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The health benefits of our full cream milk – Beyond the Creamy Layer

February 07, 2024

The health benefits of our full cream milk – Beyond the Creamy Layer

Ever wondered about that creamy layer on top of our milk? It's not just about taste; it represents our milk's rich nutritional bounty. With a 3.8% fat content, our milk packs numerous health benefits for everyone. To preserve its natural goodness and ensure safety, we gently pasteurize the milk at 60 degrees for 30 minutes—no need for further heating before you enjoy it.

Research suggests pasteurized milk offers better digestibility, particularly for children and the elderly, by protecting its precious protein composition. Unlike homogenized milk, where fat particles are broken down into smaller ones that can be harder to digest, our milk keeps its fat globules natural and easily digestible.

Full-fat milk is a nutritional powerhouse, rich in essential vitamins A and D for strong bones and efficient nutrient absorption. That creamy layer is a badge of quality and a treasure trove of nutrients that support health through all life stages.

Consider the cream not just a treat but a versatile ingredient. Skim it off for a rich crème fraîche, stir it into your coffee or tea for a luxurious latte, or enrich your sauces with its flavour.

So, next time you pour a glass of milk or mix it into your recipes, remember what that creamy layer stands for—a commitment to quality, nourishment, and delivering essential nutrients for vitality and well-being.

How to make Crème Fraîche yourself…


  • The fat layer (cream) from your milk (Best buy 3-4 bottles for the whole week and take from each bottle)
  • Buttermilk (2 tablespoons per cup of cream)


  1. Collect the Cream:
    • Let your fresh milk sit undisturbed in a cool place for 12 to 24 hours. This allows the cream to rise to the top.
    • Carefully scoop the thick layer of cream from the top of the milk. Depending on the fat content of your milk, the amount of cream can vary.
  2. Mix with Buttermilk (Mtindi):
    • For every cup of cream, stir in 2 tablespoons of buttermilk. The buttermilk acts as a starter culture, providing the bacteria needed to thicken the cream.
  3. Let it Ferment:
    • Transfer the mixture to a clean jar. Cover it with a cloth or a lid that's placed loosely to allow air to escape.
    • Let the jar sit at room temperature for 12-24 hours. The bacteria in the buttermilk will ferment the cream, thickening it and giving it a tangy flavor characteristic of crème fraîche.
  4. Thicken in the Refrigerator:
    • After 12-24 hours, the mixture should have thickened. Stir it gently, then tighten the lid and move the jar to the refrigerator.
    • Chill for at least another 24 hours to further thicken and develop the flavors.


  • Temperature Matters: The fermentation process is temperature dependent. If your kitchen is cool, it may take longer for the crème fraîche to thicken.
  • Storage: Homemade crème fraîche can be stored in the refrigerator for up to 10 days.
  • Uses: Use your homemade crème fraîche in recipes as you would store-bought, in sauces, soups, or blend it with citrus as a top up for meat. Mixed with spices and herbs as a creamy salad dressing.

This method is a simple way to create a versatile, cultured dairy product that can enhance the flavor and texture of many dishes. Enjoy!!!