Our Process

Ran-Lew Dairy cows spend their days grazing in pastures around the farm​​. When it's time for milking, they head to the barn. The milk travels from the barn to a holding tank to begin the bottling process right here on the farm.

Most commercial milk you see in the store is homogenized. What does that mean? It’s a process that breaks down the milk fat into tiny, uniform particles so that it does not need to be shaken. Ran-Lew milk is different – our milk is NON-homogenized. So all of that natural, wholesome cream stays right where it’s meant to be. Just remember to shake the bottle before drinking!

Our milk is batch, or low-temperature pasteurized​​​, which preserves the naturally occurring nutrients and enzymes while killing the pathogenic bacteria.

Researchers have found that the milk fat particles in non-homogenized milk (like from Ran-Lew) bind much more readily with nutrients in the liquid portion of milk. This makes vitamins found in milk, like A and D much more readily available for your body to absorb.

Natural milk fat can much more easily make its way through the human digestive tract. The milk fat or cream in Ran-Lew milk has been left in its natural state. Some people who are lactose intolerant often tell us they are able to drink our milk without problems.

Our process helps insure superior taste. Ran-Lew milk has a sweet favor that’s hard to resist!