Full Day of Dairy Processing | Family Milk Cow Life

Hey friend! Since weaning the calf from our family milk cow, Poppy, we have been in a milk surplus! Join me today to see a few of the ways I've been using up all the milk to feed our family. 🤍 Find more daily life on Instagram @buckeye.acres 🤍 My Amazon Storefront: https://www.amazon.com/shop/dawneckel 🤍 Email: [email protected] DM or email to collab! Cheesebook I've been using: https://amzn.to/4852rL2 Vacuum Sealer: https://rstyle.me/+mZTH24L0WWcweQDdzs... Our favorite salt: https://amzn.to/3FzljGm Butter Molds: https://amzn.to/3XU1hMi Ice Cream Maker: https://rstyle.me/+mZTH24L0WWcweQDdzs... Vanilla Ice Cream Recipe: 2 1/3c whole milk 2 1/2c heavy cream 1 1/4 c sugar, divided (I used sucanat) 1/4 t salt 1 1/2 TB vanilla 7 egg yolks 1. Add the milk, cream, half of the sugar, and the salt to a pot and heat over medium-low heat until the mixture comes just barely to a boil. 2. While that’s heating, combine the yolks and remaining sugar together and whisk until it’s paler and thick. 3. Once the cream mix has come to a slight boil, slowly add about 1/3 of it to the yolk/sugar mix while whisking. Whisk another 1/3 of the mixture in and then return the combined mixture to the pot. 4. Stir the mixture constantly over low heat until it thickens slightly and coats the back of a spoon (this should only take a few minutes). Do NOT boil this or the yolks will overcook. Take off of heat and add vanilla. If you happen to boil it and find little chunks of eggs in your mix, run through a fine mesh strainer until you get them out. 5. Cover and let mixture cool in refrigerator for at least 2 hours (I find it best if it’s 40° or below to churn) and churn according to ice cream maker. Fits a 2qt machine. Some links are affiliate links. Thank you for supporting my channel 🤍 Music: Epidemic Sound