Farm House Whole Artisan Milk


Cows Milk

Since we recently started selling our whole cows’ milk (in addition
to our whole goats’ milk), we’ve received a lot of questions about
milk, its terminology, and the difference between our milk and
typical store-bought milk. Whereas most milk is flash-pasteurized and
homogenized, our whole milk is gently batch-pasteurized and is not
homogenized to ensure the milk retains its integrity and flavour. I
apologize in advance for the length of this newsletter, but I hope to
provide enough information to clear up some of the confusion.

PASTEURIZATION: a heat-treatment which kills dangerous bacteria that
may exist in the milk. Because milk is a body fluid of animals that
live in a barn environment where there is manure and other organisms
such as insects and bacteria, it is possible for pathogens to enter
the milk. While milk is not necessarily infected with these bacteria
(under normal conditions it is not), it is still possible for milk to
become infected post-milking. Milk is a perfect food source for
bacteria, so it is deemed a high risk food.

We produce the highest quality milk by good management practices, and
have never had any incidence of pathogens in our milk or cheese.
However, we are legally required to pasteurize milk for sale or milk
used for cheeses aged less than sixty days by Canadian law. At the
Farm House, we pasteurize at the lowest possible temperature using
gentle methods, so the milk retains as much of its healthy bacteria
and enzymes as possible.

cows at pasture

HOMOGENIZATION: a process whereby the milk is extruded through a very
tiny nozzle in order to break down the fat globules so they can no
longer clump together and rise to the top of the milk as cream. They
are so small that they stay suspended in the milk, making it
“homogenous”. Unfortunately this process destroys the natural ability
of the fat to protect itself against spoiling, so homogenized milk,
when spoiled, is not “sour” like old-fashioned milk, but goes
“rancid”. Homogenized milk cannot be used in most cheesemaking, as
its structure has been destroyed.

Whereas most milk is homogenized, we do not apply this process to our
milk as we feel it destroys much of the integrity of the milk. This
is why our milk must be shaken before drinking, as the cream rises to
the top. Our milk is whole, which gives it the most flavour and that
creamy yellow colour. If you would prefer skim milk, however, simply
skim the cream off the top (and use for your coffee, etc.), and enjoy
the milk at whatever butterfat content you desire.

If you’ve seen our cows’ milk and goats’ milk side-by-side, you may
have wondered about the dramatic difference in colour. We don’t add
any colouring, stabilizers, or preservatives to any of our milk and
cheeses – the difference in colour comes from the cows and goats
themselves. The yellow “creamy” colour of the cows’ milk comes from
the beta-carotene found in the grass and hay that the animals eat,
which is deposited in the fat of their milk. In fact Guernsey cows,
like the ones we have, produce more beta-carotene than any other
breed resulting in a golden-coloured milk. In contrast, goats convert
the beta-carotene into pure vitamin A, which is colourless, thus
making goats’ milk and cheese white.

image copy 2

– Vancouver Winter Farmers Market (Nat Bailey Stadium) – every Saturday starting Feb 1
– All Vancouver Whole Foods Locations
– Wheelhouse Seafoods (East Van)
– Beast & Brine (Crescent Beach)
– Antony & Sons (Surrey)
– Lepp Farm Market (Abbotsford)

11 Responses so far.

  1. Natalie says:

    What are the practices you use in raising the cows & goats? Are they grass fed or grain fed? Are they free from steroids and/or antibiotics? Is the milk conventional or organic? Looking for a good milk source to give my toddler, and for making kefir & cheeses.. Thanks!

    • Admin says:

      Grass-fed, free of all antibiotics & steroids. We have used organic practices for many years at our Agassiz farm; our hay farm in Alberta is certified Organic. We have started the application process for Certification of Organic and Non-GMO status for our Agassiz property and expect to have all the paperwork completed soon. Regardless of the paperwork, we have been abiding by organic practices for many years. I hope this helps. Good for you for doing your research!

  2. Wooo hooo another non-homogenized whole milk on the market, THANK YOU! My husband and I ( will recommend you to all our clients!

  3. Anika Vervecken says:

    Will the Marche St. George carry your milk? Can’t wait to try it!

    • Admin says:

      They only carry our yogurt and cheese at present. Best way to get it in their store: customer request. 🙂 Next time you are at Le Marche, mention it to the friendly owners and staff. We deliver every other Thursday to their store.

  4. joan says:

    Glad to see non homogenized and grass fed cow’s milk. Been searching high and low. My question – why in a plastic jug? Any concerns with bisphenol a with plastic?


  5. Dana says:

    I am originally from Ukraine and all my life I used to have milk, cheese, yougurt etc. at home from my neighbor’s cow even without pasteurizing it and feel awesome my self! But almost a year I live in Vancouver and was suffering with all the milk here until I had discovere your milk products. Since then I buy all the milk products only from your amazing farm! Thank you sooo much for the familiar taste:) which brings me back home and makes me so happy!
    You are the best in Canada! Thank you a hundred times!
    I wish you all the best to you and your cows:D Love you!!!
    Good luck!!!

  6. Louise says:

    Hi there, we love your whole milk and your grass-fed cows! Question: is your milk fortified with Vitamin D? I am not in favour of mandatory fortification of milk and hoping that you are not subject to the regulations requiring that. Thanks!

  7. Elizabeth Smith says:

    We love your milk! Wish there were a place in Squamish to purchase it.

  8. John says:

    Hello and thank you so much for your grass fed whole milk products. Ever since going to Italy and coming back I could not find any milk products that I did not have some sort or “reaction to” in Canada . For some reason in Italy they have superb quality control and somehow their dairy products didn’t cause any reactions to me while there. Your products are the only ones in BC that are the exception, finally.
    Your Greek style yogurt is a fantastic high quality product.
    We in our family wish that you prosper and excel in your venture .

    Best regards, John

Leave a Reply to Natalie Cancel reply

Your email address will not be published. Required fields are marked *