Raw Cream

Naturally rich and naturally pure. 

Rich with creamy butterfat, our raw cream has a sweet, natural taste that can only come from cows nurtured on a pure, 100% grass-fed diet. Our happy cows graze on diverse grasses and clovers, enriching our dairy with higher levels of Omega-3s and essential fatty acids. 

Whip up homemade whipped cream, experiment with old-fashioned butter making, or add extra richness to your morning coffee or tea. 

Making Whipped Cream and Butter

Whipped Cream:

• Our cream is a blend of heavy and light cream. This means our cream won't whip as fast or thick. For a stiffer whipped cream, let the cream sit for 48 hours and use only the heaviest cream from the top. 
• Cream produced during winter is harder to whip. Let it settle for 48 hours and use only the top 2/3 to 1/2 of the jar. If it doesn’t whip after several minutes, strain off the lighter cream through a coffee filter or fine-mesh strainer.

Butter Making:

• When making butter from a whole jar of our cream, it might take longer to turn and may skip the "whipped cream" stage before breaking into butter. When the cream breaks into butter and buttermilk, you’ll hear a sloshing sound— this is your cue to slow down your mixer, as it is nearly finished.
• Use a fine-mesh strainer or butter muslin to strain out the buttermilk. Wash the butter in cold water until it no longer releases buttermilk, then salt to your liking. Avoid overbeating to prevent buttermilk from being re-incorporated into the butter.

*Please return bottles rinsed and cleaned for a deposit refund on your order.

At Brookford Farm, everything we produce, from meat to milk to veggies, honors the power of nature. This is honest food for people who want to eat and live well.