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From Cow to Glass: How we bottle our milk

Our milk is super fresh. It all starts with our Sassy Cows. The cows are milked and that milk is brought over to our creamery where we bottle it. Learn more about that process in our new product video.

Know your milk terms part 1: Pasteurization and homogenization

There’s a lot of information on a milk label. The brand of milk, the fat content, where it was bottled. In know your milk terms, we will cover some of the terms that are found on our milk label.

Pasteurization

Pasteurization is the method used to kill bacteria in milk and was introduced by scientist Louis Pasteur in the late 1800s. While milk in the cow’s udder is sterile, bacteria can hang out in the teat and on milking equipment and end up in the milk, even with proper cleaning.

These bacteria can cause illness if not destroyed. Pasteurization works by using heat and time to kill the bacteria. The most common type of pasteurization is known as high temperature, short time (HTST), where milk is heated to at least 161 degrees for 15 seconds. This is what we use here at our creamery.

Another type that is gaining popularity is known as ultra pasteurization or UHT. Many organic milks are pasteurized using this type, giving it longer shelf life. Our organic milk uses the same method of pasteurization as our traditional milk, HTST.

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Our creamery. This is where our milk is pasteurized and homogenized before being bottled.

Homogenization

The majority of milk in the U.S. is homogenized, meaning the fat is formed into smaller globules so they are suspended evenly throughout the milk. This makes the milk very uniform. Milk that is not homogenized will have a “cream top” since fat will separate out from the rest of the milk and rise to the top. Nothing is added or removed from the milk in this process.

Stay tuned for “Know you milk terms” part 2!

Have questions about our milk? Feel free to contact us at 608-837-7766 or mara@sassycowcreamery.com.

Dairy Goodness: The Power of Protein

Milk is often referred to as “nature’s most perfect food.” It has carbohydrates, essential vitamins and minerals, quality fats and of course protein.

But did you know milk contains 8 grams of protein per 1 cup serving? That’s more protein per serving than in one medium egg, three slices of bacon or 2 tablespoons of peanut butter; foods traditionally hailed for their protein content.

SassyCow-MilkOutlook-Protein-Pairing

It’s been widely accepted by health professionals that quality protein helps curb hunger and aids in weight loss. Not to mention protein is the building block for muscle growth and regeneration. New research suggests that consuming quality protein at breakfast may be the best time to eat it. Breakfast is generally a meal heavier on carbohydrates than protein but adding an 8 ounce glass of milk to the meal can easily help accomplish your daily requirement. This also helps keep you fuller longer and you consume fewer calories throughout the day.
Daily requirements will vary from person to person and how active you are. Since the body can only use so much protein at a time, consuming a consistent amount at each meal is the best way to optimize how the body uses protein. To find your daily protein requirement and to learn more, visit the Milk Life website.

Here is an easy and healthy recipe to get your day started with milk!

Recipe

Overnight oats are an easy, healthy and hearty breakfast. Pair with a large hard-boiled egg on the side and enjoy your breakfast with an ice cold glass of milk!

OvernightOats

Ingredients

  • 1/2 cup – milk
  • 1/4 teaspoon – vanilla extract
  • 1/3 cup – oats
  • 2 tablespoons – sliced almonds
  • 1/4 cup – fresh blueberries
  • 1 – hard boiled egg
  • 1 cup – fat free milk

Directions

In a mixing bowl, combine 1/2 cup milk and 1/4 teaspoon vanilla extract. Mix in 1/3 cup oats and refrigerate overnight. In the morning, top oats with 1/4 cup fresh blueberries and 2 tablespoons of sliced almonds.

 

 

 

Organic and Traditional: Our two farms

We here at Sassy Cow have a very unique farm set up that allows us to offer both organic and traditional milk. But what’s the difference between the two?

To start, let’s look at how they are similar. Both farms are family owned and operated by the Baerwolf Family and both provide nutritious, delicious and safe milk. All animals, whether organic or traditional, receive the best care possible and are treated with respect. Neither dairy uses rBST (the bovine growth hormone) and never will. In fact, rBST is not allowed in organic dairy production.

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Organic cows soaking up the sun on a beautiful late July day.

The main difference between the two herds is how the crops used for feed are grown. All crops grown to feed the organic herd must also be organically grown, so grown without the use of herbicides or commercial fertilizers. Additionally, 30 percent of the organic cow’s’ diet must come from pasture. Note that grazing is really only feasible in the warm summer months. On the traditional farm, crops grown to feed the traditional cows are grown on land that is treated to kill weeds. No matter what farm the cows are on, all crops are produced responsibly and safely. This ensures quality food for our girls.

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Traditional cows munching away on feed after morning milking. 

Another difference are the tools available to treat illness or infection. Antibiotics are not allowed to be administered to organic cows. Antibiotics can be used to treat illness or infections at our traditional farm under the guidance of a veterinarian. For example, if a cow at the traditional farm steps on a rock in the pasture and gets an infection she can be given an antibiotic to treat it.

The treated cow’s milk will be withheld from the milk supply during treatment and for a duration after called the withdrawal period. A withdrawal period is the time is takes for medicine to clear from meat or milk. Before her milk can go back into the food supply, it is tested for medicine.

At the end of the day, the choice to purchase organic or traditional milk comes down to personal preferences and beliefs. Whether you choose organic or traditional products, you can rest assured that Sassy Cow milk is always safe, fresh and nutritious!

milk
Have questions about the differences between organic and traditional dairying? Feel free to contact us at 608-837-7766 or mara@sassycowcreamery.com.

Recipe: Vanilla Eggnog Chai-Tini

With the holidays almost here, we have been in the mood for eggnog. Traditionally, this seasonal beverage has been mixed with brandy, rum or even whiskey. But the sky truly is the limit with this festive drink! Our friends at Yahara Bay Distillers have crafted a fun way to spice up our eggnog using their Seraphine Chai Tea Vodka. The result: a creamy, spicy holiday drink. Go ahead and try this recipe out for your holiday gatherings!

Ingredients

1 oz. Yahara Bay Seraphine Chai Tea Vodka

2 oz.  Sassy Cow Traditional Eggnog

Directions

Shake Chai Vodka and eggnog with ice. Strain and garnish in a glass with cinnamon or nutmeg. Enjoy!

Photo and recipe supplied by Yahara Bay Distillers.

 

Keep milk fresher for longer with these easy tips

At some point, all milk drinkers have it experienced it, sour milk. And that stinks. Maybe it wasn’t stored properly at home or too much was purchased at a time, but most can agree that it’s not fun to have to throw away that milk. Here are some tips to keep milk fresher for longer from the time you visit the market to the time it is in the fridge.

  1. At the grocery store, pick up milk near the end of your shopping trip. This way the milk doesn’t warm up while you finish shopping.
  2. Pick the milk with the farthest out “sell by” date. Sell date and expiration date are different. Generally, there’s a three to five day window after the “sell by” date passes that the milk will remain fresh. But once milk has been opened, that date may change based on storage.
  3. Only purchase what you can consume. For example, if your family is going on vacation later in the week, maybe it’s a good idea to only purchase a half gallon of milk instead of the usual gallon.
  4. Store milk on refrigerator shelves rather than in the door. Shelves stay colder than doors.
  5. Check your refrigerator temperature. Milk should be stored at around 40 degrees.
  6. Store milk in its original container.
  7. If milk has been left out of refrigeration for more than two hours, it’s best to throw this milk away.
  8. Milk can be frozen for up to 6 weeks without flavor alteration. Freezing generally works better with skim or low fat milk versus whole because during thawing, milk can separate and lose its smooth texture. Always thaw frozen milk in the refrigerator.

These tips were originally provided by DairyGoodness.com. If you have questions about our milk or milk storage, feel free to contact the creamery at 608-837-7766.

Recipe: Pumpkin Cookie Ice Cream Sandwiches

Pumpkin season is here and is far from over! But sometimes these early fall weeks make it feel more like summer than fall. So how about adding a kiss of summer to the fall love of pumpkin with pumpkin cookie ice cream sandwiches! These little sandwiches are sure to please any group or are great for enjoying at home after a long day. With a cookie that is almost more like cake, these tasty treats will melt in your mouth. Try making these sandwiches with our Sassy Cow vanilla ice cream for a classic bite, cinnamon ice cream for a kick of extra spice or salted caramel ice cream for a rich, full flavor.

Ingredients

2/3 cup vegetable oil

1-15-oz. can pure pumpkin

2 large eggs

1 1/2 cups sugar

2 teaspoons vanilla extract

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon salt

1 quart Sassy Cow Vanilla, Cinnamon or Salted Caramel ice cream

Sprinkles (optional)

Directions

  1. Preheat oven to 375°F. In a bowl, whisk oil, pumpkin, eggs, sugar and vanilla. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt. Stir flour mixture into pumpkin mixture until just blended.
  1. Place rounded tablespoons of batter on an ungreased baking sheet, spacing them 1 to 2 inches apart. Using damp fingertips, flatten and shape batter into smooth rounds. Bake until beginning to turn light brown, about 12 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining batter.
  1. Cover flat side of one cookie with a small scoop of vanilla ice cream and top with another cookie. Roll edges in sprinkles if desired. Serve, or cover in plastic wrap and freeze.

Original recipe and image was found at MyRecipes.Com.

Cow profile: Edith

Edith is one of our Brown Swiss beauties. But don’t let those good looks fool you, this girl doesn’t put up with bad attitudes. Smart and strong, Edith is the leader of the pack and stands watch over her friends. She glides across the pasture with grace, even when racing her herd mates to the feed bunk. Edith much prefers the warm fall sun over the heat of the summer. This lovely gal is definitely one of a kind.

Edith’s Stats

Weight: 1,850 pounds

Age: 7 years

Number of calves: Expecting her 6th soon!

Welcome to our new blog!

Welcome to the Sassy Cow Moos blog!

Our blog will feature the latest and greatest in Sassy Cow Creamery happenings and products. Blog posts will cover an array of topics ranging from recipes, farm life, products and creamery news.

Stop by and visit our blog once a week for fresh churned content! We will also be sharing our updated posts on our Facebook page. Do you have feedback about what you’d like us to blog about? Send suggestions to mara@sassycowcreamery.com.

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