Fresh, unpasteurized milk is delicate. A few simple handling rules make the difference between milk that lasts and milk that spoils.
Clean equipment first
Wash all buckets, jerrycans, and bottles with hot water and soap before every use. Rinse well — any residue affects the taste.
Milk into clean containers
Keep the milking area clean and dry. Wipe the udder with a clean, damp cloth before milking. This keeps dirt and bacteria out of the milk.
Cool quickly
Milk should be cooled within an hour of milking. The faster it cools, the longer it stays fresh. If you don't have a chiller, keep containers in the coldest place available.
Store in gallon bottles
We ship our milk in clean gallon bottles. Fill them fully, seal tightly, and keep them upright and cool during transport.
Keep it covered
Never leave milk open to the air. Exposure to heat, light, and dust speeds up spoilage.
Follow these steps and your milk will reach the buyer fresh, every time.
