{"title":"Cow Dairy","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e✔ \u003c\/span\u003ePasture Raised \u003cmeta charset=\"utf-8\"\u003e[ICON]\u003cbr\u003e\u003cspan\u003e✔ \u003c\/span\u003e100% Grass-Fed \u003cmeta charset=\"utf-8\"\u003e[ICON]\u003cbr\u003e\u003cspan\u003e✔ \u003c\/span\u003eA2\/A2 \u003cmeta charset=\"utf-8\"\u003e[ICON]\u003cbr\u003e\u003cspan\u003e✔ \u003c\/span\u003eNon-Homogenized \u003cmeta charset=\"utf-8\"\u003e[ICON]\u003cbr\u003e\u003cspan\u003e✔ \u003cmeta charset=\"utf-8\"\u003eMinimally Pasteurized to 145F\u003c\/span\u003e \u003cmeta charset=\"utf-8\"\u003e[ICON]\u003cbr\u003e\u003cspan\u003e✔ \u003c\/span\u003eNo Chemicals, Drugs, or GMOs \u003cmeta charset=\"utf-8\"\u003e[ICON] \u003cbr\u003e\u003c\/p\u003e","products":[{"product_id":"egg-custard","title":"1 pint - Egg Custard","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eOur egg custard should last about 1 month in the fridge. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc). It should last about 1 week once it's opened.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nEgg custard is delicious spooned right out of the container (and therefore amazing for packed lunches or snacks on the go). You could add some seasonal fresh fruit on top for a little twist. You can also bake with it - think egg custard cups or custard danishes.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eIs your egg custard raw?\u003c\/strong\u003e\u003cbr\u003eCustard is innately a cooked food. So, no, it's not raw. But it is made with wholesome ingredients and A2\/A2 dairy.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nOur egg custard is a baked custard, made simply with an old fashioned recipe. Here's how we do it:\u003cbr\u003e\n\u003cbr\u003e\n1.  We mix the milk, eggs, honey, vanilla, and salt.\u003cbr\u003e\n2. The custard mix is poured into jars. \u003cbr\u003e\n3. Cinnamon is sprinkled over top.\u003cbr\u003e\n4. The custard is baked until set.\u003cbr\u003e\n5. We let it cool completely.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nThe milk used to make this custard is pasteurized (and the custard is baked too), which means that microorganisms, fatty acids, and minerals are altered. We buy in the vanilla and cinnamon and do not have a direct connection to the farms and companies that make them.\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155529044033,"sku":"1FRE02DA-BUT-EGGC-G-1pt","price":11.44,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1663508171_63271ecb6c7b1.jpg?v=1750859882"},{"product_id":"1-quart-greek-a2-yogurt-pasteurized","title":"1 quart - Greek A2\/A2 Yogurt","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003c\/h4\u003e\n\u003cdiv class=\"faq3\"\u003e\n\n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nThe yogurt should last about 2-3 weeks after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (time out of the fridge, contaminants getting in, etc).\u003cbr\u003e\u003cbr\u003e\n\n    Make sure to keep your yogurt in the back of the fridge on the bottom shelf. That's where the temperatures stay cool and consistent, creating the ideal environment to maintain the freshness of your yogurt. By keeping it at the back, away from any temperature fluctuations, you're ensuring that every spoonful remains as delicious as the first!\u003cbr\u003e\u003cbr\u003e\n\n\u003cstrong\u003eCan I freeze yogurt?\u003c\/strong\u003e\u003cbr\u003e\n    You can freeze yogurt, but we don’t recommend it. The taste and consistency may change when thawed. It may become clumpy or grainy. It may not be the best to eat, but would still be great for cooking and baking with.\n\u003cbr\u003e\u003cbr\u003eSome people don't mind previously frozen yogurt and some people can't stand it.\u003cbr\u003e\n\u003cbr\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e The longer it's frozen, the more noticeable the changes.\u003c\/div\u003e\n\u003c\/div\u003e\n  \n  \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n    Greek yogurt is excellent as a tangy base for your smoothies or as a healthier alternative to sour cream in dips and toppings. It's a star in baking, adding moistness to cakes and muffins. For a savory twist, mix it into marinades to tenderize meats, or dollop it on soups for a creamy finish. And let's not forget, topped with fruits and a drizzle of honey.\u003c\/div\u003e\n  \u003c\/div\u003e\n\n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eThe Greek yogurt is watery on top. What should I do?\u003c\/strong\u003e\u003cbr\u003e\n    The Greek yogurt will separate. You simply can't prevent it from happening, but you can certainly mix it back together.\u003cbr\u003e\u003cbr\u003e\n\n\u003cstrong\u003eHow long is it fermented?\u003c\/strong\u003e\u003cbr\u003e\n    The Greek yogurt is fermented for 12 hours.\u003c\/div\u003e\n\u003c\/div\u003e\n  \n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nMaking yogurt is a straightforward, honest process for us. Here’s a glimpse into our no-fuss method:\u003cbr\u003e\n1. We warm our 100% grass fed, pasture raised milk to 180°F.\u003cbr\u003e\n2. A touch of culture (about 0.25 grams per gallon) is mixed in.\u003cbr\u003e\n3. Into the culturing room it goes! The yogurt stays there for 12 hours at 110°F.\u003cbr\u003e4. We strain they yogurt to achieve that classic Greek thickness, letting the whey drain for about 12 hours.\u003cbr\u003e5. After a final stir, it's all set to be bottled.\u003c\/div\u003e\n  \u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n    The milk used to make this yogurt is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.\u003cbr\u003e\u003cbr\u003e\n\nThe yogurt is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155574624321,"sku":"1FRE07PA-YOG-GGRE-P-01","price":9.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1654445293_629cd4ed1a095.jpg?v=1750859634"},{"product_id":"1-pint-a2-a2-ghee-glass","title":"1 pint - A2\/A2 Ghee (Glass)","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nGhee has a very long shelf life and should last up to a year (or more) in the fridge or pantry. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nGhee is a versatile staple in the kitchen, perfect for high-heat cooking like frying and sautéing. It adds a nutty richness to baked goods and is great as a spread or a drizzle over vegetables and rice. Use it to enhance grilled and roasted meats, or as a base for creamy sauces and gravies.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhat exactly is ghee?\u003c\/strong\u003e\u003cbr\u003e   \nGhee, also known as clarified butter, is made from slowly simmering our A2\/A2, 100% grass fed, pasture raised butter to separate the milk solids from the golden, pure fat. This process leaves behind a rich, nutty-flavored cooking oil, known for its high smoke point and deep, delicious taste.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDo you make raw ghee?\u003c\/strong\u003e\u003cbr\u003e   \nRaw ghee is not a thing. To make ghee, you need to boil it for hours to remove impurities from the fat. It's innately an ultra-pasteurized product. Whether you start with raw or pasteurized butter doesn't seem to matter. No matter what, you get the same exact ghee.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nThe journey to creating our premium Ghee starts with our high-quality butter, made from A2\/A2, 100% grass fed, pasture raised cow milk. Here's how we do it:\u003cbr\u003e\n\n1.  We begin by gently melting the butter. This slow and controlled process is crucial to separate the different components of the butter.\u003cbr\u003e\n2. As the butter melts, it separates into three layers. The top layer consists of water and milk solids, the middle layer is the golden fat, and the bottom layer contains more milk solids. \u003cbr\u003e\n3. The top layer of milk solids is carefully skimmed off. Then, the clear, golden fat (which is the ghee) is strained to remove any remaining solids, ensuring purity.\u003cbr\u003e\n4. The clear, liquid ghee is then allowed to cool. Once solidified, it turns golden yellow with a soft, creamy texture. It's then packaged, ready to bring its rich, nutty flavor to your kitchen.\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nThe butter used to make this ghee is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155591860289,"sku":"1FRE02DA-BUT-GHE-G-1pt-01","price":25.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1652550945_627fed21bb442.jpg?v=1750859589"},{"product_id":"1lb-unsalted-a2-a2-butter","title":"1lb Unsalted A2\/A2 Butter","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nButter lasts about 10-14 days on the counter at 70°F, 1-3 months in the fridge, and up to 1 year in the freezer. But, of course, once it's opened there are so many variables that can affect shelf life (time out of the fridge, contaminants getting in, etc).\u003cbr\u003e\u003cbr\u003e\n\n\u003cstrong\u003eIf storing butter in the fridge:\u003c\/strong\u003e For best shelf life, make sure to keep it in the back of the fridge on the bottom shelf. That's where the temperatures stay cool and consistent, creating the ideal environment to maintain the freshness of your butter. By keeping it at the back, away from any temperature fluctuations, you're ensuring that every spoonful remains as delicious as the first!\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nUnsalted butter is baking's best friend – perfect for moist cakes, cookies, and flaky pastries. It's also great for cooking, from rich sauces to sautéed veggies. Spread it on fresh bread for a simple treat, or stir into mashed potatoes and pasta for a creamy delight.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhat is the butter wrapped in?\u003c\/strong\u003e\u003cbr\u003e   \nThe butter is wrapped in butcher paper that's coated to make it waterproof. The coating does NOT contain PFAS. The paper manufacturer gets their raw materials from companies that test for PFAS.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nWe make pure, clean butter in small batches. Here’s a glimpse into how we do it:\u003cbr\u003e\n\n1. We pasteurize our 100% grass-fed, pasture-raised milk to 145°F for 30 minutes. Then, the milk is chilled.\u003cbr\u003e\n2. After pasteurization, we separate the cold milk into cream and skim milk. \u003cbr\u003e\n3. The cream is then churned into butter. Our butter churn mixes the cream until the fat sticks together and separates from the buttermilk. \u003cbr\u003e\n4. The buttermilk is strained off, and the butter is washed with cold well water and massaged to remove almost all of the buttermilk.\u003cbr\u003e5. The final step involves shaping the butter into blocks, using a mold, and wrapping it in PFAS-free paper.\u003cbr\u003e6. Our butter is immediately frozen when fresh.\n  \u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nThe milk used to make this butter is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155595792449,"sku":"3FRO02DA-BUT-BUTUSP-P-1lb-01","price":21.53,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1689178375_64aed1071c971.jpg?v=1750859588"},{"product_id":"1lb-salted-a2-a2-butter","title":"1lb Salted A2\/A2 Butter","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nButter lasts about 10-14 days on the counter at 70F, 1-3 months in the fridge, and up to 1 year in the freezer. But, of course, once it's opened there are so many variables that can affect shelf life (time out of the fridge, contaminants getting in, etc).\u003cbr\u003e\u003cbr\u003e\n\n\u003cstrong\u003eIf storing butter in the fridge:\u003c\/strong\u003e For best shelf life, make sure to keep it in the back of the fridge on the bottom shelf. That's where the temperatures stay cool and consistent, creating the ideal environment to maintain the freshness of your butter. By keeping it at the back, away from any temperature fluctuations, you're ensuring that every spoonful remains as delicious as the first!\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nSpread it on freshly baked bread, or use it to sauté vegetables. It's perfect for creating a golden crust on grilled cheese sandwiches and adds a luxurious finish to steaks. Mix it into your mashed potatoes for extra creaminess and as the finishing touch to pasta or risotto dishes.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhat is the butter wrapped in?\u003c\/strong\u003e\u003cbr\u003e   \nThe butter is wrapped in butcher paper that's coated to make it waterproof. The coating does NOT contain PFAS. The paper manufacturer gets their raw materials from companies that test for PFAS.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nWe make pure, clear butter in small batches. Here’s a glimpse into how we do it:\u003cbr\u003e\n\n1. We pasteurize our 100% grass-fed, pasture-raised milk to 145°F for 30 minutes. Then, the milk is chilled.\u003cbr\u003e\n2. After pasteurization, we separate the cold milk into cream and skim milk. \u003cbr\u003e\n3. The cream is then churned into butter. Our butter churn mixes the cream until the fat sticks together and separates from the buttermilk. \u003cbr\u003e\n4. The buttermilk is strained off, and the butter is washed with cold well water and massaged to remove almost all of the buttermilk.\u003cbr\u003e\n7. The final step involves shaping the butter into blocks, using a mold, and wrapping it in PFAS-free paper.\u003cbr\u003e\n8. Our butter is immediately frozen when fresh.\n  \u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nThe milk used to make this butter is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155596578881,"sku":"3FRO02DA-BUT-BUTUP-P-1lb-01","price":21.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1674232057_63cac0f93ed14.jpg?v=1750859588"},{"product_id":"1-quart-a2-a2-cow-kefir","title":"1 quart - A2\/A2 Cow Kefir","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nKefir should last about 2-3 weeks after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (time out of the fridge, contaminants getting in, etc).\u003cbr\u003e\u003cbr\u003e\n\nMake sure to keep your kefir in the back of the fridge on the bottom shelf. That's where the temperatures stay cool and consistent, creating the ideal environment to maintain the freshness of your milk. By keeping it at the back, away from any temperature fluctuations, you're ensuring that every cup remains as delicious as the first!\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cstrong\u003eCan I freeze kefir?\u003c\/strong\u003e\u003cbr\u003e   \nWe don’t recommend freezing kefir. The consistency will change a lot. It will likely separate and become clumpy or grainy.\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nDelightful by itself, or add a fizzy twist to your smoothies, dips, and spreads. Transform your breakfast bowls with a splash over granola and fruit, or freeze it into popsicles for a deliciously probiotic-rich treat.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhat is kefir?\u003c\/strong\u003e\u003cbr\u003e   \nIt’s a fermented milk drink. It’s tangy, similar to yogurt, but sourer.\u003cbr\u003e\n\nOur kefir will almost always be more sour than sweet, and will likely be more sour than store bought.\u003cbr\u003e\u003cbr\u003e\n\n\u003cstrong\u003eThe Kefir is watery on top. What should I do?\u003c\/strong\u003e\u003cbr\u003e\nSeparation with kefir is perfectly normal. You simply need to shake to recombine.\u003cbr\u003e\u003cbr\u003e\n\n\u003cstrong\u003eHow long is it fermented for?\u003c\/strong\u003e\u003cbr\u003e\nOur kefir is fermented overnight for about 12 hours.\u003cbr\u003e\u003cbr\u003e\n\n\u003cstrong\u003eCan I make my own kefir with it?\u003c\/strong\u003e\u003cbr\u003eThis is a contested issue. You might experience some kitchen magic and be able to make more kefir starting with our kefir at home. But, for the best possibility of success, you should start with real kefir grains. You won't find those in any of our products, since all grains are strained before bottling.\u003c\/div\u003e\n\u003c\/div\u003e\n  \n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nFirst, the milk is low-heat VAT pasteurized. It's slowly heated to 145°F (the lowest temperature allowed), then held at that temperature for 30 minutes, and then immediately cooled down.\u003cbr\u003e\u003cbr\u003e\n\nThis method ensures that the final kefir is as nutrient-rich as possible and that the flavor is top-notch. Plus, the milk is never homogenized.\u003cbr\u003e\u003cbr\u003e\n\nMaking the pasteurized milk into kefir is a straightforward, honest process for us. Here’s a glimpse into our no-fuss method:\u003cbr\u003e\n1. We warm our 100% grass-fed, pasture-raised milk to 80°F.\u003cbr\u003e\n2. A touch of freeze dried culture is mixed in.\u003cbr\u003e\n3. Into the culturing room it goes! The kefir stays there for 12 hours at 110°F.\u003cbr\u003e\n4. After a final stir, it's all set to be bottled.\n\u003c\/div\u003e\n  \u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nThe milk used to make this kefir is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.\u003cbr\u003e\u003cbr\u003e\n\nThe kefir is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155601657921,"sku":"1FRE01MA-MAD-KEFPP-G-1qt-01","price":8.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1744402000_67f97650ae8a8.jpg?v=1750859579"},{"product_id":"a2-a2-cultured-unsalted-butter","title":"1lb Cultured Unsalted A2\/A2 Butter","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nButter lasts about 10-14 days on the counter at 70°F, 1-3 months in the fridge, and up to 1 year in the freezer. But, of course, once it's opened there are so many variables that can affect shelf life (time out of the fridge, contaminants getting in, etc).\u003cbr\u003e\u003cbr\u003e\n\n\u003cstrong\u003eIf storing butter in the fridge:\u003c\/strong\u003e For best shelf life, make sure to keep it in the back of the fridge on the bottom shelf. That's where the temperatures stay cool and consistent, creating the ideal environment to maintain the freshness of your butter. By keeping it at the back, away from any temperature fluctuations, you're ensuring that every spoonful remains as delicious as the first!\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nSpread its tangy richness on artisan bread for an elevated treat, or let it melt over grilled steak for a burst of complex flavor. It works wonders in enhancing sauces, adding depth to every spoonful. Seafood lovers will enjoy it as a melted dip for lobster or drizzled over grilled fish. Don’t forget to mix it into your mashed potatoes for a tangy, creamy twist!\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eWhat exactly is cultured butter?\u003c\/strong\u003e\u003cbr\u003e   \nThe cultured butter is made from sour cream. So first, the cream is cultured, and then it’s churned.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhat is the butter wrapped in?\u003c\/strong\u003e\u003cbr\u003e   \nThe butter is wrapped in butcher paper that's coated to make it waterproof. The coating does NOT contain PFAS. The paper manufacturer gets their raw materials from companies that test for PFAS.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nWe make pure, clean butter in small batches. Here’s a glimpse into how we do it:\u003cbr\u003e\n\n1. We pasteurize our 100% grass-fed, pasture-raised milk to 145°F for 30 minutes. Then, the milk is chilled.\u003cbr\u003e\n2. After pasteurization, we separate the cold milk into cream and skim milk. \u003cbr\u003e\n3. Culture is added to the cream. It ferments for about 12 hours to make a thick sour cream.\u003cbr\u003e\n4. The sour cream is then churned into butter. Our butter churn mixes the cream until the fat sticks together and separates from the buttermilk. \u003cbr\u003e\n5. The buttermilk is strained off, and the butter is washed with cold well water and massaged to remove almost all of the buttermilk.\u003cbr\u003e\n6. The final step involves shaping the butter into blocks, using a mold, and wrapping it in PFAS-free paper.\u003cbr\u003e\n7. Our butter is immediately frozen when fresh.\n  \u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nThe milk used to make this butter is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155603198017,"sku":"3FRO02DA-BUT-BUTCU-PP-1lb-01","price":22.46,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1689178338_64aed0e217ce3.jpg?v=1750859578"},{"product_id":"1-pint-cultured-a2-a2-ghee-glass","title":"1 pint - Cultured A2\/A2 Ghee (Glass)","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n\n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eCultured ghee has a very long shelf life and should last up to a year (or more) in the fridge or pantry. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nCultured ghee has a slight tang and a clean flavor. You can use as you would cultured butter... except, since ghee has a higher smoke point, it's also excellent for high temp cooking. It's perfect for searing meat or roasting vegetables with sea salt.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eIs this ghee the way it's made in India?\u003c\/strong\u003e\u003cbr\u003e   \nYes, cultured ghee is the traditional way ghee is made in India. If you're from India or have traveled there recently, it's sure to bring you some nostalgia.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhat's the difference between regular ghee and cultured ghee?\u003c\/strong\u003e\u003cbr\u003e   \nCultured ghee is made from sour cream, and regular ghee is made from fresh cream. They are both golden, clean, and perfect for high temp cooking. The difference is the flavor. Because it's made from sour cream, cultured ghee has a tang to it.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eWhat exactly is ghee?\u003c\/strong\u003e\u003cbr\u003e   \nGhee, also known as clarified butter, is made from slowly simmering our A2\/A2, 100% grass fed, pasture raised butter to separate the milk solids from the golden, pure fat. This process leaves behind a rich, nutty-flavored cooking oil, known for its high smoke point and deep, delicious taste.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eDo you make raw ghee?\u003c\/strong\u003e\u003cbr\u003e   \nRaw ghee is not a thing. To make ghee, you need to boil it for hours to remove impurities from the fat. It's innately an ultra-pasteurized product. Whether you start with raw or pasteurized butter doesn't seem to matter. No matter what, you get the same exact ghee.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nThe journey to creating our premium cultured ghee starts with our high-quality cream, made by our A2\/A2, 100% grass fed, pasture raised cows. Here's how we do it:\u003cbr\u003e\n\n1.  We begin by culturing cream, turning it into sour cream.\u003cbr\u003e\n2.  Then, the sour cream is churned into butter (more specifically, it's churned into cultured butter).\u003cbr\u003e\n3.  Next, the cultured butter is gently melted. This slow and controlled process is crucial to separate the different components of the butter.\u003cbr\u003e\n4. As the butter melts, it separates into three layers. The top layer consists of water and milk solids, the middle layer is the golden fat, and the bottom layer contains more milk solids. \u003cbr\u003e\n5. The top layer of milk solids is carefully skimmed off. Then, the clear, golden fat (which is the ghee) is strained to remove any remaining solids, ensuring purity.\u003cbr\u003e\n6. The clear, liquid cultured ghee is then allowed to cool. Once solidified, it turns golden yellow with a soft, creamy texture. It's then packaged, ready to bring its rich, nutty, and tangy flavor to your kitchen.\u003cbr\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nThe butter used to make this ghee is pasteurized, which means that microorganisms, fatty acids, and minerals are altered. Cultured with freeze-dried cultures, and there may be trace amounts of additives.\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155616436289,"sku":"1FRE02DA-BUT-GHEC-G-1pt-01","price":32.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1666984142_635c28ce9a00b.jpg?v=1750859565"},{"product_id":"12oz-a2a2-blueberry-drinkable-yogurt","title":"12oz A2\/A2 Blueberry Drinkable Yogurt","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003c\/h4\u003e\n\u003cdiv class=\"faq3\"\u003e\n\n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\u003cdiv class=\"answers\"\u003eOur raw pourable yogurt should last about 2-3 weeks in the fridge after you receive it. Every jug comes with a sell by date on the lid to help guide you. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\u003cbr\u003eWe do NOT recommend freezing. It will become clumpy when thawed, which removes that lovely smooth consistency.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n  \n  \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\u003cdiv class=\"answers\"\u003ePasteurized pourable yogurt is perfect as a smooth, creamy base for your smoothies, blending effortlessly with fruits and vegetables for a nutritious drink. It's fantastic in breakfast recipes, such as mixing it with oats for overnight oats or layering it with granola, nuts, and fresh fruit for a quick and healthy granola parfait. Whether you're looking to start your day right or enjoy a refreshing snack, pourable yogurt adds a deliciously tangy and smooth touch. \u003c\/div\u003e\n\u003c\/div\u003e\n\n      \n  \n\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n    The milk used to make this yogurt is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.\u003cbr\u003e\u003cbr\u003e\n\nThe yogurt is packaged in PET plastic.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155630362689,"sku":"1FRE07PA-YOG-DRKYB-P-01","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1726926414_66eece4e506d8.jpg?v=1750859488"},{"product_id":"12oz-raspberry-drinkable-a2a2-yogurt","title":"12oz A2\/A2 Raspberry Drinkable Yogurt","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003c\/h4\u003e\n\u003cdiv class=\"faq3\"\u003e\n\n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\u003cdiv class=\"answers\"\u003eOur pourable yogurt should last about 2-3 weeks in the fridge after you receive it. Every jug comes with a sell by date on the lid to help guide you. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).\u003cbr\u003e\u003cbr\u003eWe do NOT recommend freezing. It will become clumpy when thawed, which removes that lovely smooth consistency.\n\u003c\/div\u003e\n\u003c\/div\u003e\n  \n  \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\u003cdiv class=\"answers\"\u003ePourable yogurt is perfect as a smooth, creamy base for your smoothies, blending effortlessly with fruits and vegetables for a nutritious drink. It's fantastic in breakfast recipes, such as mixing it with oats for overnight oats or layering it with granola, nuts, and fresh fruit for a quick and healthy granola parfait. Whether you're looking to start your day right or enjoy a refreshing snack, pourable yogurt adds a deliciously tangy and smooth touch.\u003c\/div\u003e\n\u003c\/div\u003e\n  \n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n    The milk used to make this yogurt is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.\u003cbr\u003e\u003cbr\u003e\n\nThe yogurt is packaged in PET plastic.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155630559297,"sku":"1FRE07PA-YOG-DRKYR-P-01","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1726926415_66eece4f95ec9.jpg?v=1750859488"},{"product_id":"1-quart-vanilla-yogurt","title":"1 quart - Vanilla A2\/A2 Yogurt","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003c\/h4\u003e\n\u003cdiv class=\"faq3\"\u003e\n\n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nThe vanilla yogurt should last about 2-3 weeks after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (time out of the fridge, contaminants getting in, etc).\u003cbr\u003e\u003cbr\u003e\n\n    Make sure to keep your yogurt in the back of the fridge on the bottom shelf. That's where the temperatures stay cool and consistent, creating the ideal environment to maintain the freshness of your yogurt. By keeping it at the back, away from any temperature fluctuations, you're ensuring that every spoonful remains as delicious as the first!\u003cbr\u003e\u003cbr\u003e\n\n\u003cstrong\u003eCan I freeze yogurt?\u003c\/strong\u003e\u003cbr\u003e\n    You can freeze yogurt, but we don’t recommend it. The taste and consistency may change when thawed. It may become clumpy or grainy. It may not be the best to eat, but would still be great for cooking and baking with.\n\u003cbr\u003e\u003cbr\u003eSome people don't mind previously frozen yogurt and some people can't stand it.\u003cbr\u003e\n\u003cbr\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e The longer it's frozen, the more noticeable the changes.\u003c\/div\u003e\n\u003c\/div\u003e\n  \n  \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n    Vanilla yogurt is delicious on it's own, spooned from a bowl. It makes an excellent base for smoothies or served on top of waffles or pie.\u003c\/div\u003e\n  \u003c\/div\u003e\n\n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eThe yogurt is watery on top. What should I do?\u003c\/strong\u003e\u003cbr\u003e\n    Yogurt will separate. You simply can't prevent it from happening, but you can certainly mix it back together.\u003cbr\u003e\u003cbr\u003e\n\n\u003cstrong\u003eHow long is it fermented?\u003c\/strong\u003e\u003cbr\u003e\n    The yogurt is fermented for about 12 hours.\u003c\/div\u003e\n\u003c\/div\u003e\n  \n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nMaking yogurt is a straightforward, honest process for us. Here’s a glimpse into our no-fuss method:\u003cbr\u003e\n1. We warm our 100% grass fed, pasture raised milk to 180°F.\u003cbr\u003e\n2. A touch of culture (about 0.25 grams per gallon) and a little tapioca starch is mixed in.\u003cbr\u003e5. After a final stir, it's all set to be bottled.\n3. Into the culturing room it goes! The yogurt stays there for 12 hours at 110°F.\u003cbr\u003e\n4. After a final stir, it's all set to be bottled!\n\u003c\/div\u003e\n  \u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n    The milk used to make this yogurt is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.\u003cbr\u003e\u003cbr\u003e\n\nThe yogurt is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155630886977,"sku":"1FRE07PA-YOG-VAN-P-01","price":9.59,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1726926415_66eece4fb3fde.jpg?v=1750859482"},{"product_id":"1-quart-blueberry-greek-a2-a2-yogurt","title":"1 quart - Blueberry Greek A2\/A2 Yogurt","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003c\/h4\u003e\n\u003cdiv class=\"faq3\"\u003e\n\n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nThe yogurt should last about 2-3 weeks after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (time out of the fridge, contaminants getting in, etc).\u003cbr\u003e\u003cbr\u003e\n\n    Make sure to keep your yogurt in the back of the fridge on the bottom shelf. That's where the temperatures stay cool and consistent, creating the ideal environment to maintain the freshness of your yogurt. By keeping it at the back, away from any temperature fluctuations, you're ensuring that every spoonful remains as delicious as the first!\u003cbr\u003e\u003cbr\u003e\n\n\u003cstrong\u003eCan I freeze yogurt?\u003c\/strong\u003e\u003cbr\u003e\n    You can freeze yogurt, but we don’t recommend it. The taste and consistency may change when thawed. It may become clumpy or grainy. It may not be the best to eat, but would still be great for cooking and baking with.\n\u003cbr\u003e\u003cbr\u003eSome people don't mind previously frozen yogurt and some people can't stand it.\u003cbr\u003e\n\u003cbr\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e The longer it's frozen, the more noticeable the changes.\u003c\/div\u003e\n\u003c\/div\u003e\n  \n  \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eBlueberry Greek yogurt is excellent on its own or topped with a fruit and a drizzle of honey. It also makes a sweet base for your smoothies and an excellent topping for waffles or pies.\u003c\/div\u003e\n  \u003c\/div\u003e\n\n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\u003cstrong\u003eThe Greek yogurt is watery on top. What should I do?\u003c\/strong\u003e\u003cbr\u003e\n    The Greek yogurt will separate. You simply can't prevent it from happening, but you can certainly mix it back together.\u003cbr\u003e\u003cbr\u003e\n\n\u003cstrong\u003eHow long is it fermented?\u003c\/strong\u003e\u003cbr\u003e\n    The Greek yogurt is fermented for 12 hours.\u003c\/div\u003e\n\u003c\/div\u003e\n  \n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nMaking yogurt is a straightforward, honest process for us. Here’s a glimpse into our no-fuss method:\u003cbr\u003e\n1. We warm our 100% grass fed, pasture raised milk to 180°F.\u003cbr\u003e\n2. A touch of culture (about 0.25 grams per gallon) is mixed in.\u003cbr\u003e\n3. Into the culturing room it goes! The yogurt stays there for 12 hours at 110°F.\u003cbr\u003e4. We strain they yogurt to achieve that classic Greek thickness, letting the whey drain for about 12 hours.\u003cbr\u003e5. After stirring in blueberry puree and maple syrup, it's all set to be bottled.\u003c\/div\u003e\n  \u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n    The milk used to make this yogurt is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.\u003cbr\u003e\u003cbr\u003e\n\nThe yogurt is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155630952513,"sku":"1FRE07PA-YOG-GGREB-P-01","price":9.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1726926414_66eece4e38ed9.jpg?v=1750859481"},{"product_id":"1-2-gallon-whole-a2-a2-cow-milk","title":"1\/2 Gallon - Whole A2\/A2 Cow Milk","description":"\u003ch4\u003eNeed the Nitty Gritty Details?\u003c\/h4\u003e\n\u003cdiv class=\"faq2\"\u003e\n  \n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question8\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question8\" class=\"question\"\u003e\n    Shelf Life \u0026amp; Storage Tips\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n\nEach jug comes with a sell by date to help guide you. The milk should last about 2 weeks after that date. Please note that, once opened, there are so many variables that can affect shelf life (time out of the fridge, contaminants getting in, etc).\u003cbr\u003e\u003cbr\u003e\n\n    Make sure to keep your milk in the back of the fridge on the bottom shelf. That's where the temperatures stay cool and consistent, creating the ideal environment to maintain the freshness of your milk. \u003cbr\u003e\u003cbr\u003eBy keeping it at the back, away from any temperature fluctuations, you're ensuring that every cup remains as delicious as the first!\u003cbr\u003e\u003cbr\u003e\n\n\u003cstrong\u003eCan I freeze milk?\u003c\/strong\u003e\u003cbr\u003e\n\nYou can absolutely freeze milk, but some may notice a change in texture and consistency, and some don't. We recommend starting with a small amount to test before freezing lots of milk to see if you notice a taste difference. \u003cbr\u003e\u003cbr\u003eYou can freeze milk for up to 6 months. Store it on its side, and make sure there’s at least 2” of head space to account for any expansion.\n\n\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e The longer it's frozen, the more noticeable the changes.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question6\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question6\" class=\"question\"\u003e\n    Yummy Suggestions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n    We think our whole A2\/A2 milk is something special, and it's not just for drinking straight from the glass (though that's pretty great, too). Add a splash to your morning coffee or tea. It's perfect to add to sauces, and soups, or use it to make ice cream! Bakers will love it for adding extra tenderness to cakes and bread. And of course, it's the ideal companion for your favorite cereals or oatmeal.\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \n      \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question7\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question7\" class=\"question\"\u003e\n    Common Questions\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\n    \u003cstrong\u003eThe cream is on top?\u003c\/strong\u003e\u003cbr\u003e\nYup! Since the milk is non-homogenized, the cream will separate and “sit” on top of the milk. Make sure you give it a good shake (and the lid is on securely!) to mix the cream back into the milk.\u003cbr\u003e\u003cbr\u003e\n\n\u003cstrong\u003eHow much cream is on top?\u003c\/strong\u003e\u003cbr\u003e\nThere's about 1\" of cream on top.\n\n\u003c\/div\u003e\n\u003c\/div\u003e\n \n\u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question5\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question5\" class=\"question\"\u003e\n    How it's Made\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003e\nWe use low-heat VAT pasteurization for our full fat milk. The milk is slowly heated to 145°F (the lowest temperature allowed), then held at that temperature for 30 minutes, and then immediately cooled down.\u003cbr\u003e\u003cbr\u003e This method ensures that the milk is as nutrient-rich as possible and that the flavor is top-notch. Plus, they never homogenize the milk, guaranteeing a beautiful cream top, just as full fat milk should have!\u003c\/div\u003e\n  \u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n  \u003cdiv class=\"plus\"\u003e+\u003c\/div\u003e\n  \u003clabel for=\"question9\" class=\"question\"\u003e\n    Honest Disclosure\u003c\/label\u003e\n  \u003cdiv class=\"answers\"\u003eThe milk is pasteurized, which means that microorganisms, fatty acids, and minerals are altered. \u003cbr\u003e\u003cbr\u003eThe milk is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.\u003c\/div\u003e\n\u003c\/div\u003e\n\n    \u003cdiv\u003e\n  \u003cinput type=\"checkbox\" id=\"question9\" name=\"q\" class=\"questions\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"Miller's Bio Farm","offers":[{"title":"Default Title","offer_id":42155634491457,"sku":null,"price":11.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/3685\/8177\/files\/1740012785_67b67cf126da7.jpg?v=1750859446"}],"url":"https:\/\/millersbiofarm.myshopify.com\/collections\/cow-dairy.oembed","provider":"Miller's Bio Farm","version":"1.0","type":"link"}