Hope everyone has a safe and wonderful Halloween. As Emma mentioned in last weeks blog, Miss Lila recently had a bull calf. We went over for a visit and he was friendly as ever. Here's a couple pictures of him below.
The week got even more exciting as Miss Hannah also had a bull calf! Pictures of that little guy will be next. It sure is a busy time of year, but Diamond S will continue to make some delicious treats for you. Kris is starting on some different types of hard cheese varieties and we also hope to get some parmesan soon as well. We're excited for you to try our new products soon, and as always, thanks for your interest in Diamond S Delights.
We welcomed a new addition to the herd on Friday evening! Miss Lila finally calved and it was a bull calf! Both are doing well and adjusting to the milk cow life. This is Lila's first calf so it's also her first time being milked as well. It gets easier each time! Look for pictures of our new addition next week!
We wanted to give a shout out to the people who signed up for our cheese and bread making class. All of you should have been contacted about the class being postponed because of a family matter. We just wanted to let everyone know that we plan to reschedule one for after the holidays when things have slowed down and you're looking for something to do! We will keep you all posted on that!
Our extra milk that isn't used to fill milk orders continues to be made into cheeses. Feta and mozzarella have been made in the last few weeks. We are looking forward to getting a head start on some Swiss and Brie for all of you to enjoy.
Enjoy your week!
~ Emma for Diamond S Delights
We just wanted to say thanks to everyone who stopped by the Diamond S Delights booth in Basin for Taste of Wyoming II. The turnout was great and we met some awesome people! We had brie, bread, sauerkraut, milk and delicious apple crisp to sample and we even sold a few of our wonderful Dairy Delights! If any of these products interest you, or any of the past products we have talked about in our blog, be sure to let Kris know and we can get you some! Even better, you can come and learn how to make it yourself!
On Saturday, November 5th, Diamond S will be hosting a full day of cheese and bread making classes! We would like to involve the kiddo's in the process as well, so if they want to help with the milking we will start the day at the barn at 7 a.m. For those that would rather just start a little later be here for breakfast at 9:30. (Buttermilk pancakes, with cultured butter you will make, and all the fixings.)
We will share and show you what we do here and all the tips of making traditional food, including sourdough bread beginning to end, cheese making from beginning to end, plus a demo on several fermented foods and other recipes of yesteryear. Come share with us!
The charge will be $30 (entire family) for the entire day, including the meals. If anyone would like a traditional rye sourdough start, or cheese making supplies we need this information when you RSVP. Please RSVP by October 26th so we can get a head count and get supplies ordered. You can RSVP by emailing firstname.lastname@example.org, call us at 469-2204, or you can visit our Event on Facebook and click "Interested" or "Going".
We hope to see you November 5th, and as always thanks for your support and interest in Diamond S!
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
Hope you are staying dry with all this rain we have been getting. This week will be our last week at Lloyd Craft Farms. We are a little sad it is coming to an end, but incredibly thankful for the wonderful people we have met and all the friends we have made. Again, if you would like to learn more about Lloyd Craft Farms and all the wonderful produce they have please visit http://lloydcraftfarms.com/.
For our last week we will be bringing a variety of cheeses. Most of the cheese is something we are all familiar with such as cottage cheese, cream cheese, sour cream, and creme fraiche. Kris also made some delicious chevre. Chevre is french for goat cheese, but here at Diamond S we put our own spin on it and made it from fresh Brown Swiss and Jersey A2 milk. It is similar to cream cheese, just softer and fluffier.
Along with the fresh cheese we will have some simple recipes for you to try the raw milk in different useful and easy ways. Also, don't forget this is the first week to get some of the delicious Red Zinger Sauerkraut!
Although this is our last week at Lloyd Craft Farms, we still plan on delivering fresh milk weekly to Worland. Time and place are still in the works, but be sure to let us know if you would like to continue your weekly orders! There will only be special orders once per month starting in November for items other than just milk. We're not in a dry period but we are only milking 1 1/2 cows instead of all five right now so we are doing the best with what the girls are giving us. With every bit of the milk we get extra for the winter we will be making and aging cheddar, swiss and other varieties of delicious cheese. Subscribe to the blog and we will continue to let you know what we have available. I will leave you with this amazing photo Ken Searfoss took the other day near the ranch. How about that rainbow?!
~Blaise for Diamond S Ranch