Traditional Pasteurized vs. Ultra-Pasteurized
Do you know the difference? In the dairy case, all cream products are labeled either one or the other at the top of the carton. The difference is in how the cream is processed.
Ultra-pasteurized products are exposed to very high temperatures, which gives the cream a longer shelf life. But we believe there is a trade-off in quality and taste. In fact, some professional chefs say that ultra-pasteurized products are “un-milk like.” Not words we want to be associated with The Farmer’s Cow!
This is why The Famer’s Cow Heavy Cream and Half & Half are pasteurized in the traditional manner at just the right temperature, at least 161F for a minimum of 15 seconds. This is enough to kill any harmful bacteria and yet still allow the milk to retain more of its buttery texture, farm-fresh flavor, natural proteins and goodness.
Try it and taste the difference!
Try Decorating Brown Eggs
You don’t have to use white eggs to get ready for the holiday. Brown eggs produce beautiful results! Hand painted eggs are an age-old tradition on the farm. Find out how we made these beauties on our blog.
Chef Jonathan Hudak from Cafémantic uses our Heavy Cream to make easy and delicious spreadable cheese.
Homemade Holiday Butter
It’s easy to turn one quart of our fresh Heavy Cream into a pound of sweet homemade butter in just 10 minutes.
After all the fun of creating beautifully decorated eggs, here is a farm-tested recipe for crowd-pleasing Deviled Eggs.
Try Maple Milk While It Lasts
The start of spring marks the end of maple season. Our Limited Edition Maple Milk will only be available while supplies last. Find where to buy it near you!