I’ll try anything once. Including fresh from the cow, unpasteurized, unhomogenized milk. Honestly, since we live in the bountiful Hudson Valley of New York, I can’t believe I waited so long to try it.
There’s a farm down the road where the honor system is the name of the game. Really a testament to how small of a town we currently live in. The Sepascot Home Farm has a cow share program for its milk, and so we joined in the fun signing on and trying a bottle.
The milk is so insanely raw you can see the separated fat at the top. I had butterflies in my stomach at the thought of actually taking it home and popping the cap off.
I didn’t know what to do with it once the bottle was sitting on my counter, staring me in the face. Should I cook with it? Bake with it? Let it chill in the refrigerator and just be proud of my purchase?
I like my milk on the skinny side, so I decided to skim off the fat and pour a glass to taste. One swallow was confirmation that this milk is just for drinking. It is so much sweeter than the typical grocery store milk, with a slight herbal quality (a reflection of the cow’s grass diet). If I waxed poetic, I’d call it “a creamy, spring day in a glass”.
In the end, the only manipulation this wonderfully pure product endured was the addition of chocolate chip cookie crumbs. And that is something I will definitely do more than once.
Muscovado Chocolate Chip Cookies
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 8 oz butter, unsalted (2 sticks), room temperature
- 1 cup granulated sugar
- ½ cup moscovado or dark brown sugar
- 2 each large eggs
- 1 tsp vanilla extract
- 12 oz semi-sweet chocolate chips (Nestle or even Ghiradelli)
- Sift together flour, baking soda and salt, and set aside. In a large bowl, cream sugars and butter with a mixer on high speed until smooth. Add eggs and vanilla, and beat on medium speed until combined.
- With the mixer on low speed, add dry ingredients slowly, a little at a time until dough is smooth. Mix in chocolate chips with a wooden spoon or spatula.
- Chill dough before baking. Bake scooped or rounded pieces of dough on an ungreased sheet pan at 350° F for 9 to 11 minutes, depending on size and your texture preference (soft and chewy or crispy).
*I store chocolate chip cookie dough in plastic storage bowls in the fridge. You can also roll it in plastic wrap and tie off the ends like the classic tube of dough.
Sadie Mae’s Dogtography
She poked her head from under the table, “please Mom”…
But no can do for dogs and chocolate (even chocolate dogs), so I caved and poured a few licks of milk into her bowl when she sniffed the jar so efficiently.