Our high welfare, 100% grassfed, A2 raw milk can be ordered seven days in advance for the next Sunday or to the farm on Sunday.

Please come back regularly. We update the stock weekly.

Our raw milk is extremely popular and sells out frequently before Thursday/Friday each week.

You may also prefer our gently-pasteurised milk., which has no limitations on its sale, and is made by the same A2A2 cows, fed on grass.

Raw milk 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.

It's up to you to decide whether raw milk is safe or beneficial. It is important you make up your own mind and we do not claim either way.

Please see the government websites for risks/dangers.

Conversely, please see: https://www.rawmilkinstitute.org/updates/letter-to-medical-professionals-about-raw-milk

You may also prefer our gently-pasteurised milk.

Yes, we can now deliver our fresh raw milk to every Sunday in Copenhagen. We can only deliver and do not sell at the market, so make sure to preorder on this site.

Yes, our herd is certified 100% A2A2 genetics.

We are currently limiting amounts of purchase, so that everyone gets to enjoy the limited amount of raw milk we are allowed to sell.

Also, 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

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!

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”.

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?

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!

A great starting book is: Home Cheese Making. We have made many soft and hard raw cheeses with this book. However, it can also be dangerous and we do not recommend using raw milk.

Yoghurt without heat treatment is called clabber, and lacks the refinement and taste of what we know of as yoghurt. Even before the adoption of pasteurisation, yoghurt was made by heating the milk close to boiling, to release the sugars. These sugars feed the yoghurt cultures and create a pleasurable consistency, while making the milk more digestible for ourselves.

We make our own yoghurts and fresh cheeses in our dairy, which you are welcome to try!

No. It is not permitted to sell these products in Denmark if they are made in Denmark.

Not currently. We may go through the authorisation process in the future, but it is not planned in the next year.

We will be selling hard cheese from gently-pasteurised milk soon!