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Thread: Non-homogenised organic milk texturing problems

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    Non-homogenised organic milk texturing problems

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I really like the local Fleurieu organic milk... on my cornflakes. However, I have had no success texturing it. I can microfoam standard, half fat or even skimmed ordinary milk, but this just turns out as warm milk with washing up foam on top.

    Is it because the cows eat different stuff, or because it is non-homogenated? Is there any different way of texturing it, or I am resigned to using Dairy Farmers or Pura milk in my coffee?

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    Re: Non-homogenised organic milk texturing problems

    Although I had to go off dairy almost 2 years ago, I was using organic, non-homogenized whole milk and it was texturing ok. maybe not quite as good as some others, but it was fine. I think I was using "Pauls" brand.

    sd


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    Re: Non-homogenised organic milk texturing problems

    i think i saw something similiar that happened to billy wilson from America. with homogoenised milk i think you have to shake the bottle to mix the cream back into with milk or else there will be no protein to stretch or texture it

    Ron

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    Re: Non-homogenised organic milk texturing problems

    I tried Fleurieu milk while I was down in Myponga (SA) over Christmas and I found it frothed really nicely and went really well in my caps. Im now trying to find this milk back home in Sydney.

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    Re: Non-homogenised organic milk texturing problems

    http://www.fleurieumilkco.com.au/interstate.htm#nsw

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    CoffeeSnobs Owner Andy's Avatar
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    Re: Non-homogenised organic milk texturing problems


    Interesting sounding milk but according to the link its not in VIC, QLD, WA or TAZ.
    ...and I thought Taz was a looney tune?
    :)


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    Re: Non-homogenised organic milk texturing problems

    hey mate,

    i used to work for a cafe/goumet shop over here in perth. we used Margaret River organic milk (un-homoginised) for all our coffees. i used to have no major problems texturising it. it used to strech quite well, occasionally i wasnt able to stretch it enough to make capps but was fine for most other drinks. its to do with what the cows are eating weather they are eating fresh grass out of a pasture of if stocks are low then they are fed hay/lucern. i did have to skate it and stir it quite often to re mix the cream back into the milk and sometimes id get lumps of cream in the jug. the creamy milk makes a lovely coffee it has a really ggreat texture to it. so its not the "organic" cow eat different it just depends on what the cows are eating at the time that they are milked...

    hope that helps...
    -zac

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    Re: Non-homogenised organic milk texturing problems

    Quote Originally Posted by 495D4048484A5D2F0 link=1226983325/6#6 date=1233581604
    hey mate,

    i used to work for a cafe/goumet shop over here in perth. we used Margaret River organic milk (un-homoginised) for all our coffees. i used to have no major problems texturising it. it used to strech quite well, occasionally i wasnt able to stretch it enough to make capps but was fine for most other drinks. its to do with what the cows are eating weather they are eating fresh grass out of a pasture of if stocks are low then they are fed hay/lucern. i did have to skate it and stir it quite often to re mix the cream back into the milk and sometimes id get lumps of cream in the jug. the creamy milk makes a lovely coffee it has a really ggreat texture to it. so its not the "organic" cow eat different it just depends on what the cows are eating at the time that they are milked...

    hope that helps...
    -zac
    TRY BIO DYNAMIC MILK
    AVAILABLE FOR SALE IN SA ONLY
    SOMETIMES FOUND IN HEALTH FOOD STORES IN OTHER STATES.
    LABELLED BATH MILK OR NOT SUITABLE FOR HUMAN CONSUMPTION
    get real
    Not homogenised or pasteurised
    TREAT it as a live product compared to the dead stuff most of us drink.
    Bloody beautiful real cows milk

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    Re: Non-homogenised organic milk texturing problems

    Bath milk in my coffee?

    I have tried vigorous shaking, rather than just turning the container upside down to mix the cream back in, and this has worked better. Not Dulux emulsion standard, but much improved over the warm foam.

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    Re: Non-homogenised organic milk texturing problems

    yeh there is alson "bath milk" avaialble in WA its called cleoplatras bath milk or something like that, your supposed to pour it in your bath to make your skin soft of something like that. theres nothing wrong with it i had quite a few customers who used to drink it..

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    Re: Non-homogenised organic milk texturing problems

    BUMP sort of.

    I notice my local Stupormarket has started selling Non Homoginised milk from Pauls. Anyone tried it recently or any experiences with steaming it? If not I might just give it a blast anyway *:) Also I see Bar Nine in Adelaide are using a similar one too.

    cheers

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    Re: Non-homogenised organic milk texturing problems

    Hey Baldryk - Ive been trying various milks for lattés of late and the Fleurieu one works fine for me. But like all non-homogenised milks, you do have to shake the heck out of it otherwise you end up with blobs of cream >:(

    The milk from Paris Creek is the same (treatment wise).

    With both those, Ive not had a moments problem - but I do shake the plastic container a LOT first. It helps if you take some of the milk out first too - so there is some space for it to slosh in.

    Cheers
    /Kevin

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    Re: Non-homogenised organic milk texturing problems

    I agree, been using Margaret River Organic unhomogenised the last week as an experiment and have had better results after shaking. *:)

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    Re: Non-homogenised organic milk texturing problems

    I often use the Melany Dairies version here in qld and it works quite well though it sometimes doesnt quite get to capp texture. I do give it a little shake before hand too.

    Frogger that "bath milk" is raw milk which is illegal to sell for drinking purposes thats why it is labelled as such. Most people buy it to drink.

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    Re: Non-homogenised organic milk texturing problems

    We use Paris Creek non-homogenised organic milk at our weekly stall (and used to use Pauls) and have no problems texturing. I dont bother shaking it too much, the blobs of cream integrate very quickly once you start steaming.
    For mine, the taste and richness of organic milk is streets ahead of the white water from the conventionals. If youre spending time, effort and money on your machine, beans, grinder, then putting rubbish milk in your coffee doesnt make sense.

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    Senior Member bennett's Avatar
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    Re: Non-homogenised organic milk texturing problems

    I just experimented today with barambah organic unhomogenized full cream milk. It textured beautifully into a nice shiny velvety microfoam.

    Interestingly the fat content is listed as 4.8g/100ml. This is higher than standard Dairy farmers/Pura which is 4g/100ml and even more than A2 or procal which is listed as 3.5g/100ml. I wonder how the interplay between protein and fat influences how it textures?



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