LTLT stands for “low temperature long time” and is also known as “batch pasteurization”. The milk is heated to 145F for 20-30 minutes. Then it is immediately cooled down.
Side note: Other pasteurization methods are HTST (high temperature short time) and UHT (ultra high temperature).
This is the lowest temperature that you can pasteurize milk at. And, farmer Aaron and I assumed that, especially since the milk is NOT homogenized, it would not change the taste or structure of the milk and cream.
We were wrong! You can see the difference. Here is Miller’s raw and pasteurized milk that sat for 3 days in the fridge:
As you can see, our raw milk has a hefty and easy-to-see cream line, about a third of the way down from the top of the container. The pasteurized cream top milk has a cream line, too. However, it’s harder to see and only about a tenth of the way down from the top of the container.
When you take a spoonful of cream out of each container, there’s a stark difference as well. The raw cream is smooth and thick and coats the spoon. The pasteurized cream is clumpy and sticky, almost like a pudding skin at the very top.
I read a few scientific articles about why this happens. As it turns out, pasteurization alters the fat in milk.
With unprocessed raw milk, any interaction between milk proteins and milk fat is limited. Milk fat is contained within the “milk fat globule membrane”, and the casein and whey proteins are found predominantly in the watery part (AKA the “serum phase”) of the milk.
But, processes such as heating can alter these structures. The fat globule membrane can be broken, which makes it easier for the fats to mix in with the watery part of the milk. Scientifically this can be called “better emulsion stability” or “creaming stability”.
The less the milk is heated, in temperature and time, the less the fat and cream is altered. Miller’s Bio Farm chooses LTLT processing, because it’s the lowest possible temperature for pasteurization. And now, we’ll need to look into HTLT processing (high temperature low time) to see if it’s possible and if it causes less damage.
Even though the amount of fat is the same in both Miller’s raw and pasteurized milks, they present themselves differently. As usual, there are pluses and minuses to both.
When you drink raw milk, the downside is that there’s an extra step. You typically need to shake the container to recombine the fat before pouring. The plus side is that it’s much easier to separate and utilize the cream to make butter or whipped cream.
When you drink pasteurized milk (even when non-homogenized), the plus side is that shaking is not as essential. The fat is more evenly distributed in the milk. The downside is that the cream is not as abundant.
Both are absolutely delicious. But, there are both invisible and visible differences when it comes to raw vs pasteurized milk.
How do you take or use your milk? Raw or pasteurized? Do you heat it or cook with it at home?
I’d love to hear from you. Comment below (no account required, start typing and post as a guest option will appear) or contact us.
Well now, friends, let me tell you about eggnog - it's no yolk, this drink has been around forever! While history scholars are still whisking through different stories, most agree it sprouted from a Medieval drink called posset.
Posset was hot milk curdled with wine or beer, served in a two-handled pot when folks caught the sniffles. Yup, that's right, I said sniffles. The warmth would settle your bones, the milk kept your strength up better than a day of plowing, and the alcohol and spices worked like nature's own medicine chest.
Posset recipes were as varied as quilting patterns, every homestead had their own way to make it, and from this patchwork of kitchen wisdom grew a whole crop of milk based treasures, including... eggnog itself.
Eggnog is a rich, chilled, sweet dairy drink that'll make you smile like you just finished morning milking. It's made with milk, cream, sugar, egg yolks, and spices, simple as that! Most folks only raise a glass during a short spell around Christmas.
It was those fancy British folks in the 1700s who turned eggnog into a holiday tradition. They'd add expensive spirits and spices to milk to preserve it through winter (yep, aged eggnog, just like preserving pickles in the cellar).
Eventually, eggnog crossed the ocean to the Thirteen Colonies. As times changed and food became easier to come by, common folk adopted it as a cherished holiday drink.
Today, food is everywhere you look, but finding the right kind is harder than finding a needle in a haystack. Store-bought eggnog is stacked in every store, but I won't hitch my wagon to it.
Store-bought eggnog is cooked up in factories to taste good and stay the same every time. But it's packed with additives, loaded with more sugar than a honey wagon, and has less than 2% egg yolks. Might as well call it milknog! And don't get me started on all that pasteurization business.
If you've got the time, eggnog is easier than feeding chickens. Here's what you need:
4 egg yolks (fresh from the henhouse)
⅓ cup maple syrup (the real stuff, tapped honest)
2 cups raw milk (straight from Bessie, if you're blessed)
1 cup raw cream
1 tsp nutmeg (or whatever spices suit your fancy)
3 oz bourbon or rum (if you're of a mind to)
You can mix these ingredients raw (like we do on the farm) or you can warm it up. Your barn, your rules.
For a fuller eggnog, beat those yolks until they lighten like sunrise. Then fold in the rest.
For a frothy eggnog that'll make you grin like a cat in the creamery, beat 4 egg whites until soft peaks form, then stir them into your finished batch. I highly recommend doing this whether you bought it from a farm stand or made it yourself. It's wonderful.
So please, enjoy your eggnog this winter season. When you raise your glass, think on what you're celebrating. Toast to home remedies, good health, the wisdom of those who came before us, and honest food that comes from the land.
Tallow might sound old-school, but this grass-fed goodness is pure skin food. Packed with vitamins A, D, E & K plus CLA, it mimics your skin’s natural fats for maximum absorption. The result? Happy, nourished, glowing skin, without the chemicals
It’s that time of year again—the turkey takes center stage. Whether it’s Thanksgiving, Christmas, or just a Sunday family dinner, a golden-brown bird is often the star of the show. But if you’re grabbing a conventional turkey from the grocery store, you might be wondering: what’s actually in it besides turkey?
Why not add weird stuff to our holiday dinner?
Many conventional turkeys are “enhanced” before they even make it to the freezer aisle. That usually means they’ve been injected with a solution of water, salt, and sometimes sugar or broth. It’s meant to keep the meat "moist and flavorful", but it also means your turkey may contain up to 15% of stuff that isn’t turkey. Always check the fine print on the label—you might be paying turkey prices for salty water.
I sure hope you like your turkey with a side of salt!
Those injections can leave a grocery store turkey surprisingly high in sodium. And when you see “natural flavorings” or “seasonings” on the label, it isn’t always just herbs and spices—it can also mean more hidden salt and flavor enhancers. So what exactly are these “boosters”? Think modified food starch for texture, “natural flavorings,” caramel coloring, and sometimes even MSG for that extra hit of savory flavor.Here’s the kicker: take a look at this turkey below—it’s sold by a major brand and proudly labeled ALL NATURAL. But read closely, and you’ll see it actually contains about 4% “other ingredients” that aren’t clearly listed. Makes you wonder, right?
Turns out the real stuffing happens long before Thanksgiving—it’s all corn, soy, and unnatural junk.
Conventional turkeys are typically raised on large farms where antibiotics may be used to prevent illness in crowded conditions. The USDA regulates withdrawal periods before processing (meaning the birds shouldn’t have antibiotics in their system at slaughter). So does that mean the birds really aren't antibiotic free after all? How confusing for the consumer!
As for what the conventional turkeys are fed:
Grains:Corn, wheat, and barley aren’t just wholesome-sounding grains—they’re the cheapest way to pack calories into a turkey, fueling rapid growth. Efficiency, not nutrition, is the goal here.Seed Oils:Soy, canola, and flaxseed are tossed in, not out of kindness, but to boost fat content and keep growth on track. Soy especially dominates, since it’s cheap and plentiful—most of it genetically modified. So these turkeys are definitely not low PUFA.Protein sources:Turkeys grow fast, and that means they need protein—lots of it. Beyond soy, feed mills mix in other plant-based proteins to supercharge growth in young poults. The formula isn’t about balance or natural diets; it’s about pushing birds to market weight as quickly as possible.
Seed oils, sugar and more, OH MY!
Certain “self-basting” turkeys may also contain a touch of sugar or dextrose, oils, or even phosphates to help retain moisture during roasting. My gosh this list keeps going on and on...
And the star of the show...
Conventional turkeys are genetically bred to grow quickly and large, especially in the breast area—because that’s what most shoppers want.
It’s something Big Ag has down to a science: decades of selective breeding for size and speed at the expense of health and flavor. The result? A bird designed for profit margins, not taste. Compared to wild or heritage turkeys, today’s supermarket turkeys are bland, bloated, and bred to fit industry demand, not the dinner table. These turkeys don’t look much like wild turkeys anymore.
So what's in a Miller's turkey that makes them so darn special?
✔ Pasture Raised✔ Corn & Soy Free✔ Traditional "White" Breed - Has nice sized breasts✔ Washed in Water and Only Water✔ Nothing Added - No artificial flavors, no colors, no synthetic ingredients, no preservatives✔ Vaccine, Chemical, Antibiotic, Drug, and GMO FreeWondering what's in our turkey feed? Here you go! Soy & Corn Free Turkey Feed
Shop our Pastured Turkey (P.S. whole turkeys are coming soon!)
The next time you are in the grocery store and see those giant turkey breasts wrapped in plastic, remember: that bird didn’t get that way by accident. It got that way by design.
