Customer Gallery
We love to see what delicious meals and recipes our customers have made with their fresh meat and produce ordered from our website. Here we're sharing some of our favourites, with some great recipes for you to try at home.
Jacob ribs
Delicious
Slow roasted by CarnivoreBull
Creamy Homemade Yogurt with Kimber's Raw Milk
Using Kimber’s raw milk, I made the most velvety, flavorful homemade yogurt. The quality of the milk really shone through—it’s a game-changer!
Heat 1 liter of Kimber’s raw milk gently to 40°C (just warm to the touch).
Stir in 3 tablespoons of live yogurt as a starter.
Pour the mixture into clean jars and seal with lids.
Place the jars in a warm spot (or a yogurt maker) for 8-12 hours to ferment.
Chill in the fridge before serving. Perfect for breakfast or snacks!
homemade cottage cheese
Homemade butter and cheese
We boiled the milk, let it cool and fermented it while it was warm, the next day we took the cream on top into a separate plate and poured the yogurt into the churn machine, we ran the machine for half an hour and made fresh butter. And we boiled the yogurt that turned into buttermilk and made curd cheese.
Homemade butter
Homemade butter and cheese
We boiled the milk, let it cool and fermented it while it was warm, the next day we took the cream on top into a separate plate and poured the yogurt into the churn machine, we ran the machine for half an hour and made fresh butter. And we boiled the yogurt that turned into buttermilk and made curd cheese.
Raw milk chai tea latte
A cozy spicy Fall/Winter beverage who prefer their caffeine from tea
Two options:
Make a normal chai tea using your favorite tea bag and boiling water; sweeten to your taste and top with raw milk
OR
heat raw milk gently on stove top with chai tea bags, using the milk instead of water. Remove tea bag and sweeten to your choice. I like to add a little powdered cinnamon and a scoop or two of collagen for a boost. Enjoy!
Raw milk golden milk & superfood supplement-infused raw milk shot
Just as the title says. Read recipe for more!
Raw milk golden milk:
Gently heat raw milk on stove, add in and stir turmeric powder and black pepper to activate curcumin. Add maple syrup or honey to taste (I love mine sweet!) and optional scoop of collagen powder to dissolve as well. Hot, cozy, and anti-inflammatory!
This second one is just Favor Colostrum and Root & Bones Rose and Pine Pollen powder mixed into raw milk with a frother with a little bit of maple syrup. Dreamy!!
Milkshake
Raw milk and 100% cacao milk shake
Brie cheese
About 2-3 days after making the Brie
Gavin Webber's Brie cheese recipe
Camembert cheese
Using the raw milk to make Camembert cheese - still the early stage of aging the cheese
Recipe by Gavin Webber on YouTube
Mr
This is our plaestinian cheese I made at home
Sweet dish
Cake custard
Custard made with milk and mixing of sugar and custard powder, cook on low to medium heat for 8-10 minutes. Then put cake slice in a tray and pour the custard on it, let it soak the custard, put in the refrigerator, served chilled. Decorate with nuts of your choice, Delicious 😋
Camembert
Camembert cheese made from 10L Raw milk
1. Heat the milk to 32C, stirring occasionally.
2. Add mesophilic starter (Flora Dnica 0.4g), Penicillium Candidum 0.28g and Geotrichum candidum yeast 0.02g)
3. after an hour add 3ml rennet and stir well.
4. Wen the curd appear quite firm, cut it in cubes of 2cm. and leave for 5 minutes.
5. Ladle the curd into molds and leave to drain for 1 hour.
6. Leave the curds in the molds for 24 hours and occasionally turn the curds to improve drainage.
7. Take the cheese out of the molds and apply 1 teaspoon of salt to the surface of the cheese.
8. Dry the chees at room temperature for two days turning them two three times a day.
9. Transfer the cheese to a cooler place (10C - 12C) and cover with plastic container to keep it moist. Turn the chees once a day.
10. After two weeks the fungal growth will cover the cheese. Wrap the cheese in waxed paper and leave it in the fridge to mature. The cheese will mature in two month time.
Camembert
Made with your wonderful fresh milk
From David Asher's excellent cheese-making book
Raita, yoghurt
Raita made with yogurt, salt, black pepper, cumin powder, cucumber, tomato,green chilli, green coriander,onion, mint, red chilli powder
Chop a few fresh leaves of mint, coriander, a little cucumber, tomato ,onion etc, mix everything in the yoghurt, if yoghurt is very thick just add a little water or milk to make it creamy but not runny. Delicious served with pilau rice, kebab, or accompanying any dish as a side dish.
