How is Farmers’ All Natural Creamery milk different from other milk, and how does that make you the best?

It all adds up... Our milk is VAT pasteurized, which is all but unknown in today's dairy industry. Why? Because it takes longer and costs more, but the end result is higher quality milk to the consumer. We pasteurize our milk at 145F. Most other milk is pasteurized at higher temperatures (ie. 280F) so that it can stay on the self up to 60+ days. Would you call that " fresh" milk? By low-temperature pasteurizing, not only do we maintain the "farm fresh" flavor of our milk, but also more of the nutritional value. Vat Pasteurization = " farm fresh" flavor + more nutritional value = highest quality milk
It's not rocket science... just simple goodness.

We also do not homogenize our milk. In non-homogenized milk the cream naturally floats to the top and thickens. This is not a sign of bad milk, but rather good milk in its most natural state. The cream can be used separately, or simply shaken back into the milk. Leaving your milk in as natural a state as possible is extremely important.