Fairwinds Farm

PO Box 665, Brooks, Alberta, Canada
(403) 793-9048
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Vendor Biography

The goats are milked twice a day, once in the early morning, and then again in the evening about 12 hours apart. The milk we use, is shipped from the farm to the processing plant every Saturday afternoon. This ensures a fresh base product to use for that week.

Generally, the milk is turned into yoghurt on Sundays by pasteurizing and then adding starch and cultures. Then packed up on Mondays. Milk is bottled up on Mondays as well. Cheese and Chevre is made in between those. We spend Tuesdays finishing up production, packing up orders and delivering to Lethbridge in the afternoon. Wednesday is the big delivery day to Okotoks, Calgary and Edmonton.

We strive to make our product as fresh as possible, while maintaining a high quality of product.

VAT Pasturization

According to Alberta Milk and other government agencies, the sale of raw milk is prohibited in Canada. Therefore the milk MUST go through pasteurization in order to be sold.

This process was invented in 1862 by Louis Pasteur in order to kill any potential e-coli, bacteria or other moulds that may be present in the milk. There are various forms of pasteurization, which range from LTLT (Low Temperature Long Time/Vat Pasteurization to HTST (High Temperature Short Time).

Although there are pros and cons of either method, we believe Vat Pasteurization is the right form for us. This uses a lower temperature but at a longer period of time. This does not affect the shelf life of the milk, or the true nutritional value. However, it retains some of the important enzymes the high heat may kill.