Yes. Freezing is a good option if you're getting more milk than you can use before your next order.

Please don't freeze milk in our glass jars. The liquid expands as it freezes, which can cause the jars to crack or break. Instead, transfer the milk to your own freezer-safe container or a freezer-safe zip-top bag, leaving room for expansion.

Thaw the milk slowly in the refrigerator rather than at room temperature, and shake it well once thawed. The texture may change slightly after freezing as the fat and protein are affected by the freezing process.

Frozen and thawed milk is especially useful for cooking, baking, smoothies, and other recipes, although you may notice a slight change in texture when drinking it.

We love our milk just the way it is, but sometimes it’s fun to mix things up.

We use Holy Kakow, an Oregon-made line of chocolate sauces and flavored syrups, to create our flavored milks and creams. And we keep it simple: just our milk or cream + the sauce or syrup.

Learn More Here

When properly handled and kept consistently cold, our milk typically stays fresh for about 10–14 days. Because our milk is raw and minimally processed, proper refrigeration is especially important.

Keep your milk in the coldest part of your refrigerator rather than in the door, and get it refrigerated as soon as possible after pickup. We also recommend using an insulated cooler and ice packs when transporting your milk home.

You may notice natural changes in cream separation, color, or appearance as the milk sits. Those changes don't necessarily mean the milk has gone bad. When in doubt, use your senses and don't consume milk that has an unusual smell, taste, or appearance.

The biggest difference is what happens between the cow and your refrigerator. Conventional grocery-store milk is typically pasteurized, homogenized, standardized, and processed through a commercial dairy system before it reaches the shelf.

Our milk comes directly from our own small herd and is provided raw and non-homogenized to our herdshare members. We milk the cows here on our farm, rapidly cool the milk in our bulk tank, and bottle it here rather than sending it through a large commercial processing facility.

Because we don't standardize or homogenize the milk, you'll see natural differences in cream content, color, and appearance from week to week. You're getting milk that is much closer to how it comes from the cow, rather than a product designed to look exactly the same every time.

A2A2 refers to the type of beta-casein protein produced in a cow's milk. Beta-casein is one of the main proteins naturally found in milk, and cows can carry different genetic variants of the beta-casein gene, most commonly referred to as A1 and A2.

A cow inherits one copy of this gene from each parent. An A2A2 cow has inherited an A2 copy from both parents, meaning her genetics allow her to produce milk with the A2 form of beta-casein. A cow with A1A1 genetics produces the A1 form, while an A1A2 cow carries one copy of each.

Our cows have been genetically tested to confirm their A2A2 status. We intentionally breed for these genetics.

We chose to build an A2A2 Jersey herd because we like the combination of Jersey genetics and A2A2 milk. Jerseys are known for producing naturally rich milk with higher butterfat and protein than many other dairy breeds, and A2A2 genetics allow us to offer milk containing the A2 form of beta-casein.

You'll sometimes hear claims that A2 milk is easier to digest or better tolerated than conventional milk. Research on those potential differences is ongoing, and individual experiences vary, so we don't make medical or health claims about our milk. We simply believe in knowing the genetics behind our herd and intentionally producing the kind of milk we want to provide to our members.

Raw milk simply means milk that has not been pasteurized. Pasteurization is a heat-treatment process used to kill or reduce potentially harmful microorganisms in milk.

Because our milk is not pasteurized, the way we handle it from the moment it leaves the cow is extremely important. Our milking equipment and milk-contact surfaces are thoroughly cleaned and sanitized, the milk is rapidly cooled after milking, and we regularly test our milk for bacterial quality.

Raw milk also doesn't mean that the milk is untreated or that we don't take food safety seriously. It means that pasteurization is not used as a processing step.

Homogenization is a mechanical process that breaks milk fat globules into much smaller particles so they stay suspended throughout the milk instead of separating.

We don't homogenize our milk, which means the cream naturally separates and rises to the top. This is why you'll see a cream line in your jar and why the milk may look different after it has been sitting in the refrigerator.

You can shake the jar to mix the cream back into the milk, or scoop the cream off and use it separately.

That thick layer at the top is naturally occurring cream. Jersey cows are known for producing milk with relatively high butterfat, and because our milk isn't homogenized, that butterfat isn't mechanically dispersed throughout the jar.

The amount of cream can vary depending on the individual cows contributing to the milk, their stage of lactation, genetics, feed, and other factors. Some jars may have a very noticeable cream line while others may have less.

It's not something we add or remove. It's simply part of the milk.

Our cows don't produce a standardized product, so the milk isn't going to look exactly the same every time you open a jar.

Natural changes in the herd, seasonal changes, the cows' stage of lactation, diet, and the individual cows contributing to the bulk tank can all affect the milk. You may notice differences in the color, thickness, cream line, or overall appearance.

That's one of the differences between milk straight from a small dairy and standardized commercial milk. Some variation is normal.

Cleanliness starts long before the milk reaches the jar. Our milking equipment and all milk-contact surfaces are cleaned and sanitized as part of every milking routine.

Once the cows are milked, the milk goes directly into our bulk tank where it is rapidly cooled. We also test our milk weekly for bacterial quality, including standard plate count (SPC) and coliform testing.

Those tests give us an additional way to monitor our cleaning, sanitation, milking, and milk-handling practices. We take all of these steps seriously because producing raw milk means we have to be especially diligent about how we handle it.

Your milk has a pretty short trip.

Our cows are milked here at The Whipped Creamery, and the milk is transferred directly into our bulk tank where it is rapidly cooled. We then bottle and label the milk, organize the orders, and prepare everything for pickup.

From there, it goes either to our Farmstore or one of our refrigerated drop points for you to pick up. We aren't shipping your milk across the country or sending it through multiple processing facilities. It goes from our cows, through our dairy, and into your hands.

Our cows live here at on 20 acres, and we care for them every day. We know our cows individually rather than treating them as anonymous production numbers.

Their diet includes an all day hay buffet consisting of grassy/alfalfa along with supplemental dairy blend grain at milking to meet their nutritional needs and support their health and milk production. We adjust what they receive based on their needs because a cow producing milk has different nutritional requirements than a cow that isn't in milk.

Healthy milk starts with healthy cows, so their nutrition, health, comfort, and overall condition are a big part of what we do every day.

Yes, and this is something we really like about being a small farm.

The Whipped Creamery Farmstore is located right here at the dairy, and there is a viewing window into the milking area. When you come to the farm, you aren't just picking up a product from a shelf. You're coming to the place where your milk is produced.

Depending on the time of day, you may even get to see the cows being milked.

Milk is our main product, but it isn't the only thing we offer. Depending on what's available, you can also find eggs, cream, baked goods, Milky Line skincare, Modoc spices, candles, merchandise, and other farm products.

Many of these are produced in small quantities, so availability can change from week to week. Some products are seasonal, some are limited, and some depend on what we're able to produce here on the farm.

That's part of buying directly from a small working farm. We don't have a warehouse full of inventory sitting on a shelf. What we have is what we're producing.