4% A2 Whole Milk - 59 fl oz

Alexandre Eco Dairy Farm sits on the Northern California coast, where a cool, foggy climate keeps pasture green in every season — a geographic quirk that lets Blake and Stephanie Alexandre's fifth-generation family farm graze cows on live grass 365 days a year instead of switching to stored feed for half the year, the way most U.S. dairies do.

This bottle of A2/A2 Organic Whole Milk is bottled at 4% milkfat, 24% richer than the 3.25% milkfat that defines standard "whole milk," giving it a noticeably fuller body and creamier finish. Every cow in the Alexandre herd has been genetically tested and verified to produce exclusively the A2 beta-casein protein — none of the A1 protein standard in most American milk, which some drinkers find harder to digest. The milk is ultra-pasteurized, which extends its refrigerator shelf life for staying fresh longer.

Because the herd grazes on nutrient-dense grass year-round rather than a grain-heavy ration, the milk tests higher in Omega-3 fatty acids and CLAs (conjugated linoleic acids) than milk from grain-finished dairy cows — a difference tied directly to what the cows actually eat. The farm carries Ecological Outcome Verification through the Savory Institute's Land to Market program, one of the few regenerative agriculture audits in U.S. dairy that measures actual soil health, biodiversity, and ecosystem function on the land, not just input restrictions.

Pour it over cereal, steam it for a fuller-bodied latte, or drink it straight — the extra milkfat carries flavor differently than standard 3.25% whole milk. As a full-fat whole milk, it fits naturally into keto and paleo-style diets that favor whole, grass-fed dairy fat over low-fat alternatives, and its A2/A2 protein profile makes it a popular choice for those on dairy-sensitive eating plans.

Certified Organic and Kosher, this milk is worth a try for anyone who finds conventional dairy hard to digest, thanks to its A1-protein-free, A2/A2-only composition. Keep refrigerated and consume by the date printed on the bottle.

Ingredients: Organic Whole Milk.

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Common Questions

How does this milk actually compare to a standard grocery store whole milk, nutritionally?
Standard U.S. whole milk is standardized to 3.25% milkfat and typically comes from cows that eat a grain-heavy ration for roughly half the year when pasture goes dormant. This milk runs 4% milkfat, about 24% higher, and comes from cows on live grass 365 days a year. Independent testing on 100% grass-fed dairy consistently shows 2 to 5 times more CLA (conjugated linoleic acid) and a better omega-6 to omega-3 ratio, often closer to 1:1 versus 5:1 or higher in grain-fed milk. Protein content is comparable gram for gram, but the protein itself differs: this herd produces only A2 beta-casein, while most conventional milk is a mix of A1 and A2.

What's the actual science behind A2 milk being easier to digest?
Cow's milk protein casein comes in two main variants, A1 and A2, differing by a single amino acid. When A1 beta-casein is digested, it releases a peptide called beta-casomorphin-7 (BCM-7), which some research links to digestive discomfort, bloating, and slower gut transit in sensitive individuals. A2 beta-casein does not release BCM-7 during digestion because of that one amino acid difference. Every cow in this herd is DNA-tested and verified to carry only the A2 gene, so there is no A1 protein in the milk at all, not a reduced amount. This is why some people who react to regular milk report no issues with A2-only milk, even though the lactose content is unchanged.

Does this milk fit a keto, paleo, or carnivore diet?
One cup (240ml) of this 4% whole milk runs approximately 9-10g of fat, 8g of protein, and 12g of carbohydrate, all from lactose, since milk has no fiber to offset it. That carb count is the main thing keto and carnivore dieters need to track; it's not a zero-carb food, and heavy pours can add up quickly against a 20-25g daily net carb budget. For paleo followers, dairy is a personal-tolerance category rather than a strict inclusion, but A2-only, grass-fed, organic milk is the version most paleo-adjacent eaters consider acceptable if they include dairy at all. Carnivore diet purists who allow dairy tend to prefer full-fat, A2, grass-fed milk like this over standard milk specifically because of the casein difference.

What's the best way to use the extra milkfat in cooking or coffee?
The 4% fat content means this milk steams into a noticeably denser, sweeter microfoam for lattes and cappuccinos, closer to what you'd get from a half-and-half blend than standard milk. In cooking, it can replace part of the cream in béchamel, chowders, or custards for a lighter result with similar body, though it will separate at a lower temperature than heavy cream, so add it later in the cooking process and avoid a hard boil. For baking, it works as a near 1:1 swap for whole milk in any recipe, but expect a slightly richer crumb in cakes and pancakes due to the added fat. Straight over cereal or by the glass, the extra fat carries flavor more slowly across the palate, which is the main difference people notice first.

How can I verify the grass-fed and regenerative farming claims are real?
This farm holds Ecological Outcome Verification (EOV) through the Savory Institute's Land to Market program, which is a third-party audit that physically measures soil carbon, plant diversity, and water infiltration on the land itself, rather than just checking a list of banned inputs like most organic certifications do. That's a meaningful distinction: USDA Organic certifies what's excluded from the process (synthetic pesticides, antibiotics, GMO feed), while EOV certifies the actual ecological outcome of the grazing practices. The 100% grass-fed claim and A2/A2 genetic status are separately verified, the former through pasture audits and the latter through DNA testing of every cow in the herd. Buyers can look up the farm's EOV status directly through the Savory Institute's Land to Market registry.

Why does this milk come from a coastal farm specifically, and does that matter?
The farm sits on the Northern California coast, where cool, foggy weather keeps pasture grass growing green year-round instead of going dormant in winter, which is the climate condition that makes true 365-day grazing possible. Most U.S. dairies, even grass-fed ones, have to switch cows to stored hay or grain silage for four to six months a year because their pasture dies back in winter. That switch changes the fat composition of the milk during those months, lowering CLA and omega-3 levels compared to live-grass grazing. Because this farm's cows never go through that seasonal diet shift, the milk's fatty acid profile stays more consistent year-round rather than fluctuating with the seasons.

Why is this milk ultra-pasteurized, and does that affect the nutrition?
Ultra-pasteurization heats the milk to a higher temperature for a shorter time than standard pasteurization, which extends refrigerated shelf life significantly, often by two to three weeks compared to vat-pasteurized milk. This process does not change the fat percentage, protein structure, or A2 casein status of the milk, and the CLA and omega-3 content tied to the cows' grass diet remains intact. The main tradeoff some people notice is a very slightly cooked flavor note compared to low-temp pasteurized milk, though it's subtle in a whole milk this rich. It does not reintroduce A1 protein or alter digestibility for A2-sensitive drinkers.