Straus Family Creamery

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Artisan Dairy Craft

organic butter making

To achieve highest quality and an authentic dairy flavor, our milk, yogurt, butter, ice cream and sour cream are:

 

Gently pasteurized milk

We treat our milk very gently so its naturally fresh taste is preserved. Our certified organic milk is pasteurized using the High Temperature Short Time (HTST) method, which destroys all bacteria that are harmful to health, but keeps our product as fresh-tasting and flavorful as possible. Learn more about Gently Pasteurized Milk

 

Made in small batches

Our organic butter, for example, is made in an old-fashioned butter churn from the 1950s. This old-fashioned style of making butter takes time. In one week we make about the same amount of butter that is made in one hour by a typical wholesale butter manufacturer. Learn more about Small Batch Production

 

Non-homogenized milk

We do not homogenize our cream-top milk, to leave the milk as close as possible to its natural state. Homogenization does not contribute any nutritional benefit, but is a convenience for consumers, since homogenized milk does not have to be repeatedly shaken or stirred. More about Non-Homogenized Milk

 

Minimally processed without any additives

At Straus Family Creamery, we believe that less is more, particularly when it comes to taste. We try to process our products as little as possible to maintain the authentic flavor of our organic milk. No additives or stabilizers are ever used in any of our retail products, leaving them pure and great tasting.

 

Vat-set -- European-style

Our  certified organic-yogurt and sour-cream products are slowly cultured with carefully selected active, live cultures. Unlike other yogurts, which are cooked inside their plastic cups, we incubate our yogurt in stainless-steel vats, and then pour the cooled yogurt into the pint- or quart-sized recyclable cups.