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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.
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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. Hello everyone! We hope your summer has been filled with lots of adventures. We've been busy on the Ranch. Can't believe it's almost October. Here's something to think about when placing the next few months orders.... Winter will be here before you know it. Preserving your milk for winter is a great sustainable way to prepare when milk production lessens. You can freeze your milk or dehydrate the milk. Both methods maintain the nutrional value of your "liquid gold". It's a Win Win!! Through the end of November we will have plenty of milk to order extra. During December and January our production changes. We will only have milk for sale. So, ask us to help you with grains for making your own kefir. We also have yogurt starter. At home yogurt making is tons of fun. We're here to help with your homesteading needs. A few things we are working on to prepare for winter is making sauerkraut. Kaptains Kraut and Red Zinger will be ready at the end of September. Plus watch for more beef bundles in October. We have five yogurt starters to give away that includes our famous recipe. Text 307-272-5334 if you're interested. Because of 3 cows freshening in late July and early August we will again be milking year around. However, monthly orders are strongly encouraged to help with our planning. Returning bottles every week is crucial for us to continue providing and delivering our products to your family. We appreciate your help. Dehydrated Milk Recipe Dehydrated milk, or powdered instant milk, can be purchased in just about any grocery, but do we know what's in it? The powdered milk from a prepper store’s long-term food storage section will have a life of up to about 20 years – that’s basically 18 years longer than grocery store powdered milk will last. Dehydrated milk cost less to store than freezing it and if you lose power you never have to worry about your milk going bad. Either way of preserving is fine. You may find having a combination of the two methods fits your lifestyle best. Although many folks do not think it's possible, you can dehydrate milk at home without the needs for extremely expensive equipment. Dehydrating any dairy product is often thought too arduous a task, but we have not found it difficult at all to successfully dehydrate sour cream, cottage cheese, cheese, and even milk in a low cost under $150 dehydrator. To dehydrate milk you will need some of the plastic dehydrating trays. Known as fruit roll-up trays to put on each tray row of your machine. We use the same sheets when dehydrating other forms of dairy as well as delicate herbs and spices. Simply place an insert into each dehydrator tray and slowly pour one cup of milk onto each. If your kitchen cabinet is a bit un-level and you never noticed, you will find that out quickly as the milk fills the trays. Setting options vary on different home dehydrating machines. We use the fruit and vegetable setting (it's about 135 degree setting) Dehydrating four to five trays of milk will take approximately 12 hours. The power output of dehydrators vary. Your machine could complete the process in as few as 10 or as many as 12 hours. The more trays stacked in the dehydrator the longer it will take. We recommend dehydrating just two trays the first time you work with milk to better determine the temperature and time settings required on your dehydrator. Check the milk trays by lifting the top off of the machines and carefully lifting up each tray individually to review your progress about six to eight hours in. If you see the milk is browning....your temperature is set too high. Lower the temperature by 5-10 degrees The milk will harden and crack into multiple pieces as it dries. When it's done it will feel like a thin piece of peanut brittle. Once the milk has dried remove the flaky pieces from the tray and place them into your blender or food processor to gently pulse into a powder. This compacts which saves room in your storage container for a better air tight seal. Reconstituting Dehydrated Milk It takes approximately 13 to15 teaspoons of dehydrated milk powder to equal one cup of reconstituted milk. We suggest to mix together one Tablespoon of warm to hot water with 13 teaspoons of milk powder to make one liquid cup of milk. If the consistency of your batch still seems more sludge than real milk, add more warm to hot water in ½ teaspoon increments until you achieve the consistency you desire. Our team knows you're enjoying the fruits of our labor and want to ensure you continue to. We strive to do our best to provide you with healthy food alternatives. From our Family to yours, Kris, Maddie and Steph.
Other news at the dairy we have Mozzarella both in rounds and grated. Please order soon. Grated are the 8 oz packages. Only 4 left.
Beef bundles are going fast order 25 pounds for $112.50 savings of $37.50. Try our Whipped Cinnamon Honey Butter, 2 sizes available. |
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April 2024
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Diamond S Ranch | PO Box 18, Hyattville, Wyoming 82428 | 307-469-2204 or 307-272-5334 text | wyomingrawmilk@gmail.com
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