The Dorset Dairy Co

06/08/2026

These little beauties are flying out of the cold store! Don’t panic, they’re limited edition only because we want your feedback on Dan’s unique recipe (note the ridiculously high protein). Personally we think it’s banging 🔥

04/08/2026

11/05/2026

Your gut called. We answered. Ginger & honey kefir, now available

10/05/2026

Your daily dose of culture. Two new flavours, two old favourites. Now in 250ml.

30/12/2025

2025 by the numbers:
133,220L of local, free-range milk
96 batches of strained yoghurt
86 batches of kefir
2 new employees (and 1 back from mat leave💃)
0 thickeners
And our first international orders 🌍
A huge thank you to every farm shop, café, restaurant, independent retailer and wholesaler who backed our small Dorset dairy this year — and to everyone who bought, ate and shared what we make.
Supporting independent business keeps proper food alive.
Here’s to more of it in 2026. 🥛✨

13/11/2025

We didn't fall off socials. We just had children 🥴

Yoghurt and kefir still banging.

Thinking of resurfacing. Are hashstags still a thing?

12/12/2024

👋 🥣 🐮 🎄

20/12/2023

The most moving gift we’ve ever received from a supporter 🥲

12/11/2023

💚 Rosemary, an evergreen herb traditionally associated with memory and remembrance.



💚Rosemary, Extra virgin Olive oil, orange and honey cake💚

Ingredients
1 long sprig of rosemary
1 dsp finely chopped rosemary
150g sr flour
½ tsp baking powder
150g cup ground almonds
3 eggs
100g sugar
100ml extra virgin olive oil
75 g runny honey
1 tsp vanilla bean paste
zest from 2 oranges 

Method
Pre heat the oven to 170 ° C
1)Line a 2 lb loaf tin with baking parchment and place the sprig of rosemary at the bottom.
2)In a bowl whisk together the flour, baking powder, ground almonds and one dsp of finely chopped rosemary.
3)In a separate bowl whisk together the sugar and eggs until pale and thick ( about 3 minutes if using an electric whisk) then mix in the olive oil, honey , vanilla bean paste, orange zest and juice.
4)Gradually mix the eggs into the flour mixture and stir until you have a smooth batter.
5)Pour into the tin and bake on a lower shelf for 40 – 5o mins or until a skewer comes out clean.
6)Leave to cool for 10 minutes in the tin then turn out onto a rack to cool completely. Remove the rosemary sprig
Serve with spoonfuls of Greek style yogurt. I love - available in lots of delis in the south west and london.