Yogurt, Ice Cream
Earlier this week, I blogged about all the good local milk that goes into local cheese. There's other ways to use our local milk.
I find three ways to make great yogurt. First, drain the stuff. You get a thick spread with a nice mouth feel. Second, use whole milk. In fact, the great yogurt in Greektown is the result of both of these steps. The third way is to use pasture-fed, organic, high quality local milk. There's at least three places around us doing that. There's Sugar River Dairy from Wisconsin, Whispering Meadows Farm from Illinois and Traders Point Creamery from Indiana. The first two are somewhat hard to find around Chicago markets (now), but my sources tell me Sugar River yogurt might be showing up at some markets, including farmers markets soon. Traders Point Creamery yogurt can be found at most Whole Foods and also Fox & Obel.
While Traders Point Creamery yogurt can be found at a lot of places, I do not know many places to find their ice cream. Luckily, it's just another good excuse to visit Cassie's Green Grocer. Her freezer case contains the vanilla ice cream from Traders Creamery, and when I say ice cream, I mean cream. This is an ideal variation on the theme of cream, one in its more solid state.
Discover how our local farmers are putting their milk to good use.