You’ve probably heard a lot lately about the dangers of ultra-processed foods — studies show they can lead to overeating, weight gain, and long-term health issues. That’s why raw milk stands out as such a great choice: it’s about as close to nature as you can get.

On our farm, milk goes straight from the cow to our milk room and into glass jars — fresh, full of natural nutrients, and ready for you to pick up.

Compare that to the milk on store shelves: commercial milk is pasteurized (heated to high temperatures), separated, recombined, and homogenized to make it shelf-stable. Organic milk is often ultra-pasteurized at even higher temperatures. The problem? High heat destroys many of milk’s natural vitamins, enzymes, and beneficial bacteria.

Raw milk, on the other hand, keeps all those good bacteria intact. They help support a healthy gut — which in turn plays a key role in managing weight, balancing blood sugar and cholesterol, reducing inflammation, and even promoting healthy skin. Many raw milk drinkers report improvements in conditions like eczema, thanks to these natural probiotics.

In Europe, where raw milk is more common, studies show that children who drink it tend to have fewer allergies and lower rates of asthma — another benefit of its rich microbial content.

And because our cows graze freely on pasture here in Southern Oregon, their milk is naturally higher in important nutrients. Grass-fed milk contains more Omega-3 fatty acids for brain health, as well as conjugated linoleic acid (CLA) — a compound linked to heart and bone health, reduced risk of obesity, and even cancer-fighting properties.

When you choose raw milk from our farm, you’re choosing milk the way nature intended — minimally handled, nutrient-rich, and full of natural goodness.