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.

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.

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.

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

Right now, we do not sell off the farm and make no exceptions. 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.

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 May 2024.

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.

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

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