In the Dairy

The dairy at St Helen's Farm has received constant investment over the years to ensure we stay at the highest level of hygiene standards and efficiency. It is a modern dairy where we process fresh goats' milk into a range of products for distribution through some of the country's most well known supermarkets.

Separating cream from the milk

All the fresh British goats' milk from St Helen's Farm and our supplying farms is pasteurised in order to kill some of the spoiling bacteria and to extend the life of the milk once chilled.

The milk is then separated, which means that we extract the cream before adding it back to the required level for whole at 3.6% or semi-skimmed at 1.6%. Skimmed milk is virtually fat free.

The cream is homogenised, which means that it is evenly dispersed throughout the milk to prevent cream forming a layer at the top of the carton.

Thickening the yogurt - naturally

450g-Nat-Yog.jpgSt Helen's Farm natural whole milk yogurt is made by a special process that filters out some of the water and naturally thickens the milk without the need for any added starches or gums.

This special method means that it takes TWO litres of fresh goats' milk to make ONE litre of goats' milk yogurt.

In order to meet demand for a fat free yogurt, we also produce to a recipe made from skimmed goats' milk, which means we can get the fat level down to zero and reduce the calories by 60% compared to the whole milk version.

All of our yogurts are 'live' yogurts which are fermented overnight before being packed into plastic pots and then rapidly cooled before being sent to customers.

Fresh from the farm

Milk is packed fresh every day and it is often the case that milk can be taken from the goats in the morning and be on the supermarket shelf the following day.

Churning cream into butter

Cream is used to make delicious goats' butter by churning through a rotating stainless steel drum until it is just perfect for packing as our unique 'D' shaped rolls.


It is made in small batches each week and making the creamy consistency and texture each time is a skilled art that only comes after years of experience as an expert butter maker.

It's the reason why our butter wins so many awards.

Cheese is Cheddar-style

At St Helen's Farm, we do not have the facilities to manufacture cheese ourselves. It is a very skilled craft and we therefore send our fresh goats' milk to a specialist cheesemaker in the beautiful rolling hills of Lancashire. Where the daily routine of milking, ‘cheddaring’, maturing and grading continues in much the same way that it has for generations. 

Singletons & Co have been handcrafting their award-winning cheeses since 1934. Our milk is used to make St Helen’s Farm mild and mature goats’ cheese, each remain hand-crafted through the traditional ‘cheddaring’ process.

They still make cheese the traditional way by hand-cutting and stacking the curds during the traditional process known as 'Cheddaring'.

Setting high standards

inthedairy-4.jpgThe laboratory at St Helen's Farm is well equipped to test the quality of the milk and our products to make sure they meet the required standards and is safe and nutritious to eat.

Extensive testing takes place on the raw milk, the dairy equipment and the finished product and quality records are carefully maintained and checked to show that we meet all regulatory procedures.

St Helen's Farm fully meets the requirements of the SALSA standard, which is a national food safety certification scheme, designed to independently monitor that manufacturers are producing safe and legal food and drink.

All of our products are tasted daily to ensure they meet the high standards we require.