Frozen Quarts

Raw (unpasteurized) full fat goat’s milk from pasture raised goats - frozen fresh at peak quality in stackable, 32 oz freezer-friendly quart containers. Freezing raw milk retains the vast majority of its nutritional profile. Because it isn't subjected to high heat pasteurization, its core components remain largely intact, though there are slight, minor changes: Vitamins: Fat-soluble vitamins (like Vitamins A, D, E, and K) remain completely stable and unaffected by freezing. Water-soluble vitamins (like Vitamin C and certain B vitamins) can experience a minor degradation over time if stored for long periods, but short-to-medium-term freezing keeps them mostly secure. Minerals and Proteins: Minerals (like calcium and phosphorus) and the overall macronutrient breakdown (fats, proteins, and carbohydrates) do not change. The A2 beta-casein proteins remain entirely intact, though the physical ice-formation can alter how those proteins bind together, resulting in the separation or textural graininess you may see upon thawing. Enzymes and Probiotics: Freezing can slightly reduce or stun the activity level of some delicate live enzymes and beneficial bacteria, but it doesn't destroy them. Many of beneficial microbes simply go dormant in the freezer and become active again once thawed. While fresh raw milk provides the highest level of natural enzymes and probiotics; freezing it causes very little nutritional loss - making it a great option for stocking up.