Jersey Cow milk is considered a luxury product in many European countries due to its high fat content.One Jersey Cow can produce up to 200,000 glasses in its lifetime.Jersey Cows got their name from the island of Jersey, where they were first bred in the 1700s.Jersey cows come in many shades of brown. While the poster child for milk shows a white cow with black splotches, those aren’t Jersey cows but are actually Holstein Cows.Not only that, but Jersey Cow milk also has at least 18% more protein and 20% more calcium than just regular milk. Most standard whole milk contains around 3.5% fat content while Jersey cow milk has around a 5% fat content. 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.

I can assure you that the Guernsey was a bit more yellow, not a lot, and both Jersey and Guernsey butters out-yellowed the Kerrygold.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”. The color variations are difficult to see in the photos, I apologize. The final photo is a comparison of the butters to some Kerrygold pasteurized butter. I compared the final weights of the butters in bowls weighing the same and taring my scale. The Guernsey butter is slightly more yellow. The Guernsey cream produced less butter and more buttermilk than did the J cream. When I made the Jersey cream into butter, I ended up with more butter and less buttermilk than with the G cream. I only measured the buttermilk from the initial pour off I didn't weigh any of the 'washing' liquid that removed the rest of the buttermilk from the butter. I used the same amount of cream: 1/2 gallon.

I have done this experiment twice, with very similar results. Our browse-fed goats' milk tastes just as sweet and creamy as the grass-fed Jersey and Guernsey milks.

I have read (see books below) that all unadulterated, grass-fed milks of cows, goats and sheep will taste pretty much the same (sweet and fresh, yum), and at this time, I concur. To my palette, which is fairly sensitive, the milks/creams are nearly indistinguishable. Guernsey milk, however, is higher in beta carotene, evidenced by its brighter golden color. If you read about the differences between the Guernsey and Jersey breeds, you will see that Jersey's are known for their slightly higher butterfat content. What I found was interesting, so I thought I'd share. I've been making raw butter with the cream for a while now, but it only occurred to me recently to compare my results with the two creams. We don't drink cow's milk, but adore and devour butter (because we're doing GAPS, the gut healing protocol, we only consume our goat milk in the form of naturally fermented yogurt.I love the villi starter from Cultures for Health). One friend has a Guernsey cow, the other friends get Jersey milk from a local Real Food farmer. I have two local sources for grass-fed raw cow's cream.

Buttercup yellow jersey cream