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A2A2 Cream Top Whole Milk - Quart
Great whole cream top, non-homogenized, milk with no A1 proteins only A2 proteins that could help reduce your stomach's sensitivity to milk! Non- homogenized milk also has a naturally sweeter and richer flavor than homogenized milk because whole cream has a silky texture that is lost when the fat globules are broken apart!
Because most of us have been raised on homogenized milk, we may not know what to expect when we buy our first bottle of non-homogenized milk. After it sits for 12-24 hours, fresh non-homogenized milk separates with a small layer of light, high-fat cream “cream top” and a much larger lower layer of low-fat milk. Over time, the cream becomes thicker, and after a few days it may nearly solidify into a cream “plug.” This is a natural occurrence in non-homogenized milk. When you shake the bottle the plug will loosen and break up into the milk, although many folks like to spoon it out for their coffee or to eat it on their cereal as a special treat. Simply shaking the bottle creates a more homogenized milk for drinking.
Most milk that you purchase in a store contains both the A1 and A2 beta-casein, but research studies have shown evidence that our bodies may digest the two types of protein differently. Studies have shown that people who have experienced adverse gastrointestinal reactions to milk consumption that resemble lactose intolerance were able to drink milk with two A2 proteins with no adverse reactions.
Milk with A2 only proteins isn't made differently from regular milk. It doesn't change the pasteurization process, nor does it rely on additives to change the milk - it's simply milk that comes from cows that naturally have two copies of the A2 gene in their DNA. The best part? It doesn't change the flavor either!
Ingredients List: Pasteurized A2A2 milk
Making their niche in the dairy industry has been a dream for Dave & Tammy Fritsch and our daughter Breanna for over 10 years. During the summer of 2021, they were able to watch as the seeds of that dream planted years ago finally sprouted and began growing.
Our family became involved in the Guernsey breed as a 4-H project for Breanna, purchasing the first Guernsey in 2010. That project grew to become a passion and a labor of love for the mother-daughter duo. Over the years, the dream of processing our own Guernsey A2A2 milk began to take root in the back of our minds. They love the breed and the rich Guernsey milk, with its unique butterfat and protein content combined with being A2A2, they always thought that Guernsey breeders didn’t capitalize enough on the quality of Guernsey milk.
The barn on their new farm had previously been used for horses. They all set to work remodeling the barn to suit the needs of our small herd of Guernseys. The horse stalls were removed and eventually a small five-stall flat barn, complete with a glass pipeline, was created to milk our herd of A2A2 Guernsey’s.
In the fall of 2020, they broke ground on the heart of their new venture, a state-of-the-art milk bottling and cheesemaking facility on the farm. In July 2021, as the creamery officially commence operations processing their farms A2A2 Guernsey milk. Milk is piped over to the creamery from the milkhouse three times a week. In the creamery it is pasteurized in a 100-gallon pasteurizer, but not homogenized, before being processed.
They bottle white and chocolate milk weekly, strawberry milk and eggnog seasonally in glass half gallon glass bottles, plastic quarts and plastic pints. They also work with Tammy’s brother-in-law, Duane Peterson, a master cheesemaker, to make cheese curds. All with the Two Guernsey Girls Creamery label.
When you buy Two Guernsey Girls milk, you’re bringing a great tasting wholesome food directly from their farm to your home and supporting a true family dairy farm!
Follow Them on Facebook: 2guernseygirls