Right now, one litre costs Rs. 120.

Delivery charges are included in the subscription fee.

You can place your order online on our website and pay through our portal.

Anytime between 5 AM and 7 AM depending on your location.

There’s nothing in our milk other than what’s meant to be. It’s just plain, honest milk.

Our journey starts with the soil on ends on your shelf. We raise our animals with love and science, ensuring the best life for them and the best milk for you.

Everything from what our cows eat, to what they sleep on is carefully monitored to make sure they’re always comfortable. Each cow is monitored individually to make sure each one gets the attention she deserves. In order to do this we’ve adopted some of the best dairy technology available. We even go to the extent of testing the milk for bacteria at various points to make sure we give you the best that money can buy.

Not only do we have complete control over the process of milking to bottling, we carefully monitor the milk till it reaches your doorstep. Making sure the cold chain is never broken. We learned this from our parent company Dodla Dairy Ltd.’s 26 years of experience in delivering fresh milk to thousands of households every day.

We do treat our cows with antibiotics when they get sick. But we make sure the milk from cows that are being treated with medicine is separated during treatment and for one week after the antibiotic usage has stopped to ensure nothing gets into the milk.

We do not use hormonal treatments or therapy on our milking cows.

There’s nothing in our milk other than what’s meant to be. It’s just plain, honest milk.

We’re confident that the shelf life of our milk when stored at 4 degrees Celsius will be up to 5-6 days.

How? We monitor the bacterial load (Somatic Cell Count) in our milk from the moment it leaves the cow, and right before it is bottled. When you start with a low bacterial load from the get go, the amount of bacterial growth over the days following packaging remains low, so the shelf life is extended completely naturally!

We milk our cows twice a day using a fully automated parlor

Step 1: Cows walk into the parlor, get settled in and their RFID tags register with the milking machines to make sure we can monitor each cow’s individual output.

Step 2: The milkers then diligently inspect each cow to make sure there are no injuries or signs of infection. Before attaching the milking cluster, we use a pre-dip. Pre-dipping is where you apply a disinfectant solution to the teat BEFORE milking, allow a 20 to 30 second contact time and then wipe dry. The aim is to end up with a clean dry teat to minimise the risk of clinical mastitis due to environmental bacteria such as E. coli, other coliforms and Strep. uberis. These bacteria are the most common cause of clinical mastitis.

Step 3:Attach Cluster. The principle of machine milking is to extract milk from the cow by vacuum. The machines are designed to apply a constant vacuum to the end of the teat to suck the milk out (mimicking a calf) and convey it to a suitable container, and to give a periodic squeeze applied externally to the whole of the teat to maintain blood circulation. The milk flow is monitored and the cluster detaches automatically when the flow of milk starts to slow down to make sure the cow stays comfortable.

Step 4: Once the cluster detaches, the cows get a coating of a post-dip. Post-dipping teat disinfection is where teats are disinfected AFTER milking to kill any bacteria which have been transferred onto the teats during the milking process.

We make our own Silage and TMR for all our animals.

The animals are divided into groups based on Age, Body Condition Score and Lactation cycle. They are fed unique diets based on their bodily requirements which are carefully calculated by Dairy Nutritionists. We strive to see our cows with their bellies full and constantly ruminating (Which we monitor too!)

Rumination is a huge part of what helps dairy cows break down their food and appropriate the right nutrients to produce milk while maintaining the best body condition for herself. Our first sign of knowing when a cow is unwell or stressed out is when we see a drop-in rumination. We use a software called SCR to monitor their chewing, the second we see something strange; we rush the in-house veterinary team to the cow to give her a full checkup.

What is Silage?

Silage is pasture grass that has been ‘pickled’. It is a method used to preserve the pasture for cows to eat later when natural pasture isn’t good, like in the dry season. The grasses are cut and then fermented to keep as much of the nutrients (such as sugars and proteins) as possible. The fermentation is carried out by microscopic organisms living in the grass.

The process must be carried out under acidic conditions (around pH 4-5) in order to keep nutrients and provide a form of food that cows will like to eat.

What is TMR ?

Feeding a total mixed ration (TMR) that contains all the feeds and nutrients the cow needs is an effective, efficient and profitable way to feed dairy cows.

Managing TMR daily can make sure your cows receive enough nutrients for good health, milk production and reproduction.

We recommend drinking our milk ice cold straight from the bottle to really enjoy it for the amazing milk it is. You can do this because we pasteurize the milk almost immediately!

As soon as each animal is milked the milk goes directly into a bulk tank cooler and is immediately chilled to 4 degrees Celsius to curtail bacterial growth.

From the Bulk Tank, the milk is then pumped into our pasteurizer. Once pasteurized, the milk moves into the bottle filling machine, where it is automatically calibrated, filled, and capped. There is ZERO human intervention from when the cow gets milked to when the bottle is sealed.

Pasteurization is a Nobel winning concept invented by French Scientist Louis Pasteur during the nineteenth century. Pasteur discovered that heating milk to a high temperature and then quickly cooling it before bottling or packaging it could keep it fresh for longer.

The process of pasteurization involves heating milk to 71.7 degrees Celsius for at least 15 seconds (and no more than 25), and rapidly cooling to less than 3 degrees Celsius.

Hygiene is of utmost importance to us. Especially now more than ever due to the ongoing COVID-19 Pandemic. We will continue to use recyclable plastic until the pandemic is over. We don’t want to risk even a 1% chance of contamination.

Yes you can! Just make sure you pause it by 3pm the previous day on our website.

Absolutely! Our farm is located in Pulivendula, Andhra Pradesh. You can either drive there from Bangalore (3.5 hours) , or fly to Kadapa and drive to our farm (1.5 hours). You can also follow our farming activities on Instagram (@dodlafarms)!

Our parent company is Dodla Dairy Ltd. Dodla has been in the dairy industry for 26 years now and is a publicly listed entity with a market cap of nearly 3000 crores. The invaluable experience that Dodla brings to the table in terms of processing and logistics knowledge has helped catapult the Honest Milk brand.

The Honest Milk Co. brand is a reflection of Dodla Dairy’s passion for milk, animals, and the Dairy Industry.