Raw Goat Milk - 1/2 Gallon
Enjoy the natural wholesome goodness of our Grade A, grass-fed, raw goat's milk. After milking, it is immediately chilled to under 40*. From there, we pour it directly into easy-to-use half-gallon bottles for your family’s convenience.
This milk is as authentic as it gets. We preserve the milk’s natural vitality by giving our animals a natural, healthy environment, being meticulous in our handling practices, and skipping pasteurization. This keeps all of the beneficial enzymes, probiotics, nutrients, and that unmistakably clean, cool, creamy flavor right where they belong.
Handling and Care
Proper handling and storage are essential to preserving the quality and safety of raw milk. Always keep raw milk refrigerated at or below 40°F and store it in clean, airtight containers. For best taste and nutrition, consume within 3–5 days of bottling, but when handled properly it can last 10-14 days without spoiling.
Avoid leaving raw milk out at room temperature for any length of time as household temperatures are the sweet spot for milk to quickly clabber. It's very different from spoiled milk, which smells rotten and unpleasant. If your raw milk thickens but still smells clean and sour, it's likely clabbering.What is Clabber?
Clabber is the first natural stage of turning milk into cheese—no rennet, no starter culture, just time and clean raw milk.
Before refrigerators, clabber was just part of how folks consumed milk. In fact, it is the origin of cheese, yogurt, and kefir.- Raw milk from healthy goats contains a natural population of beneficial bacteria, such as Lactobacillus and Leuconostoc. These are similar to the cultures used in yogurt and kefir.
- When milking is done cleanly and the milk is quickly cooled, these friendly microbes can thrive and outcompete harmful ones.
- These bacteria help preserve the milk in the short term and are what kickstart the clabbering (natural fermentation) process.
These bacteria turn milk sugar into lactic acid, which gently lowers the milk's pH. As the acidity rises, the milk's proteins—especially casein—start to clump together, thickening the milk into a yogurt-like texture. This process is perfectly natural and has been used for generations as the first step toward making cheese.
Clabber is the beginning; fresh cheese is the next stepThe biggest difference between clabber and fresh cheese is in the process. Clabber forms naturally with no added ingredients—just time, warmth, and clean raw milk. Fresh cheese, on the other hand, is more intentional. It usually involves gently heating the milk, adding a specific culture or acid (like lemon juice or vinegar), and sometimes rennet. Once the milk curdles, the curds are separated from the whey, then drained and sometimes pressed to create a soft and spreadable cheeses.
Clabber smells pleasantly tangy - like yogurt or buttermilk - and can be used in baking, with fruit, or even as a starter for traditional cultured dairy products. It's very different from spoiled milk, which smells rotten and unpleasant. If your raw milk thickens but still smells clean and sour, it's likely clabber—not something to toss, but something to explore!
Good to Know: That earthy-tasting chevre isn't the only cheese made with goat's milk, and not all goat cheese has that funk. Goat milk is used to make cheddar, mozzarella, ricotta, queso blanco, and many other types of cheese. Cheeses get most of their flavor from the culture and process used to create them, and the milk source mostly impacts the texture of the cheese and the quantity of cheese that can be made with a given amount of milk.