Inglenook Dairy

The milk from Inglenook tastes different. It is made from a single herd of Friesian cows grazing on grass out near Dunnstown, in the volcanic hills east of Ballarat. “We don’t process it like the big multinational companies,” says Rachael Peterkin. She and her husband Troy co-founded the small family-owned milk processing facility 10 years ago. Today Inglenook Dairy milk is of almost cult status amongst the cafes in Ballarat, their baristas loving the way its rich structure foams into smooth texture when steamed for café lattes.

“We really just take the milk and pasteurise and homogenise it,” she says. “Except for the unhomogenised milk.” Troy’s method of pasteurisation gives the milk a slightly sweet caramel notes and the way they make their cream makes it naturally sweet. “Other processors use gelatin in their cream to stabilise it,” says Rachael. “We don’t it’s 100% pure. It whips quickly but can turn to butter if you don’t keep an eye on it. The upside is that you don’t need vanilla or sugar – it tastes sweet, delicious and fresh.”

Along with the clean tasting yoghurt and rich, full flavoured butter we’re proud to have Inglenook Dairy products on our shelves.