The creamery was used for bottling and canning milk, making cheese, and churning cream into butter. Built in 1918 so milk could be processed away from the cows, it reflected Laudholm Farms' decision in the 1920s to sell fresh, unpasteurized milk that had been tested for harmful bacteria during a wider debate over fresh versus pasteurized milk for city dwellers. Neighbors picked up milk there and marked their names on a billing chart, while summer customers staying on nearby Drakes Island had milk delivered to their doorsteps. A typical Holstein produced 24,000 pounds of milk annually with 3.4 percent butterfat, while a typical Guernsey produced 16,000 pounds annually with 4.8 percent butterfat, and the Guernsey Laudholm Delight yielded 608 pounds of butterfat in 1920. Laudholm Farms milk reached Boston customers within 18 hours of milking. The original creamery was attached to the Maine Coastal Ecology Center in 2001 and is now used as a teaching laboratory.