This week I’d like to introduce all our readers to A2 milk. We are just going to touch the surface of it but I think it will help you all understand more about the milk you are drinking!
The solids found in cows’ milk are composed of fat, protein, lactose, and minerals. Casein is the main protein that is found in cows’ milk. Beta-casein, one type of casein, comes in two slightly different forms, A1 and A2. Milk from a cow with this A2 gene is considered to be healthier as well as easier to digest than milk from a cow coming back as A1. It has also been determined that people who think they have an intolerance to lactose, the natural sugar in milk, may actually be intolerant to the A1 protein, making A2 milk a great alternative!
We have had all our ladies DNA tested to see if they carry the A2 beta casein gene. All of them have come back as A2! We encourage anyone with a lactose intolerant to give our milk a try. It just might be your ticket to enjoying milk again!
For more information on A2/A2 milk you can visit these website: https://www.vgl.ucdavis.edu/services/A2Genotyping.php
If you'd like to learn more or see what this milk is all about sign up for our cheese class on February 4th! Sign ups officially begin this week and will close January 30th. We need a minimum of 10 participants to go ahead with the class. We will start at 7am with milking the ladies, then eat breakfast at 8am. After that we will focus on making cheese, sourdough bread, butter, sauerkraut, kefir, and yogurt among others if time persists. We will serve lunch in between making products. A wine and cheese pairing will conclude the day. All of this for just $50 including breakfast, lunch, and the pairing at the end. Entries will need paid by January 30th to hold your spot so don't wait! Give Kris a call or else email her at firstname.lastname@example.org
Enjoy your week!
~Emma with Diamond S Delights
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