Where to find Guernsey milk in Washington State
Grace Harbor Farms is the #1 provider of local Guernsey milk throughout Washington State. Grace Harbor Farms milk is rich in beta-casein (A2), a protein in milk. A2 milk has more protein, vitamin D, A, 30% more cream, and more calcium.
Grace Harbor Farms sells guernsey milk on location in Custer, WA, just north of Bellingham. You can find our Guernsey milk in every PCC store in Washington, and stores like Haggens, Safeway, and plenty of private stores located Port Angeles, Port Townsend, Tacoma and all over Washington State.
What makes our Guernsey milk so special?
Grace Harbor Farms milk is non-homogenized, full fat milk that tastes amazing, with minimal processing. We believe in letting the product be the product, milk, our guernseys have already made a masterpiece, there’s no reason to mess with a good cream top milk,. The special secret that makes our guernsey milk so desirable that it’ss packed withwith beta casein, a protein that is far superior to the A1 protein, found in 90% of milk.
Seems crazy right? Our milk is more unique than 90% of what is on the shelves? It’s not a marketing ploy, it’s the simple fact that we use our Guernsey cows, which make this magical milk. Most milk comes from Holstein or another variety of Holstein. This cow produces A2, which actually allows many people with lactose intolerance to be able to drink our milk without problem! We have letters and reviews from customers who tell us our untouched milk has allowed them to partake in dairy once more.
Benefits of ghf milk
Full fat cream top
Full fat mean we don’t skim and water down our milk to take away the fat, which means you’ll have a cream top, that layer on the top of the bottle. It’s thicker than the milk but smooth enough to mix. You can shake the jug or stir the milk and your milk will blend. Cream tops have been the norm for decades, until homogenization took over the world and changed the dairy scene
Let’s simplify homogenization. This process makes the milk thin, without a cream top. It spreads the fat evenly. This process heats up and shoots the milk particles through a tiny nozzle at high pressures.
Some of the critiques of milk come from homogenization. The particles pass through the stomach and enter the blood stream, which sends your immune system into combat mode. According to realmilk.com, homogenization causes a “noxious” enyme called xanthine oxidase to be encapsulated into a liposome that can be absorbed upon impact.Milk Homogenization and Heart Disease – A Campaign for Real MilkA Campaign for Real Milk
Our Guernseys make the best milk, yogurt, and kefir, and we wouldn’t want to do anything to take away from their hard work! We pasteurize just enough to ensure our milk is 100% safe. Raw milk is mostly safe, but as farmers, we are sworn to keeping our integrity will protect every single person who believes in our product. Even if only 1 in 1,000,000 people get sick from raw milk, we won’t do it. Pasteurized, unhomogenized, whole fat milk is our calling. And that calling sounds a lot like a moo.
A2 milk was popularized as a big trend in dairy about 2000, after scientists and marketing teams got together and produced A2 milk in New Zealand. The trend kicked off in the US and now A2 Company is everywhere, with their largest market in Australia.
Of course A2 has been around longer than this, Guernsey cows have always had the A2 protein. But when the trend caught on, people had their cattle milk sampled and mated the cows with other cows that also had the A2 protein.
Not every cow produces A2, such as the Holstein, which makes up about 90% of all the dairy in the US. Guernsey cows are one of the few that do produce A2. Many produce a combination of A1 and A2. Many people have benefited just from switching to Guernsey milk.