After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
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
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
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
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