Raw milk is a living, fresh food, not meant to sit in the fridge for months like processed dairy. Just like fresh raspberries, it’s natural for raw milk to change over time. When it starts to sour after a week or two, that doesn’t mean it’s “bad”—it’s simply evolving as nature intended. Unlike pasteurized milk, which spoils and molds, raw milk ferments safely thanks to its natural enzymes and beneficial bacteria. This souring process can even create delicious new products like clabbered milk, sour cream, or homemade cheese. To enjoy it at its best, drink raw milk within 7–10 days of purchase and store it properly: Keep it in the coldest part of the fridge (not the door). Always seal the lid tightly to slow souring. Avoid transferring it into new containers to prevent contamination. Raw milk doesn’t “expire”—it transforms. Embrace its freshness, flavor, and life-giving qualities by enjoying it close to the source—straight from the farm, the way nature intended.

Raw milk cream is one of the richest, most versatile parts of farm-fresh milk — perfect for everything from sweet treats to nourishing everyday meals. Its natural flavor and nutrients make it a staple in any traditional kitchen. You can turn raw cream into indulgent desserts like homemade ice cream, whipped cream, or butter, or use it in everyday ways such as coffee creamer, oatmeal, or smoothies. In the kitchen, raw cream adds richness to sauces, soups, baked goods, and cultured creations like sour cream, clotted cream, or European-style cultured butter. For convenience, raw cream freezes well, though fresh cream makes the best butter. ✨ Whether whipped, churned, or cultured, raw milk cream is a wholesome, flavorful ingredient that brings old-fashioned goodness to modern kitchens.