We make unhomogenised milk, slow-cultured butter, strained Greek style yogurt and Jersey milk cottage cheese. Always, with a short ingredient list and as little intervention as possible.
We only work with farms we know personally. Every farm that supplies The Estate Dairy is one we have visited, whose herd we have seen and whose approach to dairy we trust.
Our cultured butter starts as crème fraîche. We take double cream, work in a bespoke lactobacillus culture, and leave it to develop for over sixty hours until it has thickened and turned tangy. The crème fraîche is then churned, salted, and shaped into a roll. From the first cream to the wrapped roll, the whole process takes four days.
Our Greek style yogurt is made the slow way, with two ingredients. Unhomogenised whole milk from our farm collective in Cheshire, and a single live culture. We set the yogurt gently, then strain the curds until they tighten on their own.
The thickness and richness in the pot come from time.
Cottage cheese has lived under the shadow of diet culture for a long time, made to be light rather than enjoyed. Our cottage cheese is built the other way around. It’s the first cottage cheese in the UK made with Jersey milk, dressed with Jersey cream, and seasoned with Pinchful® sea salt. Just four ingredients, including live cultures.
The Estate Dairy Cream is rich, golden and deliciously decadent. A bi-product from the golden milk produced from The Bickfield farm’s pedigree Guernsey herd, our double cream is produced without homogenisation and is very gently pasteurised.