Quality is at the heart of what we do

At Rokeby Farms, creating great tasting products starts with sourcing the highest quality, freshest ingredients. But it’s our process from farm to fridge that makes our products naturally wholesome and nutrient rich.

Watch our explainer video to learn more about our proprietary cold filtration process and more.

Our Process From Farm-to-Fridge

  • Breakfast Smoothies
    1. We source fresh milk from a collection of farms located in Gippsland, Victoria
    2. The raw milk is chilled and transported from the farms to our facility in Melbourne
    3. We pass our milk through a series of filters to remove some of the water and lactose which naturally increase protein and calcium
    4. Our fresh cold filtered milk has three times the protein and calcium of regular milk
    5. We flash pasteurise our milk for just a few seconds to make it is safe to consume then cold-fill to preserve quality and freshness
    6. We then fill our delicious smoothies into bottles for a delicious breakfast on-the-go!
  • Quark Yoghurt
    1. We source fresh milk from a collection of farms located in Gippsland, Victoria
    2. The raw milk is chilled and transported from the farms to our facility in Melbourne
    3. Our fresh milk is separated to reduce naturally ocurring fat to around 1%
    4. We pass our milk through a series of filters to remove some of the water and lactose which naturally increases protein and calcium
    5. Our fresh cold filtered milk has three times the protein and calcium of regular milk
    6. We flash pasteurise our milk for just a few seconds to make it is safe to consume and then homogenise to stabilize milk and fat protein
    7. Fermentation happens the authentic Swedish way, with a special blend of cheese and yoghurt cultures, at a lower temperature for a longer time
    8. Our thick and creamy quark yoghurt is filled into little pots, ready to enjoy
  • Probiotic Milk
    1. We source fresh milk from a collection of farms located in Gippsland, Victoria
    2. The raw milk is chilled and transported from the farms to our facility in Melbourne
    3. We flash pasteurise our milk for just a few seconds to make it is safe to consume
    4. We add a blend of 15 live and active cultures and probiotics with over 50+ billion good bacteria per 250mL serve
    5. Our filmjölk is slow fermented the authentic Swedish way giving it a soft texture and mild flavour
    6. Our light-weight bottles have a special UV-barrier to protect the live bacteria in the milk

Our Method FAQ

How are Rokeby Farms Quark Yoghurts made?

We source fresh milk from a collection of farms located in Gippsland, Victoria. The raw milk is chilled and transported from the farms to our facility in Melbourne. Our fresh milk is separated to reduce naturally ocurring fat to around 1%. We pass our milk through a series of filters to remove some of the water and lactose which naturally increases protein and calcium. Our fresh cold filtered milk has three times the protein and calcium of regular milk. We flash pasteurise our milk for just a few seconds to make it is safe to consume and then homogenise to stabilize milk and fat protein. Fermentation happens the authentic Swedish way, with a special blend of cheese and yoghurt cultures, at a lower temperature for a longer time. Our thick and creamy quark yoghurt is filled into little pots, ready to enjoy

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How are the Rokeby Farms Breakfast Smoothies made?

We source fresh milk from a collection of farms located in Gippsland, Victoria.
The raw milk is chilled and transported from the farms to our facility in Melbourne.
We pass our milk through a series of filters to remove some of the water and lactose which naturally increase protein and calcium.
Our fresh cold filtered milk has three times the protein and calcium of regular milk.
We flash pasteurise our milk for just a few seconds to make it is safe to consume then cold-fill to preserve quality and freshness.
We then fill our delicious smoothies into bottles for a delicious breakfast on-the-go.

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Is Rokeby Farms Probiotic milk made in Australia?

Rokeby Farms products are proudly Australian made in Melbourne.

How is Rokeby Farms Probiotic Milk made?

Rokeby Farms Probiotic Milk is made the authentic Swedish way by slow fermenting fresh whole milk with a specific combination of live culture and probiotic strains. We source fresh milk from local Gippsland farms which is then pasteurised to ensure it is safe for consumption.

We add a mix of 15 live cultures and probiotics after the milk is pasteurized to ensure they are living in the finished product.

It is then poured into bottles and remains chilled, ready to enjoy!

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Why is the texture of Rokeby Farms Quark Yoghurt much thicker than regular yoghurt?

Our Quark Yoghurt is made by cold filtering fresh milk to increase the natural protein to 3x the protein in regular milk. This means we use 3 litres of milk to create 1 litre of our Quark Yoghurt. We also slow ferment our yoghurt at lower temperature for longer and this, along with the very high natural protein content of the Quark Yoghurt (10% protein) creates a texture that is smooth and thick. Thicker in texture even than most Greek yoghurts.

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Where are Rokeby Farms products made?

Rokeby Farms was established by MADE in 2014, an independent food and beverage company based in Melbourne. The Rokeby Farms products are produced at MADE’s manufacturing facility located in Melbourne using fresh milk sourced from dairy farms located in nearby Gippland, Victoria.

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Is your Quark Yoghurt process the same as the straining process used by Greek yoghurts such as Chobani?

It’s not the same process that greek yoghurt makers such as Chobani typically use. We cold filter the raw milk before the yoghurt fermentation process begins. This removes some of the water and lactose from the milk but increases the natural proteins and minerals (including calcium) in the milk. The items that are removed are added back as ingredients in making other products.

Typical commercial greek yoghurt making on the other hand subjects the yoghurt (after fermentation) to centrifugal separation to remove the whey. The whey mix is typically made up of water, lactose, some minerals (including some calcium) and proteins and is often referred to as acid whey due to its high acidity which makes it hard (impossible) for it to be re-used as an ingredient in other products.

So they are different process with equally different outcomes.

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Is Rokeby Farms Quark Yoghurt made with a ‘pot set’ process?

Our Rokeby Farms Quark Yoghurt is not pot set meaning it is not fermented inside the pot. Instead it is batch fermented before being cold filled into our little pots ready for eating. There is no difference nutritionally between pot set and our process.

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    Need more info? Check our full FAQ Page for more.