Producer
Lowcountry Creamery - Bowman, SC
Address: 2741 Landsdowne Rd. Bowman, SC, 29018
County: Orangeburg
Phone: 803-924-2201
About Us
Patrick and Kent, Clemson University graduates, had a vision to start their own dairy business after working various jobs in the industry. Drawing from Patrick's family's previous dairy farm on 50 acres of land, they established their dairy in 2010. Patrick managed the business side while Kent focused on herd management and milking operations.
Facing a challenging economic climate, the duo had to decide between expanding to a larger dairy or adding value to their milk production. After exploring their options and considering input from others, they discovered a demand for locally made, artisan dairy products such as yogurt, artisanal cheeses, and flavored butters. Recognizing the limited options available, they decided to pursue this opportunity.
With the addition of their friend Josh, the team delved into the business and financing aspects of their idea. Securing a USDA Value-Added Producer Planning Grant, they committed themselves to bringing their dream to life. Experimentation began in early 2015, and by May of that year, Lowcountry Creamery was officially launched.
Beyond providing quality dairy products, Patrick, Kent, and Josh aim to make a positive impact on their local community. They strive to create employment opportunities, educate others, and facilitate connections between small farmers and other entities offering valuable resources.
Facing a challenging economic climate, the duo had to decide between expanding to a larger dairy or adding value to their milk production. After exploring their options and considering input from others, they discovered a demand for locally made, artisan dairy products such as yogurt, artisanal cheeses, and flavored butters. Recognizing the limited options available, they decided to pursue this opportunity.
With the addition of their friend Josh, the team delved into the business and financing aspects of their idea. Securing a USDA Value-Added Producer Planning Grant, they committed themselves to bringing their dream to life. Experimentation began in early 2015, and by May of that year, Lowcountry Creamery was officially launched.
Beyond providing quality dairy products, Patrick, Kent, and Josh aim to make a positive impact on their local community. They strive to create employment opportunities, educate others, and facilitate connections between small farmers and other entities offering valuable resources.
Practices
What Makes Us Different:
1. Butterfat
Jersey cows usually produce milk higher in butterfat which is what helps make our milk so rich and creamy. To be defined as "Whole" on the shelves, milk must have a minimum of at least 3.25% fat content. Most commercial producers will take all but the required amount of butterfat in order to use the remaining butterfat to make products such as half and half, heavy creamy, cream cheese, and many others. We don't remove any of our butterfat which means, thanks to our wonderful cows and their amazing producing power, our milk contains 4.5-5% butterfat making it hared to find a taste like ours in any old milk case!
2. Low-Temp/Vat Pasteurization
With Vat Pasteurization milk is slowly heated to about 145 degrees for 30 minutes, as opposed to ultra-pasteurized milk which is heated to about 161 degrees for 15 seconds. One of the benefits of low-heat is that it is less invasive so milk holds some of its original properties. Another benefit is that the longer time will caramelize the proteins in the milk which gives it a sweeter, more unique taste to it that will make drinking milk both a healthy delight and a great way to help curb a sweet tooth!
3. Non-Homoginized
Homogenization is a process used by most milk processors to breakdown the fat globules to prevent the cream from separating. Basically, it makes it so you don't have to shake the milk before use. It is a simple process without any additives and not at all harmful for the milk, but there are some benefits to not homogenizing. For instance, people who have trouble digesting dairy find non-homogenized products a bit easier to handle because their body can more easily sort the fat from the proteins and vitamins it's trying to absorb.
1. Butterfat
Jersey cows usually produce milk higher in butterfat which is what helps make our milk so rich and creamy. To be defined as "Whole" on the shelves, milk must have a minimum of at least 3.25% fat content. Most commercial producers will take all but the required amount of butterfat in order to use the remaining butterfat to make products such as half and half, heavy creamy, cream cheese, and many others. We don't remove any of our butterfat which means, thanks to our wonderful cows and their amazing producing power, our milk contains 4.5-5% butterfat making it hared to find a taste like ours in any old milk case!
2. Low-Temp/Vat Pasteurization
With Vat Pasteurization milk is slowly heated to about 145 degrees for 30 minutes, as opposed to ultra-pasteurized milk which is heated to about 161 degrees for 15 seconds. One of the benefits of low-heat is that it is less invasive so milk holds some of its original properties. Another benefit is that the longer time will caramelize the proteins in the milk which gives it a sweeter, more unique taste to it that will make drinking milk both a healthy delight and a great way to help curb a sweet tooth!
3. Non-Homoginized
Homogenization is a process used by most milk processors to breakdown the fat globules to prevent the cream from separating. Basically, it makes it so you don't have to shake the milk before use. It is a simple process without any additives and not at all harmful for the milk, but there are some benefits to not homogenizing. For instance, people who have trouble digesting dairy find non-homogenized products a bit easier to handle because their body can more easily sort the fat from the proteins and vitamins it's trying to absorb.