Check out our latest new product: Gouda Cheese. Pronounced two different ways, this cheese is Dutch in its origin. Our Gouda comes from the Babcock Creamery located at the University of Wisconsin in Madison. This cheese has received numerous awards in US and World competitions. Gouda is bland and boring. Once aged at 2 years, it becomes more interesting. Gouda slices compliment any sandwich, while cubes enhance a variety of salads. It is best to grate Gouda over baked potatoes, your favorite fruits, or on fresh breads. Gouda also nicely compliments a glass of wine or beer. We will be sampling Gouda at the Moo-Roo and the Outlet throughout the month of August. Enjoy!

The next time you're in our stores, be sure to try a package of our Smoked Cured Beef. Mark's Locker is now taking the loin part of our hamburger cows and making smoked, dried beef. Because of the muscle it is made from, there is a very limited supply; about 20 pounds per cow. Remember, this is our meat, so the animals are not injected with any growth hormones.

Some customers have inquired about the date on the milk. Is this the sell by date, or the use by date? We date the milk 3 weeks out. For us, it is our tracking date. If the milk smells good and tastes good, then it is fine to drink. People tend to be overly cautious about milk passed its expiration date. The life cycle of milk starts with fresh milk. When the milk sours, other cultured products such as sour cream, buttermilk, yogurt, and some cheeses can be made. Some people even sour the milk early so they can culture it as described in the buttermilk recipe toward the bottom of the newsletter. So, the milk is essentially safe to consume at any stage, but it may not smell or taste good. Remember when purchasing milk, keep it out of direct light and refrigerate as soon as possible. When serving milk at meals, pour glasses and return the jug to the refrigerator immediately as opposed to leaving the milk out while you eat. This will help the milk keep longer.

Why Does Hansen's Milk Keep Longer?

All milk is pasteurized under state code, supposedly killing all bacteria. We know our milk is very clean before it is pasteurized, and we know some of the co- mingled milk is not as clean (speaking of bacteria). Co-mingled milk is milk collected from many dairies. Low bacteria going into the pasteurizer will have a longer shelf life. High bacteria milk going into the pasteurizer will have a shorter shelf life.

August's cow of the month is Dodge. She's 4 years old and is a great milk producer. She's a hard-headed cow but minds her own business. Dodge was given the honor this month because she is a special cow to one of our employees who is leaving this month for college. The employee, Danielle, started working on the Hansen farm exactly two years ago, and Dodge was the first cow she milked. Ever since, Dodge has been Danielle's favorite. Danielle even named Dodge's heifers - Dakota and Durango (both names of Dodge vehicles). Danielle will be missed greatly by the Hansen farm and especially by Dodge.

Be sure to try some of our fresh butter with your sweet corn this summer. You're in for a tasty treat!

We have a customer who makes beef jerky from our smoked beef. All you need to do is cook the smoke beef for 2 hours at 180 degrees on a cookie sheet. This dehydrates the beef. If more toughness is desired, cook longer.

Watch for our television commercial to be aired within the month on KWWL TV during the early mornings and noon time. We'd appreciate any comments or suggestions.

A recent "Call the Courier" question in the Waterloo Courier sparked some interest:
Q. I've been drinking whole milk, and my asthma has improved. I was previously drinking homogenized milk. What does homogenized milk have in it that irritates asthma so much more than a nonhomogenized milk?
A. The process of homogenization simply breaks down the fat globules in milk, so they are absorbed and the cream does not rise to the top. Nothing is added to homogenized milk compared to nonhomogenized milk. Homogenization is more of a digestion, taste (milk doesn't taste as creamy) and shelf life issue. Most commercial dairy companies homogenize whole milk. However, Hansen's Farm Fresh Dairy in Hudson does not homogenize its milk.

Our Response
Homogenization is an issue of milk texture. It has nothing to do with taste or shelf life. Homogenized milk tastes creamy and smooth because the particles stick to your tongue and cause a film to coat your mouth. Most commercial companies homogenize all their milk.

A Valued Customer Comment
"I have been on acidophilus milk for at least 5 years on doctor's orders because of abdominal issues and it helped --Tried Hansen's whole milk about a year ago and get along just fine---No problems at all and I love the milk. -- Bob Mennenga, Waverly

Ingredients
Hansen's Fresh Cream (1 qt Hansen's cream makes approximately 1 pound butter.)
Dash of Salt

Pour cream in mixing bowl and place in larger bowl of cold tap water for about 30 minutes.
Remove from water and set mixer speed as fast as you can without splashing cream.
As butter pieces form, slow mixer speed down. When butter is readily visible, drain buttermilk (traditional buttermilk - no longer available in stores)
Rinsing is optional. Using cold water, rinse and drain. Then knead the butter using a rubber spatula or hands to remove as much liquid as possible.
Salt as desired. Continue kneading to distribute salt & remove any leftover liquid.

To make your own buttermilk, you will need: 1/2 gal of milk (1 %) that has not been homogenized or Hansen's cream, make butter first & use the left over liquid, 8 oz. of buttermilk from the store.
Remove 8 oz of milk from 1/2 gal. milk bottle. Bring remaining milk with buttermilk to room temperature after shaking well.
Loosen lid to allow venting. Set out at room temperature 8 - 10 hrs. (overnight) Recap, shake and chill.
Be sure and retain 8 oz in bottle for starting the next batch.
It will take 2-3 batches to fully develop the culture. For another recipe, click on the link below.

Our Response
Homogenization is an issue of milk texture. It has nothing to do with taste or shelf life. Homogenized milk tastes creamy and smooth because the particles stick to your tongue and cause a film to coat your mouth. Most commercial companies homogenize all their milk.

A Valued Customer Comment
"I have been on acidophilus milk for at least 5 years on doctor's orders because of abdominal issues and it helped --Tried Hansen's whole milk about a year ago and get along just fine---No problems at all and I love the milk. -- Bob Mennenga, Waverly