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Quick Links to our Webpage
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What's New At Moo Roo
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Gouda Cheese
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!
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Smoked Cured Beef
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From Mark's Locker in Rowley
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.
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Milk Update
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Reminders and Tips
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.
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Cow of the Month
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Dodge
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.
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Sweet Corn Season
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Be sure to try some of our fresh butter with your sweet
corn this summer. You're in for a tasty treat!
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Beef Jerky
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From a Valued Customer
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.
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In the News
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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
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Making Butter and Buttermilk With Your Countertop Mixer
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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.
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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
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Our goal in creating this newsletter is to keep customers
informed of new products, specials, helpful hints,
interesting facts, and recipes using our products. If you
have any comments, suggestion, ideas, recipes, or
general input, email us at info@hansendairy.com
Hansen's Farm Fresh Dairy
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