A few weeks ago I headed over to the east side of the state for food. It is about the only thing that might get me to the other side of the state (ba dum dum). And it was worth the drive in every single way.
Bloggers like to eat. And talk. And take pictures (Thanks for the pic Jen)
Let me just say when the United Dairy Industry of Michigan invites you to a cooking class you say yes. Because there will be an abundance of cheese and heavy cream. You can never go wrong with cheese and heavy cream (unless you are lactose intolerant. then you have my sympathies).
Me learning “knife skills” while making buttermilk ranch dressing from scratch
I watched and learned from some amazing chefs. And I learned a lot of great things about Michigan Dairy products. If you have read this blog for any length of time, you know I am passionate about sourcing as much of our food as I can locally. And I buy the bulk of our dairy products directly from small farmers. But I also was happy to know that most of the dairy I buy locally in the store is also from local Michigan producers.
My teams creation: a Spring Salad with Buttermilk Ranch Dressing (it was AMAZING)
First I will tackle some big questions we tossed around over dinner. No artificial sweeteners are added to your milk. Apparently there has been some misunderstanding about this, but there will never be anything added to your milk without it being clearly labeled. Rest easy. Also cows are treated with antibiotics when they have the equivalent to mastitis, but those cows are not milked with the other cows. Milk is highly tested to make sure it is antibiotic free.
I’m not sure what I am learning here but I think I am thinking, just let me eat!!
I was actually really excited to meet a Lansing area dairy farmer, who in addition to being hilarious, was so open and honest with all my questions I peppered her with. She is passionate about being a dairy farmer and is the fifth generation in her family to do so. She doesn’t know it yet, but I am bringing all my friends to visit her farm this summer.
Our chef making Salted Caramel Pots de Crème (ZOMG!!)
Most importantly I learned that milk is packed with nutrients. Many of which we are deficient in it. Would you believe that milk has as much vitamin D as salmon? Or as much potassium as a banana? Or as much calcium as 10 cups of raw spinach (that’s a lot of spinach!)
Salted Pots de Crème i.e.. the most amazing dessert I have ever had
I had amazing time, actually learned some great cooking skills and recipes (I will be making that dessert and salad again and again), met some great bloggers and was super impressed with the United Dairy Industry of Michigan. I will be back later this week with a dairy inspired recipe to share.
To thank us for participating we were provided with a great gift bag. And I am excited to offer you the same gift!
You will receive:
- Mac & Cheese: More than 80 Classic and Creative Versions of the Ultimate Comfort Food
- A gorgeous Michigan wood cutting board and cheese knife
- And a cheese making kit (I am so excited to try my hand at making mozzarella!!)
disclosure: I received gifts to thank me for my attendance. All opinions are my own.