Kefir milk is a cultured, bio-live milk drink from the Caucasus mountains near Russia. Packed with billions of live gut-friendly bacteria, it’s a 2,000 year old drink that’s still enjoyed by…
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Earlier this year Farmdrop made a commitment to dramatically reduce the amount of plastic packaging in its supply chain. Although we were doing better than most in the category, we wanted… -
Ruthless supermarket pricing, overproduction, and changing tastes have put the dairy industry under pressure. We take a look at how this happened and what the future holds for dairy. Nothing epitomises… -
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… -
Wonder what’s the fuss with fat content? Intrigued by Jersey vs. Holstein? Can’t find free-range? There’s a lot more to your pint of cow’s milk than meets the eye. Malou Herkes… -
Wonder what makes Greek yoghurt ‘Greek’? Or if all cheese is vegetarian? Hugh Thomas seeks the answers to the cream of the crop of dairy questions. It’s a topic that crops…
