Celebrate Dairy Month
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National Dairy Month is a great way to start the summer with nutrient-rich dairy foods. Celebrate Dairy Month this June by pouring one more glass of wholesome, nutritious milk in honor of Southeast dairy farm families. From calcium to potassium, dairy products like milk contain nine essential nutrients which may help to better manage your weight, reduce your risk for high blood pressure, osteoporosis and certain cancers. Whether it’s protein to help build and repair the muscle tissue of active bodies or vitamin A to help maintain healthy skin, dairy products are a natural nutrient powerhouse. Those are just a few of the reasons that you should celebrate dairy not just in June, but all year long!
Fun Fact: Each dairy cow in North Carolina provided an average of 2,666 gallons of milk in 2021. The total amount of milk produced equaled 107million gallons.
Visit The Dairy Alliance for more information, delicious recipes, and nutrition tips about dairy farming in our state and much more. Dairy farms often open their gates to visitors for tours.
Cookie Butter Ice Cream
- 2 cups whole milk
- 1 cup sugar
- 2 cups heavy whipping cream
- 1 1⁄2 tablespoons pure vanilla
- 1 cup cookie butter divided
- 10 Biscoff cookies crushed
- In a large microwave safe bowl, combine milk and sugar. Microwave for 1 minute, remove and stir to dissolve sugar. Gradually whisk heavy whipping cream into milk and sugar, followed by vanilla. Place cookie butter in small microwave safe bowl and cookie for approximately 45 seconds. Pour about half of the melted cookie butter into ice cream base, whisking to combine. Pour mixture into freezer canister of ice cream maker and follow manufacturer’s instructions.
- In a large freezer safe container with lid, sprinkle about two tablespoon of crushed cookies as the first layer. Scoop out about a third of the ice cream, dollop with a few tablespoons of melted cookie butter, gently swirl into ice cream and sprinkle with crushed cookies followed by another third of ice cream. Repeat layers, finishing with crushed cookies. Cover with lid and freeze for at least four hours or overnight.
Whole Wheat Fettuccine Alfredo
- 1 package whole wheat pasta cooked
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1⁄2 cup milk warmed
- 3 tablespoons butter melted
- 1 cup plain Greek yogurt
- 1 cup Parmesan cheese shredded, divided
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 cup fresh parsley finely chopped
- Cook the whole wheat pasta according the package directions; set aside in large serving bowl and cover with plastic wrap. While pasta is cooking, melt butter in medium size pot over medium heat. Add garlic and stir until softened. Gradually whisk in warmed milk. Remove from heat and whisk in yogurt and 3/4 cup of cheese until smooth. If the cheese doesn’t melt all the way, place pan back on low heat for 1-2 minutes, stirring constantly. Season with salt and pepper.
- Remove plastic wrap from pasta and pour sauce over top, toss gently to coat. Top with remaining parmesan cheese and garnish with fresh parsley.