What is a Jersey Cow? Is Jersey Cow milk really different from milk produced by other dairy cows? These are things that people usually ask when they see boxes of milk marked “Jersey Cow Milk”. Well, the main difference between Jersey Cow milk and other types of cow milk is that Jersey Cow milk is creamier and has a lot more protein than “regular” cow milk. Most standard whole milk contains around 3.5% fat content while Jersey cow milk has around a 5% fat content. Not only that, but Jersey Cow milk also has at least 18% more protein and 20% more calcium than just regular milk.
Jersey Cow Milk Trivia
- While the poster child for milk shows a white cow with black splotches, those aren’t Jersey cows but are actually Holstein Cows. Jersey cows come in many shades of brown.
- Jersey Cows got their name from the island of Jersey, where they were first bred in the 1700s.
- One Jersey Cow can produce up to 200,000 glasses in its lifetime.
- Jersey Cow milk is considered a luxury product in many European countries due to its high fat content.
- Jersey Cow milk has a yellow tinge to it, this is due to its high buttermilk content.
Jersey Cow Milk Buying Guide
One might think that since Jersey Cow milk is creamier, higher in calcium, and protein, that it would be the milk of choice for commercial milk production but that’s not the case. Most commercial milk production is from Holstein Cows simply because Holsteins produces around 80% more milk than Jerseys. It’s just a matter of numbers when it comes to commercial production.
We’re not saying that Holstein Cow milk is bad, on the contrary, it’s milk, and milk is really good for you. What we’re saying is that Jersey Milk is creamier and has more of the good stuff, so it’s objectively better for you.
It’s hard to find milk specifically labeled “Jersey Cow Milk” but it’s not impossible to find. Your best bet would be to look near where all of the organic milk is located. That’s one of the strategies that Jersey Cow Milk producers use in order to make up for the lower volume of milk produced. Making the product a premium (which it is if you ask us) and raising the cows under strict USDA organic standards (again, which we agree with) and producing organic milk as opposed to mass-produced milk.
Jersey Cow Milk Production & Farming in Texas
Due to their smaller size and lower milk production, Jersey Cows are very popular among small homesteads and farmsteads in Texas. Since Jersey cows consume much less feed and are smaller than Holstein or other dairy cows, their upkeep costs are generally lower. The smaller Jersey Cow will produce more than enough milk for the family, plus some extra that are usually turned into butter, cream, yogurt, cheese, or sold as in farmers’ markets near the farm.
Many coffee shops, specialty stores, and even some local ice cream makers usually source their Jersey cow milk from local producers as the richness of the milk adds to the luxuriousness of their products.
Preservatives, Additives, and Chemicals:
Jersey Cow Milk is usually produced organically so you don’t really have to worry about most of the chemicals that leech into the milk in commercially produced milk. You’ll have to be careful though, always check the for the USDA organic mark or get your Jersey Cow milk from a trusted local producer.
Packaging:
Jersey Cow Milk is basically just milk from the Jersey Cow, so for packaging, it’s pretty much the same with regular milk. They can either come in glass bottles or opaque paper boxes.
Enjoying Jersey Cow Milk
Jersey Cow Milk is great when chilled. They are also best for use in milkshakes and smoothies due to their high fat content and creaminess. Jersey cow milk is also great for coffee-based beverages and in sauces due to its richness.
Storage:
Just like with regular milk, Jersey Cow milk must be stored in the fridge and has to be consumed within a week of being opened.
Make Your Own Jersey Cow Milk Cottage Cheese:
If you have access to fresh Jersey Cow milk then you can make your own cottage cheese with just a few ingredients.
Ingredients:
Jersey Cow Milk, 1 gallon
White Vinegar, ½ cup
Sea Salt, 2 teaspoons
Step 1:
Line a colander with two or three layers of cheesecloth.
Step 2:
In a heavy-bottomed saucepan, bring the milk to a boil over medium heat. To keep the milk from scorching, keep on the milk while bringing it up to a boil. Once boiling, reduce heat to the lowest setting and add in the vinegar. After you add in the vinegar, the milk should separate into whey and curds. If it doesn’t, then add more vinegar, one tablespoon at a time until the milk separates.
Step 3:
Pour the milk mixture into the colander and rinse with cool running water. Season with salt to taste and then tie up the curds and squeeze to remove the liquid. Hang in a cool place for a couple of hours before taking the cottage cheese out.
Notes: You can store freshly made cottage cheese in the fridge for up to a week.
