Raw milk in NYC: what to know before you buy

Raw milk is milk that hasn't been pasteurized or homogenized. It comes to you the way it comes from the animal. Here's how we handle it, what we carry, and what to know before you buy.

How we keep it fresh

Our milk comes from small farms in Pennsylvania. We try to deliver it 12 to 24 hours after milking, which is why some members get their order late in the evening. Leave a cooler with ice out on your delivery day, and get the milk into the fridge as soon as you can.

The kinds we carry

• Cow: Jersey, Kathy's Guernsey, and a mixed European herd.
• Goat, mild and slightly sweet.
• Sheep, the creamiest of all, fresh or frozen.
• Water buffalo, thick and snow-white.
• Camel, frozen, plus donkey milk when we can get it.

Keep it cold

• Keep your fridge at 40°F or colder, and store milk at the back, not in the door.
• Don't leave it out on the counter.
• Use it while it's fresh. Trust your nose.

Who should skip raw milk

Because raw milk isn't pasteurized, it can carry bacteria that make people sick. The CDC and FDA advise that pregnant women, babies and young children, older adults, and anyone with a weakened immune system avoid raw milk and raw-milk products. If you're not sure, talk with your doctor first.

Know your local rules

Raw milk rules are different from state to state. Udder Milk is a private members' association, and we recommend checking the rules where you live before you buy.

How to order from us

1. Sign up as a member.
2. Order online before your cut-off date.
3. Leave a cooler with ice out on your delivery day. Put your cash inside, or pay by Zelle or Venmo.

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