Calf Update & Making Butter

Our new Jersey calf, Daisy, has been doing well! We tested her, and she came back with A2 genetics! We are planning on keeping her to start milking in a couple of years!

Currently all of our cows are older and only one is a purebred Jersey, so this will bring new life and energy into our herd!

Need some ideas on how to use your milk?

Industry commonly standardizes milk to 3.25% milk fat (by skimming cream off). Jerseys tend to produce higher nutrient-dense milk fat (>5%). Because of the high butterfat in our milk, you can skim off some cream from your milk and can make it into butter (and still have “whole” milk per industry standard)!

You can see the color difference in butter made from our raw milk vs store butter!

There is no comparison between nutrient dense butter made from alive, raw milk from cows on pasture and the dead butter from confined cows!

Remember - raw milk doesn’t go “bad” like pasteurized milk. It will eventually sour as it ages, so you probably wouldn’t want to drink it plain, but you can still use it in recipes.

There are many other ways to use our nutrient-dense milk and eggs! Feel free to explore our other recipes under “Faith’s Kitchen” on our website.

Your farmers - the Schrocks