Natural, Local, Great Tasting Milk!
All of our milk is 100% free of added hormones and antibiotics.
Kalispell Kreamery strives to maintain a high-quality milk product by processing it as minimally as possible to give the consumer a safe, natural product that they can enjoy. Nothing is added or taken away from our milk. What the cow gives us is what you get! Straight from moo to you! Our milk is pasteurized but is not homogenized. Cream products and skim milk are centrifugally separated to achieve the cream percentage required. Whole milk and Reduced Fat milk are not centrifugally separated. Whole milk is bottled straight from the cow and reduced fat is achieved through natural, gravity separation.
All of our products are non-homogenized. Homogenization is the breaking up of fat globules so that the cream stays in suspension and does not separate out. Cream (milk-fat) is an oily solution and Milk is mostly water. The cream is lighter than milk so naturally, like oil in water, the cream separates from the milk and floats to the top. The line that is formed between the cream and the milk is called the cream line. The term skim comes from the skimming or removal of the cream off the top of the milk at the cream line. Homogenization is achieved using a large powerful pump and forcing the milk through a very small valve destroying the fat globule and making it smaller so that it stays in suspension with the rest of the milk. Our milk foregoes this step so that the fat globule is intact and natural. The cream naturally separates and floats to the top thus the name cream-on-top. Some health benefits of Cream-on Top milk include an ease in digestion and increased enzyme function to decrease lactose sensativity.
All of our products are made from pasteurized milk. Pasteurizing milk ensures that all harmful bacteria and pathogens are killed. Pasteurization also lengthens the shelf-life of milk. State law requires that all milk sold is pasteurized. Pasteurization is achieved by the heating of the milk to 161 degrees and holding it at that temperature or above for at least fifteen seconds. The higher temperature method known as ultra high temperature or UHT pasteurization, is above 190 degrees and will destroy the protein in the milk. The method we use is known as high temperature, short time or HTST Pasteurization and preserves the protein by only heating it to 161 degrees. This type of pasteurization (HTST) allows the protein to behave as it should and form a good curd for cheese making. UHT milk will not form a curd. People have great success making cheeses with our milk.
The grading of milk does not refer to a quality standard as much as how it is used. Grade A is for liquid milk products like milk and cream. Grade B refers to manufactured milk products such as butter, ice cream, and cheese. Butter has a further grading scale such as Grade AA and Grade A and so on which is based on flavor, smell, moisture, and other quality factors set forth by the industry.
Milk is not genetically modified. It is a product of a mammal (we sell cows milk). But we take it one step further and ensure that none of our feed is from a genetically modified source.
All milk is naturally gluten free. Nothing extra is required to make it this way.