Farm Fresh Raw Milk

No, we never separate out the cream so that each gallon of milk has full luscious cream in it! Many of our customers purchase our milk specifically to separate out the cream at home. Our jersey cows produce rich delicious creamy milk. Marlee's Creamery milk has the famous "cream top" that can be seen once the milk jug is left undisturbed for a few hours.

On occasion we have offered ½ gallon and pints. The availability and price of this size container often makes it cost prohibitive for us and for you, the customer, so we rarely have it available. Many of our customers who desire smaller quantities at one time, shake the milk in the gallon jug really well and then place some of it in pint or quart size freezer bags and freeze it for later use.

YES. In fact, we encourage our customers to stock up on raw milk during peak season (spring through early-fall) so they have ample supply through the lower production months in the late-fall through winter.

We write a date on our milk jugs that is the "use-by date" 2 weeks from the day we bottle. If kept refrigerated properly, this use by date may even extend longer.

The sour taste in raw milk will happen as milk is allowed to get warmer than the recommended temperature of 39 degrees or colder but not freezing, or is past the "use-by date". Raw milk (unlike pasteurized milk) that sours is called clabbered milk and has many useful benefits in nutrition. If the sour taste is not palatable, use the milk to cook with or make yogurt. NOTE: we never advise drinking from the gallon jug as that can introduce unwanted bacteria and that should be discarded.