So you've decided to make raw milk part of your diet, in your quest to live a healthier lifestyle. Sure, coming straight from the cow makes it an all natural product, but are you aware of the many specific health advantages this points to, as compared to the processed milk produced on large, conventional dairies? You are probably aware of some of them or you would not be on the raw milk band wagon. Here's a "quick" rundown on  health advantages that come with consuming raw milk that you may or may not know.   
— It all starts with what the cows are fed. Cows used to produce raw milk are fed a forage-based diet. Most large commercial dairy producers here in the States feed only 50% forage. The rest of the menu is made up of grains, along with concentrates made of corn and soybean, and food waste products, such as whole cottonseeds, citrus pulp, almond hulls or soy hulls. The forage-based diet used in the production of raw milk provides more Omega-3's, which is an important part of a healthy diet.
-- Raw milk is not pasteurized. Therefore, the enzymes/vitamins/minerals present in raw milk that support a healthy gut and immune system are still intact. Not so with the pasteurized milk, which is produced by conventional dairies. Also, the process of pasteurization breaks down the lactase enzyme. This creates lactose intolerance. Most "lactose intolerant" people can drink raw milk with no problem, because the lactase enzyme is there to do its job of breaking down the lactose found in milk.
— Raw milk is not homogenized. This is why the cream rises to the top of raw milk, requiring vigorous shaking before the milk is poured. The homogenization process used by big producers forces milk through a small filter. This breaks down large fat molecules and attaches them to small proteins. Because of this, the human body tends to store the fat, instead of burn it. Therefore, raw milk is less likely to cause weight gain.
​— Though the industry has decreased its use of synthetic hormones, many people have turned to raw milk to avoid consumption of synthetic hormones that may be found in milk produced by large conventional dairies. ​​

​​Sources:
​https://www.usdairy.com/news-articles/do-dairy-cows-eat-food-people-could-eat
https://causematters.com/cow-dietitian-corn-grass/
https://www.redmondfarms.com/real-milk/
https://www.jacoby.com/key-factors-affecting-milk-production-quality/
https://www.rawmilkinstitute.org/about-raw-milk/#nutrition
It's time to put in monthly orders again! Monthly orders for June are due by the 3rd Sunday of the month. (May 22). Be aware that there are two new cheeses on the order site — Colby and Gouda. The Colby will actually be available for orders next week (26th-28th). The Gouda is available for orders starting the third week of June (16th-18th). Get these cheese orders in asap to get the size you want. Thank you! — Linda

I'm not sure if that is the saying but we certainly had a nice rain, and I am sure there are lots of us watching for lush green grass as well as the lovely spring flowers.  A huge blessing for sure. 

We have two wheels of cheese packaged and in our online store.  Pictured is our cloth bound Cowboy Cheddar, aged 90 days.  It is a nice firm slightly sharp cheese with buttery notes.  The second wheel is Cactus Jack aged 100 days, and we are just trying our hand at a smoky Cactus Jack.  Give it a try and let us know what you think. These are two favorites for us but if you ever get a cheese that  you feel might be too sharp, try making grated cheese into a cheese fritter.  Very delicious and can sweeten even the sharpest of cheeses.  Just grate and drop in little handfuls on a griddle, let melt and get crisp. It is wonderful on a rye crisp or cracker. 

The hand made cutting board says it all. "Good food is Love made edible."    We hope you will give the aged cheeses a try. Did you know dental studies have shown that a number of cheeses including both Jack and Cheddar will actually help prevent cavities.  Eating cheese after a meal or sugary snack can help protect against tooth decay and restore some of the minerals in our tooth enamel.  Good Ol' Gouda and Country Colby will be ready to package soon.  

The average milk cow in the U.S.A. now produces almost 11,000 liters per year. The highest amount of milk ever produced by a cow in a year was approximately 27,000 litres by a Holstein named Robthom Sue Paddy! WHAT A COW!!
A cow that is milking drinks about 30 to 50 gallons of water each day. That’s enough water to fill a bathtub. During periods of heat stress, water intake may double. Water weighs 8.35 pounds per gallon, so a milking dairy cow may consume as much as 420 (or more) pounds of water daily.
Cows like it cool. Due to their thick skin, hair and natural insulation, dairy cows prefer temperatures between 40˚ and 65˚F. 
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I hope you enjoyed this little bit of dairy cow trivia! Just need to throw the spotlight their way once in awhile, since they are the source of all the goodies that come out of the Diamond S Dairy! Speaking of goodies...don't forget about the Lemon Yogurt offered the 2nd week of the month and our aged cheeses. Also, a Spring Basket is being offered next week. Check it out on our "products" page!
April showers bring May flowers.  — Linda

         Hooray for the much-needed moisture that arrived this past week! (Gotta stay positive, right?) Chances are, this last snowstorm and its cold temps were the last breath of winter. Hopefully, any future moisture will be accompanied by more seasonable temperatures!
            Calving season is all but over, here on the Diamond S ranch. In a few short days, all of the snow will be melted away and the baby calves will be romping around in the greening pastures. With this sure sign of spring comes an unending "to-do" list of spring work to be done:  brandings, farming, fencing, dragging fields, and so on. The dairy is buzzing, also, with calves to tend and a healthy amount of milk being produced. Kris continues to put in long hours of hard work to keep up with the supply and demand of the milk and all the yummy dairy products she creates with it.
           As many of us become focused on our springtime to-do lists, let's remember to focus on the blessings that come with the season. The return of colors to the landscape and the warmth of the sun, new life, and a chance to "get outside and blow the stink off" (as my mother used to say), all help to make doing the to-do list a not-so-bad-thing to do. Have a nice spring everyone!       — Linda
P.S. Monthly orders for May need to be in, as do orders for this week. If you plan on ordering, get 'er done! Keep in mind that 8 oz. and 12 oz. sizes of both Smoky Cactus Jack and Original Cactus Jack are now available! Let us know which flavor you want (Smoky or Original) in the "notes" section. Thank you!

Preschool anyone?  Our little grandson gets to come help Nana for a couple days.  We're waiting till the deliveries are complete then meeting he and his daddy, so Jack and I will put the little ones in the corral in preschool...putting the halters on them and teaching them to follow us.  

 Yup we didn't get the word out quick enough to make your favorite yogurt for this week, but if you want some for Easter please order this week.  We also have a nice batch of our Grilling Cheese, "Halloumi" available.  Yes it doesn't melt on the grill outside or in your frying pan with onions and taters.  An amazing cheese, for those that like the milder cheeses.  We also are continually cutting the aged cheeses.  Cowboy Cheddar, Cactus Jack and soon ColdSprings Colby check out our new button on the website that takes you to the online store.  If you've had Diamond S Products in the past and don't see them in the store shoot me a message.  I really need a three gallon minimum to make special orders, (that's approximately 3 pounds of cheese)but if you visit with your friends and all get together I'll make anything you've had here before. 

Wow did anyone notice the wind today?  Just a quick update for this weeks delivery Thursday and pickup at the ranch on Friday.  Plenty of Milk, Kefir, Butter, Yogurt and Cheese.  Weekly orders due Sunday. 

Some of you have tasted our Creme Fraiche, but if you haven't you are missing a treat.  It's wonderful with fruit, or granola, added in great dollops to soup or on veggies.  It's sour cream taken to the next level.  Made five little jars have two left.  Message me if you want one delivered Thursday!  $5 each.  Lemon Yogurt April 7th & 8th, next week and monthly for the spring/summer.  Aging cheeses are being cut weekly and stocked on-line Wednesday's. Please let us know if you don't see what you want.  Cowboy Cheddar, Cactus Jack are ready now.  Three wheels of ColdSprings 
​Colby ready in late May.