Raw Cream Global Map
1,405 raw cream sources worldwide
Search the database to find raw milk
Trusted by farms, local businesses, and startups nationwide.
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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Milk Oligosaccharides: The Compound That Survives Pasteurization
Unlike most milk components, oligosaccharides show up consistently unaffected by standard pasteurization across more than a decade of independent research.
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The Maillard Reaction in Milk: Furosine and Lysine Damage
A controlled comparative study found furosine, the marker for heat-induced protein damage, rises far less under pasteurization than under UHT or sterilization.
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Does Homogenized Milk Cause Heart Disease? The Oster Hypothesis
Kurt Oster proposed that homogenized milk delivers an absorbable enzyme that damages arteries, but three independent formal reviews found the evidence lacking.
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Pasteurization and Milk Calcium: Form Change vs. Bioavailability
Heat shifts milk calcium from soluble to colloidal form, but radioactive-tracing studies found no absorption difference between raw and pasteurized milk.
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Milk Exosomes and microRNA: Where the Research Disagrees
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The Lactoperoxidase System: Milk’s Natural Antibacterial Enzyme
FAO and WHO formally reviewed this natural milk enzyme as a preservation method, and a 2024 Ethiopian field study measured its real-world bacterial reduction.