Why Guernsey Milk Stands Out: Nature's Creamy Superfood

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July 19, 2025

If you’ve ever noticed that some milk has a richer taste and a golden hue, you might just be looking at Guernsey milk—a lesser-known gem in the dairy world. Produced by the gentle and efficient Guernsey breed, this milk isn’t just delicious; it also offers unique nutritional benefits that set it apart from the rest.

Let’s break down what makes Guernsey milk so special:

🌿 1. Golden Color from Beta-Carotene

One of the first things people notice about Guernsey milk is its natural golden color. That comes from beta-carotene, a powerful antioxidant.

Why It Matters:

Guernsey cows don’t break down beta-carotene in the digestive process like other cows do, so it passes into the milk.
Beta-carotene is the same compound that gives carrots and leafy greens their nutritional punch.
It’s been linked to immune support and may help protect against certain cancers.

So when you drink Guernsey milk, you’re not just enjoying a creamy texture—you're also tapping into some of the same health benefits found in vegetables.

🐟 2. Naturally Rich in Omega-3s

Guernsey milk contains up to 3x more omega-3 fatty acids than regular milk.

Why It Matters:

Omega-3s support heart health, brain function, and may reduce inflammation.
Guernsey milk also has a better omega-3 to omega-6 ratio (1:2), compared to typical milk (1:6).
Some commercial milks add fish oil to improve their profile—but Guernsey milk provides this balance naturally.

🧬 3. A2 Beta-Casein – A Protein Your Body May Prefer

Not all milk proteins are created equal. Most cows in commercial dairy herds produce a mix of A1 and A2 beta-casein, but Guernsey cows are different.

Here’s the Science:

Over 95% of the beta-casein in Guernsey milk is the A2 variety.
In contrast, Jersey milk contains ~40% A2, and typical Holstein milk (in most grocery stores) contains only ~15% A2.

Why This Matters:

When A1 beta-casein is digested, it can release a peptide called BCM-7 (beta-casomorphin-7).
BCM-7 is an opioid-like compound that may impact:

Digestion and gut function
Immune response
Neurological activity

Some research suggests BCM-7 may contribute to:

Lactose intolerance–like symptoms (even when lactose isn’t the issue)
Type 1 diabetes
Heart disease
Even behavioral concerns in sensitive individuals

Since Guernsey milk contains mostly A2 protein, it’s far less likely to release BCM-7, making it easier on the digestive system for many people.

🚜 Availability and the Bigger Picture

In the UK and U.S., most milk sold comes from Holstein cows, which are high in A1 beta-casein. That means Guernsey milk is still rare and often only available direct from farmers or small dairies.

While scientific research into A1 vs. A2 milk is still ongoing, some health experts already advocate making the switch—especially for people with sensitivities. As Professor Swinburn (NZFSA review) put it:

“If I were in one of the vulnerable groups, I’d switch to A2 milk. If it doesn’t help, it certainly won’t harm.”

🥛 Final Thoughts

Guernsey milk isn’t just a tasty, creamy alternative—it’s a nutrient-dense, naturally balanced food that offers real benefits. From its golden color to its A2 protein content, it’s easy to see why more people are making the switch.

If you’ve never tried it, Guernsey milk just might be the better milk your body’s been missing.

What To Do When You Have Too Much Raw Milk

I was visiting with a friend the other day about milk — how some weeks it seems to disappear faster than we can blink, and other times it ends up sitting in the fridge longer than we’d like. 🥛 When it comes to raw milk, every drop feels precious. It’s the good stuff — straight from the farm, and in my perspective, a lot of work— and the last thing I ever want to do is let it go to waste. So here are some things I do when I need to use up some extra milk. Hot Chocolate or Latte’s Something about the colder months just calls for a warm drink in hand — a cozy cup of hot chocolate, or a creamy coffee or tea latte made with fresh milk. ☕️ And when summer rolls around, an iced tea latte hits the spot just right — cool, refreshing, and a whole lot better than most of those sugary summer drinks. Easy Hot Chocolate Recipe 1 cup raw milk 1 TBSP raw cacao 1 TBSP honey or maple syrup 1. Heat milk with a coffee frother or on the stove.2. Once at desired temp, add the cacao and the honey (maple syrup) to taste.3. Mix or whip until combined Tea Latte 1 tea packet or loose leaf tea of choice ½ cup water (can use less depending on cup size) ½ cup raw milk (can use less or more depending on cup size) 1-2 TBSP honey or maple syrup 1. Heat water and steep desired tea.2. Add tea to a cup with honey or maple syrup.3. Froth the milk and add to tea. Waffles I never realized how much milk a batch of waffles can take until I started making them for my boys. Around here, waffles disappear faster than I can stack them! 🧇 So now, on slower mornings, I mix up a big bowl of batter with our fresh raw milk and cook them up by the dozen. Once they’re cooled, I tuck them into the freezer—ready for those busy mornings when chores are calling and hungry boys come running. Nothing fancy, just good, wholesome food made from the milk our cows worked hard to give us. The recipe provided is courtesy of Thankfulhomemaking.com, however, multiple waffle recipes work as they all tend to use a good amount of milk. Butter Milk Waffles 2 cups flour 2 TBSP sugar 2 tsp baking powder 1 tsp baking soda ½ tsp salt 2 ½ cups butter milk – (to make butter milk add 2.5 TBSP vinegar or lemon juice to the milk) 1/3 cup butter, melted 2 eggs 1 tsp vanilla 1. In a large bowl, mix together the buttermilk and melted butter. Add the eggs and vanilla and mix well. In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt. 2. Add dry ingredients to the wet ingredients and whisk until just combined. Then let batter rest while you preheat your waffle iron. 3. Pour batter into waffle iron and cook until ready 4. Extras can be frozen nicely for later use. Yogurt Yogurt is one of our favorite ways to put extra milk to good use. It’s simple, wholesome, and so versatile — perfect as a base for smoothies, a stand-in for sour cream in recipes, or just enjoyed on its own with a drizzle of honey and a handful of fresh fruit. There’s something special about that creamy, homemade goodness straight from your own milk supply. 🥛🍯 There are multiple ways that yogurt can be made and simply without any special kitchen appliances, however, one of my favorite recipes includes the use of an insta pot and is fool proof. Recipe courtesy of FarmHouseOnBoone.com Yogurt ½ gallon whole milk (raw in this case) ¼ cup yogurt culture or plain yogurt 1. Pour the ½ gallon of milk in the insta pot and press the “saute” button. Heat the milk to 180 while whisking constantly.2. Once the milk reaches 180, turn off “saute” option and allow milk to cool back down to 115.3. Add in ¼ cup of plain yogurt or starter culture and whisk into milk.4. Set insta pot for 8-24 hours on the yogurt setting. 5. Once the timer goes off you can transfer the yogurt to a container and chill or to make a little thicker, strain in a cheese cloth for up to an hour. Smoothies Without a doubt, smoothies are one of the easiest (though not always the tidiest!) ways to use up extra milk — especially when you’re blending for a crowd of hungry kids. The best part? The flavor possibilities are endless. Here are a few of our family’s favorite go-to smoothie combinations that never fail to please. 🥛🍓🍌 Chocolate Peanut Butter Smoothie 1 cup whole raw milk ½ cup raw milk yogurt (or plain regular yogurt) ¼ cup peanut butter 1 frozen banana 1 TBSP cacao powder 1. Place all ingredients in a blender.2. Blend until smooth and incorporated.3. Transfer to a cup to enjoy. Berry Smoothie 1 cup whole raw milk ½ cup raw milk yogurt (or plain regular yogurt) ½ cup frozen berries of choice 1 frozen banana 1 TBSP chia seeds, flax seed, hemp seed or whatever you may like 1. Place all ingredients in a blender.2. Blend until smooth and incorporated.3. Transfer to a cup to enjoy. I know there are a hundred other ways to put that extra milk to good use, but we’ll stop here for today. Maybe in the next blog, we’ll chat about soups and cream bases — perfect ways to keep every drop of that milk working for you. Until then, if you’ve got a little extra in the fridge, give one of these ideas a try and keep that precious raw milk from going to waste. 🥛✨

Let’s Talk About Freshness: Why Raw Milk Isn’t Meant to Last Forever

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.

What To Do With Raw Milk Cream?

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.

Why Guernsey Milk Stands Out: Nature's Creamy Superfood

More from the blog

What To Do When You Have Too Much Raw Milk

Let’s Talk About Freshness: Why Raw Milk Isn’t Meant to Last Forever

What To Do With Raw Milk Cream?

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