SM Aura This Weekend!

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We Deliver To More Areas!

hubs

 

Because of our many hubs, we can now deliver to more areas, farther and wider! We do this via Lalamove, and we will tell you what is the cheapest way to get our products to you. You can even join our Dairy Habit subscription program from any area now!

Baking Tip!

For a tender and fine crumb, most bakers recommend using buttermilk. Its acidity reacts with baking soda to create a lighter cake while imparting a tanginess to add to the flavor.

We made this marbled cake using our buttermilk, but left out the icing. Bundt cakes, after all, are pretty enough to go without icing, and a simple dusting of confectioner’s sugar will suffice.

The result: a very soft and tender and MOIST cake, which remained delicious even after 4 days.

Recommendation: use UNSWEETENED chocolate for a more dramatic contrast. We used 74% dark chocolate and felt it could have used more bitterness.

For the recipe for this marbled bundt cake, click here.

Farm Life

Let your kids have a taste of farm life by going on our farm tour! Experience milking a cow by hand, feeding the baby calves, and tasting fresh dairy products. Look at the Farm Tours tab for more details.

Love Flakiness!

For effortless flakiness in biscuits, scones, and shortcakes, use REAL buttermilk! Of course, the basics of making biscuits and scones remain the same: use COLD (as in straight-out-of-the-freezer cold) ingredients, from butter cubes, dry ingredients (we stick ours in the freezer for a bit), and the buttermilk. The colder it is, the more the butter won’t melt and the flakier it becomes.

Buttermilk will make the biscuits tender and puffy (because of its reaction with the baking soda).

Here is a recipe for a versatile biscuit. Click here. It even has a video!