Milk Churns: carry milk safely and measure it out cleanly
From the parlour to the kitchen and on into the vat. Here you will find stainless and aluminium churns, measuring jugs and a strainer.
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Milky Milk Can Stainless Steel with Lid, Farm Dairy Use
Sale price: From €155.17 Regular price: €185.60 (16.4% saved)
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Milky Aluminium Milk Can with Lid & Seal, Leakproof, 10 Liter
Sale price: €101.73 Regular price: €133.40 (23.74% saved)
Milk Churns: the short road from parlour to processing
Before milk becomes cheese, butter or yoghurt, it first has to arrive intact. That is what milk churns are for: sealed tight, easy to carry and quick to clean again. The range is rounded out by measuring jugs with a scale and a milk strainer, so you never have to guess a quantity and coarse particles never reach the vat in the first place.
Stainless steel or aluminium
Both materials have their place. Stainless steel shrugs off acid, takes hot water and strong detergents and lasts for decades, though the churn weighs more for it. Aluminium is markedly lighter and therefore kinder if you walk between parlour and house several times a day, and the aluminium churn also brings a seal in the lid so nothing slops out on the way. Both churns have a lid that sits firmly and a handle that is easy to grip.
Measuring, straining, portioning
Setting yoghurt or making cheese comes down to quantities, so a measuring jug belongs in every dairy kitchen. The stackable three-litre jug from Kerbl saves space on the shelf, the five-litre model in polypropylene is the choice for larger batches, and one version is expressly resistant to chemicals and oils, which makes it useful well beyond the dairy. Put the milk strainer on as you pour: it holds back straw, hair and flecks before they can end up in the product. A clear scale on the side lets you read off the level while you are still pouring, which matters when a recipe is built around a fixed volume of milk.
Frequently asked questions
How do I clean a milk churn?
Rinse cold first so the protein does not set, then wash hot with detergent and leave the churn to dry open and upside down.
Can sour milk go in an aluminium churn?
Aluminium is fine for carrying fresh milk. Soured milk and acidic products are better stored in stainless steel.
Which churn size do I need?
Work from the amount you fetch in one trip. Two manageable churns beat a single one that is barely liftable when full.
Milk churns, measuring jugs and a milk strainer
For the road from the parlour to the vat you need vessels that stay sealed and clean up quickly. The stainless steel milk churn is sturdy, acid-proof and takes hot water without complaint, while the aluminium version weighs less and has a seal in the lid so nothing spills on the way. Both close with a firm lid and carry comfortably by the handle. For measuring there are jugs with a scale: the stackable three-litre jug from Kerbl, a five-litre model in polypropylene and a version that is resistant to chemicals and oils. The milk strainer goes on as you pour and holds back coarse particles before they reach the processing stage. After use the same rule covers everything: rinse cold, wash hot, then leave it all to dry in the open air.