You have all the power when you make your own yogurt, whether you like it thick greek style or thinner smoothie style, you can experiment and find exactly what you want. Doris Mortimer has mastered yogurt making to fit the tastes of her family. The secret to all the best yogurts is using the best ingredients. We, of course, start with raw milk from Daloris Jersey Dairy. Here’s how Doris makes her yogurt:
1 Quart Daloris Dairy Raw Milk (I use my buttermilk after making butter)
1/4 Cup Powder Milk (I prefer older powdered milk, but either works)
2 Tablespoons Cream (Optional to make a creamier yogurt)
1. Heat milk and cream uncovered over low heats, stirring occasionally until 180 degrees F (Do not let boil). If milk is brought up to temperature too quickly the bottom will scald.
2. If a skin has formed, remove it and then let the rest cool down to 110 or 115 degrees F.
3. Add powdered milk and 1 teaspoon yogurt starter to the milk.
4. Transfer yogurt into glass or plastic containers and let sit with towel around it in a cold oven (Or any insulated container like a cooler) to maintain temperature of 100 degrees F for 4-10 hours (the longer it sits the stronger or more tart your yogurt will be.)
5. You can eat warm, or put it in the fridge and let it cool down and serve cold, approximately 8 hours.
*Notes and tips
– Doris prefers not to use any metal utensils or containers besides the pan she heated the milk in. The metal may interfere with the bacteria cultures.
– Here is a link to making greek style yogurt in a crock pot http://www.granny-miller.com/how-to-make-foolproof-crock-pot-yogurt/
No, you don’t have to churn by hand. Blend up your cream and you’ll have butter in a couple minutes.
With the recent increase in butter prices at the grocery store (Approximately $2.50 per lb!) we feel we need to help educate people how to make their own butter. One gallon of our raw Jersey milk($4.24 on the farm) yields around one quart of rich cream. Each quart of cream yeilds about one cup of butter, that’s over a dollars worth of butter! The benefits of making your own butter go beyond the financial aspects, but even more important is yours and your family’s health.
Come to the preparedness fair Saturday, September 13th, from 10am-4pm where Doris Mortimer is teaching how to make butter from our fresh raw cream! She will be teaching a few different methods, and will be teaching a “class” starting new every hour.
There will be plenty of things to see and learn at this fair. Doris will also be teaching about keifer and some of the benefits of cooking with raw milk products.
Our favorite breakfast at Daloris Dairy!
Peaches and strawberries have been on sale lately at local grocery stores (i.e. Smiths, Albertsons’, Winco and Broulims). Now is a great time to try fruit and cream, using real cream that’s fresh from Daloris Dairy. If you are planning on drizzling some honey over your peaches and cream, we encourage you to support local business and get your honey either from Manwaring Cheese on County Line road, or from Cox’s honey or Brownings Honey.
Enjoy and share with friends!
We at Daloris Dairy drink real, raw milk for a number of reasons. It has splendid taste, and is a great source of essential nutrients such as calcium, protein and wholesome milk fats, to name a few. Raw milk is not fortified with Vitamin D, so it is especially great when paired with lots of time in the sunshine on these summer days. Come celebrate national dairy month and visit our dairy!
Some fun facts:
“National Dairy Month is a great way to start the summer with nutrient-rich dairy foods. From calcium to potassium, dairy products like milk contain nine essential nutrients which may help to better manage your weight, reduce your risk for high blood pressure, osteoporosis and certain cancers. Whether it’s protein to help build and repair the muscle tissue of active bodies or vitamin A to help maintain healthy skin, dairy products are a natural nutrient powerhouse. Those are just a few of the reasons that you should celebrate dairy not just in June, but all year long.”
– International Dairy Foods Association. .
Mortimers’ have been dairying with Jerseys for generations. Dale’s mother, Wanda Mortimer, was the real advocate for the breed back in the mid 1900’s when Dale’s father, Don Mortimer, expressed a desire to milk cows. Wanda, being a descendant from the Isle of Jersey, loved the size and temperament of the Jersey, as well as the abundance of cream they produced. Don listened to his wife’s wishes and they were able to raise their children milking and showing registered Jerseys, along with bottling and selling their own raw milk. Don was an avid showman. He loved the atmosphere of showing cows, and developed a great knowledge of the breed which he passed onto Dale.
Dale and Della Excellent 95
2010 Blackfoot Colored Breed Show.
That in turn, has been passed along to each of Dale and Doris’s children. As every fall begins to roll around, the family gets together to participate in the fairs. No one is left out, and none of the work is hired out. They each get to help clip, bed and feed cows, scoop manure, run water, haul tack, and scoop more manure. Once show day arrives, their excitement flairs as they fit the cows to be shown.
Dale cleaning the cows bedding.
Though winning is very enjoyable, the real fulfillment from the day comes from the family being together with their beautiful, home grown Jerseys. The genetics of these cows are unique to Daloris Dairy, with lines going back from the very first cows Dale started out with. This is the Mortimer legacy. Beautiful, well bred, registered Jerseys that have resulted from generations growing and learning together. It now continues on with the fourth line of Mortimer’s as the grandchildren are starting to join. Today, Daloris Dairy bottles and retails real, raw milk, and continues to breed and pamper excellent Jersey cows.
Mortimers Memorial Day
We have a problem… a GOOD problem, but still a problem. The demand for raw milk has exceeded our expectations. We are currently in need of our empty bottles so we can continue to fill the demand. We have ordered more bottles, but in the mean time, please come visit us and switch out your empty bottles. Please Share so we can get the word out.
A nutrition expert, Alan Aragon, said, “Cow’s milk has among the most biologically available protein fractions in the known food supply. It’s a particularly potent dietary source of nutrients for the growth and maintenance of lean tissue in humans. Isolated whey and milk protein are among the highest-rating proteins across the various protein quality indexes.” – “Girth Control – The Science of Fat Loss and Muscle Gain”, Alan Aragon.
We at Daloris Dairy milk Jersey cows so you can have the best milk possible. Jersey milk is more rich, and contains 15-20% more protein, 15-18% more calcium, 10-12% more phosphorus than the average milk sold in grocery stores. Along with these great nutrients, Jersey milk also contains plentiful amounts of vitamin B12. Come out to Rigby today to pick up some freshly bottled milk, and enjoy the sunshine while it lasts!
This is completely non-processed, real milk.
This decadent cheesecake is made with fresh, raw cream from Daloris Jersey Dairy. This is how we celebrate Pi day here on the dairy!
Come on out to the dairy for some milk, and let us know how your pies turned out!
If you’re interested, here is the recipe:
Many calves are being born in these early spring days. This brand new little one pictured is one of the whitest calves we’ve had, they typically look like little deer. This young calf’s mom is Amber, a good ol’ cow who loves to milk! She has an extra soft spot for Dale, we don’t know exactly why. She will follow him all the way around the corral, talking to him with her mothering “moo”.