What makes our milk so good?
Non homogenized, A2 milk. That’s it. We don’t take anything out and we don’t put anything in. Our milk comes fresh from the cows daily, is then gently batch pasteurised, immediately cooled and bottled. That’s the entire process.
It tastes like milk should.
A2 Milk?
A2 milk is a type of cow's milk that contains only the A2 beta-casein protein, unlike regular milk, which typically has both A1 and A2 proteins. Many people find A2 milk easier to digest because it doesn't produce a peptide called BCM-7 during digestion, which is linked to digestive discomfort in some individuals. For those with milk sensitivities or mild lactose intolerance, A2 milk can be a gentler, more natural alternative to regular A1 milk, offering similar nutritional benefits without the digestive issues.
Processing
We bottle milk from 80 of our finest A2 cows every morning, and it is ready to be sold after being rapidly cooled and bottled by hand, we aim to have it on the shelves by the next morning.
Our milk is non-homogenised, non-standardised, full cream, A2 milk. It is gently warmed to 65.6 degrees, cooled, and bottled without any added by-products or removal of nutrients.
​
In contrast most milk in New Zealand sits at the farm for a day or so before being trucked across the country, when it reaches the factory it is mixed in with 100s of other farms milk.
From there it receives multiple processing steps:
​
Ultrafiltration - this can separate out almost any component of the milk, such as salt, lactose, water, acid, protein, etc.
​
Standardisation - The milk has all of the fat (cream) removed and is then re combined at the desired level for consistency.
​
Pasteurisation - The milk runs through a high temperature continuous pasteuriser that heats it to a minimum of 72 degrees.
Homogenisation - The milk is homogenised by forcing it through small holes at extremely high pressure. This destroys the fat globules, distributing them evenly throughout the milk and preventing cream from rising to the top.
​
Additives - Any special additives required are added back into the milk, this can be anything from calcium or vitamins to permeate. Permeate is a yellowy waste product from milk that can be added to bulk up normal milk, it is 90% pure lactose and does not have to listed on an ingredients label.
​
Our farm fresh milk will often be delivered to your local store or cafe before most milk has even left the farm, now that's a local farm supply chain!
​