Last week Blaise and I were given the opportunity to learn from Kris everything we needed to know for the morning milking. You see, Kris was trusting us to milk the ladies one morning when she had to be gone for an appointment. We couldn’t be more excited to see the whole process in action!
We went over and observed and jumped in where we could for a few mornings before we were on our own. I grew up helping my dad milk cows but every place is different and there is always something new to learn. Although Kris’ operation is smaller than my parents’ dairy farm, everything is done very similar just on a smaller scale.
That morning we got Daisy and Lizzy into the milking barn and milked them one at a time. The ladies enjoyed eating their grain as the milker did all the work collecting the milk into our bucket milker (stainless steel “bucket” with a lid on it so the milk is completely contained through the whole process and not exposed to dirt or dust). From there the milk was filtered in order to catch anything that we might have missed and to keep up with our high standards. It then either gets bottled right away or else poured into a stainless steel vat that has an agitator on it in order to stir and cool the milk at the same time. Once cooled the milk is then made into all the delicious products we offer for sale such as cheeses, yogurt, butter, etc. Everything went smoothly and the ladies behaved so well! We were so thankful Kris trusted us to take care of her ladies and we had fun doing it!
We wanted to remind all of you about the sourdough bread and cheese class being offered at the ranch sometime in October or November depending on interest. The class has a limit of 10 people and it will most likely be spread over 2 mornings. The first morning would have a tasters lunch included in the fee and the second morning you would be able to take home the bread and cheese you have made! The fee is $50/person for both days. Come learn how we make our products and be able to do it yourself in your own home! All we ask is that you let us know a few dates that will work for you and we’ll determine a date from there.
This week we will be at the “Taste of Wyoming” Event in Basin on Thursday (13th) from 5:30-7:30pm across from the Black Mountain Grill on South 4th Street. This event features products that are Made In Wyoming! We will have Brie Cheese there to sample and will have some for sale as well. We’ll also feature Amelia’s homemade organic sourdough bread toasted and topped with our homemade butter! It will be a real treat. We hope to see some familiar faces there!
We also wanted to inform everyone who we usually meet at Lloyd Craft’s on Thursdays that we will continue with milk deliveries throughout the winter. For the rest of October we will just be doing milk sales, no specialty items. Our plan is to use any extra milk we have to make some of the more involved cheeses such as cheddar, swiss, and brie that have to age for a few months. This way we can offer those to you again when they are ready. We will be in touch with those who have ordered milk as to where our milk pick up spot will be!
Thanks for your continued support and interest in Diamond S Delights!
-Emma for Diamond S Delights
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