pasteurized milk does. Pasteurized milk spoils and gets nasty. Raw milk sours, and that's actually still useful (more on that below). The best way to know if your milk is still fresh? Smell it and taste a small sip. If it's sweet and pleasant, it's good to drink. If it's very tangy or sour, it's time to use it for cooking or culturing. Why Does Raw Milk Sour? When milk comes fresh from a healthy, grass-fed cow, it contains natural probiotics and enzymes. These beneficial bacteria are part of what makes raw milk so nourishing. Over time, especially if the milk warms up or sits for a while, these bacteria begin to consume the lactose (milk sugar) and convert it into lactic acid. That's what creates the tangy, sour taste. It's a natural fermentation process, the same process that turns milk into yogurt, kefir, or buttermilk. Pasteurized milk doesn't sour the same way because pasteurization kills all the bacteria, good and bad. When pasteurized milk goes bad, it just rots and becomes undrinkable and dangerous. But when raw milk sours, it's still useful. The beneficial bacteria are doing what they're supposed to do. This is why soured raw milk can still be used for baking, making cultured butter, or feeding to animals. It's not spoiled, it's just transformed. What Can I Do with Soured Raw Milk? Don't throw it out! Soured raw milk is not the same as spoiled pasteurized milk. When raw milk sours, it's because the beneficial bacteria are working. It becomes tangy, kind of like buttermilk or kefir. And it's still perfectly useful. This is part of that old fashioned knowledge we've lost. Our grandmothers knew that soured milk wasn't waste, it was an ingredient. Here's what you can do with soured raw milk: Bake with it. Use it in pancakes, biscuits, muffins, or cakes. The tanginess adds flavor and helps baked goods rise. Make cultured butter or cream cheese. Soured milk is a great base for homemade cultured dairy. Feed it to your pets or chickens. They'll love it, and it's good for them. Use it in smoothies. The sour flavor blends right in with fruit. Water your plants. Some gardeners swear by it as a soil amendment. The point is, soured raw milk isn't waste. It's just milk in a different stage. Still valuable, still useful. Is Raw Milk Safe? What Does Triple E Do for Safety? Let's be honest: this is the question most people really want answered. Yes, raw milk is safe... when it's produced with great care. And we take safety seriously here at Triple E Farms. Here's what we do: Our cows are healthy. They're on pasture, eating grass like they're supposed to. Healthy cows produce healthy milk.We keep everything clean. Our milking equipment is sanitized after every use. The milk goes straight from the cow into refrigerated storage. No sitting around at room temperature.We test regularly. We test every batch of milk for general bacteria counts on site. This helps us make sure it meets the highest standards. We keep it cold. From the moment it's collected until it gets to you, our milk stays cold. Temperature control is one of the most important factors in keeping raw milk safe.We follow strict protocols. We're not just winging it. We follow established safety practices for raw milk production. Want to know more about our safety practices and see our actual test results? Check out our Milk Quality & Safety page. Raw milk has been nourishing families for thousands of years. When it's produced with care, it's a safe, wholesome food. The Bottom Line Raw milk is pure, simple, and packed with nutrition. It's milk the way it used to be, before everything got complicated. Buy from a trusted source. Store it cold. Handle it clean. Trust your senses. And don't throw it out when it sours. If you've been looking for real, old fashioned food that nourishes your family, raw milk is a great place to start. Got questions? Reach out anytime. We're always happy to talk about our milk and how we produce it. Here's to pure, simple food 🙌

Tallow. Health benefits? How to use? How to get the least toxins?

Not all fat in bad! Let's bring tallow back as a kitchen staple! In the 1950s, some misinformed scientists spread a rumor that fat is bad for your heart. Then entered a wave of low-fat diets. You see, as we complicate our food system more and more, the advice for staying healthy seems to get more confusing and complicated, too. Well, the low fat myth has been busted! And that kinda makes sense, since tallow is one of the oldest cooking fats. It's been around for thousands of years and was quite popular before seed oils were introduced in the early 1900s. Quality saturated fats from naturally raised animals (like our grass fed tallow) can be a health boosting addition to your diet. Here are some tallow benefits: --> Tallow is rich in fat-soluble Vitamins A, D, E, and K. And that "fat-soluble" word is important here, since your body needs fat to absorb and use Vitamins A, D, E, and K. So by getting those vitamins alongside (or better yet in) fat, your body can easily use them! When you eat a low-fat diet, it can lead to deficiencies here. The main 4 fat soluble vitamins are really important for your health, and you need to get them primarily through food. Here's what they're needed for: Vitamin A is needed for vision, immune function, cell growth, and reproduction.Vitamin D is needed for bone health, immune regulation, muscle function, and mood regulation.Vitamin E is needed for antioxidant protection, immune function, blood vessel health, and skin health.Vitamin K is needed for blood clotting, bone metabolism, heart health, and wound healing. In short, by making sure you have plenty Vitamins A, D, E, and K, your body can function optimally. --> Tallow is loaded with CLA (conjugated linoleic acid). CLA is an essential nutrient you need to survive. It helps maintain good body composition, reduces inflammation, and supports your immune system and heart. Modern research is also showing that CLA has anti-cancer properties, too! --> Tallow has a stable saturated fat structure that doesn't oxidize easily when heated. Oxidized fat is fat that has gone bad from being exposed to air, heat, or light for too long. It becomes rancid, smells off, and can harm your body when you eat it. Here are some potential negatives of eating oxidized fat: Oxidized fat can have free radicals in it that cause oxidative stress, which means inflammation and aging. When your immune system encounters oxidized fat, the red flags go off. Your body views in as a "foreign substance", which can trigger chronic inflammatory responses and other health problems.Eating oxidized fat can damage blood vessels and harden arteries. When fat oxidizes, it loses nutritional value, destroying those beneficial fat-soluble vitamins we need so much as well as omega-3 fatty acids. The good news is that tallow has a high smoke point of 400F. And that means it doesn't oxidize easily (the same simply cannot be said for seed oils, which have low smoke points). This is a big reason it's a healthy fat that's great for high heat cooking. --> Tallow is packed with calories that keep you full longer, and that means less chance of overeating. You know, I've noticed this myself. When I eat quality saturated fats, I don't get hungry quickly. I stay satiated longer, and I end up eating less. It's the same idea as not eating "empty calories". Tallow is excellent for high heat cooking. I already covered the health consequences of eating oxidized fat above. But, from a culinary standpoint, cooking with rancid oil means meals with off flavors and odors. Yuck! You can use tallow for basically any kind of cooking. Think frying eggs, searing steaks, making pie crusts or biscuits, roasting root veggies, or deep frying potato chips. Yum! Tallow will be solid at room temp and turn into a liquid when heated. Tallow packaged in glass helps reduce toxins. We spend so much time making sure our animals are raised naturally (and therefore with less toxins). Why would we mess that up with our packaging. Glass it the way to go for us. This is especially true with tallow, which needs to be put in a container when hot and liquid. As you probably know, the most toxic leaching from plastic happens at higher temps. What fats do you love to cook with? Is tallow one of them? What fats do we offer that you just love? ⬇Comment below (no account required) to share your thoughts with our community. Or contact us to keep it private.

A2/A2 cheese. What's the big deal? It's the way all cheese used to be.

Have you heard about the A2/A2 dairy thing? Sure, I could get into all the science-y stuff behind it. The beta-casein protein structure, the peptides it breaks down into, the mechanisms for how it could cause damage, etc. But... that seems a little complicated. The way I like to think about the A2/A2 dairy thing is that it's the old fashioned kind. Here's why: A long time ago, cows underwent a genetic mutation that made them produce a new kind of protein - A1. You see, all mammals naturally produce milk with 100% A2 protein in it (humans, goats, sheep, mice, whales, etc)... with one exception: COWS. A couple thousand years ago, cows in Europe were put indoors in cities. They weren't on pasture and couldn't exercise. People started to feed them grain and byproducts from making whisky or beer. They were living an unnatural lifestyle, eating an unnatural diet. The cows were stressed. And what do living things do under stress? They adapt and sometimes mutate. Those European cows underwent a genetic mutation that made them produce a new kind of protein in their milk - A1. And then, those cows made their way to the US. And now, basically all cow dairy in the US has a mix of A1 and A2 proteins (also called A1/A2). The A2 protein is the old fashioned kind. And, gee I'm not surprised that the old fashioned kind is easier to digest and works best for most. This is especially true for people from eastern countries like India and China. Why? The cows there didn't undergo that mutation. They still produce A2/A2 milk. People there haven't had time to acclimate to the A1 protein. When someone is intolerant to A1 protein, they generally have tummy troubles. The symptoms can be similar to lactose intolerance: stomach pains, bloating, diarrhea, constipation, flatulence, etc. Over time, those issues can develop into more chronic issues like IBS or colitis. I've heard from so many people who haven't had dairy in years and then try A2/A2 and rejoice - "I can eat dairy again!" Did you know that all of our cheeses are now A2/A2? That's right! And since cheese basically has the most protein of any other dairy item, it's a great place to start with A2/A2. We plan to convert our entire herd to A2/A2 by the end of the year. That means that ALL of our dairy will be A2/A2 soon. Stay tuned! Do you handle A2/A2 dairy better, or does it not matter for you? What are the top things you look for when shopping for dairy? I'd love to hear from you! Comment below or contact us 😊

5 reasons we just love raw dairy. Why do you choose raw?

Happy Valentine's Day 💖

Here are the top 5 reasons I love raw dairy:

1-- Raw milk is a real, old fashioned food.

2-- Raw dairy is probiotic.

3-- Many people with lactose intolerance can handle raw dairy.

4-- Keeping it raw makes all the nutrition bioavailable.

5-- Raw milk can be made into so many yummy foods!

Did you know that the same health benefits of raw dairy for humans applies to your furry family as well?

What's your #1 reason for loving raw dairy?

More from the blog

Guide to raw milk. It's benefits and how to store and handle.

Tallow. Health benefits? How to use? How to get the least toxins?

A2/A2 cheese. What's the big deal? It's the way all cheese used to be.

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