We have recently started to pasteurise a small amount of milk through our ice cream machine.

It is available for collection at the farm on a Saturday.  We bottle it into 2 litre bottles and the price is £2.

Our milk is pasteurised non-homogenised milk.  It is simply heated and then cooled.  Non-homogenised milk will separate and the cream will rise to the top.  Non homogenised milk is allegedly better for us than homogenised milk. 

Most milk available in the shops has been homogenised.  This means it has been forced through a fine mesh to break up and separate the fat molecules.  This results in a product that has a uniform consistency, a whiter colour and a longer shelf life.