Food Lovers' Guide: Origin Milk

Origin Milk’s cows are different. First, the golden brown Guernseys don’t look like their more familiar black-and-white Holstein cousins. But it’s the heritage breed’s milk that stands out. Sweet, thick, creamy, pleasantly yellow-hued, it’s more like nature intended before we started “messing with cows,” says Origin founder Adrian Bota. Today, most milk is a mix of A1 and A2 proteins. Origin Milk, on the other hand, is the only distributor of A2 Guernsey milk in North America. “It’s milk in its original form,” says Bota. To maintain that purity, Origin Milk is pasteurized at the lowest temperature allowed and isn’t homogenized, which means 33 percent more Vitamin D, 15 percent more calcium, 12 percent more protein and far less probability to induce symptoms of lactose intolerance. “It’s the original nutrition,” says Bota. Use It At Home: Bring Origin’s whole milk ($5.49) and heavy cream ($8.99) to a boil with egg yolks, sugar and salt. Blend in dark chocolate, then divide and chill for pots de creme. Whip Origin’s heavy cream to top before serving. originmilk.com