Hey there, fellow dairy lovers!

Just a heads up, we have a limited amount of cheddar cheese available so if you'd like to snag some up, be sure to reach out to Sophia (c: 816-738-5340) and let her know you're interested. 

Alrighty today, let's dive into a hot topic in the world of milk: the ongoing debate between raw and pasteurized milk. We know many of you are faithfully sipping on our delicious raw milk, and maybe some of you are curious about what sets it apart from the pasteurized stuff. So grab a glass of your favorite dairy, and let’s chat!

What’s the Scoop on Pasteurized Milk?
First things first, let’s cover what pasteurized milk is all about. Pasteurization is a process where milk is heated to a certain temperature to kill bacteria. It’s like a protective shield to help keep milk safe for longer shelf life. Sounds good, right? Well, it definitely has its perks, especially concerning food safety. 
But here’s where things get interesting: while pasteurization does eliminate  bacteria, it also kills off a big chunk of beneficial nutrients and enzymes. Yep, you heard that right! Many of the vitamins and minerals that make milk so nutritious can take a hit in the pasteurization process.

The Joy of Raw Milk
Now, let’s get into the good stuff – raw milk! Straight from our cows to your glass, raw milk is minimally processed and contains all the natural nutrients in their full glory. Why do we think raw milk is so amazing? Here are a few reasons:
Nutrient-Rich Wonder: Raw milk retains all those essential vitamins and minerals like Vitamin A, E, K, and B vitamins. Plus, it’s packed with enzymes that help your body digest dairy.
Probiotics Galore: Did you know raw milk is a great source of probiotics? These friendly bacteria can work wonders for your gut health, helping with digestion and boosting your immune system.
Better Flavor: Many people swear by the rich, creamy taste of raw milk. It’s incredibly pure and doesn’t have that “cooked” flavor that some find in pasteurized milk.
Aids in Lactose Digestion: If you’re lactose intolerant, raw milk might surprise you! The enzymes in raw milk can help break down lactose, making it easier for some folks to enjoy.
Supports Local Farms: By choosing raw milk, you’re often supporting small, local dairy farms that prioritize animal welfare and sustainable practices. It’s a win for both your health and your community!

The Safety Factor
Now, we certainly understand the concerns around raw milk and safety. It’s important to source your raw milk from a reputable dairy that follows strict hygiene and quality standards. When done right, the benefits of raw milk can far outweigh the risks for many people.

So, What’s the Verdict?
Ultimately, the choice between raw and pasteurized milk comes down to personal preference and values. At our dairy, we wholeheartedly believe in the goodness of raw milk and all the benefits it brings to your table. It’s nutrient-dense, full of flavor, and supports a healthy lifestyle.
If you’re ready to give raw milk a try, we’re here to support you every step of the way! Feel free to reach out with any questions, or just stop by to share your raw milk experiences with us. We love hearing from our readers!

Happy sipping, and here’s to health in every glass!

Merry Christmas from the Dairy!
The holiday season is in full swing, and we’re feeling the festive spirit here at the dairy! Christmas is such a special time to gather with loved ones, reflect on the blessings of the year, and, of course, indulge in some delicious homemade treats. One of our favorite ways to bring the holidays to life is with a creamy, homemade eggnog made with fresh raw milk.

Farm-Fresh Eggnog Recipe
This classic recipe is rich, creamy, and full of festive cheer. Perfect for holiday gatherings or a quiet evening by the fire.
Ingredients:

• 6 large egg yolks
• 1/2 c granulated sugar
• 1 c heavy whipping cream
• 2 c milk
• 1/2 teaspoon ground nutmeg
• Pinch of salt
• 1/4 teaspoon vanilla extract
• Ground cinnamon, for topping
• Optional: ½ cup bourbon, rum, or brandy for a spirited version

Instructions:

1. Whisk egg yolks and sugar together in a medium bowl until light and creamy.
2. In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until the mixture reached a bare simmer.
3. Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
4. Once most of the hot milk has been added to the eggs, stir the mixture back into the saucepan on the stove.
5. Whisk constantly for a minute or so, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
6. Remove from heat and stir in vanilla extract and alcohol, if using.
7. Pour eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
8. Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
9. Service with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
10. Store eggnog in fridge for up to one week.

This recipe makes about 6 servings and pairs perfectly with a cozy holiday movie or Christmas caroling session.

Items Available at the Christmas Market
For those of your doing some last minute shopping or would just like to come out and say hi, Sophia will be at the Hyattville Artisan Market this Thursday from 2-5 at the Paintrock Inn. She will have an assortment of holiday cheese logs, as well as, lemon bundt cake made with Diamond S dairy. Hope to see you all there!

As we wrap up another year, we want to thank you for your continued support and for making our dairy a part of your home. From our family to yours, we wish you a Merry Christmas filled with love, joy, and delicious holiday moments!

Happy Thanksgiving from the Dairy!
As we celebrate this season of gratitude, we want to take a moment to thank you, our incredible community. Your support means the world to us, and we’re truly grateful to be a small part of your holiday traditions. Whether it’s milk for your coffee, cheese for your appetizers, or yogurt for your favorite dessert, knowing our products bring joy to your table fills us with gratitude.
We hope your Thanksgiving is full of love, laughter, and good food shared with those who matter most. And if you’re still looking for a little something special to add to your week we’ve got you covered!
Here's what we have available this week:

Fresh Offerings

• Salt and Pepper Cheese Curds
  • 11 orders available at $7.50 per package
  • Perfect for snacking or adding to your favorite dishes!
• Garlic and Chive Cheese Curds
  • 2 orders available at $7.50 per package
  • A savory twist to elevate your cheese board or recipe.
• Dream Cheese
  • 2 orders available at $15 per container
  • Creamy, decadent, and ready to spread on crackers, bread, or anything else you can dream up!

How to Order
Contact Sophia Brown at 816-738-5340 to let her know what you’d like. She’ll coordinate with you about when and where to pick up your goodies.
Hurry—these limited batches won’t last long!

This Thanksgiving, we’re thankful for the chance to share our passion for dairy with all of you. From our family to yours, we wish you a wonderful holiday filled with blessings, happiness, and, of course, delicious food!

November Dairy Updates
As we head into November, there are a few important updates to keep everyone on track for the month!

• Weekly Orders After November 1st: After the first of November, weekly orders won’t be available. We’re shifting to a more seasonal schedule, so make sure you have everything you need planned ahead.
• November Orders Due Soon: Please submit your November orders by Friday, November 1st to secure your dairy essentials for the month. Keep in mind that orders for the period from October 29th through November 1st are already included in the October monthly orders.

Upcoming Subscription Format
We will be slowing down in the Winter months and plan to offer a limited selection of products. With that, we will be shutting down the online store and will be rolling out a subscription for milk and kefir for the months of December, January and February. This will be available in the next week or two for you all to place your orders.
Just a couple of notes on the subscriptions:

• Placing a subscription order means you will be placing that order to be reoccurring for the duration of the three months.
• You will have the option of milk and/or kefir and will be able to choose the cadence of getting that quantity weekly or bi-weekly (every other week).
• When you place your order, you will be paying for the first month. After that, we will request that you pay the same amount for the following two months after. Make sure when paying, that you include your original subscription order number.
• We will have a spot when you place your order to add in requests for other items that we will be making, but in limited quantities such as cheeses, yogurt, half and half, etc. As those items are made we will reach out to let you know they are ready and request any additional payment when you receive those.

We’re excited to keep everyone supplied with fresh, nourishing dairy through the winter season. Please reach out if you have any questions about these changes, and stay tuned for updates as we gear up for a great November!

Happy Monday All!
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We’re back with some updates for you all to be aware of as we head into the last few months of the year!

Back on Track with Milk Deliveries
The mornings sure seem to fly by, but it's been nice to spend some quality time with the girls. Our six dairy cows are happy campers now, and with the new additions settling in, they’re giving us the extra boost we needed to get back on track.

• Worland Pickups: Milk will be in the fridge earlier this week, so you can pick up your order as early as Thursday morning. I’ll be bottling Wednesday night and delivering late Wednesday evening.
• Manderson Deliveries: Thursday at 9 AM.
• Ranch Pickups: Available Friday and Saturday.

We will also be updating the dates for monthly orders earlier than normal, so you’ll be able to place your December monthly order on the website as early as November 12th.
Feel free to text or call if you have any questions about your order!

Focusing on Hard Cheeses
Over the next few weeks, we’ll be concentrating on hard cheeses while also keeping up with your regular milk, kefir, and yogurt orders. As we approach Winter, we’ll have to give the girls a break. Most of our lactating cows will be prepping their bodies to calve in the spring, so our milk production will likely drop off in February and March.
We’re aiming to keep things running smoothly and meet all milk needs during March, and in April, we’ll have more of our hard-aged cheeses available. Remember, cheese is a fantastic way to enjoy concentrated nutrition, so save some of your milk money for March and give the cheeses a try! We’re hoping for just a one-month gap in milk availability to give all the cows two months dry before the 2025 calves arrive.

Coming Soon: Whey Protein Powder!
We’re also excited to be launching our very own Whey Protein Powder late Winter or early Spring. We’re thinking of offering two flavors—Vanilla and Chocolate—and please reach out if you’re interested and what flavor you’d like.
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Stock Up Now
Now’s the perfect time to stock up on milk while we’re still in full production. Whether you’re planning to freeze some or use your freeze dryer, having a little extra will ensure you’re covered during the Winter months. And as always, reach out if you have any questions.

​We appreciate each and every one of you and are grateful for your support. Stay tuned for more updates, and blessings to all!

Hi Friends,

We’ve all been feeling the effects of this smoke hanging in the air, and our hearts go out to those who are suffering losses from the fires. It’s tough times, and we hope everyone is staying safe as best they can.

On a brighter note, we’ve got some exciting news to share—Sophia, who is wanting to get involved with the dairy, was here yesterday and again this morning. It sounds like she’s planning to stay and help us out this winter, which is a huge blessing! We’re so glad to have her around and it’ll be wonderful to have some extra hands around here.

Now for the not-so-great news: we’re pretty short on milk right now. The cows have been milking for nearly eight months, and between that and the shorter daylight hours, they’ve slowed down a bit. The super dry conditions aren’t helping either. We’re sorry if you’ve been impacted by the shortage, and we’re hopeful that things will pick up soon. We’re hoping to add a couple more cows to the milking line up when the calves get shipped out next week, which should help us meet demand. For those of you who’ve been shorted, check your account for credits—we’re making sure to take care of you.

Also, just a heads-up: next week’s delivery will be on Friday instead of the usual day.

Cheese News & Product Updates
We’re busy filling cheese orders for October. Cream cheese is being made this week, along with Feta and Dream Cheese. As for our aged cheeses, we’ve got Cactus Jack, Saddlestring Swiss, and Good Ol’ Gouda available. Keep an eye on the store—we’ll update it weekly and keep you in the loop as best we can.

Standing at the yogurt pot the other day, I noticed a little sign that felt pretty perfect for this season: “Never let a stumble be the end of the road”. It’s a good reminder as we adjust to changes around here. Next week’s delivery will be on Friday instead of the usual day and from now on, Fridays will be our delivery day for Worland and Manderson. We’re doing everything we can to ensure everyone gets their milk, though we might have to limit some of the other products temporarily.
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Thanks for sticking with us through these ups and downs—we’ll get through it together!