Plant Information

The Bottling Plant

This is where all the milk gets processed and put into the glass bottles for your drinking enjoyment. Different types of milk:

  • Creamline Whole: The only process that is done to this milk is our low-temperature pasteurization. There is nothing added to or removed from this milk. 
  • 2% Reduced Fat: Vitamins A & D are added and it then goes through our low-temperature pasteurization process.
  • Fat-Free Skim: This milk has had all butterfat content removed. We add Vitamins A & D and then it goes through our low-temperature pasteurization process.
  • Rich and Creamy Chocolate: This made from our whole milk. We add chocolate powder and cane sugar to the milk. It is thoroughly mixed and put through our low-temperature pasteurization process.
  • Heavy Cream: This is the cream that is removed from our skim and 2% milk. Its butterfat content is 38% -42% . There is nothing added or removed from it.  Its only process is our low-temperature pasteurization.
  • Half and Half Creamer:  This is milk with the butterfat content being 11% -12.5% . There is nothing added or removed and it goes through our low-temperature pasteurization process.
  • Cultured Buttermilk:  This is made from our 2% milk. We add Vitamins A & D and it goes through our pasteurization process. We then add the live buttermilk culture and stir thoroughly.  Finally, it incubates at 75 degrees for 14-16 hours and is then cooled and bottled.
  • Fat-Free Strawberry Milk:  This is made from our skim milk with Vitamins A & D added. We add strawberry flavored powder and pure cane sugar. It is stirred thoroughly and then goes through our low-temperature pasteurization process.
  • Orange Creme: This is made from our Skim Milk with Vitamins A & D added. We add orange flavored powder and pure cane sugar. It is stirred thoroughly and then goes through our low-temperature pasteurization process.
  • Moo-Cacino: This is made from our whole milk. We add “mocha” powder and pure cane sugar. It is stirred thoroughly and then goes through our low-temperature pasteurization process.
  • Egg Nog (Seasonal): It is stirred thoroughly and goes through our low-temperature pasteurization process.
  • Plain Yogurt Smoothie (Blueberry, Raspberry, Strawberry, & Peach): This is made from our 2% milk with Vitamins A & D added and goes through the pasteurization process. The milk is then cooled and the live yogurt culture is added. It is stirred thoroughly and left to incubate for 5-8 hours. It is then cooled and the fruit (if not plain) is added. It is then bottled for your enjoyment.

Milk Bottle Processing - Shetler Family Dairy

Why do we Low-Temperature Pasteurize?

Raw milk cannot be bottled and sold in the state of Michigan. Pasteurization is required by law, and we use Low-Temperature Vat Pasteurization. Milk contains beneficial bacteria and enzymes which aid digestion. These bacteria and enzymes are needed to help our bodies stay healthy. The hotter the milk is heated, the more damage is done. Most large processors, including some organic dairies, use Ultra High Pasteurization because it is faster. At Shetler Dairy, we do everything we can to keep the milk as close to the natural state as possible.

Why Don’t Homogenize our Milk?

In its natural state, your body can digest the cream and use the fat for energy and the nutrients your body needs. Homogenization breaks down the cream particles to the same size as milk particles. Therefore, the fat is absorbed through your stomach lining and sent directly to the arteries. So just say “no” to homogenization! For more information visit www.westonaprice.org. Why do we bottle our milk?

  • Health:  One of the main reasons that we started to process our own milk was to offer a healthy alternative to the mainstream milk products that are produced.
  • Economical: Well, simply put, If we weren’t bottling our own milk, we would have lost the family farm by now. Yes, it’s sad but true. Small family farms are a thing of the past; they are something you don’t see or hear about anymore. Twenty years ago in Kalkaska County, there were 18 small family dairy farms. Today there are two, including ours. Why, might you ask? Well, there’s no money in it. Any supplies that farmers need to purchase to keep their farms up and operating (fuel, seeds, fertilizers, grains, etc.) have had price increases to keep up with inflation of our economy. Milk prices, however, are roughly the same as they were in 1973. 
  • After everything else is said and done, we just really love doing what we do. We love farming, processing the milk, and knowing that our customers are getting a healthy product. When customers come out to the farm, when we see people buying our milk from stores, or they come up to us and thank us for what we are doing… That really makes all the long hours and hard work worthwhile.

 

Contact Us

Any questions or comments are more than welcome. We would love to hear from you!

Current Farm Store Hours:

OPEN: Monday thru Saturday: 10:00-5:00

(231) 258–8216

Please keep calls between 10am-5pm

Shetler Family Dairy
5436 Tyler Rd. SE
Kalkaska, MI 49646

Owners/Operators: George & Sally Shetler
Co-Operator: Pete Shetler
Plant Manager: Kaleb Shetler

Contact Us

Your questions and comments are more than welcome. We would love to hear from you!

Current Farm Store Hours:

OPEN: Monday thru Saturday: 10:00-5:00

 

(231) 258 – 8216

Please keep calls between 10am-5pm

Shetler Family Dairy

5436 Tyler Rd. SE

Kalkaska, MI 49646

Owners/Operators: George & Sally Shetler Co-Operator: Pete Shetler Plant Manager: Kaleb Shetler

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