Rhianna Miller spent sixteen years believing she was allergic to milk, married a third-generation McGregor dairy farmer, found she could drink raw milk, and the two of them rebuilt the farm around the method that followed. Mill-King heats its milk to 145 degrees for a full half hour instead of 190 degrees for a few seconds, and never homogenizes it, so the cream stays where it settles. It reaches Austin over the Radius counter on East 7th.
Mill-King Market and Creamery.
producer · McGregor, Texas, near Waco
What they make
- Low-temperature pasteurized, nonhomogenized milk. Held at 145 degrees for half an hour rather than 190 degrees for seconds, which is the whole point of the dairy.
- Cream, half-and-half and yogurt. The yogurt comes in vanilla, berry, mango and plain.
- Cheese. Cheddar curds, cheddar block, fresh mozzarella and an aged raw milk cheese.
On the list
sold at
Radius Butcher & GroceryOne of the Central Texas names the shop opened with, on a grocery side that runs mostly on Texas farms.
“iconic Central Texas brands Trosi Farms, Mill-King, Peeler Farms, and many others”
CultureMap Austin, opening report, 11 March 2025 [2]
Sources & mentions
- [1]The Austin Chronicle, Kate Thornberry, 24 May 2013
“Mill-King now produces low-temperature pasteurized, nonhomogenized milk, which is far more digestible than conventionally pasteurized milk. Instead of being heated to 190 degrees for a few seconds, their milk is heated to 145 degrees for a full half hour.”
“So when she ended up married to Craig Miller, a third-generation dairy farmer in McGregor, Texas, it became a huge family joke.”
- [2]