How to Store Raw Milk
- myeieiofarm
- Sep 1
- 2 min read
Fresh, raw milk is one of the most nutrient-rich foods you can bring into your home—but it’s also a living food. That means it changes over time, and how you store it will make a big difference in its taste and shelf life.
If you’re part of our herdshare (or get milk from another local farm), you’ll want to keep it as fresh as possible until you enjoy every last drop. Here’s how I recommend storing raw milk, based on experience here at My EIEIO Farm.
❄️ Keep It Cold — Really Cold
Raw milk stays freshest when stored as close to 34–36°F (1–2°C) as possible without freezing.
Cold slows bacterial activity—both the good and the not-so-good kinds—helping your milk stay sweet and creamy longer.
At warmer fridge temps (like 40°F), raw milk will sour more quickly.
💡 Tip: Keep milk in the coldest part of your fridge, not the door. The door warms up every time it’s opened.
🫙 Mason Jars: Great, But Sanitize First
Mason jars are an excellent choice for storing raw milk—they’re sturdy, reusable, and easy to pour from. But…
Always sanitize jars and lids before filling them with fresh milk.
A quick run through the dishwasher on a sanitize cycle if you have one works well. You can also pour boiling water into the jar, let it sit a minute, then pour it out and let the jar air dry before use. Don't burn yourself on the hot jar!
⏳ Raw Milk Doesn’t Really “Go Bad”
One of the beautiful things about raw milk is that it doesn’t truly “spoil” the way pasteurized milk does.
Pasteurized milk has had its natural enzymes and good bacteria destroyed, so when unwanted bacteria grow, it just goes rancid.
Raw milk, on the other hand, contains beneficial bacteria and enzymes that naturally change the milk over time.
As it ages, it will sour and naturally begin to ferment into something more like yogurt, kefir, or a soft cheese.
This is why, historically, raw milk was a staple—every stage of its life could be used for something delicious.
🧾 Quick Reference: How Long Will Raw Milk Last?
Fresh raw milk: 7–10 days (often longer) when kept very cold
Lightly soured milk: Great for baking, pancakes, waffles, biscuits
Fully soured milk: Can be used for cheese making, animal feed, or compost