Australia’s first legal raw milk completely sells out in 24 hours

Made by Cow's cold-pressed milk

Made by Cow's cold-pressed milk

Made by Cow, the first raw milk to be legally sold in Australia, has completely sold out.

Following the approval of cold pressurisation as a safe method of removing harmful bacteria from raw milk by the New South Wales Food Authority, 3000 750ml bottles of Made by Cow's Cold Pressed Raw Milk hit the fridges of Harris Farm and About Life stores in the state last Thursday. Within 24 hours most stores had sold out of the product. Now the team is "furiously milking" to keep up with demand, says Made by Cow founder Saxon Joye. "In a way, we could have never prepared for this. We have major supply issues that we really need to solve."

Joye has worked in food manufacturing for almost 20 years, but turned his attention to raw milk a few years ago, set on developing a "time and pressure recipe" that could make raw milk safe without compromising on flavour. Up until now, milk had to be heated to at least 72 degrees to destroy any nasty bacteria. "There are so many things that happen now that take milk further from the cow," he says. "The idea behind it was to create milk that was less messed with and less processed."

The untreated milk undergoes a cold water pressurisation method to kill bacteria. Rather than any heat pasteurisation or homogenisation, which often dulls the flavour and can deplete nutrients, the bottles are put under intense water pressure for several minutes. "We have demonstrated equivalent safety standards to heat pasteurisation," says Joye. "It's literally like drinking raw milk, although with the added safety factor built in."

All Made by Cow milk comes fresh from a single, 250-head Jersey herd in Numbaa, near Berry, the birthplace of dairy in New South Wales. The milk goes from the dairy to a bottling station, and then the bottles are transported to Homebush in Sydney where the water pressurisation method begins.

While Made By Cow might look at increasing the herd or working with other farms in the future to keep up with demand, Joye says it's not something that can happen overnight.

"It's been terribly difficult proving the science and all the things that are needed to bring this product to market," he says. "We want a beautifully fed cow who is healthy and happy, excellent herd management and hygienic milk practices. There's a lot of work in that."

So is there enough raw milk to go around? And when can folks get their next taste?

In short, yes, there's plenty, and very soon. Made by Cow has increased its production this week, and all stores (and likely many more) will be restocked as soon as possible. "We're a start-up and we're small-batch, but you can produce a lot with 250 cows," says Joye. "You also just never know if something you think is great is going to be perceived the same way out there in the world. It's a lovely problem to have."

madebycow.com.au


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Sydney Fish Market: now delivering
17.12.2017
The best food books of 2017
15.12.2017
France leads on food sustainability, Australia lags
08.12.2017
Artisanal Korean ingredients at Table 181
30.10.2017
Adelaide's Ferment the Festival
25.10.2017
The Producers: Fawk Foods
26.09.2017
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

Women in Hospitality

A new organisation is empowering women working in the hospit...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

Inside Out almond milk

Thicker, creamier milk, with a more pronounced almond flavou...