Two-percent, skim, almond, even chocolate milk and ice cream. 

A favorite treat among many, but with a complicated process behind it. 

For Temperance, a 3-year-old jersey cow, and her handler, Kari Hamilton, it’s become an everyday process. 

Hamilton has been running a milking parlor at the state fair for three years, where she spreads information about the process and different personalities in cows. 

Thousands show up every year to learn. 

“We show exactly where milk comes from, about why milk is so good for you, a little bit about the dairy industry, cow care,” she said.

Behind that, Hamilton lives on a farm with her own milking cows.

“They’re awesome to have around on the farm,” she said. “Especially if you have a great milk pump, or even milk by hand.”

Every morning she feeds her cows breakfast while attaching the milk pump to their utters. 

“Once they are milked, the milk goes into stainless steel tanks, and it’s always homogenized and pasteurized,” Hamilton said. “Cold tanker trucks will take it to the factory of choice. It is processed and then the drinking milk is shipped out within 48 hours after leaving the cow and it makes it to your store and it’s fresh and full of vitamins.” 

The highlight, though, is the cows themselves, like Temperance. 

“Milk cows are phenomenal animals. Much like large dogs, they become a part of the family,” Hamilton said. “All of the milk cows have been raised by humans because Mom makes too much, so the farmer will take care of those babies. So that’s why they are so gentle and ready for human love.”

For aspiring farmers, the work can be a lot at times.

“They do take a lot of care, a lot of food, a lot of space, lots of water and lots of dedication because 10 months out of the year, you are milking them twice a day,” Hamilton said. “You don’t take many vacations.”