Village Milk Recipes

Not only is Raw Milk delicious to drink, it makes an awesome ingredient in these recipes. If you have your own recipe send it to us at and you might see it on this page.

Crispy Pork Belly in Milk


  • 1-1.2kg pork belly, skin scored
  • ground black pepper
  • 1 tsp salt
  • 2-3 sage leaves
  • 2-2½ cups milk

Preheat oven to 240˚C. Pat the skin of the meat dry and season the flesh side with pepper and half the salt. Sprinkle the sage leaves on the bottom of a metal baking dish (do not use a glass baking dish as it might shatter when you add the milk) and put the pork on top, skin side up. Season the top with the remaining salt.

Roast for 20-30 minutes at 240˚C until the skin is starting to blister and crackle. Watch closely for burning.

Pour the milk around the meat to come about half to two thirds of the way up the sides of the pork. Reduce the heat to 160˚C and roast for a further 1½ hours or until the meat is meltingly tender. Check the level of liquid during cooking and if it has evaporated add a little more to the pan.

Remove the pork from the oven, lift it out of the dish and allow it to cool. Discard the liquids (they will break into curds).

For easy cutting, place the meat flesh side up on a chopping board and use a heavy, sharp knife to cut it into slices about 3-4cm thick. Serve warm or at room temperature with Roasted Pepper Pesto, if desired.

Recipe sourced from Annabel Langbein




Mozzarella is a nice easy cheese to make. A great one to start with if you haven't made cheese before.

Supplies you will need:

  • Sterilizable cheesemaking or candy thermometer with long probe- digital preferable as you just don’t have to squint at it as much
  • Sterilizing solution such as Iodphor, bleach or plain old boiling water
  • Large pot to hold at least 4 litres of milk
  • Large slotted spoon
  • Large bowl or pot for hot water
  • Large bowl or pot for ice water
  • Iodine-free salt
  • 2 teaspoons Citric acid
  • 1/2 Rennet tablet
  • 2 ml Calcium chloride (optional but suggested if not using raw milk)
  • Pipette able to measure 2ml as above
  • 1/4 cup unchlorinated water
  • Cheesecloth/Butter muslin
  • Colander
  • Ice
  • Rubber gloves

The first thing you will need to do is steralise your pots, pans and implements - anything that will touch your milk.

1. Measure out 4 litres of milk and pour it into your cooking pot. Heat to 13 degrees C (56 degrees F).

2. Add 2 teaspoons of citric acid diluted in 1/4 cup of water.

3. Gently heat your milk to 32 degrees C (90 degrees F) stirring constantly.

4. Add 1/2 tablet of rennet diluted in 1/4 cup of unchlorinated water stirring well as you add it to the milk. Remove your pot from the heat.

5. Leave your milk until the curd has formed and you can make a firm cut in the curd, probably half an hour to an hour. Cut the curd into 2cm (1 inch) cubes.

6. Heat the curd up to 42 degrees C (108 degrees F) stirring constantly but gently then remove the curd from the whey with a slotted spoon into a colander that has been lined with cheese cloth. Save the whey. You’ll want it to make whey ricotta!

7. Let the curd drain for 5 minutes meanwhile prepare a large bowl of hot water at 70 degrees C (158 degrees F) and a large bowl of ice water that is 10-20% salt using iodine-free salt. That’s about 130g (4.6 oz) of salt per litre of water to get around the 15% mark.

8. Using sterilized rubber gloves grab a big handful of curd, squish it into a ball and drop it on the hot water bowl and leave it for 20 seconds. Pull it out and give it a good stretch then squish it back together into a ball and plop it back into the hot water.

9. You’ll want to repeat this until you have cheese that is stretchy, glossy and that will form into a nice round ball. Once it does all that, plunge it into the salted ice water bath. Repeat with remaining curd, reheating water if required. Remove your cheese balls after 20 minutes or pat dry and try not to eat them all!

10. Keep your bocconcini (mozzarella balls) in the fridge dry or in water for a week or freeze them dry for longer (you may want to grate them first). Don’t store them in brine or they are likely to go slimy.

Recipe sourced from Fugal Kiwi


Homemade Real Milk Yoghurt

This is so easy! You just need two ingredients!

  • 1000ml Real milk
  • 5 tbsp. plain (store bought) yogurt with active cultures


1. In a saucepan, heat the milk over low heat. Remove the saucepan from heat just before it starts boiling (82-85ºC).

2. Let the milk cool down until you can keep your finger in there (42-43ºC).

3. Add the yogurt to the milk and stir well. Pour the milk into carefully washed jars and close with lids.

4. Set all jars in a warm place for about 8 hours or overnight until thickened. Place jars I a bath of hot water on the bench or wrap up and put in hot water cupboard. (The yogurt bacteria need temperature around 43ºC to grow.)

5. Refrigerate the yogurt for about 3-4 hours before eating


  • If you want a firmer yogurt pour the whey of the top.
  • If you want to make another batch next time, just keep some of this yogurt as a starter!

 From Carlie - Village Milk Marton/Bulls



Homemade Milk Kefir

Have you heard of Kefir or Milk Kefir? It is a fermented milk drink made with kefir "grains" (a yeast/bacterial fermentation starter).  Kefir isn't just a way to make yoghurt and smoothies at home; it's full of probiotics and said to be very good for intestinal and consequently your overall health. You can use milk kefir as a base in smoothies, in place of yoghurt or buttermilk in recipes, or you can just have shots of it to get your daily dose of probiotics.

Kefir is a drink popular across Eastern and Northern Europe. In Chile kefir has been regularly consumed for over a century; it might have been introduced by one of the various waves of migrants from the former Ottoman empire and migrants from Eastern Europe.  The alleged health benefits of kefir have recently been popularized in North America, Australia, and the United Kingdom.

Here is a recipe that Mark has been following with great success:

Makes 1 litre

  • 4-6 tablespoons milk kefir grains
  • 1 litre milk
  • a suitable 1 litre glass jar
  • a small square of muslin/material
  • 1 rubber band
  • 1 large plastic sieve
  • plastic or wooden spoon

Pour milk into a large glass jar, add kefir grains. Cover the top with muslin then secure in place with a rubber band. Place jar in a dark place (I put it in my pantry) and leave for 12-24 hours until you see it starting to separate into curds and whey. In summer it will ferment quickly, but in winter it will take a little longer.

Pour the entire contents of jar into a plastic sieve placed over a bowl. Gently shake sieve from side to side to let kefir drain through (if you have left it a little bit too long and there are some really solid bits, I just sit the sieve in the bowl and using the drained whey I mix it gently back into the grains to loosen any really firm curds then re-strain. The kefir will then strain through easily and you'll be left with the cauliflower-like 'grains' in the sieve). The strained kefir is then ready to use or can be stored in the fridge for up to a week. To further increase the B vitamins you can leave the strained kefir at room temp for one day or more if in the fridge.

Use the strained kefir grains to make your new batch in a clean jar, there's no need to rinse the grains between batches.

You can make as little or as much as you want, I usually make 1/2 litre every other day (and I slow things down a bit if I have a backlog by letting it ferment in the fridge instead of in the pantry). If you only have a tablespoon or two of grains to begin with, just use a cup or two of milk to begin with, until your grains have multiplied enough to ferment more milk.

Excess kefir grains can also be frozen by rinsing well, patting dry on a clean cloth, lightly coating in milk powder and freezing in a double lined plastic bag. Kefir made from frozen grains however may take up to three months of fermentation before consistently good batches are produced.

Recipe sourced from My Darling Lemon Thyme

If you would like to source Kefir to make your own Kefir milk here are some places to try:


Festive Potato Gratin

  • 1 small knob butter
  • 500 ml Village Milk (get as much cream as you can!)  
  • 2 cloves garlic, peeled and finely sliced
  • sea salt
  • freshly ground black pepper
  • 2.5 kg potatoes, peeled and thinly sliced
  • 1 handful fresh thyme (optional)F
  • 1 small handful Parmesan cheese,  grated
  • olive oil
  • 6 rashers free-range bacon, chopped
  • 1 handful pine nuts.

Preheat the oven to 200°C.  Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.

Pour the milk into a wide pan with the garlic. Bring to the boil, and then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.

Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with a piece of foil. Bake for 45 to 50 minutes.

Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the nuts.  When your gratin is ready, remove the foil and spoon the bacon and pinenut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

From Julia - Village Milk Moutere


Unpastuerised homemade butter

Try making your own butter and you will never go back!

  • Let your Raw Milk sit in the fridge, and once the cream settles, remove it by pouring it out or using a turkey baster :)
  • Combine the Cream with some buttermilk (which you can buy for the first time, and then after making your butter you will have your own buttermilk to use for future butter making). Let the mixutre sit at room temperature for 8 hours to culture.
  • After 8 hours pour the mixture into a stand mixed or food processor (or whip with an electric mixer) and whip the mixture until it separates - the process is cream, whipped cream, thick whipped cream, lumpy whipped cream, weird chunky whipped cream, and finally large chunks of butter in milky liquid.
  • Remove the butter chunks and knead together. Run under cold water and knead for 3 mins until no more buttermilk is coming out of the butter. You need to get the buttermilk out or it will cause the butter to spoil.
  • Package up and enjoy! You can portion and freeze the butter.

Recipe sourced from The Elliot Homestead -


Festive Milk Punch

Recipe makes 8 cups

  • 1 cup sugar
  • 1 cup dark rum
  • 1/2 cup brandy
  • 2 tablespoons vanilla extract
  • 8 cups whole milk
  • Grated nutmeg (optional)


Dissolve sugar in rum, brandy and vanilla extract in a large, heavy pitcher. Add milk; freeze until very cold or even slushy, about 4 to 8 hours. (Can be frozen for a month.) Pour into glasses, grate nutmeg over each glass, if desired, and serve.

Recipe sourced from USA WEEKEND and columnist Pam Anderson,

Banana Crunch Breakfast Smoothie

Don't want to sit down and eat your breakfast? This breakfast smoothi is great for those of us who are running late for work and prefer to drink our breakfast on the way to work. This smoothie has it all: breakfast cereal, milk and fruit.


  • 1 banana
  • 1 cup milk
  • 2 Tbs of honey or sugar free honey substitute
  • 1/2 cup muesli (oats, honey and nuts
  • 1/2 cup ice

It can seem weird drinking muesli, but it really just gives the drink a nice texture. You also might want to try adding 1/4 or 1/2 cup of plain yoghurt to add a bit of tart flavour or to help smooth it out.