About

About Hastings Riverlands milk:

  • The operation is run by fifth generation dairy farmer Jimmy Eggert, who is passionate about regenerative farming practices.
  • The milk is non-homogenised, full cream and single source – milk in its most pure and delicious form.
  • The milk is produced, processed, and bottled in our boutique factory, located on the Hastings River in Huntingdon, NSW.
  • No artificial fertilisers, GMOs or pesticides are used in the production of the milk. Gentle farming and manufacturing processes are used to maintain the milk’s nutritional integrity.

 

Jimmy in 2016 and now, with the Jersey herd and his glass bottle milk at Huntingdon

 

Why does Jimmy's milk taste better than conventional milk?

Chemical Free

 The farm is run organically, meaning no herbicides, pesticides, GMOs or hormones are used in the production of the milk. Compost is used to build the soil, along with regenerative grazing management. 

Minimally Processed

 My milk is non homogenised, and minimally pasteurised. Homogenisation reduces the size of the fat molecules, so they disperse evenly throughout the milk. This process damages the quality of the milk, since the milk is pumped under extremely high pressures, and the fat molecules are too small to be absorbed properly by the body. Minimally pasteurised means my milk is heated slowly to a minimum temperature of 65.1 degrees for 10 minutes, while conventional milk is heated to 75 degrees. Lower temperatures help retain the nutritional quality of the milk. 

Single Source

 My milk is produced, processed and bottled all at one place. The milk runs straight from the machines to a small pasteuriser, eliminating food miles and maintaining the milks nutritional integrity. A lot of my milk is delivered on the same day or the day after, meaning you could be drinking milk that was made that morning! 

Jimmy's Yoghurt

 My yoghurt is made from my milk in the pasteuriser, where it is heated to 90 degrees and cooled to 45 degrees, to allow the culturing process to start. It is then placed into jars to be pot set. While the yoghurt sets, the fat rises to the top of the jar, producing a lovely thick layer of cream on top. My yoghurt contains no additives or sugar, it is pure and simply milk and cultures.