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.
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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:

1. Cooking and Baking: Use clabbered milk as a substitute for milk or yogurt in recipes for pancakes, biscuits, muffins, and other baked goods. The acidity of the milk has proven to react better with baking soda and baking powder, making it a wonderful ingredient for your baked goods. Its tangy flavor adds depth to savory and sweet dishes alike. It can also be used a replacement for condensed soups, including it in soups, casseroles and even gravies to thicken up your meal.
2. Dressings and Dips: Blend clabbered milk with herbs, spices, and other flavorings to create creamy dressings and dips for salads, vegetables, and snacks.
3. Smoothies and Shakes: Incorporate clabbered milk into smoothies and shakes for a probiotic boost and added creaminess.
4. Cheese Making: Clabbered milk can also be used as a base for making fresh cheeses, such as cottage cheese and Schmeirkase (Amish cup cheese). Its thickened consistency and tangy flavor provide a perfect foundation for homemade cheese creations.

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. 

On November 3rd a group of us got together to turn approximately 85 or more pounds of veggies into nourishing fermented sauerkraut.  We made four different kinds using heirloom and kaitlin cabbage, red cabbage, carrots, beets, ginger, onion, garlic, black radish and dill.  Locally grown veggies so we all knew how fresh and delicious they all were.  There are so many recipes you can source on the internet but we just started with our family's favorite ingredients and added a few new ingredients upon request to create a new recipe.  This was a day to share and learn from each other, knowing we had a lot of veggies to chop and get in the crocks a few hours.  Mission accomplished, and we all will be stocking our refrigerators to enjoy the harvest long into the winter months.  Everyone picked a station that suited them.    We will bottle our work shortly after Thanksgiving.     
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First is Savory Kraut, Variation to the Red Zinger (addition of carrots) Red Zinger, KC, and Captain's Kraut.   We have extra quarts not spoken for so if you are looking for some tasty sauerkraut order soon.  

This week and every Thursday by 3 pm at Bee Healthy we will be delivering pre-ordered, Whipping cream, Milk, Chocolate Milk, Kefir, Maple/Vanilla Kefir, Greek yogurt, Cultured Butter, Marinated Feta and aged cheeses, Tomme, Havarti, Cheddar and Swiss.  Many of you are on our weekly delivery, no need to contact us unless you have changes or additions.   Regular orders filled first. You can be put on our waiting list and notified when products are available.  

Contact us by e-mail [email protected], text 307-272-5334 or via Facebook Messenger.

Happy Eating, from our table to yours!

Hello Everyone!

We hope you enjoyed the Brie and Camembert Diamond S had available last week. If you would like more or are still needing to try some get in touch with Kris to place an order. Here is a look at the cheesy dessert we tried this weekend. It was brie, topped with delicious fresh raspberries from Lloyd Craft Farms, baked inside an egg washed crescent roll. Brie is delicious paired with many fruits and wine.  

This week we are excited to bring back Halloumi – here is some information on halloumi since not too many of us have heard of this type of cheese. 

It's hard to remember a time when halloumi wasn’t a mainstay of British dinner tables – As Cyprus edges towards giving its national cheese protected status, there's no better time to pick up a pack and try a new way with halloumi.
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It’s not authentic, because in Cyprus, halloumi is strictly made of goat’s or sheep’s milk, but at Diamond S Delights this week we have our delicious Brown Swiss and Jersey A2 milk made into Halloumi with the addition of fresh mint. This gives it a unique character and looks beautiful when sliced across the grain to expose the mint leaves sandwiched within the fold of the cheese.  Grill or pan-fry halloumi and serve with other Mediterranean-style foods for a special meal or snack.  Or try one of the recipes we’ve found that sound pretty darn good.

Not only are we bringing back halloumi, but marinated feta as well! The cheese is aged a week in the fridge, then marinated in extra virgin organic olive oil.  Spices used are crushed garlic, rosemary, basil, black pepper and organic tomatoes from Lloyd Craft Farms are added to the mix. 

If you would like more information on our products, or to place an order, use the email or Facebook links at the top of the page or give us a call! As always, thanks for your interest in Diamond S Delights!

~Blaise for Diamond S Delights

Hey Everyone,
My name is Blaise Allen and I will also be helping Emma and Kris keep the blog updated and continue to show you new and exciting Diamond S Delights every week. I am from Meeteetse, Wyoming and love everything that has to do with the outdoors (hunting, fishing, camping, riding etc.). 

Besides spending time outdoors I also love to cook. I will occasionally be showing you some of the meals I cook using delicious Diamond S Delight products. Tonight I cooked Lasagna using farm fresh mozzarella, ricotta, and cottage cheese. Diamond S Ranch grass fed beef and homemade spaghetti sauce was also thrown in the mix! 

After dinner I decided to try Kris' recipe that is similar to whipped cream. Fromage Frais is mixed with Creme Fraiche and a little bit of sugar topped over Diamond S organic lemon flavored yogurt and freshly picked apples. The meal was delicious! ​

Contact Kris to get the products and remember to subscribe to the blog for weekly updates sent to your email. ​The subscribe button is located on the right hand side of the webpage.

​As always, thanks for your interest in Diamond S Delights!