Raw Milk
Our milk is Demeter-certified Biodynamic® and must adhere to very strict standards to maintain that certification
Finding raw milk used to be a challenge in New York. In fact, Hawthorne Valley Farm was once one of only three sources in the entire state. Today, thanks to the efforts of many, there are over 60 sources available, according to the Weston A. Price Foundation, a nonprofit dedicated to restoring nutrient-dense foods to the human diet through education, research and activism.
Hawthorne Valley Farm’s milk is Demeter-certified Biodynamic®, meeting the highest standards for purity and quality. Additionally, our dairy undergoes monthly inspections by the New York State Department of Agriculture and Markets, ensuring top-notch quality and safety.
Raw milk enthusiasts rave about its benefits. Many report that they can enjoy raw milk without the digestive issues they experience with other types of milk. Plus, raw milk often comes from small family farms, providing a welcome alternative to large-scale factory farms. And let’s not forget—most people agree it just tastes better!
Frequently Asked Questions about Raw Milk
What is raw milk?
Simply put, raw milk is milk that has not been pasteurized or homogenized.
Is Raw Milk nutritionally different from conventional pasteurized milk?
Raw milk is minimally processed, and considered a ‘live food product’ – it hasn’t been pasteurized, or heated. As a result its enzymes are fully active, and it contains beneficial bacteria, 22 amino acids, OMEGA-3 fatty acids, vitamins, immunoglobulin’s, minerals, antioxidants and natural CLA.
Is it safe to drink?
Raw milk that produced under sanitary conditions is a safe and healthy food. It is important that the cows are healthy (tested free of TB and undulant fever) and do not have any infections (such as mastitis). The cows should be eating food appropriate to cows, which is mostly grass, hay or silage, with only a small amount of grain, if any. The milk should be full-fat milk, as many important anti-microbial and health-supporting components are in the fat. The cows must be milked under sanitary conditions and the milk chilled down immediately. (source: https://www.realmilk.com/, an initiative of the Weston A. Price Foundation)
How do you ensure the safety of your raw milk product?
Our commitment to quality and safety starts with rigorous certification and inspection processes. All dairies in New York State, including ours, are certified by the U.S. Department of Agriculture and Markets and undergo monthly inspections.
To ensure the utmost sanitation and safety of our milk, we’ve implemented a strict process that includes:
- Bulk Tank Cleaning: We meticulously clean our bulk tank before refilling it with fresh milk, ensuring the freshest product possible. This process is monitored by a chart recorder attached to the bulk tank, which constantly tracks temperature and time. The inspector reviews these charts monthly, confirming that the milk is consistently stored below 38 degrees Fahrenheit.
- Antibiotic Testing: Despite being a certified Organic and Biodynamic farm that prohibits antibiotic use, we are still required by the state of New York to test each batch of milk for antibiotics. This is crucial as even some certified organic farms have been found with antibiotics present. Our commitment to purity is unwavering.
- Bacteria Testing: We voluntarily conduct a 24-hour bacteria test for E.coli, Salmonella, and other harmful bacteria. While many small farms lack the capability for such thorough testing, we prioritize this step to ensure our milk’s safety. If any high bacteria count is detected (though it never has been), we would refrain from sending that milk to the store. Given that we sell a significant volume of raw milk—between 500-1,000 lbs per week—this extra precaution is essential.
At Hawthorne Valley Farm, the safety and quality of our raw milk are paramount. Our rigorous processes ensure you receive the best-tasting, safest milk possible.
