There’s nothing more refreshing than an ice-cold glass of fresh milk. Or maybe you’re looking for a nice thick slice of cheese to go with that sliced ham you just purchased from our lunch meat counter. Or you can pick up farm-fresh local eggs, yogurt, or kefir from our cooler.

We are permitted by the state of Pennsylvania to sell you fresh raw milk from local farms. Never pasteurized or homogenized, you will see rich cream rise to the top. Shake well before using!  Read more below about some of the benefits of raw versus pasteurized milk.

Raw Milk: Nature’s Nutrient-Rich Food

For centuries, traditional cultures have eaten raw and cultured raw milk products. Weston A. Price, D.D.S. studied many of these traditional cultures and found that people were vibrantly healthy and had perfect teeth. In Dr. Price’s book, Nutrition and Physical Degeneration, photos clearly illustrate the physical degeneration that occurs when people abandon nourishing traditional diets in favor of modern processed convenience foods. Today’s modern pasteurized milk is very different from raw milk.

Raw MilkPasteurized
EnzymesPhosphatase for Calcium absorption; lipase for fat digestion; for milk sugar digestion, lactase for lactose and galactose; and many others including catalase, diastase and peroxides.Less than 10% enzymes
Protein100% available, all 22 amino acids, including 8 that are essentialAmino acids lysine and tyrosine are altered by heat with serious loss of metabolic availability. This results in making the whole protein complex less available for tissue repair and rebuilding.
FatsAll 500 saturated and unsaturated fatty acid derivatives are metabolically available. Fat is a source of fat-soluble vitamins, essential fatty acids and almost all the flavor. Since milk fat is highly emulsified, it is very digestible. Fats are necessary to metabolize protein and calcium.Fatty acids are not altered by pasteurization heat. The enzyme lipase, viral for fat digestion is totally destroyed by pasteurization.
CarbohydratesEasily utilized in metabolism. Lactose is slowly absorbed into the blood.Tests indicate that heat makes carbohydrates less available metabolically.
VitaminsAll fat-soluble and water-soluble vitamins are 100% available.Among the fat-soluble viamins, some are classified as unstable and therefore a loss is caused by heating above blood temperature. Loss of Vitamin A, D, E, and F is up 66%. Vitamin C loss usually exceeds 50%. Water-soluble vitamins are also affected by Heat and losses can run from 38% to 80%. Vitamin B6 and 12 are virtually destroyed.
MineralsAll are 100% metabolically available: major mineral components (calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur) and vital trace minerals.Calcium availability is altered by heat and loss for metabolism may run 50% or more depending on pasteurization temperature. Other minerals are less available, because minerals work together synergistically. There is a loss of enzymes that serve as catalysts for the assimilation of minerals.
The friendly acid-forming bacteria nature's antiseptic) in raw milk retard the growth of pathogenic bacteria. Raw milk usually keeps for at least a week in refrigeration and will safely sour.None survive. Pasteurization usually creates a sterile medium. If post-pasteurization contamination occurs, pathogens thrive and the milk becomes putrid.
Cultured Milk (yogurt, kefir, koumiss)
Contains the original raw milk beneficial organisms and introduced friendly bacteria/yeast cultures which pre-digest fat, sugar and protein, and also crowd out harmful bacteria in the gut. Only contains introduced cultures which can be weak or dead, depending on the additives, processing and distribution.

RAW MILK; Contains nutritious butterfat. Consumers are misled by advertising to believe that low-fat and skim milk products are health foods. Today as in the past, whole raw milk with a thick layer of health-giving cream on top is still the sign of a high quality product.

MILK  is a complex colloidal dispersion of fat globules (3.9%) and protein (3.5% casein and whey) in an aqueous solution (87%) of lactose (4.9%), minerals, and other minor constituents (.7%). If milk is allowed to stand undisturbed, a layer of cream (20% of milk volume) will rise to the top. When cream is skimmed off and churned, it separates into butter and buttermilk (a whitish liquid). Clabbered or cultured milk (lacto-fermented) contains native or introduced friendly bacteria/yeast which cause it to become thick. Curdled milk (by acid or rennet) separates into curd (white solid containing casein protein). Cheese is a cultured milk where curding and fermentation are allowed to proceed producing a drier and more acidic product.