HOW THEY ARE DIFFERENT
One of the things that sets Homeland Creamery apart is their traditional approach to pasteurization.
Most milk today is pasteurized using the HTST (High Temperature Short Time) method, which heats milk to 161°F for 15 seconds. While this process allows large quantities of milk to be pasteurized quickly, Homeland Creamery believes that great flavor shouldn’t be rushed.
They use vat pasteurization, one of the traditional methods of pasteurizing milk. Instead of rapidly heating large quantities, the milk is gently heated in batches at a lower temperature for approximately 30 minutes. This slower process helps preserve more of the milk’s natural characteristics while contributing to its rich, distinctive flavor.
The result is fresh, delicious milk made with a traditional approach and a focus on quality.
Give Homeland Creamery’s fresh milk a try—you may taste the difference.
THEIR FAMILY
Homeland Creamery’s farming roots stretch back seven generations to Peter Bowman. Peter’s wife, Tracy, purchased 130 acres for their son, Ruffin Bowman, who continued the family’s agricultural tradition while operating a cotton gin, cotton press, feed mill, and sawmill.
Ruffin’s son, Albert, pursued a career as a North Carolina legislator but never lost his love of farming. He grew tobacco and also sold “barnyard” milk part-time.
Albert’s son, Roy Bowman, began milking approximately 13 cows by hand. In 1947, Roy established a Grade A dairy so his sons, Russell and Dwight, could join the family farm after returning home from serving in World War II.
In 1960, Roy and his two sons built their first milking barn, featuring a double 4 DeLaval parlor with automatic milkers. The new setup allowed them to milk eight cows at a time, greatly improving efficiency.
In 1987, Roy’s sons and grandsons, Chris and David, expanded the operation by building a 16-head milking parlor. This allowed the family to grow their herd from 75 to 140 cows.
Like many dairies across the country, the Bowman family faced difficult years in the late 1990s as commodity prices rose while milk prices remained low. In 2000, brothers Chris and David, along with their wives, Jayne and Terry, began building Homeland Creamery.
The creamery processed its first batch of milk—just 30 gallons—and sold every jug to neighbors and local stores.
Today, with the help of approximately 25 dairy and creamery employees, Homeland Creamery processes more than 7,000 gallons of milk each week. Three route drivers deliver their products to retailers, coffee shops, and bakeries from Winston-Salem to Raleigh, while distributors extend their reach from Wilmington to Asheville.
What began with a 30-gallon batch has grown into a family-owned creamery serving communities across North Carolina.
THEIR FARM
Homeland Creamery takes a natural, sustainable approach to caring for their animals and land. Their family takes pride in farming practices that help support both the health of their herd and the environment.
One of those practices is recycling cow manure. Manure is used as a natural fertilizer for their fields and pastures while also helping maintain clean, comfortable facilities for their cows.
They also practice no-till soil conservation, which means they avoid tilling or plowing the soil when preparing fields for planting. This helps reduce soil erosion and water runoff, supports wildlife habitat, and reduces fuel use and greenhouse gas emissions.
Spreading manure on their fields also encourages earthworms and other beneficial insects to thrive in the soil. As they move through the ground, these organisms naturally help aerate and improve the soil.
THEIR HOME
Homeland Creamery, LLC is located in southeast Guilford County in the town of Julian, North Carolina.
From their family farm and creamery, they produce fresh, high-quality dairy products that make their way across the state. Their products are delivered from Asheville to Raleigh and beyond, bringing the taste of a family-owned North Carolina dairy to retailers, coffee shops, bakeries, and local communities.
