Skip to Content
CoveyChase Farm Company
About Us
Our Products
Online Store
Vlog
Visit
0
0
Latest VLOG
CoveyChase Farm Company
About Us
Our Products
Online Store
Vlog
Visit
0
0
Latest VLOG
About Us
Our Products
Online Store
Vlog
Visit
Latest VLOG
Online Store Chocolate Milk
6AB80D6C-B914-4114-9F2D-87E3A9C665E3.png Image 1 of
6AB80D6C-B914-4114-9F2D-87E3A9C665E3.png
6AB80D6C-B914-4114-9F2D-87E3A9C665E3.png

Chocolate Milk

from $3.50

Our milk comes from Goode’s Riverside Creamery, which is a local dairy in Liberty, KY (about 20 miles from our farm). This milk is low temperature, vat pasteurized and non-homogenized. What does that mean (besides being ridiculously good):

Low Temp Vat Pasteurized Milk

  • Pasteurization is a heating process to kill harmful bacteria without ruining the milk’s flavor or nutrients.

  • “Low Temp Vat” pasteurization means the milk is heated slowly in a large vat to around 145°F (63°C) for 30 minutes.

  • This is much gentler than modern high-temp (HTST or UHT) methods, which heat milk much hotter for a few seconds.

  • Because it’s gentler, it preserves more of the milk’s natural enzymes, beneficial bacteria, and creamy flavor.

Non-Homogenized Milk

  • Homogenization is a mechanical process that breaks down fat molecules so they stay mixed into the milk permanently.

  • Non-homogenized milk skips this, so the cream naturally rises to the top.

  • You’ll see a visible cream line — and you can either shake it up or scoop the cream off if you like.

Together, Low Temp Vat Pasteurized + Non-Homogenized Milk means:

  • It’s closer to old-fashioned, farm-fresh milk.

  • It tends to taste richer, sweeter, and more “alive” than standard grocery store milk.

  • It’s easier to digest for some people (because of the intact enzymes and less processing).

  • It still meets legal safety standards, but retains more of the “raw milk” benefits without the full risks.

Size:
Quantity:
Add To Cart

Our milk comes from Goode’s Riverside Creamery, which is a local dairy in Liberty, KY (about 20 miles from our farm). This milk is low temperature, vat pasteurized and non-homogenized. What does that mean (besides being ridiculously good):

Low Temp Vat Pasteurized Milk

  • Pasteurization is a heating process to kill harmful bacteria without ruining the milk’s flavor or nutrients.

  • “Low Temp Vat” pasteurization means the milk is heated slowly in a large vat to around 145°F (63°C) for 30 minutes.

  • This is much gentler than modern high-temp (HTST or UHT) methods, which heat milk much hotter for a few seconds.

  • Because it’s gentler, it preserves more of the milk’s natural enzymes, beneficial bacteria, and creamy flavor.

Non-Homogenized Milk

  • Homogenization is a mechanical process that breaks down fat molecules so they stay mixed into the milk permanently.

  • Non-homogenized milk skips this, so the cream naturally rises to the top.

  • You’ll see a visible cream line — and you can either shake it up or scoop the cream off if you like.

Together, Low Temp Vat Pasteurized + Non-Homogenized Milk means:

  • It’s closer to old-fashioned, farm-fresh milk.

  • It tends to taste richer, sweeter, and more “alive” than standard grocery store milk.

  • It’s easier to digest for some people (because of the intact enzymes and less processing).

  • It still meets legal safety standards, but retains more of the “raw milk” benefits without the full risks.

Our milk comes from Goode’s Riverside Creamery, which is a local dairy in Liberty, KY (about 20 miles from our farm). This milk is low temperature, vat pasteurized and non-homogenized. What does that mean (besides being ridiculously good):

Low Temp Vat Pasteurized Milk

  • Pasteurization is a heating process to kill harmful bacteria without ruining the milk’s flavor or nutrients.

  • “Low Temp Vat” pasteurization means the milk is heated slowly in a large vat to around 145°F (63°C) for 30 minutes.

  • This is much gentler than modern high-temp (HTST or UHT) methods, which heat milk much hotter for a few seconds.

  • Because it’s gentler, it preserves more of the milk’s natural enzymes, beneficial bacteria, and creamy flavor.

Non-Homogenized Milk

  • Homogenization is a mechanical process that breaks down fat molecules so they stay mixed into the milk permanently.

  • Non-homogenized milk skips this, so the cream naturally rises to the top.

  • You’ll see a visible cream line — and you can either shake it up or scoop the cream off if you like.

Together, Low Temp Vat Pasteurized + Non-Homogenized Milk means:

  • It’s closer to old-fashioned, farm-fresh milk.

  • It tends to taste richer, sweeter, and more “alive” than standard grocery store milk.

  • It’s easier to digest for some people (because of the intact enzymes and less processing).

  • It still meets legal safety standards, but retains more of the “raw milk” benefits without the full risks.

CoveyChase Farm Company

3005 US Hwy. 27
Stanford, KY 40484

(859) 749-4115
jdavis@coveychasefarm.com

Made with Squarespace

Subscribe to our Newsletter

Sign up with your email address to receive a monthly update and current specials.

Thank you for your interest in CoveyChase Farm!