increase font size
Deer milk’s most noticeable feature is its “phenomenal” texture
“I can absolutely see this going global,” says consultant executive chef Geoff Scott, of the deer milk now being pioneered in NZ.
Scott, engaged by Pāmu to help launch its deer milk, says it’s rare for chefs to work with a new ingredient they have never seen before.
He says deer milk’s most noticeable feature is its “phenomenal” texture. And contrary to his expectations, the aroma was not as strong as goat or sheep milk.
“It’s got a lovely gentle slightly savoury nose and when you drink it you get this amazing sensation with the texture of the milk,” said Scott.
“That is down to its composition -- very high in fat and protein, almost double what you would find in regular cow milk. So as you’re drinking it, you get this beautiful silky finish.”
Chefs would normally have to add cream to the milk in recipes such as ice cream, rice pudding, panna cotta, creme brulee or creme caramel. With deer milk there is no need.
Scott is expert at creme brulee, having had the dish on the menu for 11 years at Vinnies Restaurant in Ponsonby.
He found he could make a deer milk creme brulee “just like heaven on a spoon” using no extra fat, but a little sugar and egg yolk.
Scott helped launch the product to a VIP function for 10 Auckland chefs, where they tasted a brulee, yoghurt, a sorbet “with a very light beautiful clean finish,” and a savoury dish of a Japanese handmade cheese, lightly marinated in miso.
New Zealand's pest problem has reached crisis point, according to Federated Farmers' second National Pests Survey, which shows farmers are spending more money and effort on control — yet pest numbers keep climbing faster than they were two years ago.
Deer milk made by state-owned farmer Pāmu has won the ‘Best Dairy Ingredient’ category at the prestigious World Dairy Innovation Awards.
A triple active oral drench for deer is now available.
Challenges facing the rural sector reinforce the need to work together and ensure linkages are strong and smart, according to Dr Amanda Bell.
Falling land and livestock prices have hit the state-owned farmer Landcorp – known as Pāmu – in the financial year to 30 June.
As the cost-of-living crisis continues to put pressure on household grocery budgets, new figures show pork remains one of the most affordable fresh meat options for New Zealand families.
OPINION: In politics, credibility is and should be big. It must surely rank higher than charisma, which is quite trite and superficial. Yet, voters nowadays are often wooed and influenced by how someone looks or talks at a superficial level. TV plays a huge role in this.
Farmers can spend less time on paperwork, thanks to a new data sharing agreement between DairyNZ’s DairyBase and LIC’s MINDA software.
Kaikōura families affected by July's severe storm have found a practical solution to a problem that's kept some children away from regular schooling for weeks: a washed-out section of Inland Kaikōura Road, which has stopped the local school bus from running its usual route.
Rural New Zealand is welcoming the Government’s recent package of rural healthcare initiatives.
Interest in agritech and production animal systems has prompted Massey University's School of Agriculture and the Environment to new majors to its popular animal science degree.
OPINION: The same mainstream media muppets that brought you Jacindamania in 2017 have been flat out pimping for the Opportunities…
OPINION: Your old mate reckons the atrocious way farmers in the UK are treated by their lords and masters in…
