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Vol. 04 · Issue 12 · Singapore

The Annie's
Journal.

Annie's annies-sg.com

Notes, recipes, and conversations from a small Singapore dairy. Made slow with grass-fed New Zealand milk. Stocked at Little Farms.

Featured this week
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Essay · 4 min read
Why we strain it twice.
On texture, patience, and the difference between thick and dense. A short field note from the kitchen.
Read on →
Recipe · 30 min
Crème fraîche galette, blackberry.
Five ingredients, one tin, half an hour. The galette that started as a fridge clean-out and stayed.
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Series 01

Jar
Talks.

Short conversations with people we like — chefs, scientists, shopkeepers, milk people.

01
On milk fat & memory.
With Annie, founder
→
02
Cultures aren't a vibe, they're alive.
With Dr. Lin, food microbiologist
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03
Singapore dairy, from a chef's side.
With Tan, chef at Cure
→

From the journal.

All entries →
ProcessMay 2026
What grass-fed actually means (and what it doesn't).
RecipeApr 2026
Cucumber raita for hot Singapore lunches.
RecipeApr 2026
Sour cream chocolate cake.
EssayMar 2026
Why our jars are glass (and a little heavy).
Jar TalkMar 2026
On running a small dairy in a hot climate.
RecipeFeb 2026
Yoghurt flatbreads, four ways.
The range

Three things,
done properly.

Probiotic yoghurt, sour cream, crème fraîche. Each in recycled glass.

Probiotic Yoghurt

200ml · 500ml
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Sour Cream

200ml
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Crème Fraîche

200ml
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Recipe included.