|
|
Get Your April Orders in Soon!
Mark your calendars! Our April order dates are set to change around the 20th, allowing you to get your orders in for April after that. Keep an eye out for the update on the website and place your orders so we can accommodate your requests for the upcoming month. Exploring Limited-Time Offerings While our product offerings remain limited for another month, we're still trying to accommodate those additional requests you all have. We currently just finished aging Gouda and Cheddar cheese over the course of the last three months, so grab that up while supplies last. They both turned out really nice! If you're intrigued by our Schmeirkase cheese spread, creamy cottage cheese, yogurt, or marinated feta, simply leave us a note with your order. We'll whip up these delights using any extra milk we have on hand. Plus, we'd love to hear your favorites! If multiple customers express interest in the same product, we'll make sure to prioritize it. A Peek into Our Process With the arrival of twin calves in our beef herd, our dairy ladies are working tirelessly to meet the demands of both milk production and calf care. Unfortunately, this means our capacity for producing extra dairy products is currently limited. Each gallon of milk yields only a small batch of cheese, with the majority of the yield being whey. However, we're excited to announce that we're freeze-drying our whey for future use, so stay tuned for more details on this innovative addition to our product lineup. Your Feedback Matters We value your input and encourage you to share your thoughts and suggestions with us. Whether it's a product you miss or an idea for a new offering, we're all ears! Leave us a note with your order, and together, we'll continue to create a dairy experience that delights and satisfies. Join Us for a Day of Homestead Sharing Calling all homestead enthusiasts! We're planning a special Saturday event here at the ranch for kids and parents alike to come together and share their homesteading ideas, successes, and aspirations. If you've ever wanted to learn the art of dairy product making or simply connect with fellow homesteaders, this is your chance! Keep an eye out for details on a Saturday session in late April or early May, where we'll demonstrate the magic of transforming milk into an array of delicious treats. We can't wait to embark on this journey with you and continue to grow and thrive as a community. Stay tuned for more updates and announcements in the coming weeks. Until then, keep enjoying the goodness that only farm-fresh dairy can bring!
0 Comments
Unlocking the Flavor of Local Beef: Your Opportunity to Support Our Dairy
At Diamond S Ranch, we are always looking for ways to provide our community with the freshest and healthiest products straight from the ranch to your table. While we focus on providing top-quality milk and dairy products, we again are excited to offer our grass fed and finished beef. Whole or half beef is what is offered on our website but if you have a neighbor or friend that would also like a 1/4 we are happy to help you make this happen, as long as you both have the same cutting instructions. Reserve Your Side of Beef Today We understand that committing to a side of beef is a big decision, which is why we're asking for an initial deposit of $200 to secure your order. Deposits will need to be made by May 1st to ensure availability, and we are asking for additional payments of $200 each on June 1st and July 1st, with the last payment being the remainder of your balance around August when the order is picked up. To reserve your side of beef or for more information on pricing and cut options, please look on our website here. More Than Just Milk As we begin our Spring & Summer, we are still concentrating on mainly milk sales as we have not more than 4 gallons of surplus milk to create our extra products. It takes at least 8 gallons to make one of our wheels of cheese. Hopefully you all got to taste our spicy schmeirkase cheese at Bee Healthy last Thursday and Friday, and in TenSleep as well. See last week’s blog post to learn more about schmeirkase/Amish cup cheese). This is similar to Velveta cheese and made with 100% with healthy ingredients e.g. A2A2 milk, cultured butter and organic herbs. It’s wonderful on nachos, throwing some burger, onions, tomatoes and lettuce gets you a dang good meal! We also suggest putting it on a slice of sourdough bread or as a dip for pretzels. This week, in addition to our milk and other recent offerings, we have some other items available to add to orders.
New Additions to the Family As some of you probably have seen on the Facebook page, we are welcoming the arrival of calving season with two new calves! As we eagerly anticipate more calves to drop in the coming weeks, we’d love for folks to come out and bring the kiddos to visit with the calves if you’d like. We just ask you reach out to Kris to make sure she is around when you want to visit! Support Local and Save As part of our commitment to sharing things at the dairy and ranch life with our local community, we encourage our customers to pick up their orders directly from the ranch. We mentioned this last month, but we have implemented delivery fees for orders that are not picked up at the ranch to account for the constant increase in gas and transportation costs. Picking up your orders gives you a wonderful opportunity to come to the ranch and see where your dairy comes from and you could even have one person come and grab multiple orders to save on delivery costs. We welcome your feedback regarding the delivery service and fees, as we consider this a bit of an experiment. We are open to suggestions on how to reduce delivery expenses while still maintaining the financial sustainability of our small dairy operation and meeting the needs of our customers within an extensive delivery area.We are proud to be a part of and serve this community and grateful for your continued support in all that we do! Place Your April Orders!
As we gear up for the upcoming month, we want to remind everyone to get their orders in by March 20th to ensure we have enough supply for all orders and to accommodate any special product requests. We are still taking orders for the month of March, but with limited milk, later orders will be bumped first. Monthly orders are always filled first, then weekly, then late orders. Since calving is soon upon us, we will be adding more cows to our milk supply and should be able to fill more orders. If you don't see your favorite product available in our store or have a specific request in mind, simply leave us a note when you place your order. Whether it's a particular type of cheese, a specialty yogurt flavor, or any other dairy delight, we'll do our best to fulfill your request. As they say the squeaky wheel gets the grease! Lastly, we would sincerely appreciate anyone paying for their order via Vemno, check or cash to PLEASE include your order number that the payment is associated with. For Venmo put the order number in the notes for the payment and for check/cash we will try hard to keep envelopes at all drop sites so you can include the order information on those when you pay. This really helps us out when we are tracking down payments for orders and saves us a bunch of time. We appreciate your help with this ask. Clabbered Milk: A Traditional Dairy Delight We have been working on something unique this week that we’d like to tell you all about! Have you ever heard of clabbered milk? This traditional dairy product holds a special place in culinary history and offers a unique taste and texture that's worth exploring. What is Clabbered Milk? Clabbered milk, also known as clabber or clabber milk, is essentially milk that has naturally fermented due to the presence of lactic acid bacteria. This process occurs when raw milk, and it can only be raw milk, is left at a warm room temperature, allowing beneficial bacteria to proliferate and acidify the milk, leading to its characteristic tangy flavor and thickened consistency. This type of milk was very commonly used in the older days due to lack of refrigeration and was used as a great base for many recipes. How is Clabbered Milk Made? Making clabbered milk is simple and requires minimal effort. Start with fresh, raw, whole milk and allow it to sit at a warm room temperature for a period of time, typically overnight or up to 48 hours. During this time, the naturally occurring bacteria in the milk begin to multiply and ferment, gradually transforming the milk into clabbered milk. What Can Clabbered Milk Be Used For? Clabbered milk has a versatile range of culinary uses and can be incorporated into various dishes and recipes. Here are a few ways to enjoy this traditional dairy delight:
Incorporating clabbered milk into your culinary repertoire adds a touch of tradition and flavor to your meals and expands your appreciation for the rich diversity of dairy products. If you’d like to know more or want a walk-through of how to make Schmerikase, we recommend this YouTube video. It has a ton of good information and step by step process on how to make the clabbered milk and the different type of cheeses/dairy products you can make from it. Yes the travelers have returned, being gone just a few days shy of a month. Camping or boondocking in 8 states, visiting friends in Colorado and Arizona, seeing my uncle in Nevada, listening to 4 books from my sister, stopping at many parks and museums along the way. Finding some sun but hearing we left lots of sun at home. Glad to be home now, to begin our calving season, with the beef cows, as well as the dairy cows. We will have a limited number of grass fed beef saved for spring purchase to secure our butchering/processing dates in late August and September. Please order now and get your deposit paid by May 1st. First come first served. New in March we will begin charging a delivery fee. We are sorry about this but the fuel prices have been so high for so long we had to do something. For those ordering only one bottle per week we will edit your delivery accordingly, to what computer charges. That is one thing I think I can handle on the computer. The rest is sketchy. I need plenty of help. Speaking of help, Gene and I neither one could have left the ranch without such good help at home. We appreciate and feel so blessed to have such a great crew. Thank them, if you see them. Thank you, the consumers of our products too. Without you and your dedication to good health our little business wouldn’t be here. Let’s talk for a minute to all the new Raw Milk Drinkers. We are so glad to have you! We ask you to supply your own half gallon canning bottles, you will need twice as many bottles as you order. SO - With your first order if you order 2 bring 4 bottles & lids, that way you will be all set for the next week, to bring just what you order, and have the others at home so every week you bring what you order, and have extras at home. 1/2 gallon canning jars and black plastic one piece ball lids are the best price that we have found, at Bloedorn in Worland, and they have been great keeping both in stock. You are joining us rapidly, and our education process is lacking - WE NEED a blogger with computer and writing skills. If any of you know of anyone looking for a part time job send them our way. Picking up orders is a great way to meet the girls that produce your milk and see what we feed and how we take care of the animals and the products. We strongly encourage everyone to pick up at least one order at the ranch. Spring time is fun as the baby calves are pretty cute. Another bookkeeping item we need to educate us all on is when you make your payment, they are due with the first delivery for the month, we will provide envelopes, please put your order number and last name on the outside of the envelope and drop into the collection box, both in Worland and TenSleep. I am ordering a stamp and soon the stamped envelopes will be attached somewhere on the box. We are brainstorming to make this easier for you and us. Suggestions are always appreciated. MARCH ORDERS ARE DUE THIS SUNDAY! Our order form is back to normal. By April we will add back some of your other favorite products, squeeky wheel gets the grease. Let us know what you are missing, we will do our best to get it to you. We will do everything we can to correct any problem that arises too, so let us hear those too. Together we will take back our health one day at a time. Blessings to you all! Kris Robertson for Diamond S Ranch Meet Harrison and Jane. Harrison along with Chef Ivan manage the Paintrock Inn in Hyattville. Healthy local food served, Jane is our newest addition at the ranch, helping at the dairy in the morning. You will see both at Paintrock! Fun Fritter Cheese is on sale right now! Recipe below!
Now for the fun stuff. Chocolate milk drinkers order your chocolate syrup on the 25th so you don't have to be without for the winter months. $7.50 per quart. Our recipe will be attached so you can make your own if you run out and have the time. Another fun thing we finished is grating some extra sharp Cowboy cheddar cheese and are calling it Diamond S Fun Fritter Cheese. Anytime you get a cheese that is a little funky or too sharp grate it and follow Janes lead with this little tid bit very tasty and still the condensed nutrition that all our dairy products pack.
Orders for December, January & February are monthly only, no weekly orders! Orders due 11/25/23 for all three months. It’s ok to only order for one week each month, but please plan ahead and do it by November 25th so schedules can be made up. There is only so much I can ask a very young crew to do in my absence. Please help us serve you. Get your orders in early. Payments due at time of order. If this causes a hardship, please contact me. order number on each payment. Thank you in advance. After November here are the items available from the Dairy.
Diamond S Ranch Grass Fed and Finished Beef, butchered and dry aged at Paintrock Processing is available to order now for Summer delivery 2024. Two hundred dollar deposits aren’t due until May 1st, 2024. Diamond S Ranch has raised Grass Fed and Finished Beef for many years, for us, our ranch employees, our family and friends. This year Tommy Searfoss convinced us to hold a few extra. We think you will like them too. We brought some of the primal cut steaks home from the hamburger cow. I marinated the New York Steak for a few hours, (recipe available to anyone that asks) then quickly seared in cast iron skillet on both sides and popped in the oven, while the Sirloin, and Boneless Ribeye were on the grill. All three cuts were excellent. We credit Tommy for his state of the art aging coolers and expert way he takes care of the meat, Tommy says there is no other grass fat cattle that compare. Try a piece or try a ½. We only butcher a select few each year. All we know is we have always loved grass fed/finished cattle. We butcher in July, August, September. For delivery when finished at the processor. Cut the way you like. This is a completely seperate enity and you will be billed seperately for the processing.
New York Strip Steak and RibEye Steak
All our beef are grass fed and finished No hormones, no antibiotics & no grain. |
Categories
All
Archives
March 2024
|
Diamond S Ranch | PO Box 18, Hyattville, Wyoming 82428 | 307-469-2204 or 307-272-5334 text | wyomingrawmilk@gmail.com
|