CREAMERY CULTURE

Hello Creamery friends,

Our first e-newsletter inspired a great response from folks and reminded us that the desire for natural and organic products is thriving. And as the demand grows, so do we! We have always followed a philosophy of managed growth as our way to continue old traditions, so it's not often that we can share exciting news like a plant expansion. Chuck Kesey checking yogurt Our long time employees are cheering about getting more elbow room ( nearly 6000 sq ft of additional production space), but it's the devoted Creamery friends who will be cheering in the end when we finish adding the new production equipment!

What do these changes mean? An expansion means that each evening Chuck may have to walk a little further in order to be our human pH meter, spoon-tasting the yogurt to see if it tastes just right. New production equipment? That means we will have the potential to offer some creative new products in the future … so stay tuned!

Sincerely,
Chuck & Sue Kesey and Family
Founders and Operators
Springfield Creamery
Eugene, Oregon

Featured Product: Nancy's Organic Whole Milk Yogurt

Nancy's Organic Whole Milk Yogurt

A real class act! Nancy's Whole Milk Organic Plain Yogurt speaks for itself, but we'll add something anyway. (No, not strawberries – although that's a great idea). Our Whole Milk Organic Yogurt has that full-bodied, creamy richness that you come to expect from a quality traditional yogurt. Organic Whole Milk Yogurt fulfills important nutritional needs for growing children! And of course, each creamy spoonful has billions of live, beneficial probiotic cultures. Enjoy!

Nancy's Recipe Column

The secret to good food is good ingredients. All great chefs know this to be true, and that's why our fan base stretches beyond the home, and into restaurant kitchens. Everyday, we deliver fresh Nancy's products nationwide to chefs like Cathy Whims of Nostrana in Portland, Oregon, who mix quality and sustainability into their recipes for success. And what amazing results!

panna cottaOur featured recipe comes directly from Cathy's dessert menu, and after one bite you will understand why it's one of Nostrana's most popular dishes. Perfect for a summer dinner party and easy to make, this is a guaranteed crowd pleaser.

Nancy's Yogurt Panna Cotta with Strawberry Rhubarb Sauce

Nancy's Panna Cotta (for six 6 oz. ramekins)

  • 2 cups Nancy's Organic Whole Milk Yogurt, whisked in a large bowl
  • 2 cups Organic Whipping Cream (sorry, Nancy's doesn't make whipping cream!)
  • 1 pinch salt

    Strawberry Rhubarb Sauce

    • 1 pint fresh strawberries (or other delicious fresh berries!)
    • 1 stalk rhubarb stems
    • 1 tablespoon fresh lemon juice
    • 1/2 cup sugar ( or honey to taste)

    Slice rhubarb a ½ inch thick

    Combine sugar, rhubarb and lemon juice and cook until softened.

    Add washed and quartered strawberries. Bring to a boil and cook over medium heat to dissolve sugar and warm strawberries, about 10 minutes.

    Cool sauce to room temperature before using. Enjoy!

  • 1 tablespoon powdered unflavored gelatin
  • 1 cup sugar
  • cooking oil

In small bowl sprinkle gelatin over 4 Tbs water. Let stand to soften, about 5 minutes. In a heavy saucepan over low heat, warm whipping cream with sugar until sugar dissolves, about 5 - 10 minutes.

Add gelatin mixture to warm cream. Stir to dissolve. Gradually whisk warm cream into yogurt, a little at first to warm up yogurt to temperature of cream.

Place ramekins on baking sheet. Lightly coat individual ramekins with cooking oil. Pour in cream mixture, cover with plastic wrap and refrigerate overnight.

To serve, run knife around edge of ramekins, turn ramekin upside down on a dessert plate and shake plate and ramekin downward sharply once or twice to release panna cotta.

Serve with strawberry rhubarb sauce.


www.nancysyogurt.com