How is the Ice Cream Made?

The alarm roars daily, I keenly spring out of bed, around 5am, pull on my work clothes & boots, hop onto my trusty motorbike to herd the girls (cows) from the paddock to the dairy, with help from Olly (our faithful farm dog).

1. Get Out Of Bed!

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Our dairy herd (150 girls) are Holstein Friesians. Each cow provides about 25-35 litres of creamy milk daily. I love their markings…not one ever the same! Our herd is machine milked twice daily (5am & 3pm).

2. Cows

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.

3. Milking & Pasteurising

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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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4. Bottling

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I mix our 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.

5. Ice Cream

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