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Featured Items Part I

written by

Anonymous

posted on

February 28, 2022

Here at Buffalo Valley Pastures, we provide a lot of your basic dairy needs: butter, milk, cream, hard cheese, yogurt. You may not know that we also make a handful of specialty items with our A2 milk and eggs.  In this post, we will give you general information about each one, like what’s the shelf life, what are the ingredients, ways to keep them fresh and all the different ways you can use them!


Mayonnaise: My husband loves mayonnaise, but could never eat the kind from the store because of the soy/canola/vegetable oils used to make mayo. We believe (and we dare you to taste and see!) that BVP’s mayonnaise has a better taste than Hellman’s!

What’s in it?  Our mayonnaise is made with our pastured chicken eggs and organic sunflower oil. The chickens are free from antibiotics and are soy free/grain free.  The organic sunflower oil can be a great substitute for the oils that are derived from heavily sprayed crops like soybeans, corn and rapeseed (canola oil, don’t get me started on that lie!) and are known to cause inflammation (yuck!).

How to use it: Use it on you favorite sandwich! But there’s so much more! Use it as a base for dips and dressings! For my chipotle mayo sauce, I add onion powder, turmeric, paprika, mustard powder, chipotle powder and cayenne and a little salt. Another thing I make is Asian Rice Fritters! When I have left over rice, I add mayo and shredded carrots, onions, spices and some flour. I fry them up in little patties on the stove to make Asian rice fritters! Grilled cheese! Instead of butter, my Mom always used mayo to prep the bread instead! It adds a tasty zing to your classic sandwich. We use mayo as the secret ingredient to make the most amazing home fries! Yum! I’m getting hungry…

Shelf Life: We have left an unopened jar of BVP mayo in our fringe for 6 months, and it was fresh as can be! We have had open jars of mayo for at least 3 months that have never spoiled. It could have possibly lasted even longer! We supply our mayo in smaller 16oz jars to prevent wasting this golden ingredient!


Check out Featured Items Part II and Part III for the continued list!

More from the blog

A2 Cheese Dip: A Healthy Junk Food?

A2 Cheese Dip: A Healthy Junk Food?

I prefer eating real, nutrient dense food for the sake of my health.  Eating processed foods from stores and restaurants is really unappealing, but it took me a long time to get there because it can taste so good! I used to enjoy bar food such as hot wings, chicken tenders, onion rings, french fries, pizza and good old fashioned chips and dip. Once in a while I get a craving for these things! Thanks to Buffalo Valley’s food, I have been able to make real/ healthier versions of my favorite bar foods without the implications.  A few things I used to enjoy at a restaurant were soft pretzels and cheese dip, Mexican queso and corn chips and cheesy fries! The problem with a lot of store bought and restaurant cheese dips is that they use processed cheese or ingredients that only resemble cheese. There is likely to be oils that are dangerous to our health.  I didn’t even mention preservatives, flavorings, texturizers or colorings! Buffalo Valley offers Melting Cheese/ Homemade Velveeta as an answer to this problem! Our melting cheese includes skim milk of our A2/A2 grass-fed raw milk.  We don’t want anything to go to waste after making cream, so we found a way to make melting cheese with the bi product!  Melting cheese can be used to make mac and cheese or other casseroles that need a cheesy texture. Seasonings and other cheese will need to be added to achieve your desired flavor.  The melting cheese is like a blank canvas. All it is is skim milk, whole milk, light cream, butter, salt, soda, cultures and annatto for color!   I have come up with a White Queso Cheese Dip recipe that I often enjoy during taco night.   I use it for my corn chips and drizzle it on top of my tacos or nachos. The FDA, PDA and many other state government organizations do not approve of raw dairy for human consumption. White Queso Cheese Dip Ingredients 16 oz tub of Buffalo Valley Melting Cheese Sauce57 g Cheese cut up into small pieces for melting  (I prefer Colby or Cheddar) 2 Tbsp White Vinegar or Apple Cider Vinegar⅛ tsp Onion Powder ⅛ tsp Garlic Powder 5 dashes Hot Sauce 5 pinches Chipotle Powder Hot Pepper to taste Directions -On the stove, place a small saucepan over low to medium heat.  -Add the 16 oz tub of Melting Cheese to the pan. Stir the cheese and allow it to melt until the texture is smooth and uniform.  -Add the cubed or shredded cheese of your choice to the pan. Stir until melted.  Avoid simmering or bubbling.  If necessary remove the pan from the heat while stirring and adding the rest of the ingredients. -Add the rest of the ingredients to the pot and mix until thoroughly incorporated. -Return the pan back to the heat.  Stir constantly and allow it to simmer/ bubble for about 5 seconds.  This will help any of the powders that may have clumped together to break down. -Remove from heat, cool and enjoy! *Be sure to continuously stir to avoid cheesy build up on the bottom of the pot and to avoid burning.  *Your sauce may be runny, but it will thicken as it cools. Use your favorite corn chip, quinoa chip, cracker or bread to dip! Enjoy! Don’t be afraid to experiment with this cheese sauce!   You can easily invent your own! You can take this recipe in so many different directions by adding different kinds of cheese (bleu, swiss etc.)!   You can use turmeric to give it a yellow color.   You can also add herbs instead of chipotle to give it an Italian flavor.   You can put green onions, chili, tomatoes, corn and beans in it. What do you think? Feel free to share your ideas or recipes with us!

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    Quarryville PA 17566
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