White Cow Dairy

White Cow Dairy is the production side of Blue Hill Farm. Located in East Otto, the dairy farm is on the outskirts of the sweet sleepy village, deep in the heart of Cattaraugus County. A 200 acre dairy farm with picturesque hills and dales, dotted with plump, happily mooing, leisurely grazing cows. Patrick Lango shares, "The hills are overrun with coltsfoot, beebread, burdock, violet, fescue, buttercup, birdsfoot, chamomile, peppermint, chickweed, wildstrawberry, yarrow, horehound, yellowdock, feltwort, orchard grass, nettles & clover."

All of these wildflowers and grasses help each cow create milk that is subtle and distinct, its creamy loveliness is lightyears from regular corn and grain feed dairy cows. 

The kitchen is mere meters from the stable, where custards, puddings, creams, yogurts, tonics, fresh cheeses, and savory spiced sauces are dreamed up and created. The maple sugars and syrups are created from the local forests, while most of the herbs, wildflowers, berries, and apples are gathered from neighboring orchards and farms.

Patrick and Jeff were both in the White Cow Dairy shop when I dropped in recently. It was so nice to see them both, as they playfully bantered with customers and stocked the coolers.

The yogurt is tangy, the quark is smooth, the pudding sweet and all of their product is well made, beautifully constructed, and sold at the farm shop which is located at:

241 Lexington Avenue
on the Northwest corner of Ashland
Buffalo NY
(716) 885-1000

Caramel, Irish Sea Salt, and Madagascar Vanilla Bourbon Ice Cream - No Eggs

1 pint of organic heavy cream
1 cup organic 2% milk
1 cup organic 1/2 & 1/2
1 cup raw organic sugar
1 1/2 tbls Madagascar Vanilla Bourbon











Whip the ingredients together. Stir in 1 to 1 1/2 tbls gritty organic Irish Sea Salt. Do not use Kosher, regular sea salt, or table salt.

Whip until frothy. Set up the Krupps Ice Cream machine. Set a funnel in the opening. Start the machine and slowly add the whipped ingredients.

After 25 minutes, use a heated spoon or knife to drizzle several tablespoons of caramel into the mixing ice cream.

When the cycle is finished (30 to 40 minutes) pack the soft ice cream into two 1 pound plastic containers. Recycling your large yogurt containers for this is perfect.

Freeze for at least one hour before serving.










Drizzle more caramel on top before serving.

Sausage, Potato, and Kale Soup inspired by Olive Garden's “Zuppa Toscana”

1 fist full of kale, bite sized pieces
6 large red potatoes, sliced thin, plus 1 tbls flake salt
1 whole onion, chopped
1 pound minced pork loin or ground Italian sausage
1/2 tsp red pepper flakes and celery salt
1 cup of broth
3 cup of milk plus a splash of heavy cream
1/4 cup salted butter
Fresh oregano, salt and cracked pepper



Prepare the kale and set it aside.

In a medium pot, boil the sliced potatoes until tender, drain and set aside.

In a large pot, brown the ground Italian sausage. Drain as much as the fat as you can (though I usually don't drain my meats unless they look swimming in fat). Stir in the red pepper flakes, oregano, broth. Simmer for 30 minutes. During the last 5 minutes add the butter, stir and then drizzle in the milk.

Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer for another ten minutes, then serve.

Ben & Jerry's Style Chocolate Chip Cookie Dough Ice Cream - No Eggs!

Since we got this ice cream machine, we've made pineapple/orange/lemon sorbet, strawberry, chipped vanilla bean, and chocolate peanut butter. Here I've made chocolate chip cookie dough.







You need to make a batch of cookies at least two days prior to making this. The bonus is you could also try making ice cream sandwiches with them. Go to this link for the best no egg recipe ever. Line a small cookie sheet with wax paper and spoon 1/2" inch dollops of cookie dough onto the paper. Set into the freezer and let there for 24 to 48 hours.

The ice cream is one pint heavy cream, one and a half cups 2% milk, 1/2 cup half & half, 3/4 cup of sugar, and 1 tbls vanilla.












During the last five minutes, drop the bits of cookie into the mixer.

When the thirty minute cycle is up, pack the ice cream evenly into two tupperware containers, smoothing down the top. Cover and freeze for at least one hour before serving.

Lembas Bread - Made 3x in size to satisfy Hobbit appetites (Lord of the Rings)

1/3 cup sugar
2/3 cup warm milk
1 tbls baking powder
2 1/2 to 3 cups flour
8 tbls butter (1 stick, room temperature)
1/2 tsp salt
1 tbls cinnamon and sugar or garlic and oregano

Preheat oven to 425 degrees.

Mix flour, baking powder, and salt in a large bowl. Chop butter into the dry ingredients with a pastry cutter or two knives until you get a crumbly mixture. Add sugar and mix. Add milk and stir with a fork until dough forms. Roll the dough out about 1 inch thick. Cut out two 8x8 inch squares and transfer to a greased cookie sheet. Score each square from corner to corner with a knife. Bake for about 20 minutes or until set and lightly golden.

Macaroni and Cheese

Sauce: 1 cup of milk, 1 1/2 cup of water with 2 tbls of flour blended to make thickener, 1 tbls olive oil, 1 lb of shredded cheese, 1/4 cup parmesan cheese, 1 tbls Coleman's mustard, minced sweet red pepper, 10 to 20 peas.

Pre-heat the oven to 350 degrees. Boil 1 lb of pasta (elbow is traditional, but small penna is rather nice). Drain the pasta well. Add to a large casserole dish and pour the sauce evenly over the top. Cover and bake for 15 minutes. Uncover and bake for 5 more minutes. 

Pull from the oven and let it rest (set) for 10 minutes before serving. A splash of Frank's Red Hot Sauce on our mac & cheese is a household favorite, I recommend giving it a taste.

Served with green beans (another family favorite) and a nice big mixed herb salad makes for a very tasty dinner!

Chunky Monkey Ice Cream-No Eggs No Added Sugar

Slice two bananas and freeze.

Rough chop 1 cup of walnuts.

Add bananas, 1 pint of heavy cream and 4 tbls of organic chocolate syrup to mixer.

Add in 1 1/2 cups milk or light cream.

 Add in walnuts.

Add in large chunk chocolate.

 Mix until whipped smooth. Pack into two storage containers and freeze for one hour.

Scoop and serve!

Semla - Workshop and Swedish International Dinner

1/2 cup butter, melted

1 cup and 2 tablespoons warm milk (70 to 80 degrees F)

3/4 (.25 ounce) envelope active dry yeast

3-3/4 cups all-purpose flour

1/4 cup and 2 tablespoons white sugar

1/4 teaspoon salt

3/4 teaspoon ground cardamom

3/4 cup all-purpose flour

1 tablespoon baking powder

1/4 cup and 2 tablespoons milk, or as needed

1/4 pound almond paste

1-1/2 cups whipping cream

1 tablespoon and 1-1/2 teaspoons white sugar

confectioners' sugar for dusting

1. In a large bowl, whisk together eggs with butter and milk. Sprinkle yeast overtop and allow to soften for 5 minutes. Meanwhile, sift together flour with sugar, salt, and ground cardamom. Once yeast has softened, stir flour mixture into milk mixture until a soft dough forms. Cover bowl with a towel, and allow to rise in a warm spot for 30 minutes.

2. Add in second measurement of flour and baking powder. Form into 12 balls (or 24 if you'd like smaller semlor) and place onto greased baking sheets. Cover with a towel, and allow to rise until doubled in bulk, 35 to 40 minutes.

3. Preheat oven to 375 degrees F (190 degrees C).

4. Bake in preheated oven 10 to 15 minutes until golden brown and the center has firmed. Cool buns on a wire rack to room temperature.

5. Once cool, cut a slice about 1/2 inch thick off of the top of the bun and set aside. Scoop or cut out the center of the buns, leaving a shell about 1/2 inch thick. Tear the removed bread into small pieces and place into a bowl.


Moisten the bread with milk, then mix in almond paste until smooth. Add additional milk if needed until the almond paste filling is nearly as soft as pudding.

6. Fill each shell with a spoonful of almond paste filling. Pipe whipped cream on top of the filling to 1/2 inch over the top of the bun. Replace the tops onto the buns, and dust with confectioner's sugar before serving.

The ones made in class had cocoa added to the dry ingredients. The ones served at the dinner had a rose hip tea added to the almond paste.