Twice a day we thoroughly sanitize all our high-tech milking equipment. We sterilize the cows udders two different ways each milking (just to be safe). Our milk is quick chilled in a blast chiller. Each day we take it to our "milk shack" on the road by our ranch gate and update the available quantity on this website. It is then ready to be purchased here and available for immediate pickup.
How to order:
Add to cart the milk you want and check out. When you press the submit button you will receive a confirmation email with the lock combination to our milk shack. Pay with cash/check when you pick it up.
By ordering this way, you will never have to worry about coming by and there not being any milk left. What you order on this website is reserved for you. Pick it up immediately or anytime during the day you ordered it. (Orders not picked up will be voided at midnight.)
For available milk click here.
With a milk subscription you choose how much and how often you want to pick it up and it will be waiting with your name on it. Many of our customers pickup bi-weekly because the milk lasts about 2.5 weeks. We use your credit/debit card so you don't have to worry about cash. There is no commitment, you can change the amount or cancel your subscription any time. Call or text 575-386-2331 for more information.
Directions to our ranch:
7754 Kissiah Drive, Las Cruces
Take the Porter Exit (Highway 70) north, turn left on Peachtree Hills Road, and right on Kissiah Dr. Our ranch is toward the end on the right. You can’t miss our ranch gate. The "milk shack" is a very unassuming little tin shack with a refrigerator in it about 15 feet right of the gate. Ya'll come back now ya hear!
For your information, our careful processing and quick chilling gives our milk a fresh life of about 2.5 weeks. However, New Mexico law requires all raw milk to have a "sell by" date stamp of only 5 days after milking (even though not all raw milk is equal).
Did you know?
The term "raw milk" is a misnomer. You wouldn't say I'm going to buy some "raw" apples. Milk like apples was not meant to be cooked. You would wince at the idea of boiling breast milk before giving it to your baby. Why? Because you know it would damage it. So it is with cow's milk.
Pasteurization is boiling milk. Louis Pasteur developed this technique to preserve liquor. It was not applied to milk until the late 1800s when it was used as a temporary solution for filthy urban dairies to cover up dirty milk. As milk became more mass produced, rather than to clean up production processes, mass pasteurization became the standard. Not only does pasteurization kill beneficial probiotic bacteria, it also greatly diminishes the nutrient content of milk. Pasteurized milk has up to a 66% loss of vitamins A, D, E, K and the water soluble vitamins are rendered 38% to 80% less effective. Vitamin C loss usually exceeds 50% and vitamins B6 and B12 are completely destroyed along with many beneficial enzymes including lipase (an enzyme that breaks down fat) impairing fat metabolism.
We have all been led to believe that milk is a wonderful source of calcium, when in fact, pasteurization makes calcium and other minerals less available. Complete destruction of phosphatase is one method of testing to see if milk has been adequately pasteurized. Phosphatase is essential for the absorption of calcium.
As the dairy industry has become more concentrated, many processing plants have switched to ultrapasteurization, which involves higher temperatures and longer treatment times. The industry says this is necessary because many microorganisms have become heat resistant and now survive ordinary pasteurization.
Another reason for ultrapasteurization is that it gives the milk a longer shelf life. The grocers like this but many consumers complain of a burnt or dead taste. The milk is virtually sterile–is that what you want to drink?
Milk producers are not advertising the fact that they are ultrapasteurizing the milk–the word is written in very small letters and the milk is sold in the refrigerator section even though it can be kept unrefrigerated until opened. Horizon, the major organic brand, is ultrapasteurized, as are virtually all national brands.
Natural cow milk contains cream, which rises to the top. Homogenization is a commercial process that crushes the fat particles (cream) to make them disperse in the milk. This process has been linked to heart disease and atherosclerosis.
Q. Can people with lactose intolerance drink raw milk?
Pasteurizing and homogenizing milk makes it much more difficult to digest. In 2007, the Weston A. Price Foundation conducted a survey of raw milk drinkers in Michigan. Of those diagnosed with lactose intolerance, 82 percent stated that they could drink raw milk without any problems.
We have many customers currently buying milk from us that were previously diagnosed "lactose intolerant." What they have discovered is they were "processed milk intolerant" and have no trouble with "real" milk.
Q. Is our raw milk safe?
People have been drinking raw milk since the beginning of mankind. If it were inherently dangerous, it would have been discontinued long ago. Pastuerization was only introduced in the late 1800's as a temporary solution until filthy urban dairies could find a way to produce cleaner milk. It just became easier to keep it going to cover up dirty milk. That to us, is a gross fact. Did you know many of the dairies you see from I25 here in New Mexico filter their milk 4 times before bottling it? We'd rather work our hardest and be very meticulous to ensure only clean pure milk goes into the milk bottle we drink from.
Like all unprocessed foods, it is in the handling that problems ensue. Food contaminations do happen. Some people are afraid to consume raw milk but have no problem eating raw fruits, nuts, and vegetables. Some of that fear has been created and perpetuated by the commercial dairy industry to legitimize their processed products. However, when the hard evidence is analyzed raw milk comes out looking amazingly good. According to a 2003 study by the USDA/FDA/CDC you are 10 times more likely to get sick from eating store-bought deli meats than raw milk. They conclude there is less than a 100th of 1% chance of getting sick from drinking properly handled raw milk. More info
At Saddle Back Ranch our milk is Grade A certified by the State of New Mexico, which involves careful regulation and expectations for cleanliness. We are regularly inspected for milk quality, cleanliness, and pathogens. Our last lab test indicated our milk had no coliforms whatsoever. Coliforms are an "indicator" bacteria that is linked to contamination because they are everywhere in our environment. Almost all natural food contains some coliforms (that is normal and expected) and we are allowed up to 50 (cfu/ml) in raw milk. We had ZERO! We have invested in high quality (and expensive) equipment and use the strictest practices in our processing. Our cows’ udders are thoroughly cleaned and sterilized for each milking session twice. We use an iodine solution similar to what doctors use to prepare skin for surgery. (In fact, we use several of pairs of medical grade disposable gloves each time as well.) Our milking machine and equipment are thoroughly cleaned and sterilized for each use. We firmly believe our milk is cleaner than the air you breathe. Each batch is bottled and cooled from 104 degrees to 32 degrees using a high performance blast chiller. We hold the milk just above freezing until you get it--that is why it lasts so long. We care about what we are doing and spend extra time carefully completing each step to ensure the highest quality of milk possible for you - and for us. We drink it, too!
Like all topics, do your own research. We are sure you will be thanking us later.