Recipes

There's something comforting about a pot of homemade mac and cheese. Made with real butter, fresh milk, and plenty of good cheese, it's simple food that never goes out of style. This recipe comes together with pantry staples and lets the rich flavor of real raw dairy shine. Serve it alongside grilled burgers, barbecue, or enjoy it as a meal on its own.

This fudge never sees a stove. We keep everything under 110°F the whole way through, so the butter, cream, and honey stay exactly the way they came to us. Nothing cooked out, nothing lost. That's the whole point of raw: the good stuff is still in there, honey included. You can taste it too. This isn't the flat, one-note sweetness you get from a box of fudge mix or a recipe with sweetened condensed milk. It's rich in a way that coats your spoon, with real depth from the raw honey and a clean, moo-ey finish from the butter and cream. A few pieces in the freezer and you'll understand why we don't cook this one.

Looking for a simple summer treat made with real ingredients? This homemade frozen yogurt is one of our favorite ways to use our Plain Raw Yogurt. It's creamy, lightly sweet, and comes together with just a handful of ingredients you probably already have in your kitchen. Top it with fresh berries, peaches, or a drizzle of honey, and you've got a yummy dessert the whole family will love.

Tender, fall-off-the-bone ribs brushed with a savory butter and tallow glaze. These St. Louis-style ribs are coated in a smoky spice blend with hints of maple and Worcestershire, then slow-grilled until the meat pulls back from the bone. The glaze caramelizes into a rich, flavorful bark that's smoky, slightly sweet, and absolutely worth the wait.

This BBQ chicken is simple, flavorful, and perfect for grilling season. Chicken legs and thighs get coated in a savory spice rub, grilled until crispy, then brushed with your favorite BBQ sauce. The dark meat stays juicy and tender, and the skin gets that perfect char. It's the kind of recipe you'll make all summer long.

Rich, creamy, and naturally sweet. This raw vanilla ice cream is made with real ingredients, just like in the olden days. Raw cream and raw milk keep all the beneficial enzymes and probiotics intact. Pastured egg yolks add richness and nutrients. Maple syrup provides natural sweetness without refined sugar. And vanilla brings it all together with that classic ice cream flavor. It's a treat that's nourishing, not just delicious.

These little pot pies are comfort food at its best. Rich, savory beef filling made with our ground brisket (30% fat for extra flavor and juiciness), Malabar flour, beef bone broth, butter, and heavy cream (plus some veggies and herbs)... all wrapped in flaky puff pastry. They're perfect for kids (mini is always more fun) or serve them as an appetizer. Pure, simple comfort in every bite.

Caramelizes beautifully in the oven. The glaze is sweet and tangy with a little kick from the dijon, and it creates this gorgeous golden crust over the smoky, salty ham. Made with our naturally cured ham roast (just sea salt and hickory smoke... no weird stuff). All natural ingredients, easy to make, and perfect for Easter dinner when you want something that looks and tastes impressive without a ton of work.

Fluffy, golden pancakes made with real ingredients: local flour, raw butter, raw milk, and pastured eggs. Just a simple recipe that gives you a stack of pancakes your family will love. Perfect for Saturday mornings when you want breakfast to feel special without spending an hour in the kitchen.

Basically a deconstructed taco, piled high on a plate. You start with rice, add seasoned ground beef, beans, lettuce, tomatoes, cheese sauce, and whatever else you want. Riley loads his up with everything and asks for it constantly. It's fun to make because everyone builds their own stack exactly how they like it. Less messy than tacos, just as good.

Landon is our youngest, and like most toddlers, he's all about chicken tenders. Esta makes them from scratch: real chicken coated in breadcrumbs and baked until they're crispy. No weird ingredients or mystery meat. Just simple chicken tenders he can pick up with his hands. We usually serve them with ketchup or honey mustard, and he's happy. So are we.

You wrap chicken breasts in bacon, season them, and bake until the bacon gets crispy and the chicken stays juicy. It's simple but it feels a little special. The bacon keeps everything moist and adds so much flavor. Esta usually serves it with roasted vegetables or a salad, and the kids always clean their plates.