As we co–own the house cows we only get a share of the weekly milk. On average we process 10 – 12 liters of milk a week: 6 liters for a cheese, 2 liters for quark and 2 liters for yoghurt roughly. From time to time we also take the cream off, freeze it until we have about 1 – 2 liters and then make butter.

This keeps us, a household of 3-4 people on average well supplied with dairy products. Plus the little milk we need for coffee and tea or puddings and baking.

We love the cheese made from raw milk, as the particular bacteria from our cows, depending on time of the year and diet give it the special flavours and provide us with much better nutrition. We make cheese using general kitchen equipment and work very cleanly but by no means in a sterile environment. The results are always very edible. Our recent experiments with making hard cheese are promising.

For our workshops on Cheese Making please check www.kaiwakaorganics.co.nz