Sale
Containing A2/A2 milk plus culture, this sour cream is so versatile: mix it with fresh dill, chopped garlic and lemon zest for a great chicken dip; mix it into a creamy potato salad with a little olive oil and herbs, or whisk it into pancakes (with some whey or milk to thin it out) if you don't have enough buttermilk.
No additives, thickeners, preservatives, stabilizers. Just real ingredients!
-----
All of our cows are genetically tested and have a 100% A2/A2 protein profile.
All of our cow dairy is 100% grass fed. In the warmer months, our cows are fed fresh chemical-free grass. They are moved to fully grown, fresh pasture 3 times per day. In the colder months, our cows’ diet is supplemented with alfalfa hay and an organic nutrient blend – never grain of any kind.
Our cows are never given antibiotics or hormones. If needed, our cows receive homeopathic treatments.
-----
We believe that dairy is best in its natural state.
The milk used to make the kefir is non-homogenized. It's said that non-homogenized milk has a naturally sweeter, richer flavor compared to homogenized milk. It's also said that making kefir with non-homogenized milk gives it a more silky texture.
We use low-temperature pasteurization. The milk is pumped into a temperature controlled vat and heated slowly to ~150°F. Then, it's cooled, the cream is separated, and it's packaged.