1. Purpose
This agreement grants the Shareholder access to a weekly portion of raw goat and/or cow milk from Wai & Aina’s herd, as well as provides educational information about raw milk for reference. Weekly payments contribute to the care, feeding, and milking of the herd.
2. Ownership and Fees
a. Our Herd & Weekly Boarding Fee
The Shareholder agrees to pay $100 for 4 weeks ($25/week) to cover the costs of herd care, feeding, and milking. Our mini cows naturally produce A2A2 milk and are genetic tested or verified by parentage. Goats are naturally A2, meaning it contains mostly A2 beta-casein protein and little to no A1 beta-casein. A2 milk is easier to digest and less likely to cause inflammation than milk that contains A1 protein. Payments must be made before pickup via Venmo (@wai_and_aina).
b. Milk Preferences & Allocation
Each Shareholder is entitled to ½ gallon (goat, cow, blend or combo) or 1 quart (sheep) of raw milk per week. We offer a few tracks with "Flex" and "Milk Blend" to offer greatest consistency in supply and flexibility on schedule.
> "Sheep only", "Goat milk only" and "Cow milk only" shares are limited and must be agreed upon written confirmation
> "Flex": we can share cow or goat milk pending supply or your interest, and you can indicate your preference for us to prioirtize it. On this track you have flexibility to switch between the milks and also gives us flexibility incase of fluctuating supply. You you may also request a 1 quart sheep option instead upon availability.
> "Milk Blend" a blend of the goat and cow milk (% to be labeled on the jars)
Typical Cow and goat milk blend ratios and thier common usages are shared below for reference and educatonal purposes.
50/50 – A balanced mix that softens the taste of goat milk while maintaining some of its digestibility benefits.
75% Cow / 25% Goat – A milder blend where cow milk dominates, with just a hint of goat milk flavor.
25% Cow / 75% Goat – Ideal for those who prefer the digestibility of goat milk but want a touch of cow milk richness.
60% Cow / 40% Goat – Popular for cheese-making, offering a good balance of creaminess and tang.
3. Milk Jars & Pick Up
a. Pick Up Time, Location & Contact Info
Milk jars will be labeled with the Shareholder’s name and can be picked up on your designated day anytime 11AM-9:30PM inside our self serve fridge.
On your first pick up we would like to meet you in person first. If you prefer to pick up your milk the next day, you may come pick up as early as 8AM.
We have team members to assist with pick ups during our general farm operational hours:
Monday – Thursday: 7:30AM – 3:30 PM, 7:30 – 9:30 PM
Friday: 7:30AM – 1:30 PM, 7:30-8:30PM
Saturday & Sunday: varies
Pickup Location: 5431 Hauaala Road, Kapaa, HI 96746
Farm Owners Contact information: 415-309-2063 (Jody) / 808-635-1364 (Yahali)
c. Milk Storage & Missed Pickups:
Milk will be stored in the farm’s refrigerator for up to two days after the scheduled pickup to maintain freshness. Missed pickups are non-refundable and do not qualify for credit.
d. Milk Jar Cost:
A $5 fee is required for a ½-gallon mason jar on first pickup. Alternatively, Shareholders may provide their own jars to waive the fee. Please return your jar clean at your next milk pickup. If you forget to bring back the jar, please send or leave $5.
e. Transport & Storage Responsibility
The farm does not provide ice jars or coolers for milk transport. Shareholders are strongly advised to bring their own to preserve milk freshness and quality. Recommended fridge temperature to keep milk freshest is 34-38F
4. Duration & Termination
This agreement remains valid for a 4-week period, starting on the agreed-upon date below.
Either party may terminate this agreement at any time with written notice; however, no refunds will be issued for unused shares.
5. Natural Fluctuations
Milk availability may vary due to the health of the herd and natural production cycles. If the farm is unable to provide the agreed-upon amount of milk in a given week due to natural factors (e.g., weaning, herd health, unforeseen circumstances), the Shareholder will either:
Not be charged for that week, or
Receive a credit for pickup at a later date.
The farm will notify the Shareholder promptly if milk is unavailable.
6. Soured & Clabbered Raw Milk Information
Raw milk naturally ferments and sours due to beneficial bacteria, allowing for potential alternative uses such as cheesemaking, yogurt, baking, or clabbered milk at the user’s discretion. Pasteurized milk, having had these bacteria removed, will spoil rather than ferment. Users are responsible for determining appropriate uses based on storage conditions and personal preferences. Soured and clabbered milk is typically good for making cheeses and yogurts because:
Natural Lactic Acid Bacteria – Raw milk naturally contains beneficial lactic acid bacteria that ferment lactose into lactic acid. This acidification process lowers the pH, which helps curdle the milk and creates the right conditions for cheese and yogurt production.
Pre-Culturing Effect – Clabbered milk (milk that has thickened naturally due to fermentation) acts similarly to a starter culture. Many traditional cheeses, such as aged raw milk cheeses, rely on this natural acidification to develop texture and flavor.
Enzymatic Benefits – The enzymes in raw milk remain active even after it sours. These enzymes contribute to the complexity of flavors in cheeses and enhance digestibility.
Coagulation Properties – Soured milk is already partially acidified, which aids in curd formation when making cheeses like paneer, ricotta, or farmer's cheese. The acidity works well with rennet or heat-based curdling methods.
No Spoilage from Harmful Bacteria – If raw milk is properly handled and stored cleanly, its fermentation is driven by beneficial bacteria rather than spoilage bacteria. Unlike pasteurized milk, which lacks these protective microbes, raw milk sours in a controlled and useful way.
Traditional & Sustainable – Many old-world cheesemaking techniques depended on natural fermentation rather than commercial cultures. Using clabbered milk aligns with traditional, low-intervention food preparation methods.
7. Acknowledgment of Risks & Liability
The Shareholder acknowledges that raw milk is unpasteurized and assumes all associated risks. The Shareholder agrees to indemnify and hold the farm harmless from any claims related to raw milk consumption.
Additionally, by signing this agreement, the Shareholder waives all liability and releases the farm owner from responsibility for any injuries, damages, or losses that may occur while on the farm premises, whether for milk pickup or any other reason.
Further, the Shareholder understands and agrees that any distribution, sharing, or provision of milk or dairy products to individuals who are not parties to this agreement and who have not executed a separate liability waiver with the Farm is strictly at the Shareholder’s own risk. In such cases, the Shareholder accepts full and sole responsibility for any resulting claims, including liability for illness or injury.
To mitigate personal liability, the Shareholder is strongly advised to ensure that any individual to whom they may offer or provide milk executes an appropriate liability waiver directly with the Farm prior to consumption.
8. Agreement Terms
This agreement shall remain in full effect indefinitely unless terminated by either party through written notice. Renewal of the herd share requires mutual consent and a new agreement with written confirmation if the number of shares or pickup day changes. All terms of this agreement, including those related to risks and liability, shall remain in effect regardless of any modifications
By signing below, the Shareholder understands benefits and risks of raw milk, as well as acknowledges and agrees to the terms outlined in this contract.