Frequently Asked Questions

This section contains:

  • General questions and answers
  • Instructions for collections on the farm
  • Instructions for collections in Copenhagen
  • Raw milk questions and answers

General questions and answers

What makes your produce better?

We work with animals and our ecology like no-one else in Denmark. If, like us, you believe that you are what you eat. Then the better the lives of the animals, the better your food and the healthier you are. If that is you, we welcome you home.

Do you deliver?

Yes. We are in Copenhagen every Sunday from May until Christmas. Find us at your nearest Grønt Marked.

From January to end of April, we will be delivering every Sunday, at the locations of the Grønt Marked (first Sunday, Refshaleøen, second Sunday Vesterbro, third Sunday Nørrebro, fourth Sunday Frederiksberg). Simply reserve on this website.

We also deliver our eggs to a select few cafes and restaurants. Can you find out which ones, by tasting our distinctive eggs in their dishes?

Why is your produce so expensive yet almost always sold out?

As we have reverence for our animals and our ecology, we do not farm intensively. This means that the animals are not densely packed into areas and that the land gets to properly recover and flourish. This is converse to other producers.

We don't want to disappoint customers. But it is our philosophy and way of life - which ultimately results in produce that is worth savouring when it is available. This honours the animals' sacrifices and the land more so than industrial agriculture.

Our work is time intensive, spending more time with the animals to make sure they have what they need to lead happy lives. We believe this investment of our time should be properly compensated.

We also do not take subsidies from the Danish government or the EU (also known as taxpayer funding to keep supermarket prices artificially low).

Instructions for collections on the farm

When to arrive and what to do if you are running late

Please arrive promptly at the time you selected at checkout. This will be in your confirmation email.

If you expect that you are going to be late by more than five minutes, please let us know by email - you can reply to the order email you received.

If you are early, please wait in your car or the courtyard. You can also try knocking on the blue door.

If we are late, please email us. We do not give out our telephone numbers.

Where to go when you arrive

Please park by the green building which is our farm shop. Then come to the farm courtyard on foot, to the blue door on the right with a woodpecker door knocker

What to bring and what not to bring

What to bring:

  • For raw milk: Bring a cool bag with cooling elements. If you do not have your own containers, you can order glass milk bottles.
  • Frozen meat: cool bag and cooling elements are useful
  • Eggs: To help with recycling, you can bring your own egg boxes, if you like. Boxes will be supplied for you. You can also bring back our own egg boxes for us to use again - only if they are clean and undamaged

What not to bring:

  • Dogs or other animals. These must stay in the car if you cannot avoid bringing them on the premises
  • Expectations for an impromptu farm tour or solo walk on the farm. Please book a farm tour in advance.

Can I just turn up without ordering beforehand?

Usually not. To avoid disappointment, please order beforehand on this website. We sell out frequently and usually do not have extra produce.

Instructions for collections in Copenhagen

Which locations do you deliver to, and what times?

We deliver ordered produce from our website every week, between 10:30 and 11:00:

  • Refshaleøen, by Lille Bakery: first Sunday of the month
  • Vesterbro, Litauens Plads: second Sunday of the month
  • Nørrebro, Skjolds Plads: third Sunday of the month
  • Frederiksberg, Aksel Møllers Have: fourth Sunday of the month

How to find us when you arrive

Andy or Marianne will be in a red Hyundai car or a white Renault van with your orders.

There are no other producers, so do not look for yellow tents.

Can I buy anything extra that I haven't ordered?

We usually only bring what you have ordered. You can order up to 08:00 on the day of pick up, if you want anything extra.

Sometimes, you may be lucky and we have extra eggs.

What if I am running late for the 10:30-11:00 slot?

Please email us as soon as possible. We will give you a ring back and will try and accommodate you.

Can you bring raw milk to the delivery location?

No. You can only buy raw milk from our farm. That's the law.

You are welcome to order for pickup at the farm, subject to availability. We are only 25km from Copenhagen and are relatively close to Ballerup train station.

Raw milk

How do I order raw milk?

Milk can be ordered seven days in advance only.

If you want to collect on Monday, please select the Monday option in the product page.

As per Danish regulations, milk must be less than 24 hours old when it is sold.

You can only order the specific day's milk. Not Monday's milk for collection on Thursday.

There is no availability for the raw milk - all days are sold out

Please come back regularly. We update the stock every day.

Our raw milk is extremely popular.

Please subscribe to our newsletter to find out when we will offer more availability, s we plan to get more cows soon.

What do I bring and how do I transport and store raw milk?

Milk is sold without containers. You can buy glass bottles from us or bring your own containers.

As raw milk is alive, it will sour if kept at temperatures that benefit enzymes and microbes.

To keep raw milk as fresh as possible, bring cool boxes/bags and cooling elements with you when you pick up the milk. This will keep the milk at a cold temperature when you transport it, especially in warmer months and over long journeys.

We have been told by customers that our milk can last over a week when transported and stored properly. Some use vegetable compartments in modern fridges that are usually at 0 degrees centigrade.

Is raw milk dangerous or is it more beneficial than pasteurised?

Can you sell raw milk off the farm?

Raw milk is sold only from the farm to consumers, as per Danish regulations. Team up with friends and family to come buy at the farm.

We are only 25km from Copenhagen. If you do not have a car or want to hire one, the nearest train stations are Ballerup and Malov. There are hourly buses from the stations. It is a 20–25-minute bike ride from the stations.

Is the milk A2A2 certified?

We have certified the genetics of the cows. At the moment, we have a cow that makes 100% A2, and a cow that makes 75% A2 and 25% A1. We will be moving to a 100% A2A2 herd in spring 2024.

Why shouldn’t I order more than 3 litres of raw milk (per household) on my first purchase?

People’s microbiomes have become increasingly sterile in the modern age. Consider experiences of going to a non-Western country and becoming ill from the food, while the locals thrive.


Raw milk is alive. Like other raw foods has a strong detoxifying effect. Everyone is different.

Marianne could drink raw milk from the start. Andy had to get used to it, but now can drink many litres per day without issues.

Most people have to gradually get used to raw produce by having small amounts to start with. We want you to enjoy raw milk and not be put off by a bad reaction if you go crazy too quickly.

Some have found the easiest way to make the transition is to:

  • Culture the milk, such as by making kefir or yoghurt (have the cultures ready before you collect) – see the book Home Cheese Making
  • Have raw milk in small quantities, between meals and without other proteins or grains – if you experience a negative reaction, abstain for a couple of days, then go back to the amount that you were OK with before. This way, you can build up your tolerance steadily.
  • Have raw milk with some raw honey, which contains enzymes that may help in digestion

I am allergic to milk, is your milk different?

In our experience, an allergy is a sign of a body being out of balance in some way. Typically from historic and current: diet choices, physical and metabolic strength and emotional wellbeing.

As our own example, Andy developed an intolerance to milk from too many processed and pasteurised whey protein milkshakes when he was weight lifting.

This gave Andy's body a kind of PTSD to pasteurised milk, where it went into dis-regulation every time it got a whiff of milk.

After lots of experimenting with raw milk quantities, starting small and building tolerance, Andy can drink raw milk just fine.

Some people have an intolerance to the A1 beta casein mutation that is present in most milk. Some cannot tolerate pasteurised milk because the milk has been damaged or destroyed by heating.

This is why we will not sell large quantities of milk to new customers. We know it tastes like the best thing ever made, so it is hard to stop chugging a litre at a time!

Is the milk high in fat?

We believe so. A test made in June 2023 had 6.4% fat and 4.9% protein. This will change throughout the year.

However, we believe that because we are not milking more than once a day, the cows are not pushed to make too much milk, meaning each litre of milk we get from them is more “concentrated”.

Isn't fat bad for you?

No. The Ancel Keys' study that this widespread and enduring myth is based on, has been demonstrated as incorrect. See the book Vegetarian Myth. Makes you wonder about the expertise of doctors, huh?

How do I skim the cream or make butter?

Place all the milk into one glass container. You will see the cream form at the top after a few hours. You can then skim this with a ladle or spoon. Try not to get milk into the cream if making butter.


If you want to make butter, we use a KitchenAid to churn. There are how-to guides and recipes online for your preferences. We do not sour or salt our butter when we make it. We found that it can last for a few days in the fridge. Butter can be frozen if you and your family somehow don’t eat it immediately.


Contact us if you are interested in recipes and advice!

How do I make cheese and yoghurt?

A great starting book is: Home Cheese Making. We have made many soft and hard raw cheeses with this book.

For different types of natural yoghurt, please refer to: Nourishing Traditions

Cheese and Yoghurt making supplies are available in Denmark: https://hjemmeriet.com