What do the
We do things differently than most creameries and dairy farms, and we’re proud of that. Dairy farming has been in the Kappers’ family for generations, and Bob grew up milking cows. When he and wife Jeanette had their own dairy farm later on, they came to a point when selling their milk to a large company wasn’t proving to be beneficial. That is when they made the decision to fulfill Bob’s dream of processing and bottling their own milk and rebuilt the processing plant that was on their farm.
Which brings us to today, a family run micro dairy.
What’s a micro-dairy? This means all the milk our cows produce is pumped a short distance of 20ft (yup, we’ve measured) directly next door into the on-site processing plant. We process milk up to 5 times per week, using low temp pasteurization. This allows us to provide you with the freshest dairy products possible, often times the milk travels from cow to you in less than 12 hours.
The processing plant is a wonderful, overly inspected, humid as can be room full of stainless steel and scrub brushes. This is where the milk is homogenized, low temp pasteurized and bottled. What is low temp pasteurization? Glad you asked, this is one of the key elements in what makes our milk taste the way it does. In this method, the milk is brought up to a lower temperature and held there for a longer time.
This ensures that there are no potentially harmful bacteria left in the milk, and preserves all the flavor and beneficial enzymes/proteins.
Another form of pasteurization, one you are probably more familiar with is UHT or ultra-pasteurization. This is the process of most larger dairy companies, and what you would find in your typical grocery store. What is the difference? In this method the milk is brought to a much higher temperature, over 300 degrees, and held there for a few seconds before being cooled down. This essentially cooks everything out of the milk, including all that flavor, enzymes and proteins that the cows work so hard to put in there. For the companies, the pros far out way the cons but for the consumer not so much. The companies go this route to ensure a generic milk taste that doesn’t change between the seasons and different farms they are buying milk from. Another main factor in them choosing this method is the increase in shelf life. This allows them to distribute it at great distances, put it out on the store self for two weeks, and then store it in your fridge for several weeks and still not expire.
This might seem unnatural. Because it is.
Like we said, we’re different from most dairy companies and we really like it that way.
Alyssa and newborn calf
We wouldn’t be a micro diary without our cows.
From calves being born, to cows being milked and grazing in the pasture, our farm is a busy place. Bob and son Lucas milk the cows every morning and evening, seven days a week. They know each individual cow; their name, personalities, and little quirks. After milking, the cows are let out to pasture where we have around 100 acres for grazing during the warmer months. We are proud to say our cows live a pretty stress-free life.
We’re a family run business, and we really mean it.
Being so involved in the whole production from start to finish allows us to really oversee everything and make sure things are done the way we want. From cow care to the bottling process, to the ways our milk is sold, every detail is important to us.