Anything dairy-related

Leon the Milkman

Leon the Milkman has a B.Sc majoring in Food Science And Chemistry. Having had stints in most food industries, his love for dairy won and he has been working in the dairy industry in the Western Cape Province of South Africa since 1997. He is a Research Tech. and presents regular Cheese and Yoghurt Making Courses.

Holstein-Friesian 3

Hi, Cow Fans

The land upon which this breed of stock has been pastured for many generations is largely of a low, marshy order; in fact, much of the land is that reclaimed from the ocean by the thrifty Hollanders, who diked across the arm of the sea and literally pumped the water back into the ocean by means of windmills.  The land thus reclaimed is immensely fertile, but, being lower than sea level, continues moist and comparatively cold.  Grass grows luxuriantly.  Upon these moist pastures the cows are pastured in summer.  They are not permitted to roam about, but are tethered out.  This system of feeding and handling is ideal for the production of bodily size and a quiet disposition.  

The colour of the Holstein-Friesian is always black and white.  Very rarely a red and white animal is dropped from pure parents, but is not eligible for registry.  The size is large.  A mature cow should weigh 1300 pounds, and not infrequently individuals attain 1500 and occasionally 1700 pounds.  A mature bull of this breed should weigh between 1800 and 2400 pounds.  The disposition of the Holsteins, as a breed, is very mild, in fact, they are so quiet that they are one of the easiest breeds to handle.  They are greedy feeders and naturally they are not particular in regard to the condition of their feed as are some other breeds.  The calves weigh 90 pounds or more at birth and are easy to raise. 

The Holsteins as a breed may be said to produce the largest quantity of the leanest milk of any breed.  It is thus an excellent producer of drinking milk and not so much preferred for cheese making where higher milk solids are beneficial.  Although the olstein produces more kilograms of fat and protein per lactation, because of the volume it produces, it is still better suited for drinking milk or milk for the manufacture of condensed milk.  This is further impacted by the fact that the Holstein milk has a comparatively higher amount of albumen to casein. 

The smaller fat globules and the low butterfat content as well as the very white butterfat obtained when skimmed of Holstein milk makes it less than ideal for butter manufacturing.  All the above factors makes it probably the cow milk that is most ideal for baby feeding.

Drink you milk!

Leon the Milkman


Holstein-Friesian 2

Hi, Cow Fans

Though the parent stock has been kept pure, many off-shoots and modificationshave taken place in surrounding countries; thus, modified Holland cattle are to be found in various parts of Belgium, Germany and France.  This blood contributed to the development of the early Teeswater cattle, now known as Durham or Shorthorns, as well as having also furnished foundation for much improvement effected of late years in Russia.  This breed is believed also to have been used to some extent in establishing the Ayrshire breed.

Till tomorrow,

Leon the Milkman

p.s. Drink you milk!


Hi, Cow Fans

For the next few days we will be discussing the Holstein Cow.

This breed is one of the oldest, of either beef or dairy animals in America.  It had its beginnings in the Netherlands, mainly in the North-East province, Friesland, and is unquestionably the same which made the Hollanders famous throughout the civilized world more than a thousand years ago.  Even back during the flourishing days of the old Roman Empire, large, black and white oxen, and cheese were continually being sent from the regions now known as the Netherlands.  A race of cattle with many of the present characteristics of the Holstein-Friesians doubtless were being maintained practically pure fully 20000 years ago and Holland has remained famous as a dairy centre during the centuries since. 

Till tomorrow,

Leon the Milkman

They’re talking about me!

Hi, Cheese Fans

Here is an interview where I get mentioned, because I kind of introduced these two lovely people 😉

Hope you guys like the pic, hehe

You can find Nadia at and Chuck and Cindy can be found at and


Leon the Milkman

Click on the PLAY button below:

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Makes you want to drink milk, hey!

Soft Feta

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Hey – drink milk!

Acidifying feta brine

Hi, Cheese fans

Most of the Feta brine recipes I have seen use citric acid to acidify the brine, but you can use any other household acid :-)  , well like vinegar.

The first time I used the vinegar I thought that it would give a taste to the feta, but it did not – maybe you are more sensitive to the taste.

Also remember to test the acidity of the brine – if it is too alkaline your feta will dissolve in time.  I use methyl red indicator to test the acidity.  If it turns pink it is acid enough and if it turns yellow, you need more acid.

Drink your milk and eat your cheese 😉

Leon the Milkman

Holstein Cows

Hi, Fans

Here is a picture of Holstein cows waiting to be milked.

Remember to drink you milk.

Leon the Milkman

My beautiful wife!

Hi, Fans

Well I have to show you my beautiful partner for the night(and every night) as well..

Love you, Elaine xx

Agri-Expo’s 175th Birthday!


I was one of a select group of guests ;-) invited to celebrate the 175th Birthday of the Cape of Good Hope Agricultural Society at the Cape Town International Conference Centrum.

Happy Birthday!

Leon the Milkman

Enzymes in milk

Hi, Milk Fans

Milk contains a number of enzymes, that include lipase, protease, alkaline phosphatase, acid phosphatase, esterase, xanthine oxidase, lactoperoxidase, catalase, aldolase and lysozyme.

Remember to drink your milk,

Leon the Milkman

About Me

Welcome to my Blog!
I'm Leon the Milkman,  dairy specialist and  professional cheese experimenter.

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(GMT +2) on +27(0)84 952 4685

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