Brett_H Wow... Corinda here I come! I also love Maleny Guernsey Milk, Baramba Organic and Scenic Rim. Will report back when I get over that way!!
Koffee_Kosmo Sounds very interesting and yummy My grandfather in Greece had cows and I used to drink milk still warm from just milked cows Place in Greenslopes is a stockist and it's close to me KK
askthecoffeeguy Of course it's illegal to drink other non processed raw milks in Australia which is a shame because I'm sure that they would be super creamy and delicious in coffee ! Ops.... I appear to have said to much ... P
askthecoffeeguy BTW once you hear treat something as in steamed on the coffee machine isn't it effectively pasteurised anyway ? P
vyapada askthe coffeeguy wrote: BTW once you hear treat something as in steamed on the coffee machine isn't it effectively pasteurised anyway ? P How hot are you making your milk mate? 😉 http://www.idfa.org/news-views/media-kits/milk/pasteurization
Koffee_Kosmo askthe coffeeguy wrote: BTW once you hear treat something as in steamed on the coffee machine isn't it effectively pasteurised anyway ? P Depends on the temperature And I believe that 65 C is not hot enough KK
Koffee_Kosmo askthe coffeeguy wrote: I heat mine to 63C then hold it there temp wise for 30 minutes P :head: :doh: :stir :pan
LeroyC I've heard that high pressure treatment is actually more aggressive than low temp pasteurization and destroys more of the proteins that give milk it's flavour. The proof will be in the bottle I guess. I'm very lucky here in my little corner of NZ as we have a local guy that is producing organic whole milk that he bottles straight after milking. The only treatment is a short low temp 'pasteurization' to 68deg. It's by far the nicest milk I've ever had, both in coffee and in foods. http://www.naturematters.co.nz
vyapada askthe coffeeguy wrote: I heat mine to 63C then hold it there temp wise for 30 minutes P So diligent! :thumb: :rofl:
