A New Calf
Miss Daisy had her calf over the weekend! A big healthy heifer calf. Both mom and baby are doing well. Calving season for the beef cows has begun as well. If anyone is in need of colostrum for calves that didn't get any don't be afraid to give us a call. We have been saving our extra from Daisy and freezing it for those times it is needed!
This week we have Hyattville Honey available for $11/quart. There is only a limited amount so get your order in quick. We also have raw milk yogurt available weekly. It's $4/quart and is full of even more probiotics than the store bought yogurt. Give it a try! Be sure to save and return your bottles just as you do with the milk orders. Today, Kris is working on fresh pressed garlic and chive cheese (one of my personal favorites!). She also hopes to be able to make some fresh pressed hot pepper cheese this week as well. Give Kris a call if you'd like to order any of the above listed items.
We also have a special offer to anyone who would like to purchase grain (to grind into flour) or flour in bulk. We will be sending in an order to Montana Wheat this Wednesday and it will be available for pick-up the following Wednesday in Ten Sleep. If the larger bags are too much for you, we can split orders and have smaller quantities available for you. The price list is attached below. Get your orders in by March 1st!
We hope you all enjoy your week and possibly the warmer weather headed our way!
~Emma for Diamond S Delights
Good afternoon everyone!
We hope you all had a great weekend. We have some exciting news as to what's in store for future Diamond S products! Kris has made a beautiful curd of parmesan cheese! Unfortunately, parmesan takes an entire year to age, so it won't be ready until March of 2018. While we wait you can try some of the other types of cheese on hand at our little store. Currently we have about three pounds of delicious brie ready to go this weekend! We will have the brie available in ~8oz wheels for about $10/wheel.
Also to come is a lot of wonderful Swiss cheese. Kris was able get 21 pounds of Swiss waxed and back into the 55* cooler. This will need to age for a total of three months before it is ready. This particular cheese stays at a constant 55* for two weeks and then it's cranked up to 75* for a month to let the eyes develop. After that it's back down to 55* for ~ three months before it is ready to enjoy. Be looking for that product sometime in May!
Right now at the store we have some kombucha and sourdough bread ready to go. If you would like to get fresh yogurt delivered weekly be sure to get on the list and let Kris know as soon as possible. We will be selling plain raw milk yogurt quarts for $4 each.
Lastly, the sauerkraut that everyone helped make during the class will be ready to bottle this coming weekend, so reserve your jars now! Quarts are $15, Pints are $8 and a half gallon will be $24.
Thanks again for your continued interest and support in Diamond S Delights!
Front Page News!
Last weekend was an absolute blast! I am still thinking about the cheese class and how wonderful everything went along with the amazing feedback we have heard from everyone! I hope most of you saw the nice write-up in the Northern Daily Newspaper on Saturday (Thanks Tracie Mitchell for a wonderful article)!
We have just a quick update this week about products in the store. Currently we have Mozzarella Cheese, Marinated Feta, Kombucha, Scobies (to make your own Kombucha), and Buttermilk available. Be sure to get your sourdough bread and egg orders in by each Friday. Simply just give Kris a call at the number above and let her know what you want! The new round of Brie Cheese should be ready very soon! To all the class participants, if you didn't get any buttermilk before you left for the day and would like some, let Kris know and we will figure out a way to get it to you! Also, be sure to subscribe to the blog, here on the right hand side, in order to get weekly updates as to what is going on at Diamond S Delights.
We hope your week goes smoothly and you stay high and dry with all this warm weather coming our way.
~Emma for Diamond S Delights
Saturday's cheese/bread making workshop has come and gone and we want to say thank you to everyone who had a part in helping it come together as well as the 20 participants that came from all over Wyoming! We were so pleased to meet new people and make new friendships throughout the day.
It was a busy day at Diamond S that morning as Blaise and Emma registered everyone in the trusty wall tent (thanks Gene for helping set it up) and Trudy made sourdough biscuits and sausage gravy for breakfast.
After registration class was split into two groups. Amelia's group stayed up at the house and learned the art of bread making. Each individual was able to get their hands dirty and knead some homemade bread. The end results were amazing and delicious.
Meanwhile, down at the barn, Kris and her class were busy learning how to make cheese. It was great meeting some of the participants, as several had made cheese before, and for many it was their first time. Hot pepper, garlic and chive, as well as a soft cheese ball were all prepared for the afternoons tasting session.
Along the way Kris also taught the students how to make butter, sauerkraut and other fermented vegetables. After a long day of learning all these skills it was time to eat (and drink)! It was quite a spread that the entire class had made and nobody went home hungry. The cheese that was made by the class, as well as the cheese that had been aging for months were all set out for everyone to try, paired with their choice of red or white wine of course (thanks Jess for the wine).
It was a great day for Diamond S Delights and we were so glad many of you could join us. We hope to continue events like this in the future, but in the meantime be sure to stop in our little store and pick up some delicious dairy delights. Thanks again to all that joined as well as all that helped!
~Blaise for Diamond S
Diamond S Ranch | PO Box 18, Hyattville, Wyoming 82428 | 307-469-2204 or 307-272-5334 text | email@example.com