We started our farm with one simple goal in mind: to give our boys the very best, most wholesome food we could.

What began with a garden slowly grew as our family did. A pig came next. Then a cow. And soon, we discovered just how much goodness fresh milk could bring into our lives.

Today, The Whipped Creamery is a small, family-run dairy nestled in Southern Oregon. We share raw A2A2 milk with families throughout the Rogue Valley through our herdshare. Milk and dairy have become the heart of our farm, and we've built our operation around caring for our cows and handling their milk carefully from the time it's produced until it reaches your family.

This Is Our Home, Too

This isn't just a dairy where we come to work each morning. This is where we live, raise our family, and spend our days.

There are cows to milk, calves to care for, jars to fill, orders to pack, and a whole lot of other farm work happening behind the scenes. Some days run smoothly. Some don't. But it's all part of building a farm our family can be proud of.

When you pick up a jar of milk from us, you're taking home something that came from this place and the people who live here.

Our Cows & Our Milk

Our herd of registered Jersey cows is the foundation of our farm. Jerseys are known for producing naturally rich milk with a higher butterfat and protein content, which is a big part of what gives our milk its rich, creamy character.

We have also intentionally built our herd around A2A2 genetics. Every cow in our milking herd has been genetically tested for the beta-casein gene. A2A2 means that a cow carries two copies of the A2 variant of the beta-casein gene, so her milk contains the A2 form of beta-casein rather than the A1 variant. Maintaining those genetics is an important part of how we select and breed our herd.

The health of our cows matters just as much as their genetics. Every cow that joins our herd is tested for BLV, BVD, and Johne's disease, and we test annually for tuberculosis and brucellosis. We pay close attention to each animal so we can catch changes in health or behavior early and address them appropriately.

Our cows spend time outdoors on pasture and are fed quality forages along with a grain and sunflower seed mix while they are being milked. We focus on providing good nutrition, a calm environment, and consistent daily care rather than trying to push our cows beyond what is healthy for them.

If a cow needs antibiotics for a health issue such as mastitis, we treat the animal appropriately and follow strict withdrawal periods. Milk from a treated cow never enters our supply until the required withdrawal period has been completed.

We believe good milk starts with healthy cows. Taking care of the animals that produce our milk is the first and most important part of taking care of the milk itself.

Caring for Cows & Calves

Taking care of our cows and calves is a big part of what makes this farm ours. We believe in calm, consistent routines, thoughtful breeding, and paying attention to the individual animals in our care.

Our Jersey cows are bred to a Normande bull, a true dual-purpose breed known for both milk and meat. We chose the Normande intentionally as part of our long-term breeding plan. While we currently milk Jerseys, our goal is to eventually have Jersey-Normande cows in our milking herd and to raise calves with more beef-producing potential alongside our dairy animals.

Our calves are raised through a nurse-cow system. Rather than weaning a calf away from its mother at a very young age, we allow the calf to remain with the herd and transition to a cow who takes on the role of a nurse cow. She provides the calf with milk and the social care of being raised alongside other cows and calves.

For our farm, this approach creates a healthier and more natural transition for both the cow and her calf. The calf continues to have access to milk and the companionship of other animals, while the mother isn't carrying the full demands of raising a growing calf indefinitely.

We continue to milk our cows once a day while our calves are being raised through this system. It allows us to care for the calves while maintaining a consistent milking routine for our herdshare members.

Because our herd is intentionally small, we're able to know our cows and calves individually. We see them every day, notice when something is different, and can respond to their needs rather than treating the herd as a group of numbers.

For us, good dairy farming starts with taking good care of the animals that make it possible.

Milk Handling, Sanitation & Testing

We take the handling and cleanliness of our milk seriously from the moment it leaves the cow.

Our milking system is a closed system, meaning the milk travels directly from the cow into our equipment rather than being exposed to the open air or transferred between containers during milking.

Once it is collected, the milk is immediately cooled in our bulk tank. Having a bulk tank allows us to rapidly and consistently bring the milk down to a cold temperature and keep it there as we prepare it for our members. For a small-scale dairy like ours, this is an important investment in how we handle and care for our milk.

We also test our milk every week for:

• Standard Plate Count (SPC), which gives us an overall measure of the number of bacteria present in the milk and helps us monitor cleanliness and handling.
• Coliforms, which are bacteria that can indicate problems with sanitation or contamination during milking and handling.

We don't view testing as something we do simply because we're required to. It's another tool that helps us keep an eye on our milk quality week after week and lets us catch changes before they become bigger problems.

Along with testing, we follow careful cleaning and sanitation routines for our milking equipment, bulk tank, bottles, and other equipment that comes into contact with the milk.

For us, producing good milk isn't just about what happens in the pasture or the barn. It's about paying attention to every step between the cow and the jar.

A Little More From Our Farm Community

Milk and dairy are the heart of The Whipped Creamery, but you'll occasionally find a few other things in our farm store, too.

My sister, Lauren, makes fresh sourdough baked with simple ingredients, and we sometimes offer eggs from a trusted local friend. We may also have other small-batch items from time to time as we come across things we think our members will enjoy.

These products aren't the focus of our dairy, and we don't produce all of them ourselves. They're simply part of the little community that has grown around our farm and a way for us to share a few more good things with the families who support us.

We're proud to be a small part of the local food community, and we love being able to give our members access to more than just a jar of milk.