WE USE THE FRESHEST MILK

We Sell Whole, Skim and Cocoa Milk along with Farm Fresh Yogurt, Cheese and Kefir.

ALL OF OUR PRODUCTS HAVE BEEN MADE WITH PASTEURIZED, NON-HOMOGENIZED MILK

Our Products

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Whole Milk

Our whole milk is made from milk straight from the cow, and pasteurized, but not homogenized so the cream rises to the top. Milk from the store is also standardized into 1,2, and 3.25%, our whole milk is not. Whatever the cow gives, that is what we bottle. Even though the label says 3.8% MF (milk fat), our cows usually give around 4.1% MF in the winter and 3.9% MF in the summer. Because the cream rises to the top please shake the bottle of whole milk before pouring yourself a glass of this farm fresh delicious milk.

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Skim Milk

Our skim milk is made by putting whole milk striahg tfrom the cow through a separator where the cream and skim milk gets separated. The skim milk then gets pasteurized but not homogenized. Skim milk can have up to 0.3% MF in it. Because it is not homogenized the little bit of cream that is in it still rises to the top.

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Cocoa Milk

Our cocoa milk is made from milk straight from the cow and has added Cane Sugar and Cocoa powder. Then it is pasteurized but not homogenized so the cream rises to the top. The cocoa powder settles at the bottom of the bottle so you will have to give the bottle a good shake before drinking it. The cocoa milk will have the same MF as whole milk.

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Whipping Cream

Our whipping cream has been separated from skim milk by a separator and is pasteurized and bottled. Again because it is not homogenized, you might find a little bit of skim milk at the bottom of your bottle. Gently rock the bottle back and forward to mix in the skim milk with the cream again.

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Yogurt

Both the yogurt and the kefir are made with whole milk straight from the cow. It is then pasteurized and we add 4 different yogurt cultures whereof two are a probiotic. The cream still rises to the top when the yogurt is incubating in the pasteurizing vat so before we bottle the yogurt, we gently stir it to mix the cream back in.

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Kefir

Both the yogurt and the kefir are made with whole milk straight from the cow. We then pasteurize it and add culture and a kefir yeast. We bottle it right after we put in the culture, so it incubates in the bottle and the cream may form a think “plug” in the bottle neck. You can take any clean kitchen utensil and mix this “plug” back in the kefir before giving the bottle a good shake.

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Yogurt Cheese

Yogurt cheese is made from the yogurt described, and we put this yogurt in a cheese cloth bag and let this bag hand for three days or more. The whey will separate from the yogurt and therefore you will end up with a very thick yogurt. Greek yogurt is hung for about eight hours. Our yogurt cheese is almost as thick as cream cheese.

How to store dairy products

Whole milk, skim, cream and cocoa milk should always be stored in the back of your fridge on the middle shelf, This is where it is the coldest in the fridge. Your fridge should be at 4 Celsius ( 39 Fahrenheit). Milk should never be stored in the door of the fridge for the temperature will fluctuate too much.

Slate River Dairy Store – Hours

Monday:

Closed

Tuesday:

10am to 5pm

Wednesday:

10am to 5pm

Thursday:

1pm to 7pm

Friday:

10am to 5pm

Saturday:

10am to 5pm

Sunday:

Closed

 

8 Highway 608, Thunder Bay, ON

Country Market – Hours

Monday:

Closed

Tuesday:

Closed

Wednesday:

3:30pm to 6:30pm

Thursday:

Closed

Friday:

Closed

Saturday:

8am to 1pm

Sunday:

Closed

 

850 May St N, Thunder Bay, ON