Episode Summary:

Winter is well and truly here on the farm, and while Stephen complains the second it gets cold, I actually love the slower pace, the warm mugs of coffee, and the chance to reflect. In this episode, I give you a behind-the-scenes look at what’s happening on our dairy farm right now — from breeding season and weaning calves, to prepping our new block and making tough feed decisions as the weather turns.

But the second half of the episode is where things really heat up. After one of my recent reels about milk prices went unexpectedly viral, I had a flood of comments and questions about how dairy farmers are actually paid. So today, I’m answering those questions — openly and honestly.

I break down how the dairy code of conduct works, what “milk solids” really are, and why most dairy farmers supply the big companies (spoiler: we often don’t have another choice). I also explain why selling our own milk sounds simple but would cost millions, and how you can make informed choices to support Australian farmers at the supermarket.

Whether you’ve been around dairy your whole life or are just curious about what’s in your fridge, this episode brings clarity, real-life context, and a reminder that every litre of milk starts with a farmer.

Key Points Covered in this Episode:

• A seasonal update from our farm: breeding, weaning, drying off, and managing feed shortages
• What winter looks like for dairy farmers and how we plan ahead for calving
• Why June is such an important month for the dairy industry
• How dairy farmers are paid and what the Dairy Code of Conduct means for us
• The truth about milk solids, price variations, and seasonal premiums
• Why most farmers can’t process or sell their own milk (even if we wanted to)
• What happens to our milk after it leaves the farm (spoiler: it’s not always bottled)
• How to support Aussie farmers through the dairy products you buy

💛 If this episode helps you understand our industry a little better or makes you feel more connected to where your food comes from, I’d love if you shared it with a friend or on your stories.