How is the Ice Cream Made?

In January 2020 we stopped dairy farming so our story has changed a little....

1. Get Out Of Bed!

I'm no longer a dairy farmer, but the alarm still roars daily around 5am, I still keenly spring out of bed, pull on my work clothes & boots, but I no longer hop onto my trusty motorbike to herd the girls (cows) from the paddock to the dairy...b

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2. Cows

We had a dairy herd (150 girls) of Holstein Friesians. Most dairy cows in the Southwest are also Holstein Friesian. Each cow provides about 25-35 litres of creamy milk daily. I still love their markings…not one ever the same! Dairy herds are machine milked twice daily (approx 5am & 3pm).

3. Milking & Pasteurising

Milk straight from a cow is warm & needs to be cooled in a refrigerated vat before storage. Australian milk must be pasteurised, the process where milk is gently heated, under strict temperature control, to ensure the absence of pathogens.

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4. Bottling

Milk bottles are filled daily by hand & delivered directly to local outlets. Our milk is 100% fresh, unhomogenised, whole milk (nothing added & nothing taken out), so after a day or so, thick cream rises to the top, just like in the old days!

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5. Ice Cream

I mix pasteurised milk with a variety of delicious, natural ingredients before it’s chilled & aerated. I apply some nifty handiwork, to give our ice cream its irresistible appearance. Before long it’s deep frozen & transported up the road to our Ice Creamery display cabinet & outlets.

ADDRESS

314 Wirring Rd

Cowaramup

Western Australia

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We don't allow dogs, smoking or alcohol at the Ice Creamery.

© 2019 Millers Ice Cream