May 7, 2021
I am personally ecstatic this week, because I LOVE SOFT CHEESE! And, it’s so hard (dare I say impossible) to find cheese, especially soft cheeses, made with high quality milk in stores.
As of right now, Miller’s is offering for the first time ever - A2 CAMEMBERT CHEESE! And, it’s made with our own 100% grass fed and 100% A2 milk.
April 2, 2021
Everyone’s gut is different. And, I’m not talking about what we can see. Rather, I’m talking about what we can’t see - the hundred trillion microorganisms that make our digestion (and more) happen. For reasons 100% proven but not 100% understood (as is too common in nature), the strains of bacteria in yogurt increase your body’s ability to digest complex carbohydrates!
February 12, 2021
The farm staff and myself recently sampled over 20 different types of raw goat cheese… and a goat’s milk caramel. Oh my, they are all so yummy. Our favorites are now available in the store! I also went a little deeper and interviewed Amos Miller from Misty Creek Goat Dairy.
January 29, 2021
Raw milk is one of the most misunderstood foods. Is it safe? Should I pasteurize it? How do I store it? Let’s see if I can help build your confidence, no matter where you are in your raw milk journey.
January 22, 2021
Cheese is one of those unfortunately vilified foods that causes hesitation for some. Let’s be clear. I am NOT talking about Velveeta or any cheese that has ingredients other than milk, culture, and real salt (and maybe some natural herbs or spices or wood smoke). I have some great news - real old fashioned raw cheese is excellent for your health! You can be proud and healthy eating it daily. There are so many reasons why. So many that I’ll keep each sharp and to the point.
October 23, 2020
It seems that there’s a lot of confusion and even misinformation out there about A2 milk. I’m hoping to bring some light to the topic. How can you be absolutely certain the milk is 100% A2?
It’s NOT the breed of the cow. It’s NOT the fat content. It’s NOT whether it’s raw or homogenized. It’s NOT the nutritional content. It’s NOT what the cow is fed. It’s NOT how a cow lives.
September 25, 2020
This year, we started getting the same question from a bunch of our awesome customers. It goes something like this, “I’m vegetarian. Can you make A2 cheese with vegetable rennet?”
Of course, I relay all feedback to farmer Aaron. So, he started looking into it. We went down a rabbit hole of knowledge on this one. It turns out, there’s good reasons we use beef rennet.
September 7, 2020
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!
July 10, 2020
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!
March 6, 2020
I’ll start by saying that the government can be very contradictory. Here are some examples.... Now on to raw dairy.
February 14, 2020
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.
January 31, 2020
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.
November 1, 2019
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.
October 4, 2019
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 label is objective and scientific.
August 3, 2019
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.