Mark your calendars to learn how to make wholesome, nutritious value-added dairy products from raw milk. Rural Vermont will be partnering with Kylie Cook of Sunday Bell Farm in Danville to offer this class on Sunday, May 15, 2022, starting at 1PM. (Rain Date: Sunday, May 22th).
Kylie will guide participants through skimming cream for butter, then making yogurt and farmers cheese with the skimmed milk. Kylie will also provide pre-made yogurt samples for folks to take home. Hopefully the cows will be out on the grass and there will be an optional tour of the farm at the conclusion of the class. All levels of previous experience (including none) are welcome!
Thanks to our sponsors Morrison's Feed Bag and Guy's Farm & Yard!
Participation in this event is limited to 10. Rural Vermont offers a sliding scale fee of $20-40 which covers the milk used in the class, all materials, equipment, and samples.
**SOLD OUT**
Want to be added to the waitlist? We’ll let you know if a spot opens up, and alert you to any future raw dairy workshops!
Kylie Cook and her partner Sam Rossier, own and operate a diversified raw milk micro-dairy, Sunday Bell Farm, in Vermont’s Northeast Kingdom.
They milk a small herd of intensively grazed, organically managed, disease-free, A2/A2 cows whose milk they sell direct to consumer via their farm store, home delivery, and at the Caledonia Farmer’s Market. Excess milk is used to feed their humanely raised rose veal, 100% grass fed beef, free range eggs, pastured pork, and pastured chicken enterprises.
“At a time when the modern dairy industry is facing many challenges, we are thankful to be able to wake up and milk cows every day! For our neighbors, our ecosystem, and in support of a thriving local economy. We love to share about our farming principles and practices.”
And…check out this July 2021 Vermont Wild Kitchen episode where Kylie demonstrated a wonderfully simple method for making your own raw milk butter!
