Q. What is Made By Cow milk?
It’s cold pressed raw milk, un-messed with, straight from the cow.
Q. Why is Made By Cow cold pressed raw milk different from standard milk?
Made By Cow focuses on great herd management and more hygienic milking practices, from a single Jersey Herd on NSW's pristine South Coast, to produce a higher quality milk. This higher quality milk is bottled straight from the cows within hours and then put under intense isostatic cold water pressure, compressing both the bottle and the milk inside for several minutes.
This pressure eliminates any harmful bacteria, whilst being gentler on milk’s natural nutrients. The result is an un-messed with, deliciously creamy milk, straight from the cow that is safe to drink. It’s never been heat pasteurised, homogenised, separated, blended, diluted or standardized – so it’s what hasn’t been done to Made By Cow cold pressed raw milk that makes it so special.
Q. Is Cold Pressed Raw Milk safe for my kids to drink?
Yes, 100%. The NSW Food Authority has approved our cold pressing method as being as safe or safer than heat pasteurization and every batch of Made by Cow milk is tested before it goes out to stores.
Q. Does Cold Pressed Raw Milk contain preservatives or additives?
No, just pure cold pressed raw Jersey milk.
Q. Why is it best to shake the bottle before drinking?
Over time, un-homogenised milk settles into distinct cream and milk layers so it requires a little shake before drinking. We see this as a sign of quality.
Q. Why does Cold Pressed raw milk last slightly longer than standard milk?
Because it is cold pressed once it’s in the bottle, so there’s no chance for any stray, airborne contamination, unlike standard milk which is bottled after it is heat treated.
Q. Is Cold Pressed Raw Milk better for you?
Made By Cow Cold Pressed Raw Milk is minimally processed to make it safe, whilst retaining as much of milk’s natural, wholesome goodness as possible. In fact tests show our patented cold high pressure method is gentler on milk’s nutrients, which means that you get more of the rich, essential nutrients straight from the cow like vitamins B1, B2, B12, A and potassium.
Made by Cow single herd Jersey milk is also naturally low GI and is loaded with plenty of the good stuff like more protein, (to help build and repair muscles and keep you feeling fuller for longer) and more calcium to help develop strong, healthy bones.
Q. What is good herd management?
Our cows are well fed and healthy, regularly checked by a vet, with heat-time monitors tracking the activity and sleep of every cow in real time. Our farmers know every cow in their Jersey herd by name, so they are definitely well loved!
Q. What are hygienic milking practices?
Because our milk isn’t heated, we have some additional hygiene requirements, like extra attention to cleaning our milking equipment, and extra attention to cleaning our Jersey cows’ udders. It’s all documented in a food safety plan especially designed for our dairy. Also, milk destined for cold pressing is handled separately to milk destined to be heat pasteurised. If it doesn’t meet our exacting standards we do not use it.
Q. Is cold pressed raw milk good for making coffee?
Yes, baristas love to use our milk in coffee, it froths beautifully and creates a smooth, round rich flavour.
Q. What about tea?
You may wish to add a little more milk to your tea as its slightly yellower in colour and doesn’t whiten as much as standard milk.
Q. Can I cook with Cold Pressed Raw Milk?
We think this milk will be a favourite of chefs in a very short time because its creamy flavour lends itself well to any recipe that calls for milk. EG: Cakes, rice puddings etc…
Q. Are pesticides ever used on the farm?
Q. How about petrochemicals?
Q. Is the herd free range?
Yes, we have plenty of wide open space for our Jersey cows to graze, the photos on our website are all from our farm.
Q. Is your milk Organic?
We would like to go organic, not there yet but in discussions with our partners to see what can be achieved. We do see organic as our natural space and are working towards that, but this will take time.
Q. What are your Jersey cows fed?
Our cows graze on natural pasture, usually a mix of rye and oats in winter and spring, and kikuyu and clover in summer. They also receive a mix of non-gmo grains while they are being milked as this relaxes them, and it helps them maintain a balanced diet. The grains (wheat, corn and barley, no soy is given) form approximately 5% of their diet and are grown locally by farmers. A well fed cow is a happy cow who produces beautiful milk.
Q. How do you irrigate your pasture?
Our farm is part of a local government irrigation scheme that allows us to use recycled water from town to irrigate our pastures. This is not something we use all year as we have sufficient rainfall most of the time but it does provide us with great irrigation during the summer months to grow grass for our cows.
Q. How sustainable are your farming practices?
We follow a sustainable faming policy, for example our farm is an accredited Fertsmart farm which means we are part of a national program that helps farmers to utilise effluent and other fertilisers in a manner that is best suited to the grass or crop we are growing at the time. This helps maintain a sustainable environment for us, our neighbours and also other industries in our area that can be effected by run off, such as the local Oyster growers. Our milk is highly nutritious so our impact on the environment compared to nutritional sustainability is positive.
Q. Are antibiotics ever used?
Only rarely when a cow is very sick will we administer antibiotics. That cow is then quarantined from the herd and given the best attention to restore it back to normal health. There is never any antibiotics in Made By Cow milk.
Q. Are hormones ever administered?
Q. Do any bacteria survive the cold press process?
While we have a zero tolerance policy for pathogens we are not a sterilisation method, so yes, bacteria does remain in our milk. While we have spent our time and money on the food safety aspect of our milk we do intend to analyse the active bacteria in our milk. We will commence this testing shortly and plan to put these findings on our website once we have completed this work.
Q. How about milks natural enzymes?
Enzymes remain largely unaffected by cold pressure, and we expect this to be largely proven when we undertake a range of enzyme tests shortly. This testing is being undertaken by a leading university currently and we look forward to publishing the results when they come in.