Bucking the trend with Pāmu Deer Milk
Highly nutritious with double the fat and protein of cow's milk, award-winning Pāmu Deer Milk offers chefs flexibility, versatility and innovation. This luxurious ingredient lends itself easily to be used in either sweet or savoury dishes.
Pāmu Deer Milk’s Sarah Wood explains, “Naturally rich in protein, high in fat, Pāmu Deer Milk has a clean, mild flavour and pure white colour. It is deliciously creamy, with a silky mouthfeel.”
Pāmu Deer Milk began life with fifth-generation farmer’s Peter and Sharon McIntyre, whose farm is located on the South Island of New Zealand. Here the herd of red deer are grass-fed and roam the farm’s natural, outdoor environment. A large species of deer and historically difficult to milk, it is native to western Europe and was introduced to New Zealand in the late 19th century.
What is particularly unique about their product is that Pāmu Deer Milk is the first company to commercially raise red deer for milk production. And Pāmu Deer Milk’s innovation lies in its ability to transform its small-batch product to be available all year round.
Sold in a pouch in powdered-form, Pāmu Deer Milk has a long shelf life and is easy to store. Each pouch contains six sachets of 107 grams with each pouch providing the equivalent of three litres of liquid milk when rehydrated with water (one sachet reconstitutes into 500 millilitres of liquid milk).
Pāmu Deer Milk can effectively be used to create any dish typically made with cow's milk or cream. Wood says, “Whether it be ice-cream, creme brûlée, creme caramel or panna cotta, Pāmu Deer Milk offers the ability to renew the classics and to create new luxurious desserts.”
The product can also be used to make such items as yoghurt, brioche and cocktails. Wood says, “Pāmu Deer Milk offers a delicate texture and a beautiful creamy flavour. The perfect treat.”