Chocolate Milk
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.
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.