100% Local.
0% Bull.

No artificial
Growth Hormones.
No antibiotics.
No, really.

Responsible for
Milk Moustaches.
Not real ones.

We spoil our cows,
not our milk.
No bull.

Produced, processed,
and chugged
right here.

Fresh, pure,
Newfoundland milk.
No bull.

What’s the secret to our fresh, Newfoundland milk? There isn’t one. Our milk is locally produced and simply processed right here. It’s as close to farm fresh as you can get (without a cow in the backyard).

Get to know the folks, the facts, and the cows behind our fresh, Newfoundland milk, without any added bull.

You have questions about our fresh, local milk.

And the Dairy Farmers of Newfoundland and Labrador have answers.



How do I know I’m buying Newfoundland milk?

If it’s in a coloured carton (blue, red, grey, green, purple and brown) from Central Dairies or Scotsburn, then it’s fresh, Newfoundland milk – produced and processed right here. All you have to do is choose a favourite.

What’s the big deal with local milk?

Because it’s made right here in Newfoundland, it takes less time than imported milk to reach store shelves so it’s as fresh as possible.

Anything else?

When you buy fresh, local milk, you’re helping to support local farmers, rural communities, and the provincial economy. Did we mention it’s also delicious and pairs well with Jam Jams?

Are Newfoundland cows happy?

Yes, they are. To a dairy farmer, cows are like members of the family. That’s why we love them like family. Sometimes more.

Does Newfoundland produce enough milk for the whole province?

We certainly do. In fact, Newfoundland is self-sufficient in fluid milk. Which means, we have fresh, local milk available year-round. Even when ferry crossings are delayed or cancelled.

How many dairy farms are in Newfoundland?

There are more than 20 dairy producers on the island, and two main processers. From cow to carton, everything happens here.

Is milk nutritious?

Does a cow have spots? Yes, milk is very nutritious. It’s an excellent source of calcium, and it contains protein that helps build strong muscles. So drink up and flex away.

Does our local milk contain antibiotics or artificial growth hormones?

Absolutely not. Like all Canadian milk, our local milk contains no antibiotics or artificial growth hormones. When a cow receives antibiotics due to illness, the cow is isolated and tested to ensure she's well and there are no more antibiotics in her system before being added back to production. You can read more about that here: dairyfarmersofcanada.ca

Why can’t you drink milk straight from a cow?

Because it needs to be pasteurized first. Pasteurization is a simple process of heating milk to destroy any bacteria that may be present.

Have more questions?

Find more answers at mycanadianmilk.ca.

Creamy Macaroni and Cheese


  • 3-1/2 cups uncooked elbow macaroni (about 12 ounces)
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • Few dashes hot pepper sauce
  • 3-1/2 cups whole milk
  • 5 cups shredded cheddar cheese, divide


Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese.

Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Cod Au Gratin


  • 1 1⁄2 cups grated cheese
  • 2 cups cod
  • 3 tablespoons butter
  • 1⁄2 teaspoon pepper
  • 2 cups milk
  • 2 tablespoons flour
  • 1⁄2 teaspoon salt


  1. Mix flour with melted butter over low heat.
  2. Pour milk in slowly.
  3. Add pepper and salt to taste.
  4. Increase heat to high.
  5. Continue stirring.
  6. Grease casserole dish.
  7. Pour a little sauce in dish, layer flaked fish, cheese, sauce, then another layer of fish and cheese.
  8. Bake at 350 F for 1/2 hour.



  • 6 eggs
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1⁄4 cup green onion, chopped
  • 5 slices bacon, cooked and crumbled
  • 1 cup cheddar cheese, shredded


  1. In a bowl, beat eggs, milk, butter, salt, and pepper.
  2. Pour into a greased 11x7x2" baking dish.
  3. Sprinkle with onions, bacon, and cheese.
  4. Bake uncovered at 350 for 25 to 30 minutes or until a knife inserted near the center comes out clean.

Newfoundland Tea Buns


  • 2/3 cup raisins
  • 1 cup hot water
  • 3 1/4 cups all-purpose flour
  • 3 tablespoons white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cut into pieces
  • 1 cup milk
  • 1 egg
  • 1 tablespoon water


  1. Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
  2. Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
  3. Bake in the preheated oven until golden brown, about 15 minutes.

Chai Latte


  • 1 cup milk
  • 1 cup water
  • 1 large strip of orange peel
  • 3 whole cloves
  • 1 (3 inch) cinnamon stick
  • 3 whole black peppercorns
  • 1 pinch ground nutmeg
  • 4 teaspoons white sugar
  • 2 teaspoons black tea leaves


Combine the milk and water in a saucepan over medium-high heat. Once this mixture has warmed, place the orange peel, cloves, cinnamon stick, peppercorns, nutmeg, sugar and tea leaves into the pan. Bring to a boil, then reduce heat to medium-low, and simmer until the color deepens to your liking. Strain out spices, and pour into cups.