100% Grass-Fed Whole Milk - 59 fl oz

Organic Valley's Grassmilk Whole Milk, a certified organic whole milk from grass-fed cows, comes from herds that eat pasture grasses and stored forage exclusively — never grain, not even in winter. That grass-only diet is what gives this milk its naturally higher omega-3 and CLA content, plus the subtle, seasonal flavor notes that come from the land itself.

This is whole milk, non-homogenized, meaning the cream rises naturally to the top of the carton — give it a gentle stir before pouring. Every cow behind this milk grazes on certified organic pasture, spending more time outdoors than 95% of dairy cows in the U.S. (co-op data compared against USDA NAHMS 2007 dairy study benchmarks). No antibiotics, no synthetic hormones, no toxic pesticides, no GMOs — ever.

Each serving averages 100mg of omega-3 fatty acids and 90mg of CLA (conjugated linoleic acid) — both compounds concentrated by a 100% grass-and-forage diet, and both present at higher levels than milk from grain-fed herds. As a dairy product, it's naturally gluten-free and fits vegetarian diets, though its milk sugars mean it isn't suited for strict keto, paleo, or carnivore eating plans.

Pour it straight, froth it into a golden milk latte, blend it into overnight oats, or simmer it into creamy soups and sauces — Grassmilk holds its richness through heat and whisking alike.

Certified organic and third-party verified through Organic Plus Trust's Certified Grass-Fed Livestock Program, this milk comes from Organic Valley's cooperative of small, family-owned farms located across the U.S. — the same cooperative that helped write the first USDA organic livestock standards in 2001. Keep refrigerated, and shake gently before pouring since natural cream separation is normal in non-homogenized milk.

Ingredients: Organic Grade A Milk and Vitamin D3.

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Common Questions

How does Grassmilk actually compare to conventional whole milk nutritionally?
A cup of Grassmilk averages around 100mg of omega-3 fatty acids and 90mg of CLA, compared to roughly 20-30mg of omega-3 and 40-50mg of CLA in milk from grain-fed dairy herds, based on published grass-fed versus grain-fed dairy comparisons. Both milks land in the same basic range for calories (about 150 per cup), fat (8g), and protein (8g), since those macros are driven by breed and processing, not diet. The difference shows up specifically in fatty acid profile: grass-only diets shift the ratio of omega-6 to omega-3 fats and increase the concentration of conjugated linoleic acid produced during rumen fermentation. So the calorie and protein label looks similar, but the fat quality composition is measurably different.

What's the actual mechanism behind higher CLA and omega-3 in grass-fed milk?
CLA is produced in a cow's rumen when bacteria partially biohydrogenate the polyunsaturated fats found in fresh grass and forage, a process that happens far less when cows eat grain because grain contains a different fat profile that doesn't feed the same bacterial pathway. Omega-3s, specifically alpha-linolenic acid, come directly from the chlorophyll-rich grasses themselves, since grass leaves are naturally high in ALA while grain (corn, soy) is not. A cow eating pasture and stored forage year-round, with zero grain supplementation, keeps both of these pathways running continuously instead of just seasonally. That's the specific reason a 100%-grass, no-grain-ever protocol produces a different milk fat composition than milk labeled 'grass-fed' from cows that get grain finishing in winter.

Does the 'grass-fed' label actually guarantee a grain-free diet?
Not always. USDA's grass-fed labeling standards for dairy don't require third-party audits and allow for grain supplementation during transition periods or winter months, so a 'grass-fed' carton can legally come from cows that eat some grain part of the year. Grassmilk closes that loophole by requiring cows to eat only pasture grasses and stored dried forage (hay, silage) with zero grain, verified through Organic Plus Trust's Certified Grass-Fed Livestock Program, a third-party audit separate from the base USDA organic certification. That distinction matters because grain intake, even seasonal, measurably lowers the CLA and omega-3 concentration discussed above. If a label doesn't specify a third-party grass-fed audit, there's no guarantee the diet was grain-free year-round.

Does this milk fit a keto, paleo, or carnivore protocol?
One cup contains about 12g of carbohydrate from lactose, which is the same natural sugar content as any whole milk, grass-fed or not, so it doesn't fit strict ketogenic macros the way cream or butter would. It fits paleo-adjacent and grass-fed-focused diets well, since many paleo followers who include dairy specifically seek out grass-fed, non-homogenized milk for its fat quality. For strict carnivore or very-low-carb keto, the lactose content is the limiting factor rather than anything about the grass-fed sourcing, so portion size (a splash in coffee rather than a full glass) is the usual adjustment people make.

Can I use this in place of regular milk or cream in recipes?
Yes, it substitutes 1:1 for any recipe calling for whole milk, including golden milk lattes, overnight oats, béchamel, custards, and creamy soups. Because it's non-homogenized, the cream sits on top of the carton rather than being blended throughout, so give it a gentle shake or stir before measuring, especially for baking where fat distribution matters. It holds up well under heat and whisking (simmered sauces, warmed lattes) without breaking the way some lower-fat milks can. For recipes that specifically want a richer mouthfeel, like carbonara sauces or creamy risottos, the naturally higher cream content from non-homogenization tends to give a slightly fuller result than homogenized whole milk.

How can I verify the grass-fed and organic claims are real?
The carton carries USDA Organic certification, which prohibits synthetic pesticides, GMOs, and antibiotics, plus a separate third-party audit through Organic Plus Trust's Certified Grass-Fed Livestock Program, which specifically verifies the no-grain, pasture-and-forage-only diet claim. Organic Valley is a cooperative of small family-owned farms that helped draft the original USDA organic livestock standards in 2001, so the co-op has direct, long-standing involvement in how these standards are written and enforced. The pasture-time claim (cows outdoors more than 95% of conventional dairy cows) is benchmarked against USDA's own 2007 NAHMS dairy study data, giving a specific comparative reference point rather than a vague marketing figure. Both certifications, organic and grass-fed, are printed on the carton and can be verified independently through the USDA organic database and Organic Plus Trust's registry.

Why does the cream separate, and is that a quality issue?
This milk is non-homogenized, meaning it isn't mechanically processed to force fat globules into permanent suspension, so the natural butterfat rises to the top of the carton over time, exactly as milk behaved before homogenization became standard industry practice in the mid-20th century. That's a normal physical separation, not spoilage, and a gentle shake or stir redistributes the cream evenly before pouring. Some people intentionally scoop the cream layer off the top for coffee or baking use before mixing the rest for drinking. It has no effect on the pasteurization safety or shelf life of the milk, since standard Grade A pasteurization still applies regardless of homogenization.