Welcome to
Two Bros 24 hour Milk vending
Milk Vending
Two Bros will be vending Milk directly from our 24-hour automated Daisy Vending Milk Machine. It is available in 1 litre and ½ litre measures.
We only offer Whole milk (sometimes referred to as full-fat milk or Blue Top). Our milk is gently pasteurised but not homogenised. This means all the creamy goodness remains while the consumers get to experience milk exactly how it tastes directly from the cow.
In short, our milk is as natural as possible while complying with all modern food health and safety standards.
Our goal is Cow to Vending station within 6 hours (that is the time we need to pasteurise and cool the milk), to ensure that as a consumer after you have purchased our milk if kept refrigerated at home remains fresh for 3 to 4 days.
By vending directly from the farm, not only have we significantly reduced the food miles associated with the production of the milk compared to purchasing direct from a retail outlet, but the milk won’t have to travel for over 24+ hours just to get to the self.
Milkshakes
Our Daisy vending machine not only offers fresh milk but also the option to automatically create flavoured milk. You choose the flavour at the point of vend, place the bottle in the machine, and the rest happens as by magic by a secret Moonicorn (milkshake unicorn)
The Machine has the option to vend 6 x different flavours.
The plan is to have 4 standard flavours and then 2 x guest flavours each week.
We have the option of over 50+ flavours to choose from.
Standard flavours are:
For allergen information select a flavour.
What is Pasteurised Milk?
Pasteurised milk is milk that has been heated to a specific temperature for a set amount of time to kill harmful bacteria and pathogens. Pasteurisation was developed by Louis Pasteur in 1864 and is now used in modern food production and is a requirement by the UK Food Standards Agency.
There are two types of pasteurisation used in the UK:
HTST process (High Temperature Short Time): involves gently heating milk to a minimum of 72°C for at least 15 seconds, and then rapidly cooling it back down to around 4–5°C. This is known as the "High Temperature Short Time" (HTST) process.
LTLT process (Low Temperature Long Time): is gently heating milk using a heat exchanger to a minimum of Heat milk to 63°C for 30 minutes and then rapidly cooling back down to around 4–5°C.
At Two Bros, we use the LTLT process, which we believe ensures the milk's safety while maintaining its integrity.
Pasteurisation makes milk safe to drink and helps to extend its shelf life. It kills harmful bacteria that can cause diseases such as listeriosis, typhoid fever, tuberculosis, diphtheria, Q fever, and brucellosis. Some germs, like E. coli and Salmonella, can be naturally present in milk.
What is Homogenised?
We are not homogenising our milk because we don’t believe there is a need to mess with quality milk. And we want our cream to rise to the top of each bottle.
Milk is homogenised by mechanically forcing it through small holes at high pressure to break down the fat globules. This process is commonly used to blend milk sourced from multiple dairy farms. It is also used to evenly distribute the cream, so it no longer rises to the top.
By not homogenising our milk it is your choice if you shake the bottle before use to mix the cream or don’t shake the bottle and like the cat get the cream before the rest of your family.