Raw Cream Global Map
1,386 raw cream sources worldwide
Search the database to find raw milk
Global Raw Milk Cream Directory & Interactive Map
This map displays every raw milk cream listing in the database worldwide — from small homestead dairies offering fresh cream direct to farms and specialty retailers. Raw cream is separated from unpasteurized whole milk, retaining the full flavor and character of the milk from which it came.
How to Find Raw Cream Near You
- Search by Location: Enter your city, ZIP code, or country in the search box below
- Browse the Map: Zoom and pan the interactive map to explore any region
- Click a Marker: View details about each raw cream source including contact info and availability
- Filter by Species: Use the species selectors to narrow results to cow, goat, or sheep cream
Types of Raw Cream Listed
- Raw Cow Cream: The most widely available, from grass-fed herds; used for butter, cooking, and coffee
- Raw Goat Cream: Mild and slightly tangy, from small-scale goat dairies
- Raw Sheep Cream: Rich and thick, from specialty sheep dairies
- Fresh Farm Cream: Unaged, sold direct from the farm at peak freshness
- Seasonal Cream: Flavor and richness vary with the season and pasture conditions
Why People Seek Out Raw Cream
Raw cream is sought out for its rich, clean flavor and direct connection to the farm. Unlike ultra-pasteurized commercial cream, raw cream is sold fresh, traceable to a specific herd, and varies in richness and flavor with the seasons. Whether you're looking for cream for butter-making, cooking, or simply as a premium farm product, this map helps you find raw cream near you.
Don't see your favorite raw cream source? Help expand the database by submitting it.
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Latest Blog Posts
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Who Named Pasteurization? The Coinage and Spread of a Scientific Eponym
Pasteur never used the word “pasteurization.” Others coined it as an honorific, first in French, then in English in 1881, applied to wine. The path to milk took another decade.
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Louis Pasteur: Chemist and Pasteurizer of Beer and Wine
Every conventional milk carton bears his name, but Pasteur never pasteurized milk. His study of fermentation developed a heat-treatment for wine in 1865 and beer in 1871.
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“Raw Milk Can Kill You”: The 1945 Coronet Article That Shaped American Pasteurization Policy
Harold J. Harris’s 1945 Coronet article “Raw Milk Can Kill You” shaped American pasteurization law on a fictional epidemic and survey data the author knew was misleading.
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Pure Milk Is Better Than Purified Milk: The Milk Question, 1912
Milton J. Rosenau’s 1912 public health synthesis covered milk composition, disease transmission, certified milk, pasteurization standards, and infant mortality across 309 pages and six editions.
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Franz von Soxhlet: Agricultural Chemist and Inventor of Milk Pasteurization
Before pasteurization reached milk, it was applied to wine and beer. The chemist who first proposed heat-treating milk was Franz von Soxhlet, in Munich in 1886.
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Abraham Jacobi, Father of American Pediatrics, and the Milk Question
Imprisoned in Prussia for his role in the 1848 revolution, Abraham Jacobi arrived in New York in 1853 and spent the next six decades building the institutional foundations of American pediatrics and shaping the debate over how urban children should be fed.