Dream Come True

Ta-da! Seven years in the making. (Premiere episode of Jersey Pours.)

The label found on every 1/2 gallon jar of my cream-top milk.

Easy-peasy butter recipe for using the cream.

A colorful bouquet of …

It took a lot of experimentation with my cow’s feed to get the flavor of their milk just right. Non-GMO alfalfa cubes, organic grains, and free-range pasture, oh, and plenty of …

old-fashioned LOVE. 

Ready for some butter? Couldn’t be easier.

1. Pour.

2. Push button.



Now, knead your whey out. 



Gather bread. (About to be slathered.)

Ashley, my DIL, and Kim, my livestock manager, sampling milk and butter in our local co-op. 

Big round of applause to Maizy, Emma, Chocolate, and our special guy, Milky Way, with Etta Jane and Sally O’Malley soon-to-be (more mama cows in the making).

Cross dairy off my bucket list.


  1. Julie Kram says:

    I remember the days when making butter had nothing to do with a food processor and more to do with muscle processing! Grandma Hattie would have LOVED the innovation! Congratulations on your latest venture.

  2. Terry Steinmetz says:

    WooHoo! Super, way-to-go! Too bad this is in Idaho. I live in Michigan, but would love your milk!! Can’t get GMO-free, organic, etc. here.

  3. drMolly says:

    Would I not just LOVE to be able to get this!!! Unfortunately, I became seriously lactose intolerant about 10 years ago. It is such a serious pain to not be able to enjoy the “fruits of the cow” (or goat or sheep for that matter) :~(

    But, I am so glad that others can get this great experience. Thanks MJ

  4. Winnie Nielsen says:

    Now this is just totally wonderful AND beautiful!! Oh, I love the milk labels and the recipe for butter with a cuisinart!! I know this sounds weird, BUT is there a way we could buy some of your milk labels???? Please, oh please???? I have a small collection of the glass bottles from the dairy in the town I grew up in. Framing a MJF label would be perfect amidst those bottles in my kitchen!!! And living ALL the way down here in Florida, I can’t shop at the Co-op! Congratulations on making all of your hard work a reality. The milk drinkers of your area are quite lucky to have this option!!

  5. Betty Stone says:

    Can you tell me what happens to the buttermilk after the butter is made?

    • MaryJane says:

      After making our butter recipe, you are left with butter and a lot of liquid. What is the liquid and what can you use it for? It is called buttermilk, but this name is deceptive. It does not refer to the thick and tangy buttermilk that you would buy in the store. It is closer to whey than anything else. We like to use this liquid to make whey ricotta—it gives a little higher yield than traditional whey ricotta. Whey is also fantastic for gardens and flowerbeds—don’t use it on houseplants though, it might attract bugs!

      So this leads into another question: what is the buttermilk that you buy in the store if it is not a by-product of butter? It is cultured dairy product made with non-fat milk (or non-homogenized milk with the cream skimmed off the top), similar to yogurt and sour cream. There are two main types of cultures used in cultured dairy products and cheese: mesophilic which thrives in lower temperatures (86°F-104°F), and thermophilic which thrives in higher temperatures (122°F-154°F). Sour cream and buttermilk are cultured with mesophilic culture.

  6. Winnie Nielsen says:

    Thank-you Mary Jane!! I have emailed Iris about sending the label and quite excited about having one!!

    May I ask about Chill Over? I just received my first order and just wanted to ask, can we use it instead of purchased pectin to make jam? Do you have to adjust the sugar in the usual recipe? Blueberries are ripe and readily available here and I want to make some jam this weekend.

    • MaryJane says:

      Here’s a recent discussion about substituting blueberries. You can cut down on the sugar no problem if you’d like and either process or freeze the jam. Make sure you sprinkle the ChillOver powder in slowly so as not to create lumps and follow the directions exactly. Makes far superior jam than pectin. You’ll see. The flavor and color of the original fruit is preserved with ChillOver. Good luck! And thanks for buying my ChillOver powder!!!! http://www.maryjanesfarm.org/snitz/topic.asp?TOPIC_ID=58661

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