Mossgiel Organic Milk is ALWAYS ‘non-homogenised’, that’s a fancy way of saying – ‘not highly processed’ or ‘as nature intended’.
During the journey from cow to your fridge, BIG DAIRY wants to make sure the milk always looks nice and white – from the first drop out of your plastic bottle to the very last. This looks lovely on a supermarket shelf and is designed to make you buy more, but it really does ruin the lovely, natural flavour of nature’s original superfood.
During the process from cow to bottle, milk is forced through a ‘homogeniser’ unit at MASSIVE pressure – just like if you were trying to squeeze milk through your car windscreen washer jets. This breaks up all the tasty cream into microscopic particles, so the cream doesn’t float to the top and cause family disagreements as to who is getting the ‘best bit’ at porridge time.
At Mossgiel Organic Farm, we prefer our milk the way nature intended: cream intact and not broken. Baristas prefer our milk in large part for this reason. Because our cream is in its natural form, it is able to take on the flavour of their coffee better. Baristas tend to take an awful lot of trouble sourcing their coffee beans. Why would you want to pair an excellent bean with a sub-standard milk? It makes much more sense to pair a premium bean with a premium milk that can cope with all that flavour.