Dairy cows at Horton House Farm The explosive growth of veganism has brought the dairy industry into the spotlight more than ever before. And there’s no doubt that aspects of conventional dairy farming systems…
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Ricotta is rich, milky and smooth, and best eaten as fresh as possible. It’s traditionally made using the leftover whey from cheese-making, but how do you make it at home? Food writer, Malou Herkes…
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What’s the big deal about other dairy alternatives to cow’s milk, such as goat and sheep’s milk? We digest the differences and benefits of each. If asked a few years ago about which milk…
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FarmingAt Goodwood Home Farm with Farm Manager of the Year 2015, Tim Hassell on the country’s first organic dairy herd and handling two centuries of heritage
Tim is no ordinary farmer and he manages no ordinary farm. Innovating in the face of Britain’s dairy downturn, over seven years Tim has transformed the 3,500 acre organic Home Farm on the Goodwood…
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Thinking“Milkonomics” – How Farmdrop provides a better deal for British dairy farmers than anyone else
As you’ve probably read, things are looking pretty dire for dairy right now. Our founder Ben Pugh wants to show you how buying the freshest, best-tasting milk at Farmdrop puts the money back into…