Udder Preparation for Raw Milk, including 3 Videos from RAWMI Listed Farms

Raw milk that is carefully and intentionally produced for direct human consumption is a low-risk food.  Udder preparation is one of the most important steps for producing clean, safe raw milk. If you don’t properly clean the udders and teats, dirt and manure contamination can contribute pathogenic bacteria into the milk. With proper cleaning and preparation of the udders and teats, the risk of pathogenic bacteria in the milk is dramatically reduced.

Manage the Environment

Got dirty, muddy udders? If so, that’s a sign that your farm conditions have some room for improvement. If you manage the farm environment properly, that will go a long way towards ensuring that your animals’ udders are fairly clean before even stepping into the milking parlor. The following are some important environmental factors to manage.

Clean and Dry Resting Places

If your animals are given a relatively clean and dry place to rest, they will be less likely to get filthy on a regular basis. Your individual farm will have its own unique challenges depending on the weather and landscape. Winter and rainy seasons can be the most challenging times to ensure the animals are staying relatively clean. Some examples of optimal resting areas are well-managed rotational pastures, compost bed packs in the barn, or other areas that are high, dry, and shaded.

Calves and Kids

Be aware that your animals’ offspring (calves, kids, etc.) can be a source of pathogens. Just like human babies, these animal babies explore the world with their mouths and can then directly transfer harmful bacteria to the udders. Animal babies have immature immune systems and are also more likely to harbor pathogens themselves. For low-risk raw milk production, ideally the calves/kids will be bottlefed and not allowed access to their mother’s udders. Please see this article for more information on managing the risks of calf-sharing. 

Chickens, Pigs, and Other Livestock

Poultry and livestock on the farm can be sources of pathogens as well.  For instance, if a cow lies down in a pasture with fresh chicken manure, her udders can become contaminated with salmonella or campylobacter pathogens. Ideally, the milk animals should be kept separately from other animals to reduce the pathogen risk.

Poultry should not be allowed into the milking parlor. Some raw milk farms choose to purposely rotate their chickens through the pastures after the cows/goats have moved through the pasture to ensure they are not sharing the space simultaneously.  If your chickens do share pastures with your milk animals, extra care will need to be taken to ensure the udders are properly cleaned before milking.    

Hair Management

Depending on the animal, there may be excess hair around the udders and teats. This hair can make it more difficult to properly clean the area before milking.  Regularly trimming the hair is one method for ensuring that proper cleaning can be achieved.

Additionally, the long tails on cows can become a source of contamination during milking when the cow switches her tail. Trimming the hair at the end of the tail is a good method for reducing this risk.  

Manure Management

Manure in the milking parlor can become a source of pathogen contamination, especially for cows which have much messier manure than goats and sheep. The milking parlor should be cleaned of manure on a daily basis before, during, and after milking. Giving cows a brief standing period or walk before leading them into the milking parlor is another method for reducing the amount of manure in the milking parlor.

Udder Preparation

The end goal of udder preparation is for the teats and udder to be clean and dry at the time of milking. A basic procedure to achieve this is as follows.

1.       Clean the udder and teats with a moist cloth

2.       Pre-dip each teat in an iodine- or hydrogen peroxide-based teat dip

3.       Wipe off the teat dip

4.       Strip each teat and inspect the milk

5.       Apply the milking machine

6.       After milking, apply iodine-based post-dip to each teat

Each farm has its own unique challenges. There is no one procedure that will work perfectly for all farmers at all times. Here are some specific pointers that may help you in developing your own best udder preparation procedures.

Clean the Udder and Teats

If the udder and teats are very dirty, such as caked with mud or manure, you may need to do a wet soapy wash of the area first. There is no need to wet down the whole animal, as that will make it more likely for contamination to drip down onto the udders. Remember that wetness will allow bacteria to migrate from one area to another, and any bacteria is likely to end up at the low point which is the teats. If you must wash the udder and teats, make sure to dry them well before proceeding with the damp cloth wiping steps below. 

If the environment has been managed well, the udder and teats will probably be relatively clean when the animal enters the milking parlor. Use a clean, damp cloth to wipe off the teats and udder. Use a clean part of the cloth for each teat, making sure to wipe from the teats outward, so that the teats are the cleanest parts. Using white cloths will allow you to easily see whether there is still any dirt or filth coming off the teats/udder.

Make sure to use a new cloth for each animal, and you may need to use multiple cloths per animal to make sure the teats are well-cleaned. Have a separate bucket to place the soiled cloths into, so they don’t contaminate the clean cloths.

Pre-dip Teats in Iodine- or Hydrogen Peroxide-Based Teat Dip

After cleaning the udder and teats, pre-dip the teats. Both iodine and hydrogen peroxide-based teat dips are approved for organic milk production.

Iodine-based teat dips have been used successfully since the 1960’s and have a longer shelf life than hydrogen peroxide-based dips. Because iodine-based teat dips have a thicker consistency, care needs to be taken to ensure that the pre-dip is properly wiped off before milking. Iodine-based teat dips are currently quite expensive.

Hydrogen peroxide-based teat dips are much less expensive than iodine-based dips, but they also have somewhat less effectiveness in preventing mastitis. Hydrogen peroxide-based teat dips have a thinner consistency and thus can work well in spray applications. Care needs to be taken to ensure that the spray is applied to all sides of the teats.

Make sure to leave the pre-dip on for at least 30 seconds so that it has appropriate time to sanitize the teats. Beware not to dip dirty udders into your teat dip, else you may end up contaminating the whole cup! 

Once the teat dip has been on for at least 30 seconds, wipe off the teat dip with a clean, dry cloth.

Dip Then Strip, or Strip Then Dip?

It does not appear to matter whether you strip the teats and then pre-dip, or dip first and then strip the teats. Data from the National Mastitis Council has shown that there is “no significant difference in the monthly rate of clinical mastitis, new subclinical cases or milk per cow per day" whether the teats are stripped-then-dipped or dipped-then-stripped. Either way, the important thing is to build consistency and stick with your procedures. 

Strip Each Teat and Inspect the Milk

Using clean or gloved hands, manually strip a few squirts of milk out of each teat. This is important for ensuring that any bacteria or contamination in the teat canal is ejected prior to milking. Inspect the milk for any signs of coagulation, stringiness, blood, etc. If there is anything abnormal, the milk is best discarded or used for some other purpose rather than direct human consumption.

Apply the Milking Machine

Once the teats have been cleaned, dipped, stripped, and dried, you are ready to apply the milking machine. Make sure the area under the cow/goat is clean so no contamination will get sucked up into the milking claw as it is being applied and removed. Manage the milk claws such that they never touch the ground, and are quickly applied to the teats once the vacuum is turned on.

After Milking, Apply Iodine-Based Post-Dip

Once the milking is done, apply an iodine-based post-dip to the teats. Post dip formulations are generally thicker than pre-dips; the thicker formulation helps to seal the teat orifice against bacteria. Try to ensure that the animals remain standing for at least 30 minutes after applying the post-dip; this will allow the dip to fully dry before there is any potential contamination from lying down.

Three Example Udder Prep Videos

Here are three videos of udder preparation at RAWMI Listed Farms, so you can see some of the principles of proper udder preparation in action. Remember that each farm is unique, and there is no single procedure that will work perfectly for all farmers at all times.

Welcoming Seven Farms in Idaho, Tennessee, Missouri, Oregon, and Nebraska to RAWMI Community

The Raw Milk Institute (RAWMI) sends a warm welcome to seven more farmers who have completed our Listing program!

RAWMI offers free mentoring to all dairy farmers. Whether they are milking one cow, a handful of goats, or a large herd, the principles of safe raw milk production form a foundational toolset that benefits all dairy farmers and their customers. 

Some of the farmers we mentor choose to keep it casual, and are satisfied to just ask us a few questions before continuing their raw milk journeys. There is another set of farmers, though, that is not content to just dip their toes in the water; they want to dive right in and take their entire milk process to the next level. 

For these farmers, we offer our (free) RAWMI Listing program, wherein we assist farmers in developing their own unique on-farm Risk Analysis and Management Plan, documenting their processes with written Standard Sanitary Operating Procedures, and identifying the Critical Control Points that are essential to their production of safe raw milk. RAWMI Listed farmers test their milk at least monthly for ongoing assurance that their processes are working well to produce low-risk raw milk. RAWMI Listing is the gold standard for raw milk producers.

Seven raw milk farms have recently completed the RAWMI Listing process, and we extend them a warm welcome into our growing community!

• Bells Bend Farms - Nashville TN

• Canaan Farm - Elk Creek MO

• Mini Mosaic Acre - Koshkonong MO

• Mountain Heritage Farm - Woodbury TN

• Raising Arrows Creamery - Bridgeport NE

• Raspberry Lane Ranch - Kuna ID

• Westerlook Farm - Carlton OR

Bells Bend Farms - Nashville TN

Bells Bend Farms is a small family farm consisting of 40 acres that include both cropland and rolling pastures. For over 15 years, they have grown organic vegetables for their community-supported agriculture (CSA) program and for the past 9 years they have provided raw milk for their community, utilizing regenerative farming practices. What began as a single cow for their family's needs has grown into a thriving community offering. 

Bells Bend Farms has a small herd of Jersey cows focusing on old-world genetics, improving their herd’s ability to convert grass into rich nutritious milk with every generation. Their cows are rotationally grazed on carefully managed pastures throughout the year, ensuring optimal health and well-being for their cows and land.

You can check out Bells Bend Farms’ Risk Management Plan and test results here: https://www.rawmilkinstitute.org/listed-farmers/#bells

Canaan Farm - Elk Creek MO

Canaan Farm is located in the Missouri Ozarks, in Elk Creek. After serving in the military, their family ended up in Missouri to live closer to family. They immediately fell in love with farm life, especially cows. They have a passion for serving, for providing, and for leading a simple way of life. They believe God has provided well, and now especially with cows, they diligently strive to be good stewards of what God has provided by taking the best possible care of their animals. It is their mission to share the blessings of God by providing wholesome farmstead raw dairy products for the community.

You can check out Canaan Farm’s Risk Management Plan and test results here: https://www.rawmilkinstitute.org/listed-farmers/#canaan

Mini Mosaic Acre - Koshkonong MO

The description of this little farm is wrapped up in their name, Mini Mosaic Acre.

• MINI- They raise and milk outstanding Miniature Jersey Cows and are committed to improving the genetics for this incredible little breed.  

• MOSAIC- They are a family composed of many broken pieces who were placed together through adoption, creating the beautiful picture of their lives within their family and their community. 

• ACRE- Years and years ago, when their farm began, they struck forward towards their dream with less than two acres of land.  

Mini Mosaic Acre has grown to 27 acres which are rotationally grazed. Their passion for real food stems out of necessity. Several of their adopted children were born with disabilities or had significant health problems. They grew to truly understand the importance of quality raw dairy when they adopted a “failure to thrive” infant, who was severely malnourished and could not keep formula down. They switched him to raw milk formula and watched him flourish. They are believers in the power of raw milk and love to share it with others.

You can check out Mini Mosaic Acre’s Risk Management Plan and test results here: https://www.rawmilkinstitute.org/listed-farmers/#mini

Mountain Heritage Farm - Woodbury TN

Established in 1995, Mountain Heritage farm is a micro dairy serving the eastern Middle-Tennessee area.  Their herd of registered Irish Dexter cattle are raised in a holistic environment, grazing over 30 acres of pastures year round.  This dual purpose breed provides the richest, creamiest milk from heritage breed cows that average only 700 pounds.  While the ladies are “mostly grass fed” they do get a treat during milking that supports their milk production and body condition.  As much as possible, Mountain Heritage Farm chooses non-GMO and organic feeds for the milkers.  Raw milk safety is of utmost importance which is why the milk from their herd is routinely tested in their on farm lab to ensure consistently low bacteria counts.

You can check out Mountain Heritage Farm’s Risk Management Plan and test results here: https://www.rawmilkinstitute.org/listed-farmers/#mountain

Raising Arrows Creamery - Bridgeport NE

Raising Arrows is a family run micro dairy, and all four of their kids enjoy helping where and however they can. Raising Arrows is committed to producing clean and safe raw goat milk, raw cow milk, fermented dairy products, and raw milk cheeses.

They believe in stewarding the animals to the best of their abilities, treating the animals with dignity and respect, while benefiting from the abundant milk. Raising Arrows strives to raise their goats and cows as close to natural as possible, so they let the cows and goats raise their own babies.  

The seeds for Raising Arrows began in 2011, when their oldest child was diagnosed with a severe cows’ milk protein intolerance. They switched their daughter from formula to raw goat milk at a very young age and experienced an immediate, overnight change in her demeanor. Their very young infant went from screaming and being uncomfortable all the time, to sleeping and being a happy baby. Goat milk was the answer they had been looking for, so they bought a goat for her needs… and then some more goats.

What began as a necessity for their daughter grew into a passion for providing clean and nutritious raw goat milk to other parents that are experiencing the same thing.  Raising Arrows has since added jersey cows to the milking lineup.

You can check out Raising Arrows Creamery’s Risk Management Plan and test results here: https://www.rawmilkinstitute.org/listed-farmers/#arrows

Raspberry Lane Ranch - Kuna ID

At Raspberry Lane Ranch, they believe that happiness just tastes better. Their journey started with a simple goal: to provide their family with the most natural, high-quality food possible. That passion grew into a thriving raw dairy farm, where they share the same nutritious, pasture-raised products with their community.

Raspberry Lane Ranch’s cows enjoy fresh pasture, quality hay, and carefully selected supplemental feed to ensure their health and well-being year-round. They prioritize sustainable farming practices, transparency, and a deep respect for nature, ensuring their milk is as pure and wholesome as possible.

You can check out Raspberry Lane Ranch’s Risk Management Plan and test results here: https://www.rawmilkinstitute.org/listed-farmers/#raspberry

Westerlook Farm - Carlton OR

Westerlook Farm, built in 1911, sits on the edge of town and is owned and operated by Matt and Darci Haney.  They have a small grass fed Jersey milk cow herd, and offer raw milk through herd shares. Matt and Darci purchased Westerlook Farm in late 2018.  They purchased their first A2A2 Jersey cow in 2020, and over the last five years they have continued to improve their equipment, barn, herd and milk quality.  They started their raw milk herd share in 2024.  

Along with their two young daughters, the Haneys are passionate about country living and producing wholesome, and delicious raw milk for their family and their community.  They strive to provide the best care and nutrition for their animals, with the belief, and evidence, that a well cared for animal will be healthier and provide a superiorly nutritious product.  In addition to raw milk, they also produce grass fed beef, and sell mini Hereford and mini Jersey breeding stock.

You can check out Westerlook Farm’s Risk Management Plan and test results here: https://www.rawmilkinstitute.org/listed-farmers/#westerlook

10 Important Facts about Raw Milk and H5N1 Avian Flu

Let's cut through the media hype. Here's what you need to know about raw milk and avian influenza (also known as H5N1, bird flu, or HPAI).

1. Avian flu is a respiratory illness and NOT a foodborne illness.

2. There have been NO known cases of bird flu in humans from drinking raw milk.

3. There have been a small number of bird flu cases in farm workers working in direct contact with sick animals. Illness is generally mild, with conjunctivitis (pinkeye/eye inflammation) as main symptom.

4. In cattle, this illness is generally mild. Most of herd shows no signs of illness.

5. Ill cattle generally recover within a couple weeks. First symptom in cows is generally fever a few days prior to becoming clinically sick.

6. Symptoms include weakness, diarrhea, fever, lower milk production, poor appetite, and yellow-tinged, thick milk. Rarely, cattle can die from HPAI.

7. Affected cows respond well to drenching treatment with 5 gallons of water, antipyretic, probiotics, and a gut stimulant (i.e. yeast) for a few days.

8. HPAI directly affects the udder and milk production. Recovering animals may not fully regain milk production until next lactation.

9. In general, a dairy will move through bird flu and achieve “herd immunity” in ~6 weeks from start to finish.

10. Common sense precautions, just as for all other illnesses: Monitor your herd for illness. Quarantine animals who are ill and ensure that milk from unhealthy animals is NOT used for direct human consumption. Quarantine any new animals brought onto the farm to ensure they are healthy before joining the herd.

Here are some references for more detailed information:

• https://www.rawmilkinstitute.org/updates/h5n1-avian-flu-and-raw-milk-where-is-the-evidence

• https://www.colemanscientific.org/blog/2025/1/30/more-on-h5n1-and-cats-the-case-for-worrying

• https://www.nature.com/articles/s41586-024-08166-6

• https://pubs.acs.org/doi/full/10.1021/acs.estlett.4c00971

Advocating and Training for World-Class, Low-Risk Raw Milk for Pennsylvania, Delaware, and Beyond

Raw Milk Institute (RAWMI) recently traveled to Pennsylvania and Delaware in support of low-risk raw milk. Through training farmers, meeting with regulators, and visiting farms, we’re aiming to help ensure that raw milk is safe, embraced, and accessible in the northeastern states. 

BUILDING BRIDGES WITH REGULATORS AND FARMERS IN DELAWARE

RAWMI President Mark McAfee and Vice President Sarah Smith met with Delaware Secretary of Agriculture Don Clifton, alongside dairy farmers Steph and Gregg Knudsen, to discuss Delaware's recent raw milk legalization, proposed regulations, and ways we can all collaborate to ensure accessibility to safe raw milk in Delaware.

The Knudsens were instrumental in getting the legalization Bill passed so that more farms can thrive in Delaware. Mark and Sarah visited their G&S Dairy Farm to talk about the path moving forward now that raw milk is legal.

EDUCATING FARMERS FOR A SUSTAINABLE PATH FORWARD

Mark McAfee, Sarah Smith, and Dr Joseph Heckman taught a 3-hour seminar on World Class Raw Milk at the PASA Sustainable Agriculture Conference in Lancaster, Pennsylvania. Topics included

• History of raw milk

• Why raw milk farms are thriving

• Health benefits of raw milk

• Benefits of selling raw milk

• Safety and risks of raw milk

• Grass-to-glass raw milk risk management

• Raw milk testing

There were ~45 attendees from Pennsylvania, New Jersey, New York, Maryland, and Delaware. Attendees included farmers who are already producing raw milk, prospective farmers considering raw milk production, and students who were interested to know more about raw milk.

THANKS to Lancaster Farming newspaper for giving balanced coverage of this raw milk training class and the potential benefits of raw milk production for farmers. https://www.lancasterfarming.com/farming-news/dairy/demand-for-raw-milk-offers-opportunities-for-farmers/article_7b69a814-e401-11ef-93cf-b332916b01d8.html

PIONEERING FOR LOW-RISK RAW MILK

Edwin Shank, from The Family Cow dairy in Chambersburg Pennsylvania, is the farmer who pioneered on-farm bacterial testing for raw milk dairies. We're always happy to visit with Edwin and see how his multigenerational family farm is thriving. Edwin's farm is RAWMI Listed and we share his on-farm lab educational materials here: https://www.rawmilkinstitute.org/updates/on-farm-lab-testing-for-raw-milk-farmers

CONNECTING WITH AMISH FARMERS

There are many dozens of Amish dairies, but they can't generally access RAWMI’s online training materials. We want to make sure they have access to the information they need for low-risk raw milk production, regardless of any barriers to technology.

Several Amish farmers attended our training class in Lancaster, and we visited several Amish farms that are thriving with the current cultural shifts towards food security, local producers, and healthier foods to nourish the gut microbiome and immune system.

Overall, this trip was a resounding success! We were gratified to train more farmers in low-risk raw milk production and look forward to future collaboration towards successful rollout of Delaware’s recent raw milk legalization.

Advice for Farmers Considering the Switch to Raw Milk

In today’s unpredictable world, many dairy farmers are interested in selling raw milk. With it’s higher price point, raw milk provides sustainability for farmers while nourishing families and communities.

Demand for raw milk is increasing in recent years as consumers learn about raw milk’s significant health benefits. Raw milk consumption has been correlated to decreased rates of asthma, allergies, eczema, ear infections, fever, and respiratory infections. Raw milk consumption has also been correlated with improved lung health, and many consumers who are lactose intolerant can actually consume raw milk with no problems.  Plus, raw milk tastes great! Raw milk’s deliciousness is one of the main drivers for why consumers choose raw milk over pasteurized milk. 

It’s Not a Trivial Change

Switching from producing milk intended for pasteurization to raw milk intended for direct human consumption requires a huge shift in mindset and practices. Studies have shown that up to 27% of pre-pasteurized milk contains pathogens, whereas raw milk from well-trained farmers is very unlikely to contain pathogens.

Chart from “Two Types of Raw Milk” by the British Columbia Fresh Milk Project

The intent of this is not to denigrate farmers who produce milk for pasteurization. There certainly are some such farmers who operate very cleanly. However, their milk is generally still commingled with milk from other dairies (that do not follow hygienic practices) in the processor bulk tank.

Farmers who produce low-risk raw milk must carefully manage the cleanliness and hygiene of the farm as a whole from grass-to-glass. From the health of the herd, to cleanliness of the milking parlor, to the specific cleaning processes for the milk line, to ensuring rapid milk chilling, to regularly testing their milk, and everything in between, raw milk farmers have to be dedicated to taking their farm management to the next level in order to ensure that their raw milk is safe to consume.

For dairy farmers who are considering the switch to raw milk production, here are some specific guidelines for producing safe raw milk.

Cleanliness

Cleanliness is of paramount importance in producing raw milk. Your whole milking system, from udders to bottling, must be cleaned exceptionally well, or else there is a much higher likelihood that the milk will end up tainted with pathogens.

Udder preparation and cleaning is of particular importance, since dirty udders are the most probable source for pathogens in milk. Udders need to be clean and dry at milking.  For raw milk production, udder prep typically includes:

• brushing and/or cleaning the udders to make sure they are hygienic

• using a clean rag and towel for each cow/doe

• applying iodine-based teat dip, which is left on for at least 30 seconds

• wiping off the teat dip with a clean, dry towel

• stripping each teat with clean hands or gloves, and inspecting the milk to look for any signs of clotting, blood, etc.

More details on udder prep are given here.

Special care needs to be taken to ensure that the milking system, chiller, and tank are cleaned frequently and thoroughly.  Typically, the milking system needs to be cleaned after each milking with cool/tepid water first, followed by very hot alkaline cleaner, and then finished with hot acidic cleaner. Milk tanks need to be cleaned frequently, including complete disassembly and cleaning of the tank valve. We have more info on how to clean your milking equipment here.

Milk bottling should ideally occur in a clean, uncluttered room with smooth washable walls and floor. Care should be taken to ensure that the milk bottling room is kept clean and is not contaminated with manure or other filth.

Herd Health

Herd health is very important in raw milk production, as unhealthy animals are more likely to develop infection and mastitis which increases the likelihood of having pathogens in the milk. Your raw milk herd must be verified to be free of tuberculosis, brucellosis, and Johne’s disease. Biosecurity must be carefully managed to ensure that the herd does not come into contact with other animals (wild or domesticated) that may be carrying disease.

Rapid Chilling and Maintaining the Cold Chain

Under ideal growth conditions, bacteria counts double every 20 minutes.  Increased bacterial counts are associated with faster milk souring as well as greater presence of pathogens.  Decreased temperatures slow bacterial growth dramatically, and thus it is quite important to make sure that raw milk is rapidly chilled to slow bacterial growth. Ideally, raw milk should be chilled to 38F within an hour of milking. Keep raw milk cold throughout the bottling process and all the way through customer receipt of the milk. We have more info on how to achieve rapid chilling here.

Preventing Cross Contamination

Be aware that other farm animals such as chickens, rodents, birds, and pigs can pose a pathogen threat. For instance, chickens may carry salmonella and campylobacter, and cows/does that lie down in chicken manure may end up with pathogen contamination on their udders. Your milking herd should be kept separate from pigs and chickens. Chickens and birds should be kept out of the milking barn.

Milk stacking occurs when milk from subsequent milkings is placed in the same tank. Milk stacking is to be avoided as much as possible because it increases the likelihood of having bacterial problems. One bad batch can contaminate the rest. Additionally, milk stacking raises the temperature of the previously-cooled milk, making it more likely to support bacterial growth.

If your farm will produce both pasteurized and raw milk, you’ll need to take special care to ensure that the pasteurized milk is kept completely separated from raw milk. Pasteurized milk provides an ideal growth environment for pathogenic Listeria mono be can because there is no beneficial bacteria present to outcompete the Listeria.

Regular Testing

Don’t make the mistake of assuming that, just because your family can drink your raw milk with no problems, there are no pathogens present. Farm families have robust immune systems due to repeated exposure to the farm environment, so they are less likely to become ill from raw milk.  However, if you are selling raw milk to the public, you may end up with customers who have weak or impaired immune systems.  These customers will have a much lower threshold for illness from pathogens than farm families.

Testing is an important part of safe raw milk production. Testing provides a verification step that the practices and procedures are working well to produce low-risk raw milk. According to the Raw Milk Institute (RAWMI) Common Standards, raw milk should be tested regularly for coliforms and standard plate count. These tests provide a good indication of the hygiene, cleanliness, and handling of the milk. The Common Standards call for <10 coliforms/mL and <5,000 for SPC.

Take Care of Your Market

Selling to people versus selling to a processor: It’s an entirely different and very rewarding world. If you get it right, you’ll become a trusted brand and be beloved. 

As farmers who want to switch into the raw dairy market, besides following high standards for cleanliness and farm management, one of the biggest changes for you will be selling directly to people, kids, and families. You will no longer sell to a processor. The families you provide raw milk to trust you, and you’d better do an outstanding job! 

Building a market for raw milk does not just happen. Selling to a processor doesn’t require answering questions from end consumers or developing close consumer relationships. You’ll have to work hard to develop each relationship with your consumers, and be prepared to answer lots of questions. You must be interested in answering these questions and carefully researching to assure that the most current and accurate information is provided. All of this needs to be done with a warm smile :) and some compassion. 

As we say at RAWMI, “You don’t sell raw milk. You teach it”. If you teach enough, you can sell enough. It’s all about making that consumer connection with very high quality and safety. 

That means you become both a teacher and a producer.  If consumers don’t know what is so great about raw milk... they won’t buy it.  Why would they? They must learn first, then the sale is a done deal. Knowledge is gained and trust is earned before a sale is completed. 

Welcome to world of raw milk and directly nourishing people. 

We’re Here to Help

If you want more information on switching to raw milk production, please don't hesitate to ask. The Raw Milk Institute (RAWMI) trains and mentors farmers in the production of low-risk raw milk. RAWMI is a non-profit organization, so our training and mentoring is FREE for farmers. We also have brochures that can help with educating consumers about the benefits of raw milk. We'd be happy to help you in making sure you get off to a good start with raw milk. You can email us at contact@rawmilkinstitute.org.

Welcoming Four Farms in Tennessee, Nebraska, and North Carolina to RAWMI Community

The Raw Milk Institute (RAWMI) sends a warm welcome to four more farmers who have completed our Listing program!

RAWMI offers free mentoring to all dairy farmers. Whether they are milking one cow, a handful of goats, or a large herd, the principles of safe raw milk production form a foundational toolset that benefits all dairy farmers and their customers. 

Some of the farmers we mentor choose to keep it casual, and are satisfied to just ask us a few questions before continuing their raw milk journeys. There is another set of farmers, though, that is not content to just dip their toes in the water; they want to dive right in and take their entire milk process to the next level. 

For these farmers, we offer our (free) RAWMI Listing program, wherein we assist farmers in developing their own unique on-farm Risk Analysis and Management Plan, documenting their processes with written Standard Sanitary Operating Procedures, and identifying the Critical Control Points that are essential to their production of safe raw milk. RAWMI Listed farmers test their milk at least monthly for ongoing assurance that their processes are working well to produce low-risk raw milk. RAWMI Listing is the gold standard for raw milk producers.

Four raw milk farms have recently completed the RAWMI Listing process, and we extend them a warm welcome into our growing community!

Blueberry Dairy - Rogersville TN

Philip and Linda Hopkins’ farming journey began with an organic fruit orchard producing apples, pears, and blueberries. In early 2020, they felt that livestock would be a good addition to their farm, and goats seemed to be a natural fit with our rough terrain and limited grazing area.

Blueberry Dairy’s goal is to produce healthy, delicious milk and other dairy products by having happy, healthy goats. They are are strong believers in the family farm and are grateful for the opportunity to make that happen in their community. With the help of a RAWMI grant and support, Blueberry Dairy was able to build an on-farm laboratory for regular bacterial screening. This has been an essential step in ensuring that their milk is as safe as possible.

You can check out Blueberry Dairy’s Risk Management Plan and test results here: https://www.rawmilkinstitute.org/listed-farmers/#bberry

Chapman Family Farms and Dairy - Morrill, NE

Chapman Family Farms & Dairy is a raw milk dairy that is situated on the family farm of 158 acres. It is owned and operated by Elliot and Melanie Chapman. The dairy was started in 2020 to fulfill the passion Melanie has for cows. They started with one cow which has grown to about eight cows in milk at a time and they operate year-round.

Chapman Family Farms & Dairy is proud to supply the community with local, wholesome and nutritious products. They produce delicious low-risk raw milk for their community with the use of intentional risk management practices and on-farm lab testing. They have a small store onsite featuring raw milk dairy products along with local vendors, including beef and honey.

You can check out Chapman Family Farm and Dairy’s Risk Management Plan and test results here:

https://www.rawmilkinstitute.org/listed-farmers/#chapman

Milk Creek Dairy - Huron, TN

Julie Blankenship is a 3rd generation dairy farmer. Milk Creek Dairy is located in beautiful West Tennessee. Julie has a small herd of Registered A2/A2 Jersey cows. She is passionate about providing fresh, raw milk to the public for health benefits such as healing of gut and skin problems. Julie produces delicious low-risk raw milk for her community with the use of intentional risk management practices and on-farm lab testing (thanks to a lab grant from RAWMI).

You can check out Milk Creek Dairy’s Risk Management Plan and test results here: https://www.rawmilkinstitute.org/listed-farmers/#milkcreek

Towering Oaks Farm - Graham, NC

Towering Oaks Farm is a small family farm in Central North Carolina. They are committed to raising all of their animals in a healthy, happy environment because that makes a definite impact on the quality of the food products animals produce for us.  

In 2023, the Richardsons began producing raw milk for their family, Herd Share members, and Pet Milk Customers. Thanks to a grant from RAWMI, they were able to purchase the equipment for an on farm lab, and can now test their own milk more frequently than if they had to transport it to an off site lab. 

Towering Oaks is committed to providing their community with safe, clean, delicious, raw milk.

You can check out Towering Oaks Farm’s Risk Management Plan and test results here: https://www.rawmilkinstitute.org/listed-farmers/#towering

NOW IN STOCK: Raw Milk Institute T-Shirts, Hats, Mugs, and Booklets!

You’ve asked for it, so we’ve delivered! You can now purchase Raw Milk Institute t-shirts, hats, and mugs in our online store.

AND, our popular Booklet on Essential Principles for Low-Risk Raw Milk is now in-stock, too!

All items in our store have free USPS shipping in the USA!

Why Humans Drink (RAW) Milk

Why Did Ancient Humans Start Consuming Milk From Other Mammals?

10,000 years ago, early humans spent much of their time hunting, gathering, or fishing for food. Obtaining food was the dominant preoccupation of their lives. Imagine the reality for humans living prior to the advent of civilization. You can picture them living in crude shelters, wearing animal skins and using few tools. It was not like a 14-day survival challenge where they could call for a medic and be rescued. Eating and surviving were lifelong challenges.

You can hear the crying of babies and children that were hungry. Those cries are universal and have not changed over the millennia. The natural instinct to provide for the next generation was a compelling mandate which drove instinctual and natural innovation.

Early humans nursed their young, just as all mammals do. Nursing provided optimal nutrition for babies to survive and thrive. Breastmilk is a form of raw milk, serving as a complete food source that is perfectly designed to sustain life.

People observed animals in the wild nursing their young just as they nursed their own young. By capturing goats and aurochs (ancestral cow breeds), the people were able to collect their milk in pottery vessels. These humans would have learned quickly that milk from other animals was a complete, nutritious food. Being purposely designed to sustain life like no other food, this raw milk provided a steady source of readily available food for ancient humans.

Without refrigeration, any milk that wasn’t consumed quickly would naturally ferment into cheese curd and whey. The milk storage vessels likely contained bacteria cultures from previous milkings, and hence the culturing process was naturally reinforced with these bacteria.  The resultant curds could be stored and consumed over time. Curd contained a complete set of microbiome-friendly nutrients, and would be easy to digest due to its biodiversity. The humans could now bring along with them a portable supply of steady food. As long as they had sunshine, water, grass or shrubbery, and a mammal, they had food.  

Scientists have ample evidence that humans began drinking raw milk from animals at least 10,000 years ago. The evidence for the early use of animal milk is found in ancient clay pottery vessels, dental remains of Neolithic humans, and bone analysis of animal remains. Ancient baby bottles provide evidence that milk from animals was used to feed human infants at least 8,000 years ago.

The origin and dispersal of domestic livestock species in the Fertile Crescent. (Zeder, Melinda)

These agriculture-based civilizations were so successful that they spread across the Mediterranean region, Europe, Asia, and the Middle East over the next few thousand years. Humanity continued to domesticate additional species of animals; throughout history, many species have been utilized for their milk including camels, cows, goats, sheep, donkeys, horses, water buffalo, reindeer, and other mammals.

Those who consumed milk had a competitive advantage over those that did not have a steady source of readily available food.  This steady supply of food allowed for settlements and communities to develop. People no longer had to spend most of their time acquiring food, and could instead use their brain power to drive the development of sophisticated structures and towns. Domesticated animals became high value assets. As civilization advanced, those that owned milking mammals became wealthy and became the source of food for communities.

Selection of late Bronze/early Iron Age feeding vessels.(J Dunne, et al.)

Lactase and Genetic Adaptations for Milk

The domestication of mammals and consumption of their raw milk provided a source of biodiverse colonies of bacteria for the human gut. When people began drinking raw milk at least 10,000 years ago, these biodiverse bacteria began the genomic adaptation for lactase production and lactase persistence genes. Lactase is the enzyme responsible for breaking down lactose into digestible form. 

Humans who first began to consume milk from other mammals had not yet developed the lactase persistence gene. Nonetheless, they likely would have been able to readily digest raw milk because it facilitates the production of lactase enzyme in the intestinal tract. Archaeological evidence shows that humans were consuming raw milk for thousands of years before the widespread appearance of the lactase-persistence gene. This has led many researchers to the probably erroneous conclusion that Neolithic humans must have been fermenting or culturing milk to reduce or remove its lactose content.  

In reality, “lactose-intolerance” is primarily pasteurization intolerance.  Since raw milk facilitates the production of lactase, it is not likely that there were widespread issues with lactose intolerance in Neolithic populations. In all likelihood, these early populations would have been able to consume milk in its fresh form straight from the mammals, as well as in the lacto-fermented curds and whey which would form quickly without refrigeration.  

Stone carving at the ancient Sumerian temple of Ninhursag showing typical dairy activities. (Dorling Kindersley, The Visual Dictionary of Ancient Civilizations)

The competitive advantage provided by raw milk is not to be understated. Raw milk allowed humans to thrive in conditions where survival would have been difficult. It allowed them to migrate and proliferate from region to region with a steady supply of food. Those populations that consumed milk further adapted by developing lactase-persistence genes. Scientists now believe that the lactase-persistence genes were spread through natural selection. This means that the reproductive capacity and/or survivability of ancient raw milk drinkers was substantially increased compared to non-milk-drinking populations. The lactase-persistence genes would have facilitated the easy digestion of milk in many forms, including boiled or cooked milk. There is current evidence of lactase persistence genes in people from regions of Africa, Europe, Asia, and the Middle East. However, even those without the lactase-persistent gene can generally digest raw milk because of the raw milk bacteria that create lactase for the human gut. 

Pasteurization: A Technological Solution to a Manmade Problem

A 19th century illustration of "swill milk" being produced: a sickly cow being milked while held up by ropes. (Frank Leslie’s Illustrated Weekly)

By the mid-1800’s in America, some raw milk production had shifted away from farms and into highly-populated cities. Big cities did not have pastures or clean water, and the cows in city dairies were kept in filthy conditions with poor nutrition and poor animal health. Many of these cows were fed byproducts from alcohol distilleries, leading to illness in the cows. Raw milk, which had been safely consumed by humans for nearly 10,000 years, had become a source of deadly diseases such as tuberculosis, typhoid, diphtheria, and scarlet fever. 

In the late 1800's, it was recognized that raw milk being produced in these conditions was dangerous, and two solutions were proposed.  Pasteurization was one of the solutions which was proposed to eliminate pathogenic bacteria in the milk coming from these filthy conditions. The other solution was to actually produce the milk in hygienic conditions with healthy animals.  

It was known that raw milk was a superior source of nutrition for infants and children, so the American Association of Medical Milk Commissions (AAMMC) was established in the late 1800's to ensure a safe supply of hygienic raw milk. The AAMMC was in operation for nearly a century, certifying medical raw milk for use in hospitals and for feeding infants and children.  

Pasteurization was ushered in to address filthy conditions and unhealthy cows in cities.  It answered the question of how to commercialize dirty milk, rather than spending the time and energy it would take to produce clean milk from healthy cows. Clearly, over time, the pasteurization movement gained traction and became the standard for ensuring "safe" milk, yet pasteurization is known to degrade and damage many of the nutrients in milk. 

Raw Milk’s Role in the 2020’s

Now in the 2020’s, we are in a time of widespread immune depression, comorbidities, and compromised health. For most Americans, the competitive advantage of raw milk consumption has never been a reality. Raw milk’s immune-building properties and microbiome friendly traits have been forgotten. 

Instead, we live in the age of immune-destructive pharmaceuticals and antibiotics. Although life-saving in certain applications, these drugs also depress and damage the immune system and gut microbiome. Antibiotic resistance is now responsible for the deaths of tens of thousands of people every year in the USA alone. Furthermore, pasteurized milk is now recognized as a top food allergen and difficult to digest.  

Raw milk is an innate part of our healthy immune history, and is largely missing in our sterile, sugar-laden, preservative-laced, antibiotic-abusing modern diets and medical culture.  Safe raw milk has been rediscovered by those who study history and know the role of raw milk as a nourishing whole food.  Raw milk that is carefully and intentionally produced for direct human consumption is wholly different from milk being produced for pasteurization.  

So, the next time that someone says, “milk is for cows and not for humans,” share with them the intricate link between civilization and raw milk, and the competitive advantage that raw milk provided to humanity for 10,000 years. Many of these misinformed humans are in dire need of gut microbiome rescue like never before. Reach out to them with love, compassion and humanity. They need our support, nourishment, and education.    

REGISTRATION NOW OPEN: Feb 5th Pennsylvania Training on Producing World-Class Raw Milk

On Wednesday February 5th in Lancaster, PA, the Raw Milk Institute (RAWMI) will present a 3-hour seminar on Producing World-Class Raw Milk.

Whereas farmers producing milk for the pasteurized market often struggle to make ends meet, raw milk farms are thriving. Raw milk presents a unique opportunity for farmers to move into an expanding market by implementing intentional practices and higher standards to produce low-risk, delicious raw milk.

Raw milk is an exceptional farmstead product that brings all the added value back to the farmer with an incentive to work on quality. By selling directly to consumers, raw milk farmers are able to obtain greater financial rewards for their work, while consumers benefit from the improved flavor and nutrition. It’s a win-win for both farmers and consumers!

About the Training

This training workshop will be presented by the Raw Milk Institute (RAWMI) as part of the PASA Sustainable Agriculture Conference. This class will be from 9am-noon Eastern Time.

This RAWMI presentation will focus on:

• History of raw milk

• Why raw milk farms are thriving

• Health benefits of raw milk

• Benefits of selling raw milk

• Safety and risks of raw milk

• Grass-to-glass raw milk risk management

• Raw milk testing

• Building a successful raw milk market

Where to Register

Registration is now open through the PASA Sustainable Agriculture at: https://pasafarming.org/conference. Make sure to sign up for Wednesday attendance if you are going to attend our raw milk seminar.

Early Bird pricing is available through January 10th. PASA offers sliding scale pricing to attend the conference. If you will only be attending on Wednesday, the Early Bird cost is $70-$160 depending on your selected sliding scale level. Scholarships are also available through PASA.

Overcoming Hurdles for Raw Milk Legalization in Delaware

This article was written by Stephanie Knutsen, the dairy farmer who was instrumental in the successful legalization of raw milk in Delaware.

My journey to the legalization of raw milk in Delaware (DE) is quite unconventional, mainly because raw milk was not on my radar. Raw milk was illegal in DE and in the states around us, with the exception of Pennsylvania. I assumed it was going to remain so for quite some time. I certainly couldn’t make a difference, but wait… I did! Welcome to my story.

I didn’t seek out a legislator to champion the legalization of raw milk, but one found me! I received a phone call explaining that Senator Buckson was hearing from frustrated consumers about the lack of raw milk access in DE. He wanted to sponsor a consumer-driven bill to legalize raw milk sales, but wanted to tour a dairy farm and hear from DE dairy farmers before proceeding further. Little did I know that raw milk research and advocacy was about to take over my life.

We Drank Our Milk Raw, But Was it Safe to Sell to Others?

We have always consumed our own raw milk from G&S Dairy Farms without hesitation. I firmly believe people should have the right to weigh the risks and benefits to choose for themselves which foods to consume and therefore, I supported the idea of legalization. But, how did we feel about selling raw milk ourselves to the public?

I wondered:

• What is the real risk?  

• How many raw milk related illnesses are there?

• Would we be setting ourselves up to lose the farm in a lawsuit while trying to save it with raw milk sales?

• How could we live with ourselves if someone got really sick? 

These were questions I needed answers to.

Raw Milk Connections and Research

I remember sitting at the computer that night and typing “raw milk” into the Google search bar. By midnight I had landed myself on the Raw Milk Institute (RAWMI) website. The next day, I received the first of numerous personal phone calls from RAWMI Chairman Mark McAfee.  I was blown away with the knowledge, support, and guidance that Mark poured into me. RAWMI’s support proved instrumental in this legalization process. I was beginning to build my connections! These connections were a major key to our success story.

Many additional important connections came to me during my countless hours researching data, sifting through the bias on both ends of the spectrum, analyzing CDC datasets, and reaching out to experts across the country.  The more I studied, the more clearly I saw the raw deal that raw milk had been getting! For instance, I had heard that raw milk has "life threatening" risks yet in looking at the data, I could only find 2 confirmed deaths due to raw milk in nearly 20 years. This was despite the fact that millions of people regularly drink raw milk. The CDC estimates there are 3,000 deaths annually from food borne illnesses, yet they have only confirmed 2 deaths related to raw milk in ~20 years so the risks of raw milk were being greatly exaggerated.

With a newfound passion ignited, I no longer questioned if raw milk was a good idea for our farm. I could envision a future in dairy for our children for the first time! I committed myself to making sure that DE, which is referred to as “The First State,” was not going to be known as “The Last State” in regards to raw milk legalization.

Learning From a Failed Legalization Attempt

Once I empowered myself with the knowledge and facts, I needed to gather support. A failed attempt for legalization had been made ten years earlier. A friend, who also happened to be the Senate Policy Director, was able to access the recorded tapes from that failed legislation so we could understand who had opposed it and why.

Ten years ago, dairy farmers were worried someone would get sick and make the industry look bad. The Farm Bureau had been neutral about raw milk legalization, but both the Agriculture Department and Health Department were opposed. This understanding gave us a starting point for building support!

Building a Coalition of Stakeholders

Although there were 44 family dairies in DE during the previous attempt at legalization, there were now only 13 dairies remaining.  I reached out to these 13 family-run dairies in DE to share my research about safe production of raw milk. I also shared that the market for raw milk is growing and creates a path to sustainability for small-scale dairies. This resulted in an overwhelming amount of positive support for raw milk legalization by dairy farmers of Delaware. 

Next was the Farm Bureau, to see if they would potentially be willing to support raw milk legalization instead of keeping their previous “neutral” position. After meeting personally with the Farm Bureau administrator, we reached out to every county Farm Bureau and asked to speak at each of their board meetings. The timing was perfect since every Farm Bureau county hosts a legislative breakfast to inform legislators of upcoming bills and policies affecting farmers.

I presented on raw milk at each of these legislative breakfasts while the bill was still being drafted. The breakfasts allowed me to reach many legislators at once in a personal way. Much of our bi partisan support stemmed from these early face-to-face meetings where legislators could hear the whole story before they even knew about the coming bill. Soon we had every county board and then the state board of the Farm Bureau voting in support for raw milk legalization.

Building Bridges with the Opposition

We knew that the Agriculture Department and Health Department had previously opposed raw milk legalization. Instead of hiding what we were doing, we hoped to bring them along and give them the chance to learn more. This strategy proved successful over and over again.

With farmers and Farm Bureau on board, we were now well-positioned to meet with the Agriculture Department. Despite their longtime stance against raw milk, our Secretary of Agriculture was open to listening. I explained about consumer demand for raw milk, the economic impact to DE dairy farmers, the true risks of illness for carefully produced raw milk, and how we could further reduce health risks through regulations including bacterial testing with on-farm labs to ensure milk meets post-pasteurized standards for bacterial counts. By the end of the meeting, the Secretary of Agriculture was no longer opposed to raw milk legalization. We invited him to have input into the bill language and he eventually became our biggest and most powerful advocate!

We knew the Health Department was likely to be a tougher-sell on supporting raw milk due to entrenched beliefs about raw milk being dangerous. Senator Buckson called a meeting with the Health Department where he shared the “why” behind the legalization bill and mentioned that the bill might be passed due to bipartisan support. The Senator then invited the Health Department to provide input into the bill language to address their concerns. Although I would love to take credit for what happened in that room, all the credit goes to God. Miraculously, the Health Department agreed to be neutral on the bill!

Legalization Success

With farmers, Farm Bureau, and our state agencies on board or at least neutral, we introduced the bill with bi-partisan support in both the house and senate.  I could write a novel about every step of the way and the twists and turns we encountered, including the discovery of Bird Flu crossover to dairy!  Maybe I will someday, but that isn’t the purpose of this piece. We were successful and raw milk is now legal in Delaware!

Keys To Success

For those who want to advocate for legalization in other states or countries, I want to encourage you. Know that YOU can make a difference. Some of the keys to our success were the following.

• Raw milk is no longer just farmer-driven. It is consumer-driven by the countless people and families who deserve access to this special food.

• It was important to do the research and have fact sheets available with real data, including comparisons to other foods.

• It was crucial to reach out to stakeholders early on, especially to those who were opposed. It was scary and would have been easier to ignore the opposition and hope for the best, but with lots of prayer and bravery I sought after conversations with such people.

• An important approach that worked time and time again was to first just listen, show understanding for the concerns, find the common ground and move forward from there. By meeting people where they were, letting them feel validated and heard, and acknowledging that I too had felt that way, we were no longer enemies and we could have meaningful conversations where they were open to learning how my thoughts had changed.

• It was also important to build a strong team. Some of the key players on our team were the bill sponsor (Senator Buckson), his policy director, the agriculture advisor to the governor, Raw Milk Institute, Farm-to-Consumer Legal Defense Fund, Pete Kennedy (Weston A Price Foundation), and especially Peg Coleman (who provided scientific backing on risk assessment and valuable information related to the bird flu).

• I learned that emails proved to have very little impact and personal interaction was the winning ticket. My advice is to build as much support as possible early on, even before bill writing is complete.

• And lastly but most importantly pray! I saw God’s hand at work in this so many times and drew strength from that when I felt weary. He slayed some mighty giants for us along the way and I have to give him the praise and glory. Don’t be complacent. I knew very little about raw milk and look at what was accomplished. You can make a difference! If I could do it, you definitely can too!