Quote Originally Posted by Svend N View Post
With all your raving on about your dairy-to-doorstep milk I'm going to start looking around here for a source. Sounds terrific! I know of no supplier here locally who does that, so all our milk is supermarket stuff. I wouldn't be surprised if it didn't exist here, with all our draconian health regs and jack-boot inspectors. It's very restrictive for small food producers who want to do something different. It's good in that they're serious about protecting public health, but one hears stories about over-the-top inspection orders....
I hope you manage to find a suitable source for your milk, Svend.

If you're making milky coffee regularly, it does make a significant difference to the end result, using milk that's as fresh as possible (and from the same source), especially as Grant says in terms of frothing. I've noticed that things deteriorate in that respect once the milk starts getting older, especially if you're buying it in big cartons and not using it up as quickly as you should.

In that respect, it's better to buy a smaller quantity to start with, and replenish it more often with fresh stuff, than have an excess amount ageing/deteriorating inside a large carton at any given time. That's one of the benefits of the dairy, as they sell it in 1 pint bottles, which you can use and replenish quickly, rather than is the case with 2 or 4 pint cartons.

Anyway, let us know how you get on

Marco.