Gir Cow Full-Cream Milk

The story

We do not homogenise, and we will not. Homogenisation pushes fat droplets below around 0.7 microns so they never separate — it produces a uniform-looking bottle, but the cream you expect at the top never arrives. It also makes the fat harder to digest.

Our milk travels from the milking parlour to the bottling room in under forty minutes and reaches you within six. At 4.1% fat with a high snf of 8.5, it is closer to what the cow actually produced than a long-life UHT pouch ever is.