Storytime Tapestry Newsletter

The newsletter devoted to spreading love and cultural awareness throughout the world.

Special Treat – By Hartson Dowd

June 25, 2006

June is Dairy Month

June is Dairy Month --- a great time to skim some udderly fascinating facts . . . . . . . for

example, did you know that Christopher Columbus brought cows to America.

A typical dairy cow produces 5 to 6 gallons of milk a day – or over eighty 8-ounce glasses. On average, a dairy cow weighs about 1,400 pounds, has four stomach compartments and polishes off around 90 pounds of feed a day? (If people ate like cows, they’d need to consume 360 cheeseburgers and 400 to 800 glasses of water a day!) Cows spend about 6 hours a day eating…..and another 8 hours chewing their cud. It takes ten pounds of milk to make one pound of cheese.

Celebrate Dairy Month with Homemade Treats from Milk

You can make delicious low-fat yogurt easily at home with just a “starter” of purchased yogurt . . . and while you’re at it, why not try making your own cream cheese or sour cream?

These recipes from the American Dairy Assn. will give you a fresh-as-can-be taste during Dairy Month this June and throughout the year. {Be sure to follow the basic guidelines to assure problem-free homemade dairy products.}

Guidelines for Making Homemade Dairy Products

• All utensils, pots and storage containers should be spotlessly clean. Sterilize containers by heating in boiling water for 15 minutes: drain and let air dry. Utensils also may be sterilized in dishwasher.
• When procedure calls for maintaining a warm temperature, free from drafts, you can put container:- in freezer chest with bottle of warm water; change water periodically to maintain temperature. – over pilot light of gas stove, using towels to cover container. Or – in pan of warm water; put pan on heating pad set at low temperature.
• Always use pasteurized milk when preparing homemade dairy products. Use regular pasteurized whipping cream rather than the ultra-pasteurized product for making sour cream.
• Homemade dairy products should be used within 3 to 5 days of preparation, unless directions state otherwise.

YOGURT

1 quart 2% low-fat or skimmed milk, divided

? cup instant nonfat dry milk

3 tablespoons plain yogurt, room temperature

Combine 1 cup milk and non-fat dry milk is a small bowl; stir until dry milk is dissolved. Pour remaining milk into saucepan; stir in dry milk mixture. Heat slowly over low heat to 190 degrees to 210 degrees. Remove from heat and cool to 190 degrees. Remove protein film from top of milk and discard. Stir yogurt until smooth. Stir in about 1/3 cup warm milk mixture until well combined. Add to remaining milk in saucepan; mix well. Pour into large container or individual containers, leaving about ?-inch at top of container. Cover; incubate 3 to 4 hours at a constant temperature of about 110 degrees. Do not disturb. After 3 hours, gently shake mixture to see if it is firm. If not, let stand 1 hour more and check again. Refrigerate at least six hours before serving.

YIELD: Approximately 1 quart.

Note: For whole yogurt, do not add dry milk. Follow directions given above.

Yogurt Cream Cheese

1 quart whole milk yogurt OR low-fat milk yogurt

1/8 teaspoon salt

Line a colander or large sieve with four layers of white paper towels. Place yogurt in colander. Cover with four more layers of paper towels. Place colander over bowl at least 2-inches deep. Refrigerate 8 to 10 hours. As liquid drains, yoghurt develops a soft, cream cheese-like consistency. Carefully remove yogurt from paper towels. Place in a container; sprinkle with salt. Mix well. Store, covered, in refrigerator up to 3 weeks.

YIELD: Approximately 1-1/2 cups.

Sour Cream

2 cups whipping cream

2 tablespoons buttermilk

Combine whipping cream and buttermilk in sterilized glass jar. Stir well. Cover loosely with lid or plastic wrap. Let stand in warm place until cream becomes thick, approximately 24 to 48 hours. Stir well and refrigerate.

YIELD: 1 pint.

Celebrate With Your Kids

Humm, you may be thinking, "Dairy month? Big deal!" Alright, I will admit that it isn't as huge as Christmas or Thanksgiving, but think about it, where would you be without milk? That entire aisle in the grocery store with the huge selection of cereal would not be there. Chocolate cake and cookies would just not be the same. We would not have the saying, "Don't cry over spilt milk." What would you give to the kids to drink with their supper? Dairy products are a daily part of our lives, so come on and let's celebrate with the help of the Internet!

• Let's start at the beginning of the process, getting the milk from the cow. If you live in an agricultural area or come from a farming background, your kids may know how milk is taken from the cow. If they don't know how it is done, take a virtual tour at Moo Milk - The Story of Milk! Also, check out From Farm to Table: The Story of Milk for more information. What could be better than butter? Land O Lakes Butter has a ton of recipes! Butter is Best also has some great recipes.
• A refreshing drink for a hot day is a Milk Shake! Try some of the variations for this great milk shake recipe, like banana or strawberry.

No celebration would be complete without a visit to a museum to find out more! Don't worry though, you won't have to pack up the family and travel anywhere, you can take a tour online! Visit the New Jersey Museum of Agriculture and enjoy the exhibits. You can also visit the Ross Farm where you can have an adventure in rural living.

The Milking Process
Some Pictures From Around The Farm
Dairy Crossword

Hartson Dowd

hsdowd@telus.net