Don’t waste it - just make some cheese

You’ve likely heard the sayings “turn lemons into lemonade” and “don’t cry over spilled milk”. But what do you do with too much milk or sour milk? There certainly should be a saying about that. If you accidentally over-purchase milk or your raw milk sours faster than you can drink it, please don’t dump that wonderful liquid down the drain. The ladies on the farm worked so hard to produce it. I have a solution for you - “Ricotta get going!” Turn your extra milk into ricotta cheese!

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Level up a steak with easy yet fancy compound butter

Farmer Aaron got his first grill ever. Wow! He’s ready to explore grilling this summer, and would love to take you on this adventure with him. A tried and true meat for the grill is a nice steak. Miller’s has a variety of 100% grass fed and finished steak options for you. Steak is pretty basic, but there’s a sophisticated yet simple way to dress it up - compound butter!

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Nope, not approved for human or pet consumption

I’ll start by saying that the government can be very contradictory. Here are some examples.... Now on to raw dairy.

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A fresh perspective on the raw milk movement

A highlight of the conference was hearing Mark McAfee, founder of the Raw Milk Institute (RAWMI) and Organic Pastures in California, speak about the safety and quality of raw milk. It was a boost of confidence for Aaron, confirming that he’s holding his farm to the highest possible standards.

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Where and how the A2 cheese is made

I was honored to visit our artisanal cheesemaker - Alpine Heritage Creamery - in December. This is where farmer Aaron sends his milk to be made into cheese. I got a tour of the facilities and had a long conversation with one of the employees. I love learning about where and how my food is made, and I know you do, too. So here’s the scoop on the cheese and the cheesemaker.

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The great Milk Diet experiment results are in

Being in the dairy business, we hear a lot of rumors about milk on the farm. One particular rumor really got us curious: You can live on only milk. So, is this true? We had to look into it more.

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What is A2/A2 milk and why it’s better for your body

There are an array of confusing and subjective food labels in stores - Prime, Choice or Select beef, Grade A or Grade B maple syrup, free range or pastured eggs, etc. These labels are all based on a human making a subjective assessment of the product. The lines that divide each are blurry. When it comes to milk, the A2/A2 label is objective and scientific.

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How to choose the right butter

When the farmer has extra milk, he makes butter. And, who doesn’t love some real butter? Mmmmm. Butter spread on sourdough bread. Butter melted over veggies. Steak with a flavored butter compote. Buttery cookies and pie crust. Butter in your coffee. I mean, it’s all amazingly delicious. If you’ve shopped on our store, you may have been overwhelmed by the variety of butter options. You may have wondered - what’s the difference between regular, cultured, fresh, and spring butter? Let’s explore this a bit.

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Why you should eat A2 cheese

I’m not a food scientist or doctor, but I have heard many anecdotal stories about the benefits of A2 milk. The farmer saw marked differences when he switched his baby and calves to 100% A2 milk. Our customers have told me stories from simply being able to drink milk again to recovering from colitis and other chronic digestive issues. But what about cheese? Does A2 matter when it comes to cheese? The short answer is...

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What does the farmer do to verify his milk is safe?

The farmer is a raw milk farmer, and safety is a top priority. According to the CDC and FDA, drinking raw milk puts you at risk of exposure to a wide range of bacteria including Brucella, Campylobacter, Tuberculosis, E. coli, Listeria, and Salmonella. So, what does the farmer do to verify that his milk is safe?

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