Our Jersey milk is produced in the Finger Lakes region of Upstate NY on three small farms, located within ten miles of the creamery. Each farm is less than 100 acres and milks a small number of animals, ~about 50 Jersey cows.
Jersey Cows are perfect for us because they are smaller and eat less, giving less milk with better components than other breeds. The special milk that Jersey cows make gives our yogurt and cream-on-top milk that rich, golden color.
Our farmers are committed to providing all their animals with the best living environments possible, becasue a happy, healthy cow gives healthy, higher quality milk. During the warm months the cows are kept out on pastures with specially planted grasses that provide them with all the natural nutrition they need without any artificial suppliments. When winter comes, and the pasture can no longer regrow at a sustainable rate, the cows are fed hay, harvested from nearby fields throughout the growing season, which keeps the cows well fed until spring.
We are not currently milking our water buffalo in New York.
Water Buffalo Milk is traditionally used to make the delicacy Water Buffalo Mozzarella. We wanted to make a Greek Yogurt without straining and mechanically processing the yogurt.
Because Water Buffalo milk it is higher in protein and lower in saturated fat than cow’s milk, it was a natural choice for making a thick Greek yogurt without having to strain the yogurt.