Finding TESTED, Low-Risk Raw Milk

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Not all raw milk is created equally! Raw milk farmers who are LISTED with the Raw Milk Institute (RAWMI) have been trained in raw milk risk management and optimization. LISTED farmers are diligent about producing clean, safe raw milk. They test their milk often with rigorous standards to ensure that their milk is being produced in a way that discourages pathogen growth. Due to FDA Restrictions, raw milk is sold only within each state in which it is produced.

USA RAWMI LISTED raw milk Dairies

If your local raw milk dairy is not listed here, consider asking them to become RAWMI LISTED. We provide mentoring and training, help farmers develop their own unique on-farm Risk Analysis and Management Plan, and provide ongoing support. It is FREE for farmers and helps ensure that their milk is low-risk and safe for you and your family!

Canada RAWMI LISTED raw milk Dairies

Although there are Canadian RAWMI LISTED farms in Ontario and British Columbia, these dairies choose to be unnamed on this website due to the legal situation with raw milk in Canada. For more information about raw milk in British Columbia, go to:

Can’t find RAWMI LISTED Dairies nearby?

If there are no RAWMI LISTED raw milk dairies near your location, these websites might be helpful.

Since most of these dairies have not been LISTED by RAWMI, it is recommended that you do some research to make sure that the raw milk you buy is low-risk. Here is a short list of some things to look for in a raw milk dairy:

  • Make sure the cows/goats look like they're in good health, with regards to body confirmation, udders, coat, etc.

  • Check whether the cows/goats get sunshine and have access to outdoors and some grass.

  • Inspect to make sure that everything involved in the milking process looks very clean, including the milking parlor, all milking equipment, bottle cleaning area, bottling area, milk jars/bottles, etc.

  • Find out about their process for cleaning bottles, such as whether they use hot water, washing machine, etc.

  • Ask to see what the udder cleaning process looks like, making sure the udders are cleaned very well, pre-dipped, dried, and stripped before milking begins. 

  • Learn about their milk chilling process. It is best if the milk is chilled quickly to just above freezing (38-40 degrees F) in ~45-60 minutes, such as with an ice bath or other more high-tech chilling equipment.

  • Find out what their water source is and whether their water is tested regularly.

  • Find out what the shelf-life of their milk is, from fresh to souring.  Cold, clean raw milk should have good flavor and taste for at least 12-14 days or even longer.  Short shelf life with rising bubbles in the milk would indicate high presence of coliform bacteria, which indicates that the milk is not hygienic.

  • Ask about what regular testing they do, and find out specifically what their coliform counts have been. RAWMI Common Standards aim for <10 coliforms/mL of raw milk.

  • Take a look into the farmer's kitchen: does it look clean and orderly? Look at their truck, too. Personal practices often say so much about behaviors when no one is watching. 

  • To really make sure their overall processes and procedures are optimal for low-risk raw milk, direct them to contact RAWMI and consider becoming RAWMI LISTED.