Although organic dairies are allowed to use antibiotics in certain situations, we never treat our cows with antibiotics. We are proud to announce that the Straus dairy is no longer alone. In 1996, Albert Straus assisted Joe and Kathy Tresch in transitioning a portion of their land and dairy to an organic operation. The Tresch and Straus families share the same philosophies on farming. We work cooperatively to offer the finest organic milk to the marketplace under the Straus Family Creamery label.
Creams are graded and named according to the percentage butterfat.
Heating the milk will increase the concentration of butterfat. Clotted cream, for instance, is thickened cream made by heating unpasteurized, unhomogenized milk. The warm milk stands for 12 hours and the clotted layer rises to the surface. The mixture is simmered for another 12 hours. Then it is cooled for another 12 hours.