A2A2 Cream - Pint - Restocked Every Thursday

Raw A2 Cream - Pint

-A2A2

-100% Grass Fed to Finish - Absolutely No Grain

-Extremely Nutrient Dense

-Cream on Top - No Homogenization

-Raw - Unpasteurized To Preserve Nutrients And Ensure Your Health

-Produced In A Spotless Parlor By Cows That Spend Their Lives On Pasture

-Cows Never Treated With Human Growth Hormone (RBST almost all cows are)

Learn more about the benefits of Raw Milk at Realmilk.com

If you have never had real milk before you will taste the difference. The real milk has a stronger flavor that is much more pronounced due to a grass only diet. After a couple of weeks you won't notice it anymore and if you take a drink of factory milk you will wonder how you gagged the factory milk down all your life :)

The Details

Only available when we have excess milk. In addition to general uses of cream (coffee, tea, cereal, whipped cream, cooking, etc.) you can also use the cream to make your own homemade butter.

NOTE: Our cream is ALL of the cream from the milk. That means it is the heavy cream and the light cream all mixed together. Whipping cream you buy from the store is only heavy cream. So if you try to whip a whole jar of our cream it will not whip as fast or as thick as the store-bought cream you are used to. If you want a stiff whipped cream, you should let the cream sit for 48 hours and take only the heaviest cream from the top to whip.

BUTTER MAKING TIPS: If you are making butter from a whole jar of our cream, it will take longer to turn and may not hit “whipped cream” status as you expect before it breaks into butter. While very cold cream is best for whipping, letting the cream warm on the counter for about 30 minutes can sometimes allow the butter to turn faster if you are making butter.

Cream produced during the winter does not like to whip or “turn” to butter as readily as spring and summer cream. If you want to whip or churn your winter cream, you should definitely allow it to settle for 48 hours and only use the heaviest cream that settles in the top 2/3 to 1/2 of the jar. If you start to whip it and it won’t whip after several minutes but you are getting some frothiness, you may need to strain it through a coffee filter or fine-meshed wire strainer to drain off some of the lighter cream, to leave only the heaviest cream to get it to whip or turn. If you want to make butter, we highly recommend making a lot during the spring and fall when the cows are in fast-growing grass, and freezing it for winter use. I personally don’t think it is worth the effort to make butter with winter cream because the butter yield is always lower in the winter.

When your cream “breaks” into butter and buttermilk, you will hear the sound change if you are using a kitchenaid. It will sound more like sloshing liquid from the buttermilk. You will see small chunks of yellow butter. If you slow down the paddle/beater, the butter will start to come together more. (The paddle attachment for the Kitchenaid will actually work faster than the wire whip attachment.) But you don’t want to continue to beat it vigorously after it has broken, or it can whip the buttermilk back into the butter and you will end up will a very soft, “wet” butter. You can’t get that buttermilk back out of the butter if you beat it back into the butter. Strain the buttermilk out with a fine-meshed strainer or butter muslin. Wash the excess buttermilk out of the butter by kneading the ball of butter in very cold water until it is no longer releasing buttermilk. Salt to your liking.