Michael Wohlstadt from The Dairyman Barossa gives a demonstration in the creamery.
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00:00We're in the creamery at the moment. This is the starting point. This is the cream separator.
00:06The milk is pumped from the vat adjoining the dairy through the cream separator and the skim
00:12milk goes out into a tank. The cream goes into this vat here which is the pasteuriser.
00:21We pasteurise the milk over cream and then subsequently after at least 36 hours of the
00:29cream setting we then, this is our butter churn here, and inside you'll see the paddles of the
00:37churns. Essentially it whips the cream to the point that it gets very stiff and the solids split
00:45from the liquid, the liquid being buttermilk. We drain the buttermilk off, we collect the butter,
00:52put it into Woodbuck's Leopard Store for 24 hours and then this here is our
01:00buff press that produces the butter into a cylinder shape. Then we wrap it. This is
01:08then our bush pack, 200 grams minimum. Also we have a lot of customers that would prefer to buy a
01:16kilo and there's three cylinders here and then for commercial service for restaurants
01:22they purchase them as in five kilo, ten kilo boxes. It's again in the cylinder format.
01:31Right, so how many cows do you milk? Consistently 20. And what does the milk get used for?
01:38We primarily we use it for making cream and butter and as a consequence of that buttermilk
01:48and the skim milk and some of the whole milk gets used for feeding the pigs. So the pigs
01:53and our veal is raised on milk as well.