Happy cows equals quality milk.

If you are lucky enough to own cows of your own, then you are only a couple of steps away from enjoying fresh milk and homemade cheese, yoghurt and butter at home. Some of us are not so lucky and must buy milk in from a farmer or from a supermarket.  Finest Kind provides you with some things to keep in mind to obtain the best-quality milk possible.

Looking at how we can improve on the cheese and yoghurt production locally, lets start by looking at the quality of the milk.  The quality of the end product relies on the ingredients and it all starts with the soil, the terroir.  

Healthy, loamy soil with a diversity of grasses, legumes and herbs, and rotational grazing makes for happy cows, goats and sheep. South Africa also has the advantage of natural veld which can result in milk with a distinct, herby, or aromatic profile that adds complexity and depth to cheese, yogurt, and butter. Herbs that may introduce flavours in our South African veld are sutherlandia, wild rosemary, buchu and cape sage.  

Choosing the correct breed for the cheese being produced is important. Jersey cows produce milk with a high butterfat content of about 4.5% to 6%  which is not suited for Gouda and cheddar production. Friesian, Holstein or Ayrshire  milk is best suited with a butterfat content of  approximately 3.8% – 4%.  Jersey milk would be best suited for luxurious, full-bodied cheeses such as double Gloucester, and it is excellent for soft, creamy cheeses like brie, camembert or cream cheese.

Your cows need to be healthy! Get them checked regularly by a vet for TB, Brucellosis, and mastitis. If you are going to hand-milk, clean everything that will come into contact with the milk, including your hands! First, wash everything with a good detergent and then sterilize in 5ml/L sodium hypochlorite (Jik). Wash your cow’s udder with warm water, then dry each teat individually with a different paper towel. Finally, check for mastitis.

If you are going to machine-milk, follow the cleaning instructions that came with the machine. Regularly check connections and rubbers. Clean udders and check for mastitis.

Cool the milk as quickly as possible after milking to 4°C. Or if you do have your own cow, goat or sheep its best to make your raw milk product directly after milking.

If you are going to pateurize, its best at 65°C for 30 minutes especially when utilising goats milk. Alternativly, at 72°C for 15 seconds to kill off unwanted bacteria.

If you are a farmhouse producer and need to buy in your milk make sure to check the following:

  • the milking conditions of the farmer
  • the udders are well cleaned before milking
  • the cows have been tested for TB and brucellosis
  • the farmer tests for mastitis before milking
  • the farmer has no detergents in the milk from cleaning his equipment
  • there are no cows on antibiotics being milked
  • the farmer is not adding water to the milk
  • the milk is tested as per  S.A.I.M.R. standards on a regular basis
  • Pasteurize the milk 

Making your own high-quality milk and cheese is an incredibly rewarding experience. Visit Finest Kind for cheese, yoghurt, and butter making kits. You can also visit the FAQ page if you need any further tips on your dairy adventures.