A family farm
It’s November 30th, so I am writing my last 30 Days of Dairy introduction. It’s a little bittersweet but am excited to introduce my brother, Matthew Mackinson (age 30) of Pontiac, IL. Matt and his wife, Amy have one son,Isaac. Our parents are Donald & Rita. I am the older, Matt is the middle child and David is the youngest…. Read More
It’s time to meet Michelle Eilenstine (age 40) from Mountain Grove, Missouri. Michelle and her husband, Loren (age 33) have one son, Chase who is 18 months old. They have 30 head of Registered Holstein and Jersey cows that they milk in a double 4 herringbone parlor. Their farm is a conventional dairy that grows their own corn silage. Milk… Read More
I would like to introduce Diane Loew from Byron, MI. On her families dairy farm, they milk about 725 Holsteins in a double 12 Germania herringbone parlor. They grow almost 400 acres of hay and 650 acres of corn. Their milk goes to Foremost Dairy where it is used in Hersey’s candy, Jack’s pizza and other cheese and milk products…. Read More
I would like to introduce Karen Bohnert (age 37) from East Moline, IL. Bohnert Jerseys is a 425-cow registered (conventional) Jersey dairy with approximately another 400 young heifers. All cows are housed in a free-stall barn, and can move around, eat and drink, or lay in stalls at any time. Cows lay on a mattress bedded with chopped straw. Cows… Read More
We are finally getting a few consecutive days to get in the fields to get some corn and beans planted. We are also starting to chop 1st crop hay.
Have you ever opened up your yogurt, cottage cheese or sour cream and saw a pool of liquid?
Do not fret this is completely normal and that yellowish or cloudy white liquid is just called whey and it's one of the two primary proteins found in milk. The other protein is casein.
During the fermentation process, the casein protein makes the thick portion while the whey remains liquid. Some whey is strained out during manufacturing but not all so when the product sits for a while the whey liquid separates and moves to the top. This process is called syneresis.
Also you know those ice crystals that form on top of ice cream that stays in the freezer too long? Yup frozen whey!
So if you see this liquid just stir it back in and enjoy your dairy product!
Congratulations Raya!!
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