In the past weeks, I have hand tested many a teat and hauled many a heavy milk jug. The end result? All my dairy dreams coming true.
Picture if you will, the most mouthwatering, perfectly (naturally) yellow, savory but sweet butter; crumbly Norwegian heritage cheese aged with caraway seeds; hard cheeses made with rennet, aged to suit, and salted to taste; buttermilk, yoghurt, creamiest of creams. I have at least dipped my hand in all of the above (literally and figuratively) and savored the delicious results. For the lactose tolerant among us, It doesn't get any better than this.
