Whole Creamline Milk Deliteful Dairy

Whole Creamline Milk

Deliteful Dairy

Unit price per
Regular price

This full-bodied, grass-fed, whole milk from Deliteful Dairy comes from a herd of mostly Jersey cows, a breed prized for making milk with high fat content and superior flavor. Notably, this milk is sourced from a single dairy that is able to do everything from milking to processing in-house, meaning they have complete control over the final product. The milk is non-homogenized and vat-pasteurized.

Available in: 64 oz (½ gallon) and 96 oz jugs (¾ gallon)


Farm: Deliteful Dairy

Location: Williamsport, Maryland

Deliteful Dairy is a 7th-generation dairy farm run by Brooks Long and his wife Katie, who keep about 60 milking cows. During warmer months, the cows feast on fresh grass. They particularly enjoy green onions come springtime, which may even lend a light onion scent to the milk. The Longs also grow a variety of plants to make into hay for the cows to eat in colder months, including triticale (a cross between wheat and rye) and crimson clover, which Brooks says is like candy. While particularly astute tasters may notice a flavor difference as the seasons change, it's really the color of the milk that noticeably shifts, from off-white in cooler months to a lighter yellow come spring, when the cow’s diet includes more beta carotene from fresh grass.

Vat-pasteurized milk is held at 145 degrees for 30 minutes, compared to 160 to 180 degrees and 30-second pasteurization that’s typical for milk from bigger dairies. This makes for milk with more nutrients and flavor, but the lack of homogenization is what really impacts the flavor. You can learn more about Deliteful Dairy’s old-fashioned approach to dairy on our blog.

Nutritional notes: Many customers of Brooks and Katie previously thought they were lactose intolerant, but they are able to consume Deliteful Dairy’s milk. The Longs think this is because their milk is non-homogenized (homogenizing milk is an industrial process that makes milk fat particles smaller so that they stay suspended throughout the milk, rather than separating into a layer of cream at the top). Since the fat molecules are left in their natural form, the body can absorb it without issue. 

Additionally, studies found that grass-fed cows produce milk with elevated levels of omega-3 and the heart-healthy conjugated linoleic acid (CLA); this means the milk has a healthier balance of fatty acids than conventional milk. Read more about these studies on the University of Minnesota and the National Library of Medicine websites.

Serving suggestions: Shake your milk vigorously to incorporate the cream back into the milk, or scoop the cream out to spread on toast or another baked good of your choosing. If you’ve gotten into making your own yogurt, this milk would make for an extra flavorful batch.