LegatoGelato
Smooth Taste…Island Pace
Handling
with care
Milk is a complicated product and it
is a delicate product as well. At our dairy we are very careful when handling
the milk and very clean to prevent any kind of contamination.
Goat milk is different in a number of
ways from cow milk. The fat molecules of goat milk are smaller than cow and are
much more delicate. This is one of the reason goat milk is easier to digest but
it also makes it more of a challenge to keep it intact and flavorful.
A big difference between using store
bought processed milk and using our homegrown milk is our milk is not altered
or supplemented. What comes from the goats is what makes our awesome gelato.
I don’t know how many of you realize but when
the dairy sends its cow milk to the plant, it undergoes a huge amount of
processing. The milk is received, chilled, stored, pasteurized, and then taken
apart. The fat, solids, and proteins are extracted, and whatever else has value
is removed. Then to make whole milk the components are recombined in the
correct amounts.
All of the commercial ice cream
recipes use this principle to construct their ice cream. You take x amount of
18% milk fat plus y amount of milk solids and so much liquid milk at 3.5% fat
level, add glucose and sugar, flavours/chemicals and then all those weird gums
and beans… Not very appetizing to me. It might taste good but it’s not very
wholesome.
I really believe that for food to be
healthy is has to be less processed and less abused. Every time you manipulate
a foodstuff, you change or degrade it. We carefully handled our milk.
We
use bucket milkers, no long plastic lines carrying the milk to a big tank. Our
milk goes from the goat down a 6-inch tube to the stainless steel milk pail.
When the pail is full, it is carefully poured & filtered into a 12 L white
food grade bucket. Then the bucket is placed into a tank of water set at 1-4° C.
From there we drive a load of buckets to the dairy processing plant, carefully
poured into the pasteurizer, mixed with the fruits/flavours, heated, and gently
pumped into new buckets. After chilling overnight, we pour the mix into the
batch freezer and 15 minutes later, it is gelato.
The most agitation the milk receives
is in the batch freezer and it churns the milk & flavour mixture slower
than a dryer rotates.
Our milk will vary in its components
throughout the year, following the natural cycles that change with the seasons.
We will follow the seasons and offer flavours that fit and take advantage of
the wonderful local fruits and flavours that are available on Vancouver Island.
I can promise you that it will be
smooth and luscious, and a real treat.
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