Ten years ago, if you had told me I’d be running a raw milk dairy on a small island in Alaska, I probably would have laughed. Back then, the dream of starting a goat dairy was just beginning to take shape. I knew I wanted to provide fresh, healthy milk to my community, but I had no idea the path it would take to get there.
Before I dive into the story, I want to let you know I'll be addressing the labeling requirements I have to follow today. If that's what you're here for, feel free to skip ahead—but if you love a good backstory, stick with me!
Want to Skip to Today's Labeling Requirements?
If you’re just here for the details about how my milk is labeled today, scroll down to the section titled New Rules, New Freedom for the full breakdown.
Starting with Grade A Certification
In the beginning, I decided to go all in and become a Grade A certified dairy. It was the only way to legally get my milk into the hands of my neighbors. However, what I didn’t realize at the time was that this small-scale dairy would be held to the same standards as a 10,000-cow dairy in Wisconsin. The regulations were intense, but in the name of food security for my remote island community, I was ready to tackle them.
Thankfully, I wasn’t alone. Kodiak Baptist Mission (KBM) stepped up as a partner, providing practical support, space to house the dairy, and a jumpstart forward. This dairy wasn’t just about milk—it was about feeding people, offering a potential emergency substitute for baby formula, and showing love through service. Without their support, this endeavor would have never gotten off the ground.
Learning the Ropes
I dove headfirst into the world of dairy processing. I learned about labeling, milk testing, and facility requirements. My herd went through rigorous accreditation and testing, and I was proud to maintain a clean, healthy group of animals. But the challenges were real.
One example is antibiotic residue testing. I knew every animal on my farm was free of antibiotics, yet federal regulations required me to test anyway. This created unnecessary waste, extra expenses, and took up time that a one-woman operation simply couldn’t sustain.
Then there were the plastic bottle requirements. I was required to use certified plastic containers for my milk products, which came at a significant expense. Not only that, but all those plastic bottles ended up in Kodiak’s landfill, which is already filling up. The waste and the ongoing costs were a real concern.
With the state checking in monthly to ensure compliance, it became clear that this model wasn’t sustainable for a one-woman operation.
A Change of Direction
I made the difficult decision to shift gears. I bought the dairy and farm from my amazing partner, KBM, and rebranded under a new name. I also decided to take the leap into becoming a raw milk dairy, a move that transformed my operation and has proven to be the best decision I could have made.
New Rules, New Freedom
Switching to raw milk opened new doors but also came with its own set of requirements. You may have noticed a few of the changes:
Tamper-proof products: All my milk is now packaged with tamper-evident seals.
Glass jars: I’m finally able to use sustainable, reusable glass containers.
Direct sales only: I can sell directly from the farm or through approved vendors, but you won’t find my products in large grocery stores.
New herd members: I’ve added an A2A2 cow to join the goats, and we’re planning to add another cow by the end of 2026 to expand our milking operation.
Labeling is another big change. Legally, I have to include what feels like a novel on every bottle, with some pretty alarming language. But let me break it down for you:
Heat-treated vs. pasteurized: I’m not allowed to use the word 'pasteurized,' so my milk is labeled 'heat-treated.' This means it’s heated to 145 degrees for 30 minutes—low-temp pasteurization that still meets Grade A standards.
Raw milk sales: I now offer raw milk directly from the farm. The labels include the production date, and legally, raw milk can only be labeled with a four-day shelf life. However, the reality is that the milk lasts much longer, and I’m happy to share tips for extending its life.
A2A2 Benefits: My cow is A2A2 certified, which means the protein in the milk is easier on the digestive system. Goat milk takes it even a step beyond, making this a fantastic partnership for those looking for easier-to-digest dairy options.
Product tracking: Each bottle has a product ID, which is just the production date in reverse. I keep samples of every batch of milk for a full month, ensuring quality and safety.
The Raw Milk Disclaimer
Ah, yes—the big, bold 'ATTENTION' label. It’s designed to scare you, no doubt. But let me reassure you: I believe in my raw milk. I know my animals are healthy, my cleaning practices are top-notch, and I’m confident in the safety of my product. Honestly, I’d be more concerned about bagged spinach from the grocery store.
Raw milk has been consumed safely for centuries—long before pasteurization was a thing. The labels might look intimidating, but don’t let them deter you from trying this nutrient-rich, delicious product.
What’s Next?
I’m excited to continue offering raw milk to my community, sharing the goodness of my small farm, and educating people about food freedom. Stay tuned for more posts where I’ll dive deeper into the benefits of raw milk, how to make it last longer, and why this choice has brought so much freedom to our farm.
Thank you for supporting small farms and for trusting me to bring quality, wholesome milk into your home!
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