FAQ: Why does the cream rise to the top?

Our milk is pure, simple organic and natural.   Naturally, the cream rises to the top of the milk.  Some call it cream-line milk.   We call it delicious.

The cream is where vitamins A & D can be found.   These fat-soluble vitamins preform all kinds of essential functions in our bodies.  Today’s diets contain a fraction of the natural vitamins’ that were recognized in traditional diets as the foundation of health.

For more information, we recommend the Weston A. Price Foundation and the Nourishing Traditions’ cookbook.  

Our milk is unhomogenized.  During the process of homogenization, the milk is put through intense heat and pressure to make the fat mix into the milk so that it doesn’t separate.  Some say it adulterates the milk.  I’m not even sure why that process is desired.  

When the cream rises to the top, you can scoop or gently pour off the delicious cream; heavy with all kinds of healthy fats that gives your coffee or tea that little extra something. Or you can just shake it up and have one heck of a glass of milk.

There is an actual cream-line to our milk. To see it, let the milk sit undisturbed in the refrigerator for 12 to 36 hours.   When trying to separate cream for ice cream or to make rich, creamy sauces, I put the milk into wide mouthed half gallon or gallon jars, which makes for easy ladling. Aaron’s tactic to separate the cream is to punch a hole in the bottom of the plastic jug and let all the skim milk drain into another container and then capture the cream before it flows through the bottom.

These are just a few of the many ways you can enjoy the cream that rises to the top of our milk.