Category Archives: Uncategorized

Who Missed the Cows?


Who missed the cows? Summer is over and we are moving our milk store BACK to the dairy starting Monday September 18, 2017! We have thoroughly enjoyed and appreciated Manwaring Cheese housing our milk for these months but are excited to be seeing our customers again. Our regular hours will be 3:00pm – 6:00pm Monday through Saturday and any other time by appointment. Please feel free to call or text us at 208-709-8702.
Thank you for your support through the summer and and we are excited to be seeing you again!

July 2016 Struggles

We at Daloris Dairy are currently working to remedy the problems we have currently been faced with.  We pride ourselves on producing only the best possible milk and will not sell it if it doesn’t meet up to standards.  We will update the Facebook page and this website when the situation changes.

Some of the Girls at the All Utah Spring Show 2016

All Utah Spring Show 2016

Daloris Dairy had the opportunity to take seven exceptional cows and heifers to the All Utah Spring Jersey Show.  A highlight of the show was Daloris Sparkler Ashley was awarded Intermediate Champion, and Reserve Grand, as a Junior 2 year old.

Daloris Sparkler Ashley, Junior 2 Year Old

Daloris Sparkler Ashley, Junior 2 Year Old, Reserve Grand


Two Heifers, Junior 2, Senior 2, and Aged Cow. Doris was fabulous in the show ring!


The night before Show Day, all the cows were milked and bedded so they are as comfortable as possible.

Before showing, Dale waters each cow.  These cows are hand raised and groomed to be great.

Before showing, Dale waters each cow. These cows are hand raised and groomed to be great.

Our Aged Cow was Reserve Senior Champion.

Daloris Dairy’s  Aged Cow was Reserve Senior Champion.

Aged Cow

She was a big trooper.  She is due to go dry in a few weeks, yet she still showed her true excellence in the show ring.

The Senior Champion class was tough, but Daloris's aged cow was so tall Dale couldn't see over her.

The Senior Champion class was tough, but Daloris’s aged cow was so tall Dale couldn’t see over her. (Middle cow).


The show presented an opportunity to meet some great Jersey and Holstein Breeders.  Every cow at that show was exceptional, and it was an honor to have Daloris Dairy cows show alongside them.


Chocolate Truffle

Better then fudge! These truffles, or “triffles” as Doris put on her recipe card were delectable. Fudge is a favorite, but these were even better then fudge, they were soft, creamy and melted in your mouth. Of course fresh butter and Daloris Jersey Dairy cream make them even better then any store bought ingredients could.

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She's a future milk maker!

Meet Daloris Dairy’s Jersey Mule Calf

In 2015, we were blessed with many healthy heifer calves.  All of which were born with the gorgeous look of a newborn deer, which is typical of the Jersey breed.  With their black noses and soft tan fur, they could possibly be mistaken for a deer fawn.  But, one of our calves came looking a little more like a mule deer, than the rest.  We call her Daloris’s Doe.


This is our Jersey heifer who looks a little special.

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Easy Five Minute Cheese Curds


Do you like cottage cheese, cheese curds or feel adventurous enough to press your own little bit of farmer cheese? Or are you completely out of ideas of what to make with all your left over buttermilk after making all that delicious butter? Just make it into curd! All it takes is a little souring agent, like vinegar or whatever you desire, and heat. Simply place your soured buttermilk in a pan and heat it up while stirring and you can see the magic happen. Once the curds developed, they can be strained in a colander with a cheese cloth (or a cotton cloth will do) and rinsed with water. Add cream and salt to desired taste, if your goal is cottage cheese, and you are done!

*The picture above is just the curd after being rinsed, and maybe pressed a little too much but can still be crumbled for cottage cheese.

How to Make Butter at Home – One of Many Methods

Instructions for making
(As Suzanne Mortimer does it.)
Hard copies available in our store.

Use two Daloris Jersey Dairy bottles(one gallon raw milk).
1 – Let the cream rise to the top of the bottles in your fridge. It should only take a couple hours before you see the cream line near the top of the Daloris Dairy label.
*You may also pour the milk into your own large mouth jar. This may be easier to scoop the cream off the top.

2 – Using a turkey baster, suck the cream off of the top and put it into a mason jar. There should be nearly a quart of cream from a whole gallon of milk (or two Daloris Dairy bottles). It is okay to suck up some milk, it will not affect the butter making process.

3 – Once you have the desired amount of cream, set it out until it has reached room temperature. Butter won’t be able to stick together if it’s too cold, and if cream is too warm the butter will melt into the cream and won’t coagulate.
*Note: There is no set time it takes for your cream to warm, it all depends on the temperature of your kitchen.

4 – Place your cream in the blender and blend on medium for several minutes. The amount of time needed will vary depending on how fresh your cream is and the temperature of the cream. The older the cream, the thicker the consistency the faster it whips into butter. Most cream will become thick like whipped cream before it separates into butter and buttermilk. The sound of the blender will change and you will notice light yellow clumps spinning in off-white buttermilk. Stop the blender.

5 – Strain the butter out of the buttermilk by pouring out the buttermilk and hold back the butter with a spatula, or pour all blender contents into thin strainer.

6 – Rinse butter with cold water to remove all droplets of buttermilk. The buttermilk gives the butter a cheesy taste that isn’t preferred by those that are wanting just pure and simple butter. After separating the butter from the buttermilk, you can pour COLD water into the blender and blend again for a few seconds to agitate the buttermilk droplets out of the butter. That opaque water will need to be poured out, and new cold water poured in, and repeated until the water is clear. This may only take two rinses.

7- Mold the butter into a ball. Knead that ball of butter under cold water for one final rinse. If you want to add salt, add now by sprinkling the surface of your butter ball with salt and kneading it in. It doesn’t take much, unless you like very salty butter.
Yields approx one cup butter.

Feel free to call Suzanne Mortimer at (208)313-0816 or Doris Mortimer at (208)745-7779 with any questions. Both Mortimer’s welcome anyone who wants to come and be shown how to make butter at anytime. If you are coming for milk, feel free to give Suzanne a call and she can set out some cream and have it ready to show the process from cream to butter in just five minutes. Doris also holds classes for making butter, yogurt, and kefir. Information on those will be posted on our website,

Helpful references:
“The cream from Jersey cows produces the best butter because of its higher fat content milk, plus the fact that their fat is dispersed in larger globules than milk from other types of cows and tends to churn into butter more easily.”