milk & dairy · sources read 2026-10-11 · how we decide
Also called melktap, boerenmelk.
Raw milk is available all year from Dutch producers. The best months are May, June, July, August, September. Raw milk is sold all year.
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Dutch, in seasonDutch, from store or under glassnot the Dutch seasonpeak
Raw milk through the year
Raw milk is sold all year by the farms that are registered to sell it. The milk changes with the season: from April to October the cows are on grass and the milk is yellower and tastes of it.
How to choose raw milk
A milk tap, melktap, is not always raw; the farm must say so. Some small farms dry their cows off in winter and have no milk for a few weeks.
Nutrients in raw milk
Protein, calcium, phosphorus, iodine, vitamin B12, riboflavin and, in the fat, vitamin A and K2; milk from cows on grass has more omega-3 and beta-carotene.
To get the most: Keep it cold and drink it within a few days. Heating destroys some of the heat-sensitive proteins and a share of the B vitamins; the minerals and fat-soluble vitamins are unaffected by either.
On our nutrient density chart, a normal serving of whole milk (250 g) gives about half a day's iodine and about half a day's vitamin B12, counting what your body absorbs. That puts it 6th of the 19 eggs and dairy foods we scored.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
How to prepare raw milk
Keep it under four degrees and use within three days. Let the cream rise overnight and skim it.
Raw milk, nothing wasted
Skim the cream for butter and use the buttermilk in baking. Milk on the turn makes paneer or pancakes.
Who sells raw milk
36 producers in The Field Guide sell raw milk, each checked against our inclusion criteria and listed by province.