Caitlin Frame and Andy Smith started The Milkhouse Dairy Farm and Creamery in Monmouth, Maine, in 2015. The 280 acres of land they acquired in Monmouth was an ideal setting for a forage-based dairy, with 150 acres of open land for hay and pasture and a centrally-located farmstead. For three years prior to securing their farmland, Caitlin and Andy had operated The Milkhouse Creamery out of an old milkroom at Two Loons Farm in South China, ME, making yogurt in 10-gallon pots from Two Loons Farm milk. The Milkhouse is now a full-fledged, pasture-based, MOFGA-certified organic operation with a herd of between 30-35 milking cows, laying hens, and pigs. They bottle raw milk and pasteurized yogurt, which is sold primarily to small, independent grocery and natural food stores, as well as direct to their customers. In 2023, Hannafords began stocking Caitlin and Andy’s yogurt when they became the first major supermarket chain to join the Northeast Organic Family Farm Partnership, solidifying a commitment to promoting four local brands that are part of the partnership, including The Milkhouse. Milkhouse also makes yogurt in bulk for school districts and other institutions. The majority of their milk is processed on their farm as raw milk or yogurt, and the rest goes to cheese makers. The Milkhouse’s on-site farmstand is extensive and includes the farm’s own meat and dairy products, in addition to goods from other local Maine producers, like apples, onions, sauerkraut, and arugula. The store operates on the honor system, reflecting the strong trust they have in their customers and community.
2016 was the first full year the couple spent on their farm and, unfortunately, it was also a year remembered for its oppressive drought conditions. Forage-based dairies were forced to feed stored forage during prime grazing months. As farmers saw their winter feed supplies dwindling, most were forced to either attempt sourcing high-quality feed from wherever they could find it or to reduce their herd size. That same year, Caitlin and Andy also lost a number of milk cows to a pneumonia-like respiratory illness. 2017 wasn’t much easier, due to severe pay price cuts amid deepening concern for the integrity of organic milk.
Between weather or market conditions, health problems or mechanical failures, it’s common knowledge that farming without adversity simply doesn’t exist, “The land and the cows are the ocean and the ship here. We humans steer it as best we can, in recognition of and reverence for all the forces that are very much out of our control,” says Andy. Despite challenges in the first couple of years on their land, Caitlin and Andy persevered, and their direct markets and farm infrastructure have continued to grow since. They expanded their 24’x24’ creamery in 2020 and added a new milking parlor in 2021. Their original creamery utilized two 30-gallon brewing kettles, which were upgraded to a 130-gallon custom vat pasteurizer from the Netherlands in 2018. Milk is pumped directly from their bulk tank into the vat pasteurizer, where it is heated to 180 degrees. The milk is then cooled and the culture is added. Jars are filled by hand from a spout at the bottom of the pasteurizer. From there, the containers are placed in an insulated incubation closet. Once the yogurt has set, it is put into crates and moved into a walk-in cooler. The Milkhouse makes two different kinds of yogurt— whole milk and Greek. They offer plain original yogurt, original fruit on the bottom yogurt with organic Maine blueberries, plain Greek yogurt, and Greek yogurt with maple syrup.
Caitlin and Andy rotationally graze their cows, which is a livestock management practice where animals are moved between different pasture areas on a planned schedule. This allows pastures to be grazed and then rested, promoting healthier, more productive forage growth and improving soil health compared to continuous grazing. Milkhouse cows generally have fresh pasture every 12 to 36 hours. Over the course of the grazing season, the USDA requires that pasture-raised cows obtain 30% of their dry matter intake from pasture, but cows at this farm average closer to 80% to 90%. Milkhouse believes it’s better for the cows this way and produces a higher quality product for the end consumer. In an interview with Real Organic Project, Caitlin describes their life as making magic: “It’s pretty amazing that we are grass farming and these beautiful, lovely cows make milk out of that and we make this really nourishing food for people out of that milk… It’s satisfying and very moving to think that our grass is feeding so many people.”
You can find The Milkhouse yogurt at the Blue Hill Co-op in our dairy cooler— we carry 32 oz glass quarts of Plain Original Whole Milk Yogurt and Maple Whole Milk Yogurt. If you are ever in Monmouth, be sure to stop by their well-stocked farm store for a variety of fresh, delectable products (including Milkhouse merch!).
The Milkhouse is located at 445 South Monmouth Rd, Monmouth, ME 04259. Andy Smith and Caitlin Frame can be reached by calling (207)933-8184 or by email, mainemilkhouse@gmail.com. Their website is http://www.mainemilkhouse.com/ and you can also follow them on Facebook or Instagram.
