Raw milk for direct human consumption Fresh Flow

Raw milk is simply milk straight from the cow udders and filtered into a jar.

Yes, it can and should be. Clean raw milk is safe — cold or warm! Raw milk is a unique ecological system rich in living enzymes and nutrients. When collected under sanitary conditions, clean raw milk can remain safe at room temperature for days or even weeks. This is because lactic acid bacteria naturally ferment the milk sugars into lactic acid, which protects raw milk from harmful organisms that cause spoilage.

As raw milk sours, it transforms into a different, yet still safe, milk product. In contrast, pasteurized milk lacks these natural cultures and does not sour but simply spoils. To create yogurt from pasteurized milk, healthy bacteria must be added separately, highlighting nature’s own preservation method through fermentation.

Raw milk is a SUPER FOOD! People are getting sicker. Immune systems are compromised. Lactose intolerance, a systemic rejection of pasteurized dairy products, is on the rise. Even homogenization, the process of breaking down the size of the fat cells in milk, is blamed for poor arterial health.

Nature intended for larger fat cells to stay outside of artery walls but homogenized fat cells are so small they can enter the arterial walls and other organ tissue. When milk is pressed through the process of homogenization, cell walls burst and intercellular protein is released. The presence of intercellular protein is another reason some experience dietary rejection when consuming processed milk products.

Illness caused by Lactose Intolerance has risen to epidemic proportions. It is caused by the lack of enough Lactase enzyme in the digestive system to break down the lactose in milk. Raw milk contains Lactase which enables the body to break down & absorb lactose. Pasteurization kills off the good bacteria, causing problems for many people who consume it. Most lactose intolerant individuals report no negative symptoms from raw milk & find once their guts are repopulated with the healthy bacteria of raw milk that consumption of some pasteurized products like ice cream and cheese is tolerated.

Wholesome raw milk is sweet and creamy.

Raw milk should be sweet and fresh for up to 3 weeks in the fridge at 4 degrees C. Raw milk doesn't become rancid like pasteurized milk – it sours and thickens and can still be used to make yogurt or in cooking.

Raw milk is not homogenized so the cream rises to the top. Let it sit in the fridge for a few hours, and then you can scoop the cream off the top to enjoy in your coffee or other fun recipes. Or you can simply shake or stir it to redistribute the cream back in the milk.

Raw milk can be frozen and thawed with no impact to flavor. However, once frozen, the cream in the cow's milk will sometimes not fully reconstitute back into the milk, meaning you may have little pellets of cream in the milk.

We currently package our milk in 1-liter glass jars. Jars are reusable and are washed and sanitized prior to being refilled.

Yes, we adhere to the RAWMI testing guidelines. Every single milk batch sold is tested to ensure quality of our milk. RAWMI requires our Coliform (E.Coli is part of this family) counts are below 10 per milliliter and SPC bacteria are below 5,000 per milliliter. We have always met these requirements through the diligent adherence of the RAWMI Common Standards. Our test results are always available for review here.

Every single batch of raw milk produced is tested. Tests are listed by their production date.

As with any other raw foods, there are potential risks with consuming raw dairy products. Here is what we are doing to help mitigate the potential risks:

Healthy cows, a clean dry barn, and meticulously clean equipment is key to producing safe raw milk. Every batch of milk produced is immediately bottled and chilled, then tested to ensure it exceeds the standard put by RAWMI, the global leader in raw milk production, education and safety.

This means performing 2 important tests: One test is the coliform count (CF), which shows the number of coliform colonies in 1 ml of milk, if any, indicating overall hygiene and cleanliness of the milk. It is required to be under 10 for the CF. Our milk is between 0-1. The other test is SPC (Standard plate count) which indicates the cleanliness of our milking equipment, essentially showing the shelf life of the milk. It is required to be under 5,000 for the SPC. Our milk is under 500. This is an incredibly strict standard (exceeds that of pasteurized milk worldwide which is 750 for CF and 100,000 for SPC).

In addition to our thorough milk testing, our cows also get checked by a veterinarian each month and 2 important tests are scheduled every six months to make sure that the herd is free from Tuberculosis and Brucellosis.

RAWMI Listed means that we have been through training and are now a listed farm by the Raw Milk Institute. We are the first farm to get listed in the Middle East. RAWMI Listed means that our milk is tested for coliform bacteria (total coliform and E. coli) as well as total bacteria count (TC or SPC). Carrying this certification means that you can trust our milk is as safe as possible. Because we are a RAWMI listed farm, we have accountability with their leadership, submit regular test results, have access to more raw milk education, and keep up to date on raw milk safety and handling so that people can enjoy our raw milk products with peace of mind.

A recent study found that raw A1 and A2 milk was the same when RAW with trace differences of the BCM7 ( one of the 209 amino acids that make up beta-casein in milk ). However, when that same raw milk was processed with high heat, the processed A1 milk expressed high levels of BCM7 casomorphine.

This study strongly suggests that it is not the raw milk from A1 or A2 cows that is the problem because their milk is virtually the same when raw, it is the processing of the milk that is the problem. When A1 milk is heated the BCM 7 levels rise and potential issues become significant.

Many people who have lactose intolerance symptoms have reported that those issues resolve when they switch from pasteurized to raw milk (regardless of whether the raw milk is A2 or A1).

This also strongly suggests that the entire A1-A2 issue became a health matter in the last 80 years and has not been a health issue for thousands of years when raw milk was consumed all over the world with excellent health benefits.

Yes, our cows are checked by our local veterinarian every month. They are free of Tuberculosis and Brucellosis. Tests are scheduled every six month.

Brucella report (Aug 2025)
TB report (Sep 2025)

I belive in preventative medicine and always use natural alternative treatments as a first line of defense when it is needed.

The only case an antibiotic is used is to protect the animal's quality of life or for healing purposes. If a cow is needing such treatment it is removed from the milking line and strict antibiotic and milk withdrawal protocols are adhered to.

Cows are herbivores. They eat grass, grains, vegetables, fruits, leaves, litchen, bark, and twigs. Grass is a cow’s main diet. I feed my cows localy harvested dry hay (grass and alfalfa- 80%) in addition to a mix of seeds and grains that provide the required energy to produce milk. They also have readily available at all times mineral blocks that replenish their daily amount of minerals and vitamins. Most important is fresh clean drinking water.

Due to limited land, year-round pasture feeding is not feasible. It is important to know that Hay is dried pasture. Grain is grass seed. Historically, pasture has been a part of a dairy cow’s diet. When pasture is cut, dried, and baled, it is called hay. When a pasture matures and is not cut, it develops seeds, or grain. As the pasture’s leaves and stems lose nutrition, the seeds (barley) gain nutritional value. High-quality dairy cows cannot thrive on green pasture alone; even the best pasture lacks the necessary nutrition for optimal milk production.

Holstein Friesian. All our cows are dearly loved and named.

Yes! We are happy to give tours of our farm to those who are interested in learning more and seeing the process. To schedule your visit, an appointment is required.

Keeping our cows clean and happy is top priority. Signs of a happy cow are glowing eyes, shiny skin and ruminating by chewing its cud. Each cow has it own space equipped with automatic waterers, comfortable rubber mattresses and a trainer to remind the cow to poop in the gutter behind. Cow dung is removed and piled/composted outside to be sold as fertelizers.

The cows are milked twice a day. Early in the morning and late in the afternoon. Cows are social animals. After each milking, cows leave the barn and spent some outdoor time to exercise, sun bath and relax. They go back inside to eat, drink and sleep.

Tuesdays: For orders placed from Thu to Sun.
Fridays: For orders placed from Mon to Wed.
Deliveries can take place any time between 7.00 am and 9.00 pm.

24 hours at the most. Because milk safety is a top priority, we use a "Milk and hold protocol". Every batch of milk is tested and then delivered the next day.