Milk Proccessing

  • 1. After milking our cows, their milk is transported from our farm to the creamery with our milk transport tank.

  • 2. Pasteurization then occurs. With pasteurization, the milk is heated according to state and federal requirements to remove any potentially harmful microorganisms.

  • 3. The milk is then quickly cooled back down prior to bottling.

  • 4. Milk is then bottled for you and your family to enjoy.

By processing our own milk on a small scale, it is processed and stocked on the shelves much faster than those in typical grocery stores - ensuring the freshest products possible for you to enjoy.

Till Top Creamery milk is creamline (often referred to as non-homogenized) milk, which allows the cream found in milk to separate to the top as the fat droplets are not emulsified. This natural process allows for easier digestibility. Remember separation is natural - shake your milk well to redistribute the cream prior to pouring yourself a glass.

Cheddar Cheese Curds

After pasteurization of the milk, the cheese process begins. A cheese culture is added, followed by rennet, which causes milk to coagulate, separating the liquid whey from the solid curd.
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