About raw milk

Is it safe for me?

Raw milk may contain harmful microorganisms that can cause serious illness. To reduce the risk of illness, raw milk should be heated to at least 70°C for one minute. This is critical for infants, young children, the elderly, pregnant women, and people with weakened immune systems.

Harmful bacteria

Raw unpasteurised milk from any animal may be contaminated with illness-causing bacteria including shiga toxin-producing E. coli (STEC), Listeria and Campylobacter. These bacteria most commonly cause severe diarrhoea and vomiting, but occasionally some have been linked with more serious complications that include miscarriage, paralysis, meningitis, and serious kidney problems in children.

For more information visit MPI website here.

To reduce your risk of getting sick

We respect your choice to drink raw unpasteurised milk, but we recommend the following to reduce the risk of getting sick:

– Keep it chilled whilst transporting it home from the farm.

– Keep your raw milk in the coldest part of your fridge (usually the lower levels are 4 degrees Celsius or less).

– Throw it out if it’s been left out for 2 or more hours.

– When you want to drink your raw milk, heat it until just boiling (or to 70 degrees Celsius for one minute) before drinking it.

– Drink it by its use-by date.

– If you’re serving raw milk to friends or visitors, make sure you let them know what the risks are.

– Buy it only from a registered supplier. From 1 November 2016 producers who sell raw unpasteurised milk had to be registered with MPI. The lists of registered suppliers will be updated as providers are approved.

MPI has developed an infographic: Raw drinking milk: What you need to know to help you understand how to manage the risks associated with drinking raw unpasteurised milk.

Raw Milk for Sale to Consumers The purpose of this Notice is to set out the specifications and requirements for the regulated control scheme for raw milk that is established by the Raw Milk for Sale to Consumers Regulations 2015.

Registration / Creditation

Ferngrove Farms Limited are registered as a Raw Milk Farm Dairy Operator,
with the registration number FD000007. Please click here to see the certificate.


“With playing rugby and training daily, raw milk is perfect in insuring I have the energy I need to get me through the day. When I switched to raw milk, I noticed I was a lot fuller for longer and started to make better gains in my training, particularly in my weight sessions. That aside, I just prefer the taste and also knowing that I am getting a good source of protein in its most natural state.”

Mark Stanbury

“As a Mum and a Nutritionist, I am always after wholesome foods at a good price, Aylesbury Creamery is my go to shop for nutritious and delicious raw
milk. The main reason I use raw milk is to make kefir which is like yogurt but contains a greater number of probiotics. I also like to show my children where
food comes from, they love seeing the cows getting milked and helping fill our milk bottles. Simply a great product, produced locally at a good price.”

Prue McCaughan

“I love buying Aylesbury Creamery raw milk as it’s so delicious. I can taste the richness in it and after the first try had to go out and buy milk shake flavouring
and make an old fashioned creamy milkshake!”

Paula Evans


Reeve and Addison's School day smoothie

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250ml farm fresh Aylesbury Creamery raw milk
2-3 Tbsp berry yoghurt
½ cup frozen berries
½ frozen banana


Blend to smooth. ENJOY!

Optional extras depending on the mood – 2 tsp milo,
1 Tbsp protein powder (I use Nuzest Clean Lean Protein),
Chai seeds,
1 weetbix (great for busy mornings),
1 Tbsp L.S.A

Homemade feta

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Special thanks to Lynda Milner for supplying the recipe and being such a great customer.

This will make 3 x approx. 300g blocks of Feta and you can make different flavours out of the same batch.

4 litres of Aylesbury Creamery Raw Milk
1/8 teaspoon mesophilic starter
½ teaspoon rennet
¼ cup cool boiled unchlorinated water
60g plain salt for brine – this is non iodised salt.
Optional extras
Granulated garlic
Dried herbs

For step by step directions please click here.

Addison's Favourite Mac 'N' cheese

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READY IN: 30 mins


This is Addison’s favourite meal and she would enjoy it every night if allowed.

3 Tbsp butter
1 diced onion
3 Tbsp flour
1tsp wholegrain mustard
2-3 cups farm fresh Aylesbury Creamery raw milk
2 cups tasty cheese
4 cups macaroni elbows – cooked
Breadcrumbs – optional


  1. Preheat Oven to 200 deg
  2. Melt butter in a saucepan, add onion and cook gently until translucent
  3. Stir in flour and cook for 1 min, add mustard
  4. Gradually add milk, stirring all the time
  5. Gently heat, still stirring, until the sauce boils and thickens. Remove from heat, season to taste with salt and pepper and add half the grated cheese and macaroni.
  6. Combine well and put into an ovenproof dish
  7. Combine remaining cheese and breadcrumbs and sprinkle over the top
  8. Cook for 20 mins or until golden and heated through


Add chopped bacon or ham to pan when you are sautéing onions.
Use Gluten free flour and pasta for a just as good Gluten free version!

Kelsey's Bacon, Leek, & Potato Soup

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50g butter
1-2 cloves garlic
1 onion
4-5 slice bacon
3 medium sized leeks
3-4 potatoes (400-500g)
4 cups water
3 tsp chicken stock
1-2 cups Farm fresh Aylesbury Creamery raw milk
Salt and pepper to taste


In a stockpot melt butter. Gently cook diced onions, garlic, sliced leeks (I use all the white part and the light green inner leek parts) and chopped bacon for about 10 mins. Try not to let the vegetables brown during this stage. Add peeled and chopped potato with water and stock to the leeks and simmer until vegetables are tender. Blend or process the mixture, or mash for a chunky soup. Thin with farm fresh raw milk to the desired consistency and season to taste.
Serve with cheese rolls or garlic bread – YUM!

Kefir recipe from Julene Silcock

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Put kefir in glass jar and fill almost full with farm fresh Aylesbury Creamery milk. Cover with a clean cloth and place on the counter.

Wait 1 to 2 days, stirring periodically with a PLASTIC spoon (not metal).

When thick, strain out the kefir grains with a plastic strainer. Don’t smash the grains. Place grains in a clean jar and repeat.

You can cut down the tang of the kefir by ‘2nd fermenting’: After removing grains, put 1-2 slices of lemon or lime peel or a vanilla bean back in the jar with the kefir. Cover and let sit on counter another day. After removing the peel/bean, taste the kefir. If it is to your liking, then cover with a plastic lid and put in fridge until ready to drink. If not, let sit a little longer with the peel/bean.

NOTE: If you run out of milk or will be out of town, place grains in a glass jar and cover with milk. Put a lid on jar and keep in fridge until ready to use again (they should be okay for a week or two, but will need fresh milk to feed on then.).

Best custard recipe ever

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READY IN: 12 mins


4 egg yolks
1⁄4 cup cornflour
6 cups farm fresh Aylesbury Creamery raw milk
1 tablespoon vanilla
1⁄2 cup caster sugar


In a bowl beat the yolks and cornflour by hand with a whisk until well combined.

Heat the milk and the vanilla in a heavy based saucepan.

Add the yolk mixture and the sugar.

Stir constantly (in a figure 8 to get all the sides) over a medium-low heat for about 10 minutes OR until it is thick and coats the back of the spoon. Never let it boil as the bottom of the pan will burn and all you will taste is burnt custard.

Rest for 10 minutes and serve warm.