A Herdshare is when you buy into a temporary, renewable ownership of a "share," or portion, of our herd. You become a joint owner of the herd in exchange for paying an annual fee for the care and maintenance of the herd. You will receive a "share" of the herd's milk production.
The Why of a Herdshare is to make it legal. In the State of Texas, the sale of raw milk is legal only through a licensed farm OR through a herdshare program, where the consumer participates in an agreement, where they legally own a share of a dairy cow and pay for its boarding and milking services, and in return receive a share of the milk. With our herd being so small, doing the herdshare route, currently, is what works for our farm, though we do follow milking, bottling, sanitary and labeling requirements of State-licensed farms.
Our Herd
Our current cows in milk include Birdie and Missy, both registered A2A2 Jersey cows. Rosie, also registered Jersey, is Birdie's calf, who we are in the process of currently having bred. Clover is Missy's calf, born May 2026. We also have our miniature bull, Willie, who is pretty cute. They graze grass pasture and we substitute with fresh, local coastal hay when grass is not available due to Winter or drought. We also feed a freshly milled Certified Organic Dairy Ration from Coyote Creek in Elgin, TX.
How much is a Herd Share?
To join the herdshare it is a $10 yearly fee to help cover animal care, milking time, feed, labor, etc.
Our milk is available in 1- gallon HDPE plastic jugs, that you can recycle on your own after use.
When you come pick up your weekly milk it is $12 a gallon, that can be paid at pick up in our Farm Store using Venmo or Cash. Please email me feathersoffaithfarm@gmail.com to get set up with our herd share!
A2A2 and Raw Milk Benefits
A2/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2/A2 milk can be easier to digest, as it aligns with what we were born to drink, as human milk contains strictly A2/A2 proteins.
Proteins — The majority of milk proteins are made of casein, which may help maintain healthy blood pressure and increase the absorption of minerals.
Probiotics — Raw milk is rich in healthy bacteria that can benefit your digestive system.
Omega 3 — Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are omega-3 fatty acids found in milk. This type of milk also has a better omega 3 to 6 ratio than pasteurized milk. Research has discovered that raw milk contains 62% more omega-3 fats and 25% fewer omega-6 fats compared to conventional milk.
Calcium — Milk is one of the most well-known sources of calcium, a mineral that may help promote stronger bones and teeth. Furthermore, calcium from cow's milk is easily absorbed by your body.
Assorted vitamins and minerals — Raw milk contains vitamins A, B, C, D and E along with minerals such magnesium, phosphorus and iron, all of which may help enhance your health.
Raw Milk vs Pasteurized Milk
Raw, unpasteurized milk is derived from cows that are raised in an open pasture, free from herbicides and other toxic chemicals that can negatively affect the final product. The appearance of grass fed organic milk is quite different — it usually has a yellowish color, as opposed to the pure white appearance that most people are familiar with. This coloration comes from the carotenoids in the grass that cows eat.
On the other hand, pasteurized milk means that the liquid has undergone pasteurization, a heating process named after Louis Pasteur. While working as a professor and dean at the University of Lille in 1862, he spent his free time figuring out how to prevent alcoholic beverages from turning sour due to the invasion of bacteria. Eventually, his experiments were a success and the method was adopted to fit the milk industry.
In theory, pasteurization may seem beneficial, but it actually reduces the quality of milk. It also destroys the naturally occurring lactic acid bacilli that can benefit your digestive system. As a result, the process creates a blank slate where harmful bacteria can proliferate, causing digestive problems when consumed. The Raw Milk Institute lists a number of negative effects that pasteurization has on milk:
Reduces the bioavailability of calcium
Reduces vitamins A, B complex, C and E, as well as minerals like copper and iron
Destroys beta-lactoglobulin, thereby decreasing intestinal absorption of vitamins A and D
Renders beneficial enzymes, including anti-inflammatory alkaline phosphatase, inactivate
