One Mom’s Journey to Cure Her Child’s Eczema

Have a child with severe eczema? Here is one mom’s story.
“When my daughter was two she developed a severe rash, and it began to spread over her entire body. We went to 7 different specialists, took every drug they prescribed and for years it did not get better. We began drinking raw milk as a family because it was available and we like the fact we could have butter and yogurt from “our own cows” What we didn’t expect was the miracle that began to happen to our daughter. After 16 years with this horrible rash, it began to disappear. The doctors to this day can not believe it. She is 21 now, and has been clear of this angry red rash for 5 years. We will give up many things, but never our raw milk.”

Have you been told the only “cure” to eczema is drugs, creams, steroids? Why not try raw milk? You have nothing to loose and tastes much better than drugs!

and kids are welcome at the farm and can learn a lot about good food choices.

We have several new openings in our milk schedule. Why not give it a try for 13 weeks? Go to “How to Join” and sign up on line.

Do you think you are destined for Osteoporosis?

One member’s story:
I come from a family very prone to osteoporosis, so about 3-4 years ago I began drinking raw A2A2 milk. It paid off a year ago. I had a MAJOR fall from the top of a 3 foot boulder onto smaller boulders. I hit on my hip, shoulder and then my head. Being 65 years old, I SHOULD have had broken bones, but after half an hour of resting and taking inventory of my injuries, I was able to walk (slowly) the 2 miles back to my car. I was deeply bruised and sore for a couple of weeks, but I could have ended up in the hospital. I will drink raw milk the rest of my life!!!

Why is Grass fed beef more expensive?

When we look at how we raise a beef, can we raise it cheaper?

We must start by looking at the laws and regulations on beef. The truth is; if you buy meat from a chain store, it is highly UNLIKELY that you are getting beef that is even raised in this country. I remember when Bob and I graduated from Cal Poly, we had a friend who was a CA licensed state vet. I will never forget the story he told us about his trip down into Mexico to study the cattle crossing the border. Thousands crossed every day, with only one or two vets to “examine” them and clear them free of any diseases. He knew from experience that many head could NOT be examined thoroughly every day!  He asked a vet, and the vet pleaded with him, “you don’t understand, I NEED this job”

With the end of country of origin labeling, you are not allowed to know where your meat is raised, or in what conditions, what they are fed etc. When Bob and I owned the largest on-line store for goat meat in the US, we fought very hard to get the COOL passed. It is so sad to see it sneak back in.

The same can be said about labels. What an insult to those of us who try so hard to give our customers the information they need to make healthy decisions on their food purchases! When we questioned our customers about the “organic” label, we found that the label was not as important as the farmer’s integrity; and we strive to keep your trust. We have an open farm policy where you can SEE and HEAR our passion and care we have of our livestock.

When we began to label our products as “all natural”, corporate business stole the label and twisted it so it has no meaning any more. “Pasture raised” went the same way. You see our hens running all over the farm, able to pick bugs, grass, worms, etc. for an optimum diet. Now it means a poor bird can sit in a window and gaze out on pasture!

So, when we have zero labor costs into our meat(our income is not dependent on the farm), and we use the same USDA plants as others, and ours have zero grain feeding to finish them off, how can it be more expensive? It can’t really, so you need to look at it the other way, how can store bought meat and milk be so cheap? Labeling is the answer. Where is it from, what is it fed, what is the quality of life, all this you are NOT being told.

In the end, with high health care costs, cheap foods have another cost to them in quality of life for your family. Almost every member has told us that since they have been on our raw milk, sickness in the family has gone way down.  Remember, every member of your family must drink a cup of raw milk a day to get the probiotics needed. Kefir is the best way to get the maximum probiotics and prebiotics. You do not need the $139/bottle of probiotics when you drink a cup of milk or cream a day.

Milk MUST be raw to get these probiotics and prebiotics. Pasteurized milk has millions of broken, dead probiotics in them that your body’s immune system sees and reacts to like invaders (which they are) and release histamines to take them out of the bodies. The lactase enzymes your body needs to break down the lactose is made inactive by the high heat of pasteurization. Drinking this store bought killed milk is worse for your body, please do not drink it.  Do not be fooled by cheese labeled “raw” either. This is often made from milk that is too high in bacteria count to be sold as fluid milk. This is milk destined often for pasteurization. How does making it into cheese make it safer? I haven’t been able to answer that question.

Join the new food revolution, learn the truth about your food.



Come and Get It!

Thank you for joining Copeland Family Farms Raw Milk Dairy Herdshare.

You may pick up your milk at 1912 Timmons Road in Grenada, any day but please remember to close the gates and doors, our puppies, calves and children run free!

The key to the milk room is hanging inside the grain shed out in front of the milk room. If you have questions please call me or text me at 520-598-2358

Gallant Bess

20160610_081500Gallant Bess is in the hospital.  She has been off feed for two weeks, had a metritis (uterine infection) that we treated but she went ketotic and we have not been able to pull her out of it. I took her to Cottonwood Vet Clinic to Dr. Hellman. She has diagnosed her with a kidney infection and we hope to bring her home this week.

Bess is one of our A2A2 organic milk cows who has been giving 6.5 gallons a day of milk that has been feeding 6 families a day.

I began a PayPal donations account for her if you would feel led to help us with the hospital bill. Thank you.

What it takes to be a SFFC milk cow!


Have you ever thought about what we look for, and insist on, when we buy or keep a replacement heifer? Well, this is Bess; We called her Gallant Bess when we first bought her because she looked like she was about to die, but had a light in her eye that made me take a chance on her. Turns out she was just wormy and starved (Oregon feed is very poor quality compared to our mountain hay and a cow can starve if not fed a good pasture mix).

Here is the “before photo for those who have not seen her early on


Poor cow! But why did I buy her? She had unique genetics we are not able to find in the US. She is sired by a Friesian bull (from a colony in New Zealand that was found to have been solely grass fed for generations) and a Jersey cow with A2A2 and grass fed genetics. We purchased two others from this same genetics, so I took a chance and fed her right, wormed her and this is her today; giving 6 gallons on once a day milking.

Galant Bess

So, we buy the cow and then she must

  1.  pass the Johne’s, TB, BLV, BVD, and Neospora tests.
  2. The day after freshening we send her milk to Animal Profiling International to test for mastitis DNA.
  3. We also do an on site test, and
  4. the cow handlers check before every milking for mastitis looking or abnormal milk.
  5. She must be gentle and easy to handle; although we work with them and find ways to make it easy on them, like building a new cow stanchion!
  6. She must give over 2.5 gallons a day as a first freshener
  7. she must have easy calving
  8. she must never have had to have antibiotics
  9. she must have a good reproductive history or be a virgin heifer.

As you can see it is not easy to be a SFFC milk cow! But this is the result


Anna and Terri tested every milk filter for me after each cow was done milking. Annie, Holly, Ethel and Bess; all clear filters which tells us; along with the API mastitis tests, that every cow’s udder is clean and healthy.

What does that mean? That you get clean and healthy milk!

The Truth about Raw Milk and Asthma

cropped-jersey-in-field.jpgThis is a study and report by Dr. Mercola

By Dr. Mercola

Rates of allergy and asthma have been on the rise in the industrialized world for the past 50 years. It’s now so widespread that up to 50 percent of schoolchildren are sensitive to one or more common allergens.1

There are many contributing factors to the rise of allergic diseases, but it’s becoming increasingly clear that dietary factors may play a role – for better or for worse.

One food that’s shown a protective role against such diseases is one that is, unfortunately, typically demonized by health agencies and the media: raw milk.

Raw Milk Drinkers Have Lower Rates of Childhood Allergies and Asthma

School-aged children who drank raw milk were 41 percent less likely to develop asthma and about 50 percent less likely to develop hay fever than children who drank store-bought (pasteurized) milk, according to one study that used data from more than 8,000 children.2

While public health agencies are quick to say that there are no nutritional differences between raw and pasteurized milk, this study suggests otherwise. The researchers believed that the beneficial effect may have been due to whey proteins, including bovine serum albumin (BSA) and alpha-lactalbumin, in the raw milk, which were destroyed by the heating process in the pasteurized milk.

While the study didn’t find an association between any health outcomes and the bacterial contents of the milk, it did demonstrate noted differences between raw and pasteurized varieties. The researchers explained:

“The results of this large epidemiologic study add to the increasing body of evidence identifying consumption of farm [raw] milk (early in life) to be associated with a reduced risk of childhood asthma and allergies independently of concomitant farm exposures.

The results indicate that the effect is due to the consumption of unheated farm milk. For the first time, associations between objectively measured milk constituents and asthma and atopy could be demonstrated.

…The study allowed validation of parental reports of raw milk consumption against objective measurements of milk heating status and showed very good agreement.

Obviously, parental reports of the raw status of the milk are reliable and not biased by social desirability, as previously speculated.

Under the hygiene hypothesis and given the role of microbial diversity in house dust to explain farm-related reduction of asthma risk, one might assume that a higher microbial load of unboiled farm milk might be responsible for the protective farm milk effect.

Milk is an excellent growth medium, allowing rapid proliferation of microbes. Indeed, the present results showed much higher counts of viable microbes in raw farm milk samples compared with heated farm milk and pasteurized and highly heated shop milk samples, as has been reported by others.”

Whey Protein in Raw Milk May Make Some Cases of Asthma Better

According to Mark McAfee, the founder of Organic Pastures Dairy and, more importantly, one of the leaders in the raw milk movement, increasing numbers of doctors are now starting to prescribe raw organic dairy for children with asthma, recurrent ear infections or chronic inflammation, rather than just telling them to quit dairy altogether.

This is because they recognize that in most cases it’s not the dairy itself—the problem is pasteurized dairy.

Raw grass-fed milk can even be tolerated by most who are lactose intolerant and contains whey proteins that may actually improve cases of asthma. McAfee explained:

“…[T]wo huge studies were done in Europe – the PARSIFAL study done in 2006, studying 15,000 kids, and the GABRIELA study [referenced above] done in Basel, Switzerland.

Peer reviewed, internationally published, wonderful documentation showing that whey protein in raw milk stabilizes mast cells and actually makes asthma get a lot better, and in some cases, completely gone.

What we have is this polarity, these polar opposites between pasteurized milk, which has lots of dead bacteria… which actually trigger inflammation in your body because your body doesn’t recognize these waste products…

Your body then reacts by mast cells breaking open, histamines being released, and things like asthma and inflammation flaring like crazy; mucus being laid down, which causes ear infections. Raw milk does exactly the opposite…

[T]he milk is alive [with beneficial] bacteria and your body recognizes it… [These beneficial bacteria] colonize and become part of your immune system.”

Why Drink Your Milk Raw?

There’s more to raw milk than its impact on asthma and allergies. High-quality raw milk has a mountain of health benefits that pasteurized milk lacks. For example, raw milk is:

  • Loaded with healthy bacteria that are good for your gastrointestinal tract
  • Full of more than 60 digestive enzymes, growth factors, and immunoglobulins (antibodies)
  • Rich in conjugated linoleic acid (CLA), which fights cancer and boosts metabolism
  • Rich in beneficial raw fats, amino acids, and proteins in a highly bioavailable form, all 100 percent digestible
  • Loaded with vitamins (A, B, C, D, E, and K) in highly bioavailable forms, and a very balanced blend of minerals (calcium, magnesium, phosphorus, iron) whose absorption is enhanced by live lactobacilli

It is not uncommon for people who switch from drinking pasteurized to raw milk to experience improvement or complete resolution of troubling health issues—everything from allergies to digestive problems to eczema. When milk is pasteurized, fats are oxidized, proteins denatured and most enzymes are completely destroyed, resulting in a ‘food’ that may be more harmful than beneficial to our health.

Additionally, the bacteria killed by pasteurization are not removed, so their dead cell fragments remain in the milk to ignite immune reactions in those who ingest them, which is one major cause of milk allergies. Often the ‘milk allergy’ is not to the milk itself, but to the post-pasteurization cell fragments it contains.

The Truth About Raw Milk Safety Statistics

Government health agencies have been waging a war against raw milk farmers in the US, claiming that this whole food is a threat to public health. But drinking raw milk produced by grass-fed cows from clean, well-run farms is actually far LESS dangerous than drinking pasteurized milk. In fact, not only does raw milk contain good bacteria that are essential for a healthy digestive system, raw milk also offers protection against disease-causing bacteria.

US Centers for Disease Control and Prevention (CDC) data3 shows there are about 412 confirmed cases of people getting ill from pasteurized milk each year, while only about 116 illnesses a year are linked to raw milk. And research by Dr. Ted Beals,4 MD, featured in the summer 2011 issue of Wise Traditions, the quarterly journal of the Weston A. Price Foundation, shows that you are about 35,000 times more likely to get sick from other foods than you are from raw milk!

The Source of Your Raw Milk Matters

As with any food, where your raw milk comes from makes a major difference in its quality and safety. In concentrated animal feeding operations (CAFOs), large groups of animals are kept in a small space, oftentimes without natural light or access to the outdoors. The conditions are filthy, with animals standing in each other’s waste. Needless to say, harmful bacteria naturally thrives in these conditions.

To combat disease (and promote unhealthy growth), the animals are fed antibiotics, the result of which is they become living and breathing ‘bioreactors’ for the generation of antibiotic resistant bacteria. They may also receive hormones, which increase milk production, and they’re fed a diet of grains and soy (most of which is now the genetically engineered variety) rather than grass, which alters their gut flora and makes them even more prone to disease.

As a result, drinking CAFO milk raw would be extremely dangerous. It must be pasteurized for safety. On the other hand, milk from grass-fed cows raised on smaller, clean farms can be safely consumed without being pasteurized, provided the farmer is committed to providing a safe, quality product.

If you’re unsure of where to find raw milk, you can locate a raw milk source near you at the Campaign for Real Milk Web site.5 The Farm to Consumer Legal Defense Fund6 (FTCLDF, which helps farmers that have been raided and/or charged with a crime, like Hershberger) also provides a state-by-state review of raw milk laws.7

Getting your raw milk from a local organic farm is one of the best ways to ensure you’re getting high-quality milk, but even then, if you’re thinking about purchasing milk from a small farmer, it would be very wise to visit the farm in person. Look around and ask questions, such as:

  1. Does the farmer and his family drink the milk themselves?
  2. How long has he been producing raw milk?
  3. Are the cows clean?
  4. What conditions are the cows raised in?
  5. Are there any obvious sanitation questions?

Additionally, look for the following general conditions. If a cow is covered in filth and manure, stinks, is wet and cold and doesn’t look particularly comfortable, that could be a warning sign that her milk is less than ideal for raw consumption, even if it’s from a small, local farm.

Low pathogenic bacteria count (i.e. does the farmer test his milk regularly for pathogens?) The milk comes from cows raised naturally, in accordance with the seasons The cows are not given antibiotics and growth hormones to increase milk production
The milk is quickly chilled after milking The cows are mainly grass-fed Cows are well cared for

Support Your Right to Purchase Farm-Fresh Food

Right now, your food freedom is on the chopping block. In North Dakota, a bill threatens to make herdshare illegal. (A herdshare is a private agreement between a farmer and an individual in which the farmer is paid to take care of an animal, cow for example, that belongs to one or more people. You essentially pay a onetime purchase fee to “buy a share” of a farmer’s herd, which entitles you to the benefits of owning that cow, such as a certain amount of milk each week.)

In New Mexico, a bill has been introduced that would ban the sale of raw milk, while a proposed regulation in Illinois would similarly restrict access to raw milk. This fight for food freedom isn’t just for those who love raw milk – it’s for everyone who wants to be able to obtain the food of their choice from the source of their choice. So please, get involved! I urge you to embrace the following action plan to protect your right to choose your own foods:

  1. Get informed: Visit or click here to sign up for action alerts.
  2. Join the fight for your rights: The Farm-to-Consumer Legal Defense Fund (FTCLDF) is the only organization of its kind. This 501(c)(4) nonprofit organization provides a legal defense for farmers who are being pursued by the government for distributing foods directly to consumers. Your donations, although not tax deductible, will be used to support the litigation, legislative, and lobbying efforts of the FTCLDF. For a summary of FTCLDF’s activities in 2012, see this link.
  3. Support your local farmers: Buy from local farmers, not the industry that is working with the government to take away your freedoms.

Swiss Cheese

20151120_093451Today we will be melting cheese wax for the gouda we made last week, and making Swiss Cheese.

How is this cheese made:

This is a cow’s milk cheese made with a mixture of bacteria. You will need a mesophyllic and propionic bacteria.The cheese is made with whole milk, and I do not pasteurize so it will need to be aged at least 90 days.

You will need?

2 gallons of whole raw milk

1/8 tsp of mesophyllic starter culture

1/16tsp of propionic shermanii culture

1.5 ml of rennet

Let’s begin:

Heat the milk to 86F, temps and amounts matter in this cheese. I put the milk in my STERILE ss pot, always use sterile equipment when making raw cheese. I place over my water reservoir and use a thermometer. We want to raise the temp slowly.  Stir while heating.

Add your culture now. As always, sprinkle the culture on the milk and wait two minutes before stirring. Then let ripen 45 minutes to an hour. After this time, add your rennet and let set for 45 minutes. Be sure to keep an eye on the temperature and keep it around 85F.

heat 2 gallons of water to 130F. This will be used to replace the whey.

I use my balloon wisk to cut the curd mass into 3/8 inch pieces as evenly as possible over 5-10 minutes. Allow the curds to rest for 5 minutes and then stir gently for another 5 minutes. Allow the curds to settle to the bottom of the vat for another 5 minutes. Next, you will carefully remove 1/3 of the whey . Slowly add back water at 130F to reach 95F in 5 min.

Stir for 5 min. Add as much of the remaining water to reach a curd temp of 102F in the next 5-10 minutes.

Next, stir for 30-40 minutes slowly to keep curds moving. This will achieve the final dryness. Make sure to check the curds for proper dryness. The final curds should be cooked well through and should be examined to make sure that enough moisture has been removed. A broken curd should be firm throughout and the curds should have a moderate resistance when pressed between the fingers. When this point is reached, let curds settle and consolidate mass to one side of pan. Next, drain whey to 1” above cheese surface and add plate large enough to cover the curd mass for moderate pressing under the whey.

Remove remaining whey and transfer curd mass into cloth and then immediately to forms for draining. Here I simply roll my consolidated curd mass into the press cloth and gather it as a single cheese, then transfer this to the mold. Press lightly for an hour. Remove, rewrap and press again for another hour.

Now you will salt the cheese

You should have a brine solution prepared for salting this cheese
A simple brine formula is: a gal of water, 2.25lbs of salt, 1 T calcium chloride and 1 tsp white vinegar.  Set the cheese in the brine for 2 to 3 hours. The cheese will float above the brine surface, so sprinkle another teaspoon or 2 of salt on the top surface of the cheese.
Flip the cheese and re-salt the surface about half way through the brine period.

The cheese should not be over salted because this will also impede the development of the gas producing propionic bacteria

Following brining, dry off cheese and move to the cool aging space at 50-55F for 2-4 weeks. Turn and control mold with a brine damp cloth daily.
Do not wax the cheese until full hole development occurs.

Move to an aging space of 65-70F and 80% moisture for 3-4 weeks of hole development or 2-3 weeks for smaller holes (this will be somewhat determined by the condition of your initial cool aging). Make sure you turn the cheese daily to help even out the moisture, because this will affect the hole sizes and distribution.
The time in this room will determine the amount of gas produced, the size of the holes, and the amount of swelling in the cheese. The cheese may be waxed at this point or simply dry brushed periodically for a natural rind.

  1. Move to cold room 45-50F and 85% moisture for a month or more for flavor development.