Food Production: turn your own raw materials into produce

Food Production: make it yourself instead of buying it in

If you process your own milk, grain or meat, you know exactly what ends up in the finished product. Whether it is cheese and yoghurt from your own milk, freshly milled grain or vacuum-sealed portions for the freezer, we carry the equipment for it on a scale that runs from the kitchen table to the dairy farm. Much of it comes from Milky, joined by machines from Kerbl, NOVITAL and Sanelli.

Working with milk

Raw milk turns into far more than a glass to drink with only a few steps. For cheese you need rennet, cultures, moulds and a press, while yoghurt and kefir ask for little more than a starter culture and steady warmth. To take off the cream you use a separator, and to make butter a churn, from the hand-cranked model to the electric machine. Pasteurisers heat milk under control and are the safe answer for larger batches and for colostrum. Measuring jugs, milk churns and strainers round out the basics.

Milling grain and keeping produce fresh

A grain mill turns wheat, rye or maize into meal at whatever fineness you happen to need, for your own baking day just as much as for feed. Interchangeable screens set the grind, and shellers strip the kernels off the cob first. Once the product is finished it lasts many times longer vacuum-sealed than it would open in the fridge: cheese, meat and portions for the store cupboard stay fresh without freezer burn.

Frequently asked questions

Where do I start with cheese making?
With a hobby set that combines press, moulds and accessories. It covers fresh and semi-hard cheese as well as yoghurt, so nothing has to be bought piece by piece.

Do I really need a pasteuriser for cheese?
Not for your own use with healthy milk. As soon as you handle larger batches or milk from another source, it is the safe choice.

Is a grain mill of my own worth it?
Once you bake or mill feed regularly, yes. Freshly ground grain tastes fuller and you decide the fineness yourself.