produce only one kind of milk: whole, pasteurized, cream
on top milk.
milk is "udder run," which means that it is
not standardized. We do no separate the milk from the
cream and then recombine it like most creameries, so
our milk is truly a reflection of the season and with
what our cows are eating.
do run our milk through our small vat pasteurizer. This
is also known as low temperature pasteurization, as
our milk is heated only to about 150 degrees using this
method. This is a more traditional way of pasteurizing
than the high temperature, short time approach used
by most commercial dairies. The lower temperature of
our vat pasteurization preserves more of the life in
Jersey cows produce milk with higher butterfat content
than other dairy breeds, and since much of the flavor
in milk is in the cream, our milk is creamy and full
of flavor. Because we do not homogenize our milk, the
rich, yellow cream rises to the top, so our label includes
the instruction to "Shake Well."
Robin milk has a distinctive golden hue, especially
during the grazing season, as the milk reflects the
fresh pasture. In the winter, our cows eat hay, which
is just preserved grass. When we feed a particularly
green batch of hay during the winter, we see the results
in the milk can the next day!
marked all of our milk directly to you, the final consumer,
so our processing schedule reflects that fact. Since
milk is our most perishable product, and because our
biggest sales day is Saturday, we process our bottled
milk on Friday mornings. It is ready for sale at the
farm on Fridays at noon - from cow to consumer within