Bunker Hill Creamery produces non-homogenized, small batch milk. We believe that our cows should receive nothing but the highest quality, nutrients, so your milk is as pure as possible. All of our milk comes from our Bunker Hill farm and is bottled right here on the farm! This allows us to deliver to your store within days, ensuring the freshest milk possible.
Bunker Hill Creamery produces non-homogenized, small batch milk. We believe that our cows should receive nothing but the highest quality, nutrients, so you’re milk is as pure as possible.
Available in:
1/2 Gallon (64 fl. oz.)
Single Serving (15 fl. oz.)
Our whole milk is super rich and creamy. We do not separate any cream from our milk, leaving all of it for you to enjoy. Check our the amazing cream line in your favorite store!
Available in:
1/2 Gallon (64 fl. oz.)
Single Serving (15 fl. oz.)
Our Cream Top Chocolate Milk features the same rich creamy milk in our whole, mixed with only the highest quality Organic cocoa, Organic cane sugar, natural vanilla flavor and sea salt. We will NEVER use carrageenan as a stabilizer! The cocoa will settle, but shaking your milk is easy and natural. Our cream top chocolate has the consistency of milk because we do not add corn starch to thicken it. Get ready for the best tasting chocolate milk ever!
Available in:
1/2 Gallon (64 fl. oz.)
Single Serving (15 fl. oz.)
Our Cream Top Maple Milk has all the rich creaminess of our whole milk with just the right amount of maple flavor. We use local maple syrup which is added before we pasteurize the milk, ensuring all the flavor mix perfectly.
When milk is produced, and in its most natural state, it will separate into two layers: nonfat (skimmed) milk and cream. In non-homogenized milk, cream rises to the top. This occurs because the large fat globules are less dense than the nonfat milk. Homogenization breaks up these large fat globules creating a uniform liquid milk. Homogenization is not to be confused with Pasteurization, which is the process where milk is heated to kill potentially harmful bacteria and is a mandatory process for milk bottled and sold in stores. Non-pasteurized milk is known as “Raw Milk”, and available only directly from a dairy farm.
Once the homogenization process has been done on the milk, and the MFGM has been emulsified, the milk fat no longer separates. In natural non-homogenized milk the valuable MFGM remains intact. The large fat globules cluster together and rise to the top of the milk because they are less dense. Non homogenized milk is often referred to “Cream Top” milk. To mix the milk so it is ready for drinking, simply shake it up and its ready to drink! Shaking does not damage the nutritional MFGM!
YES! Our milk has been small batch pasteurized to destroy any potentially harmful bacteria. It is safe for all ages.
The cream at the top of our milk consists of a cluster of fat globules. These globules are surrounded by a membrane called MFGM (milk fat globule membrane). This membrane is made up of over 100 different nutritional proteins, including Lactoferrin, which is referred to as “white gold”, because of its natural immune enhancing qualities. This membrane is intended to transfer these nutrients to its recipient. The homogenization process breaks down this membrane to give milk its uniform appearance (and shelf appeal). However, when the membrane is broken down, it loses many of its nutritional qualities. The homogenization process is done for only one reason, so the milk has a uniform fluid look on store shelves. Without homogenization you get more nutrition from your milk!
Cream for coffee, baking, whipped cream, butter, sour cream, ice cream and many more!
You’re welcome to call us at (518)260-0323, email us at kyle@bunkerhillcreamery.com or fill out the form at the bottom of our site!
