Cornell Cooperative Extension of Chautauqua County’s Agriculture Program assists and supports the efforts of the Chautauqua County Dairy Promotion and Dairy Princess Program.
According to Lisa Kempisty, Cornell Cooperative Extension Educator, “The Chautauqua County Dairy Princess and her Court help educate the public about dairy farming and the nutritional benefits of milk and dairy products in one’s diet. The dairy industry is one of our county’s leading agricultural industries, with 159 dairy farms in Chautauqua County producing $74,993,000 in market value of milk (Source: 2017 Census of Agriculture). Our farm owners, their families, employees and supporting agribusinesses work to produce high quality, delicious and nutritious milk for others to enjoy. Be sure to thank your local dairy farmer for their efforts!”
LynnDee Nagel, our 2020-2021 Chautauqua County Dairy Princess from Clymer, NY, along with her Alternate, Lily Woodis from Dewittville, NY and her Court would like to share information about the benefits of milk in your diet, as well as LynnDee’s favorite Whole Milk Eggnog Recipe, to enjoy this holiday season.
Drinking whole milk has plenty of benefits! Did you know, research has found that a higher intake of high fat dairy is linked to less weight gain than low fat dairy? Another recent study of children ranging from 1-6 years in age found that those who drank whole milk had higher vitamin D levels and a lower body mass index than those who drank lower fat milk. Since Vitamin D is fat soluble it can be better absorbed when it is paired with the fat in whole milk. No matter what, all varieties of dairy milk have the same amount of the nine essential nutrients that milk is known for and most is fortified with Vitamin D. Also, fat free milk does not contain added sugars. Did you know that whole milk is already around 97% fat free? Milk directly from the cow can range from 3%-6% fat. Real whole milk is standardized for sale at 3.25% fat. Whole milk only has two ingredients, milk and added vitamin D.
Eggnog is my favorite holiday drink, so I am sharing an Eggnog recipe that you can make using healthy, delicious Real Whole Milk!
- 2 quarts of milk
- 1 dozen eggs
- 1 pint whipping cream
- 2 cups sugar
- 2 tsp vanilla
- 1 tsp nutmeg, plus more for each glass
Start the process by heating one quart of the milk over medium heat until it is hot, but not boiling. Meanwhile, crack and whisk the dozen eggs together in a separate bowl. Next, add the sugar to the hot milk. Mix it well and continue to heat, but still not to boiling. Next comes the tricky part. The eggs must be tempered before being added directly into the hot milk, so it does not end up as scrambled Eggnog. To do this, slowly add some of the hot milk from the pan in small amounts at a time, whisking the eggs as you go, to bring the eggs up to temperature. Continue this until you have added a total of about 2 cups of the hot milk to the eggs. Once the eggs have been tempered, pour the entire egg and milk mixture into the pot. Continue heating over low to medium heat for around 5 minutes, whisking to prevent scalding or sticking. You will know the mixture is ready when it passes the “spoon test”, which is simply dipping a clean spoon into the pot and then running your finger over the back of the spoon. If it makes a clean line, it is ready. If not, heat a little longer. Once it passes the spoon test, remove the pot from the heat and mix in the remaining milk, vanilla, and nutmeg. Cover the pot and chill in the fridge for a few hours or overnight. After the mixture has chilled, whip the cream until just before it starts to peak. Then carefully fold the cream into the egg mixture and pour into a punch bowl or large pitcher for serving and enjoy!