We produce two types of milk, “Cow and Goat”. While both are delicious, each offers different benefits depending on its uses.

Cow’s milk is a good source of protein and calcium, as well as nutrients including vitamin B12 and iodine. Vitamin B12 plays a key role in many aspects of health by supporting: bone health, red blood cell formation, energy levels, and mood. Cow’s milk is best used for cooking or baking as the vitamins help gives most foods increased nutritional benefits.

Goat milk is an excellent source of protein, calcium, potassium, phosphorous, magnesium and vitamin A. The high cream and high vitamins makes goat milk best used in the production of Cheese, Butter/Ghee, and soups.


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