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Fehringer-Windsor Sour Milk Waffles

Yields 12 waffles

Thanks to Sylvan Zimmerman for this recipe! Sylvan is a Windsor Dairy share-owner & an excellent cook; a vegetable farmer in the summer, she helps us out in the winter at the Farmers' Markets and in the office.

2 cups Clark’s Cream Organic Heritage Wheat Flour from Fehringer Farms
1/2 tsp. Sea Salt
2 tbsp Honey, Maple Syrup, or Sugar
1 tbsp Baking Powder
1 1/2 cups Windsor Dairy Raw Organic Milk (sour milk is better!)
2 Windsor Dairy Organic Eggs
4 tbsp Organic Butter, melted (Organic Valley Pasture Butter is a good option)

1 tsp Vanilla Extract

Combine flour, salt, and baking powder in a large mixing bowl. In another bowl, whisk milk, eggs, melted butter, sweetener, and vanilla. Stir wet into dry until just combined. Proceed with the instructions on your waffle maker and enjoy!

Clark’s Cream Heritage Flour will be more digestible and nutritious if you soak it overnight. It will also lend the waffles a creamy richness. You can make this batter the evening before and store it covered in the fridge overnight, or make waffles over several mornings from the same batch of batter. Yum! This is also a great recipe for using up Raw Milk that has begun to sour.

Real Milk Eggnog

Thanks to Dana Parker for this recipe! Dana is a Windsor Dairy share-owner; a writer/editor by trade and a foodie by nature, she also helps us out at the Denver Urban Homesteading market.

Ingredients

  • 4 Windsor Dairy egg yolks
  • 1/3 cup raw sugar, plus 1 tablespoon
  • 2 cups Windsor Dairy raw milk
  • 1 cup heavy cream (Organic Valley is a good option!)
  • 3 ounces liquor (bourbon, brandy, rum, Irish whiskey)
  • 1 teaspoon freshly grated nutmeg
  • 4 Windsor Dairy egg whites

>In a large bowl, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the raw milk, cream, liquor and nutmeg and stir to combine.

In another bowl beat the egg whites to soft peaks. Add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

Makes nearly ½ gallon.

For cooked eggnog, follow procedure below

Beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the liquor, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. Add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

NOTE: Keep temperature below 110F (less than a simmer) to keep the milk RAW.

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Sleepy Milk

Thanks to Dana Parker for this recipe! Dana is a Windsor Dairy share-owner; a writer/editor by trade and a foodie by nature, she also helps us out at the Denver Urban Homesteading market.

  • 1 cup Windsor Dairy raw milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons raw honey
  • ¼ teaspoon ground nutmeg

Mix the milk, vanilla and honey in a small saucepan. Gently heat to a warm drinking temperature. Stir in the nutmeg.

Pour into favorite bed-time mug. Sweet Dreams!

NOTE: Keep temperature below 110F (less than a simmer) to keep the milk RAW.

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Spiced Milk Tea (Masala Chai)

Thanks to Dana Parker for this recipe! Dana is a Windsor Dairy share-owner; a writer/editor by trade and a foodie by nature, she also helps us out at the Denver Urban Homesteading market.

  • ½ teaspoon cardamom seeds or ground cardamom
  • 1 (1 ½ -inch) piece cinnamon stick OR 1 tsp. ground cinnamon
  • 4 peppercorns (preferably white)
  • ¼ teaspoon fennel seeds
  • 2 cups Windsor Dairy raw milk
  • 3 ½ tablespoons packed light brown sugar or raw sugar OR 2 tablespoons local raw honey (or to taste!)
  • ½ teaspoon ground ginger
  • 2 cups water
  • 5 teaspoons loose orange pekoe tea or other black tea
  • Grind together cardamom, cinnamon stick, peppercorns, and fennel seeds with mortar and pestle or coffee/spice grinder.

    Bring milk to 110F (less than a simmer) in a 2-quart heavy saucepan. Stir or whisk in brown sugar, ground spice mixture, ginger, and 1/8 teaspoon salt, or to taste. Hold temperature at about 110F, stirring occasionally for 3 minutes to infuse flavors.

    Meanwhile, bring water to a boil in a 1-quart saucepan, add tea, and steep for 1 minute. Pour tea through a fine-mesh sieve into hot milk mixture (discard tea leaves) and hold over low heat 1 minute.

    NOTE: Keep temperature below 110F (less than a simmer) to keep the milk RAW.

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    Turmeric Milk

    An Ayurvedic recipe for coughs and sore throats

    Thanks to Dana Parker for this recipe! Dana is a Windsor Dairy share-owner; a writer/editor by trade and a foodie by nature, she also helps us out at the Denver Urban Homesteading market.

    • 2 cups Windsor Dairy raw milk
    • 1 teaspoon ground turmeric
    • ¼ teaspoon ground ginger (or 1 tablespoon grated fresh ginger)
    • 4 black peppercorns, crushed
    • dash of cinnamon (optional)
    • raw honey or other sweetener (optional)

    Place all ingredients in a saucepan on medium heat – slowly heat and keep below 110F to keep the milk raw. Hold at 110F for five minutes, stirring frequently. Sweeten to taste. Pour into a mug (if you used fresh ginger, strain) and drink hot.

    NOTE: Keep temperature below 110F (less than a simmer) to keep the milk RAW.

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    South Western Style Windsor Dairy Beef Roast

    Slow and Low

    Thanks to Roy Austin for this recipe! Roy is a long-time Windsor Dairy share-owner; when he is not cooking up something delicious in his kitchen, you can find him hustling cheese for us at the Boulder Farmers' Markets!

    Ingredients:

    • One 2 to 5 LB Windsor Dairy Beef Roast (any one will do just fine: chuck, top or bottom round, rump, etc.,bone-in or boneless)
    • 2 cups beef or vegetable broth
    • 1 cup water
    • 1 ½ cups dried Black Beans (or ANY local dried beans!)
    • One 10oz package of frozen Corn
    • One medium yellow onion
    • 2 cloves of Garlic
    • ¼ fresh cilantro or 2 tablespoons dried cilantro (or to your taste preference)
    • 8 oz (half a jar) of 505 Southwestern green chiles or your favorite

    Notes: You will need a 7 Qt crock pot or roasting pan with a good fitting lid. Cooking time: Crock Pot on low (recommended) 10 to 12 hours or on High for 5 hours. Conventional oven 205 degrees for 10 to 12 hours (check your oven temp. for accuracy).

    OK, let's get started.

    Directions: Rinse and check the beans for misc. foreign stuff that are not beans. Place them in a large pot with fresh cold water with a pinch of kosher salt and bring to a boil. Once to a boil, turn them off let cool a bit then drain and put them aside.

    Dice or slice the yellow onion and mince the garlic. (Once that is done all the evil spirits will be out of your kitchen, and probably everyone else, too). Once you have stopped crying, finely chop the cilantro and mix the beans, onion, corn, garlic cilantro, 8 oz of chiles in a large bowl so they all get to know each other.

    Now for the Beef-Roast: heat a lightly oiled heavy skillet to medium high. Sear the roast on all sides and place in roasting pan or Crock Pot. Now the easy part: add the rest of the stuff, and then add broth and water. I like to add the broth and water last but it really doesn't matter. The hard part is waiting for 10 hours to enjoy an amazing Windsor Roast with a side of Southwestern black bean nirvana.

    Option: After the cooking process, remove all the yummy stuff and drain off liquid. Please be careful if it is still HOT. Place liquid in sauce pan on low heat then add Fehringer Farms Organic Flour as needed (about one to two tablespoons), a dash of Windsor Dairy raw milk, stirring constantly. Now you have amazing gravy to add to the meal.

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    A Touch of Southern France

    Slow Cooked Rustic Country

    Windsor Dairy Roast Beef Bourguignon

    Thanks to Roy Austin for this recipe! Roy is a long-time Windsor Dairy share-owner; when he is not cooking up something delicious in his kitchen, you can find him hustling cheese for us at the Boulder Farmers' Markets!

    Ingredients:

    • One 2 to 5 LB Windsor Dairy Beef-Roast (any one will do just fine, chuck, bottom, rump, etc.)
    • 6 strips of cooked bacon rough cut (hey, just chop it up, not too fine!)
    • Salt and pepper
    • 3 tablespoons flour (optional)
    • 1 cup beef broth
    • 2 cups burgundy wine
    • 3 large carrots, sliced
    • 1 medium onion sliced
    • 1 lb of fresh sliced Hazel Dell mushrooms
    • 2 large potatoes, cut into 1- inch pieces
    • 2 cloves garlic, minced (if you want less garlic intensity just crush each clove)
    • 1 Tablespoon tomato paste
    • 3-4 Tablespoons Herbs de Provence (salt free)

    Notes: You will need a 7 Qt crock pot or roasting pan with a good fitting lid. Cooking time: Crock Pot on low (recommended) 10 to 12 hours or on High for 5 hours. Conventional oven 205 degrees for 10 to 12 hours (check your oven temp. for accuracy).

    Hint: When using dried Herbs de Provence crush with a mortar and pestle or rub in your hands before using as it will release the oils and aroma. (Do not turn it into “powder”- be gentle!) Now that’s aroma therapy…

    OK let’s get started.

    Directions: Heat a lightly oiled heavy skillet to medium high. Pat the roast with paper towels to make sure it is dry. Lightly coat the roast with flour, salt and pepper (flour is optional by the way). Salt and pepper also is optional but recommended. Oh add a little paprika to make a really nice dark brown outer layer. Place roast into cooking vessel of choice from above. Next the fun part: dump all the rest of the stuff on top, and no, it does not matter what order: just get all the rest of the yummy stuff in there!

    Now let the games begin: cook time Crock Pot on low (recommended) 10 to 12 hours, or on High for 5 hours. Conventional oven 205 degrees for 10 to 12 hours (check your oven temp. for accuracy).

    This method will produce a “pulled” beef or you can slice on the bias for a more traditional effect

    Option: After the cooking process, remove all the yummy stuff and drain of liquid and save it! Please, save it!! Please be careful if it is still HOT. You can use remaining liquid for an Au Jus or place liquid in sauce pan on low heat then add Fehringer Farms organic flour as needed, about one to two tablespoons, and a dash of Windsor raw milk, stirring constantly. Now you have an amazing gravy to add to the meal.

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    About Windsor Dairy

    Windsor Dairy is owned and operated by Drs. Meg Cattell & Arden Nelson, board certified bovine veterinarians. Windsor Dairy employs weekly bacteria testing to insure that your milk is free of bacterial pathogens.

    Milk Shares:

    In May of 2005 the Colorado state legislature recognized that people should have the freedom to consume raw milk. It is now legal to drink fresh milk from a cow that you own.

    This means you can buy a share of a cow in our herd and board it at our farm. In exchange you have access to the most delicious and nutritious milk we know of. Please review our FAQs to find information on how to get started.

    You may visit your cow during our pick up hours, and we encourage you to do so. We perform a service for you by feeding, caring for, and milking your cow, and you benefit by being able to utilize the milk.

    Printable Directions and Hours


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