Dairy offers a wide variety of nutrient rich products made from one of nature’s most perfect foods – milk. Milk is a complete food, providing all the needed nutrients for the baby mammal. Milk is high in calcium, protein, minerals and vitamins.
Drink milk and replenish your energy stores. One serving of milk contains the same amount of potassium as one banana. Potassium helps lower blood pressure and prevents muscle cramping and cardiovascular irregularity. Intense physical exercise can result in an adequate loss of potassium. Now nutritionists are recommending milk over sports drinks for athletes. According to a study by Colorado State Extension, one serving of milk can replenish the amount of potassium lost in 2 hours of exercise.
2. Health Benefits of Cheese
Order extra cheese on your pizza and please both your taste
buds and your waistline. Cheese is a great source for calcium and other
nutrients. Calcium increases weight loss by breaking down body fat,
specifically in around the waist.
3. Health Benefits of Yogurt
A fruit and yogurt parfait a day keeps the doctor away. Yogurt contains live bacteria, known as Probiotics. Probiotics help your body fight bad bacteria, fungi and viruses. One serving a day of yogurt can produce enough interferon in your body to prevent you from getting that awful winter flu.
4. Health Benefits of Ice Cream
I scream you scream we all scream for ice cream! And why do we scream for more Ice Cream? Because we want strong bones, strong teeth and a skinny waistline. One cup of ice cream is overflowing with 200 mg of calcium. Adult bodies demand an average of 1,200 mg of calcium a day, while children’s bodies need between 500 – 1,300 mg of calcium. Calcium is the queen of a plethora of health benefits, and what better way to consume it then by eating a bowl of ice cream.
5. Health Benefits of Butter
Jumpstart your morning with some buttered toast. Butter is rich in vitamin A, an essential for human health. Vitamin A helps growth, reproduction, bone density and the immune system. Moreover, 100 grams of butter supplies 895 grams of vitamin A. That is much more than you would get from margarine or just eating plain toast for breakfast.
''The milk tastes stronger than normal milk,'' he said. ''Within 10 years, people will be able to pick up these products at the supermarket.''
Radiation has been found in milk off the west coast, according to ABC News. Nonetheless, the radiation in the milk is 4,000 times less than the amount found in a banana’s radiation potassium…Hmm, and I just had a banana for breakfast.
"Radiation is all around us in our daily lives, and these findings are a minuscule amount compared to what people experience every day," FDA senior scientist Patricia Hansen said in a statement.
I honestly did not know there was so much radiation. So, what effect would a greater increase in milk radiation have on the cows? Aside from maybe growing extra tails.
Will their bodies react more since they don’t eat bananas and therefore are not used to radiation?
Like Patricia Hansen said, radiation is all around us. That means the grass will probably be fine, the cows will be fine and the milk will be fine and we can keep ordering extra cheese on our pizzas and drinking chocolate milk. And luckily for me, I can still have my banana for breakfast every morning.
1 gallon raw milk (or milk that has not been homogenized)
Step 1. Heat milk to 100 degrees. Milk curdles faster when it is fresh and warm. Interesting fact: A cow’s average body temperature is 102 degrees!
Step 2. Dissolve rennet in a small cup of water and mix thoroughly into milk.
Step 3. Let the milk curdle – this takes anywhere from one hour to six hours, depending on the strength and amount of rennet.
Step 4. Break the curds. The milk curds should be quite firm – similar to a gelatin salad. Use your hands to break the curds into small pea-size pieces.
Step 5. Add hot water to the container of curds – this helps the cheese particles stick together.
Step 6. Wait for the curds to sink to the bottom. This will take about 20 minutes. There should be a noticeable amount of water over the top of the sunken curds.
Interesting fact: The water has a yellow color due to the whey that has separated from the solids.
Step 7. Carefully drain the water and add more hot water – this will help the curds stick together. Use your hands to pack all the curds together into one clump.
Step 8. Carefully drain all the water and gently squeeze the cheese to drain the whey and water. Tip: Mold the cheese into a ball and keep patting it like you are making a snowball.
Step 9. Put the cheese in a dry container and break it into very, very small pieces with your hands. Note: Smaller pieces mean softer cheese. Larger pieces mean chewier cheese.
Step 10. Pack the cheese tightly into a strainer or a container where the whey can drain out – a plate tilted at an angle works great too.
Step 11. Leave the cheese to drain overnight or for five to six hours.
Step 12. Break the cheese for the final time. Remember to grind the cheese particles into small pieces to avoid a chewy texture.
Step 13. Massage 2 tablespoons of salt into the cheese. Add more salt to taste.
Note: The salt is for taste and preservation.
Step 14. Pack the cheese into an airtight container and enjoy!
Delicious Cheese Combinations:
-Cheese with warm tortillas
-Cheese with chili
-Cheese with beans
-Cheese with crackers
And of course, just plain cheese by itself!
Merry Christmas to everyone! An inch of snow fell over the weekend and right now – it is morning – the snow-covered ground is glowing beautifully outside!
We always say that life slows down during the winter season, but actually it just replaces itself and uses the same amount of energy to accomplish the same amount of work, only in different forms. Needless to say, this slight change in seasonal work helps us stay motivated and gives us deadlines to work by.
The weather and time of year do not only affect us, but also the animals. For example, right now our chickens are on strike – in a molt. This is their second molt – losing old feathers and growing new ones – this year, which means they are not laying an egg every day but once a week at the most.
Our chickens usually molt during the summer and then again in the fall. Right now they are slowly making a comeback.
Here is a picture of them this summer, notice how some of them have bald spots.
We keep them inside their hen house until late afternoon when they are done laying eggs and then let them out into the barnyard. Inside the hen house are nest boxes for them to lay eggs in. If we let them out earlier in the day, they either hide their eggs in self-made nests that are very well hidden, or randomly leave an egg wherever they are at the moment – driveway, horse pen etc.
We are very fortunate to have plenty of fresh eggs, as they are a complete food. This means, the egg which is the sole food for the little chick incorporates the needed protein, minerals and vitamins that our bodies – and the little chick’s – need for growing and replenishing nutrients.
With that said, I am now going to indulge in an energy-boosting, muscle-building, vitamin fulfilling breakfast of eggs, toast and milk. Bring on the Day!
One of my favorite summer memories happened the last June and July before I left home for college. This memory is shared only between my parents, me and every ice cream shop in the Tri-County area.
It all began with a challenging list of 19 ice cream shops written on the back of an envelope. Thus, the Tri-County Ice Cream Tour was born. You’ve probably never heard of it because I made it up...The title that is.
The goal was for my parents and me to make my last summer at home incredibly delicious by trying ice cream at every privately owned ice cream parlor in the Tri-County area. I got the idea from Old Chicago’s World Beer Tour.
Convincing my parents to sponsor us –mom, dad and I – wasn’t that easy…But not that hard either – we all love ice cream. So after approximately eight hot summer weeks, 11 ice cream parlors and a generous donation by my parents, we completed part of the Tri-County Ice Cream Tour. While we indulged in a fair amount of cold creamy sweetness that summer, we also acquired an adequate amount of knowledge:
Even though we probably gained a few unneeded pounds from this delightfully fun summer challenge, we also created a wonderful memory.
This month – June – is National Dairy Month, which began as a marketing promotion before WWII for grocers to sell the surplus of milk that was produced by dairy cows during their peak month of milking – June.
The dairy promotion has gone by several different names but has always had the same goal – promote milk. So if you are wondering how you can keep this long tradition alive, simply enjoy dairy products by eating more of them.
You can also attend our Sunday Sundae on June 27 for a tour of the dairy facility and an ice cream sundae social.
And if you are wondering how to justify a super big bowl of ice cream or an extra glass of milk, keep this mind:
Three glasses of milk have the same amount of calcium as 21 cups of broccoli
Bring on the milk!