Today, we live in a culture of overabundance. Not just in material things, but in the way we approach time, relationships, and even food. We expect more, faster, and often with little thought to where it came from or what it cost to produce.
Spring has arrived at CT Ranch, and we’re ready to kick off another season of growth, good food, and healthy pastures! As the cows start venturing out onto fresh green grass, it’s the perfect time to share what we’re up to this year and how we’re improving the land for both our herd and the future of the ranch.
While many have heard about the outbreak of bird flu as the culprit behind the shortage, we, here at CT Ranch, have been hesitant to join the conversation. We didn’t want to contribute to the growing wave of fear surrounding this issue,
At CT Ranch, we’re always excited to share what’s happening behind the scenes, especially when it comes to one of our customer favorites—our rich, delicious raw cream. Made from our grass-fed, A2/A2 raw milk, it's one of our bestsellers, and we know it’s a product you trust and love. But, do you know how cream is made? Let's break it down for you!
If raw dairy has you feeling a bit uneasy, you’re not alone! This blog explores the journey of a nwcomer just like you into the world of raw milk, sharing insights from your favorite farmer Nicole and our expert friend Sara English. Discover why raw milk might be worth trying, the truth about pasteurization, and how to make a smooth transition. We’re here to give you the reassurance and information you need to explore the benefits of raw dairy with confidence!
CT Ranch is here to shed light on the often misunderstood topic of A2/A2 milk. With so much confusion and misinformation circulating, we aim to provide clarity and insight into what makes milk truly 100% A2/A2.
